Ingredients
Cauliflower, 1 medium unit
Potato, 1 large unit
Onion, 1 large unit
Olive oil, 2 tablespoons
Carrot, 1 medium unit
Zucchini, 1 medium unit
Whole rice flour, 2 flat tablespoons
Quinoa flour, 2 flat tablespoons
Gluten-free cornflakes, 30 g
Water, 1/2 cup
Turmeric, 1/4 flat teaspoon
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Hawaij, 1/4 flat teaspoon
Olive oil, 2 tablespoons
Olive oil, 18 tablespoons
Preparation
1. Mash the cooked cauliflower and potato until you get puree.
2. Fry the onion in the olive oil until browned. Add the carrot and zucchini and mix together for 5 minutes.
3. Mix all the ingredients together in a bowl, and fill in a greased muffin tin.
4. Bake at 350°F (175°C) for about 45 minutes.
5. Wait to cool and remove the cauliflower and vegetable muffins from the muffin tin.
6. Bon appetite (:
Total time: 1-2 hours
The nutritional value does not include the hawaij. Gluten-free breadcrumbs can be used instead of cornflakes. In addition, for those who are not gluten-free: instead of the gluten-free flours you can use whole meal flour or spelt, and instead of gluten-free cornflakes you can use regular cornflakes or regular breadcrumbs.