These are so delicious and addictive! I initially made these with the intention of being muffins, but after tasting them it would have been wrong to deny them the title of “Soufflé”! I added broccoli to mine, but feel free to get creative with vegetables…sweetcorn would taste great!
Preparation time: 1 hour 15 minutes (including cooking time)
Ingredients (Makes 9):
- 4 medium baking potatoes
- 4 red chillies
- 6 spring onions
- 200g broccoli
- 1 lemon juiced
- 4 tbsp olive oil
- 3 tbsp water
- 3 tbsp tahini
- 15g sage
- 15g basil
- 15g lemon thyme
- 8tbsp gluten free flour
- Salt
- Pepper
Method:
- Preheat the oven to 180 degrees celsius
- Cut the potato into 1 inch chunks, skin on, and boil in salted water for approx. 15 minutes or until a knife can easily pierce through
- Chop the sage, basil and lemon thyme finely (leave 9 sage leaves whole and place aside for decoration)
- Drain the potatoes and season with salt and pepper to taste, add the oil, sage, basil and lemon thyme
- Mash the potato mixture until the potato is smooth
- Add the finely chopped broccoli, spring onions and red chillies to the to the tahini and lemon juice and mix well
- Gradually incorporate the mash mixture into the broccoli mix and adjust salt levels to taste (mix with your hands)
- Add the water and gluten free flour and mix well
- Lightly oil a silicone muffin tray and fill the muffin tray with the mixture, creating a dome shape to replicate a muffin
- Make a thumb print on top of each one and push the whole sage leaves into each muffin
- Cook in the oven for 40 minutes
- Leave them to cool in the tray for 15 minutes
- Gently, because they will be fragile, pop them out from the base of the silicone and slide a tablespoon down the side to help get them out in one piece
- They can be eaten hot or cold, and they firm up and hold their shape better after cooling out of their tin for 10 minutes
- Enjoy my Little Peas!
theveganpea 