Cherry Tomato Muffins




60 min


Dry ingredients:
50g green buckwheat flour
50g rice flour
50g millet flour
30g almond flour
20g coconut flour or starch (both are good for drying out the liquid in the dough)
1 tsp soda
1 tsp baking powder
1 tsp sumac (or any other spice as desired)
½ tsp pink salt

Wet ingredients:
2 tbsp ground flax + 6 tbsp water, leave for 10 minutes to thicken
250g water
50g olive oil
Zest and juice of 1 lemon
1 zucchini, grated

1 cup cherry tomatoes cut into quarters
1 handful of chopped basil


Mix the dry ingredients in a bowl, add the wet ingredients and knead the dough.
Mix cherry tomato and basil. Put the dough in silicone molds and bake in the oven at 180-200 degrees for 20-30 minutes. Spread cashew cream-cheese on a cooled muffin or simply drizzle with a mixture of olive oil and vinegar, garnish with more cherry tomatoes and basil.