This vegan, gluten-free recipe is easy to prepare and a bliss/bless for the body and soul. These salty pastries hold all the goodness of a plant-based food and are baked for a healthier state of being. To savor at home or on the go, warm or cold, go well with soup or salad… Whatever the case, it’s their unique, exotic taste that you will recall for sure.
Ingredients: 1.5 cup cooked chickpeas*, 100 ml of coconut milk*, 2 tbs shredded/sliced dried coconut*, 1 small shredded carrot*, 1 tbs grounded flax seeds*, 1 tbs maize starch*, 1-2 tbs fresh, chopped coriander leaves*, 1/2 tsp Himalayan salt, 1/2 tsp dried coriander seeds (powder), 1/4 tsp dried ginger (powder).
Blend all ingredients in food processor until smooth. You may need to add 2-3 tsp of water while processing. Feel free to adjust seasonings at your taste. Fill in muffin cases up to 3/4 and bake for 20-30 minutes in pre-heated oven at 220 ºC (or 428 ºF). To enjoy in consciousness and pure bliss, knowing that you are taking (good) care of yourself and of our world.
Vegan, because I care!
* preferably organic
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