What’s that you say? There’s something called brunch? Ingenious! I wanted to make something inspired by this idea using what I had in the fridge and garden. The result was these rosemary, olive and roasted tomato gram flour muffins. Full of flavour, with a lovely crumbly texture and the perfect accompaniment to a tofu scramble.
Rosemary, Olive and Tomato Muffins [Vegan]
- 2 1/4 ounces gram flour
- 2 1/4 wholemeal flour
- 1 tsp baking powder
- 3 ounces non-dairy milk
- 1tsp red wine vinegar
- 1 tbsp agave or maple syrup
- 3 tsp coconut oil (solid)
- 1 sprig fresh rosemary, leaves chopped
- 2 medium tomatoes
- 12 kalamata olives, pitted and sliced (if you don’t include olives, add a pinch of salt)
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Cut each tomato into eight segments, place them on a tray and roast for 25 minutes, or until soft. This step could be done in advance, when you have the oven on for something else – just keep them in the fridge.
- Melt the coconut oil in a ramekin. Once melted, use a little to grease each muffin pocket.
- Combine the milk and vinegar in a jug and leave to one side, to curdle.
- Sift the flour into a mixing bowl, stir and add the baking powder. Mix in the tomatoes, olives and rosemary ensuring an even coating of flour.
- Make a well in the centre and mix in the milk and vinegar, then the syrup and remaining oil.
- Once all ingredients are combined use a spoon to distribute the mixture between six muffin pockets.
- Cook for 20 minutes. I left them to cool in the tray before transferring to a rack, to prevent crumbling whilst hot.
Reduce the cooking time to 20 minutes by using pre-roasted or sundried tomatoes.