Sometimes gluten free bread does not taste like bread at all. Unfortunately, lots of gluten free breads are made of buckwheat which not everybody likes. This is why you need to try this recipe. Delicious savory yeast chickpea cupcakes - can be served hot or cold instead of traditional bread. And if you follow the tradition of Easter basket, these cupcakes should be included in it this year!
Ingredients (8 cupcakes):
2 cups chickpea flour
2/3 cup warm water
20 g fresh yeast
1 tsp sugar
salt
2 - 3 tsp Herbes de Provence
1/2 tsp nigella seeds
1-2 tbsp black olives (chopped)
6-8 sun-dried tomatoes in olive oil
1-2 tbsp olive oil
black sesame seeds
Instructions:
Crumble the yeast in a bowl. Add sugar and cover with warm water. Mix well. Cover and leave for a few minutes. Sift dry ingredients and add to the leaven. Add some salt and start kneading the dough.
When kneading add chopped olives and sundried tomatoes. At the end, add the olive oil. Continue kneading to get a smooth, firm dough which is no longer sticky. Then cover the dough and leave for about 1 hour to rise.
Preheat the oven to 190 degrees C. Place muffin cups in the muffin pan. Fill the cups with the dough - fill each cup 2/3 full. Sprinkle the cupcakes with black sesame seeds. Bake for about 25-30 minutes.
Leave the muffins on a wire rack to cool. You can serve it with some olive oil (just like traditional focaccia). Enjoy!
Etykiety: breakfast, chickpea, english, gluten free, recipes
