Healthy family recipes & lifestyle

This is one of those easy go-to meals we use for picnics or when I know I won’t have time to make proper lunch but still want to make sure i get some goodness into the kids. The bonus is that both me and Eric really enjoy them too so it’s the perfect family meal or an even be served as a brunch item for a get together. It’s also perfect to empty the fridge of 1/2 used vegetables.

2 cups of chickpea flour
2 cups water
2.5 cups of chopped veggies (use any about to expiry on your fridge or choose specially)
1 teaspoon baking powder
1 cup vegan cheese, grated or chopped into small cubes
2 tablespoons olive oil
Salt to taste
1 tablespoon Nutritional yeast (optional for flavour)
1 tablespoons veggie stock powder (optional for flavour)
Any herbs of choice (optional for flavour)

Some of our favourite vegetable combinations are below but we have made them with pretty much any vegetable leftovers we randomly find in our fridge.

-Tomato, spinach, corn
– Cooked sweet potato, peas and corn
– Courgette, tomato and leek
– Bell peppers, onions and corn

Preheat the oven to 180 degrees. Put you veggie combo in a bowl, add the chickpea flour, and optionals such as veggie stock and nutritional yeast, add the baking powder and water, oil and mix well. Pour the liquid batter into an oiled muffin baking tin and bake at 180 degrees for 20 minutes.

Let them cool down in the tin out of the oven for 10 minutes before removing so the middles get cooked throughout.