polenta veggie pesto muffins recipe

Name: polenta veggie pesto muffins recipe
Ingredients: 1 cup buckwheat flour; 3/4 cup polenta; 1/4 cup almond meal or sunflower seed meal; pinch of sea salt; 1 tablespoon baking powder; 1/2 cup broccoli cut into small pieces; 1 medium carrot, grated; 1/2 zucchini, grated; 1/4 red capsicum, diced; 1/4 red onion diced; 1/4 cup red kidney beans or white beans; 2 heaped tablespoons of pesto (diary free if needed) or tomato paste; 1/3 cup of grated pecorino cheese or crumbled goat feta (or nutritional yeast for dairy free); 1 cup plant based milk; 1 cup extra virgin olive oil; 2 eggs (or 2 chia eggs)

jessicacox.com.au

Gluten free recipe for polenta veggie pesto muffins. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More

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Ingredients

1 cup buckwheat flour
3/4 cup polenta
1/4 cup almond meal or sunflower seed meal
pinch of sea salt
1 tablespoon baking powder
1/2 cup broccoli cut into small pieces
1 medium carrot, grated
1/2 zucchini, grated
1/4 red capsicum, diced
1/4 red onion diced
1/4 cup red kidney beans or white beans
2 heaped tablespoons of pesto (diary free if needed) or tomato paste
1/3 cup of grated pecorino cheese or crumbled goat feta (or nutritional yeast for dairy free)
1 cup plant based milk
1 cup extra virgin olive oil
2 eggs (or 2 chia eggs)