GLUTEN/DAIRY/SUGAR FREE

Makes 12 small or 6 large

1 cup raw quinoa, rinsed

2 cups filtered water

3/4 cup besan flour

3 tablespoons linseeds

4 tablespoons nutritional yeast flakes

1 teaspoon ground turmeric

1 teaspoon sea salt

1 1/2 teaspoons baking powder

1/2 teaspoon bi-carb soda

5 eggs

1 cup grated zucchini

1/2 cup grated carrot

1 corn cob, kernels removed

3 tablespoons chopped parsley

1/2 cup pepitas, to top

Preheat oven to 180 degrees and line a muffin tray with cases or squares of baking paper.

Place the rinsed quinoa and filtered water in a saucepan over a medium high heat and bring to the boil. Once boiling, reduce to a simmer and cover. Leave to simmer for 13 minutes before removing from the heat. Allow to sit for five minutes covered before removing the lid and fluffing the quinoa with a fork.

In a mixing bowl combine the flour, linseeds, nutritional yeast, turmeric, salt, baking powder and bi-carb soda. Stir to combine.

In another bowl, whisk the eggs with the chopped parsley and the fold in the grated zucchini, carrot and corn kernels.

Make a well in the dry ingredients and pour in the wet ingredients and the quinoa. Stir gently to combine.

Spoon mix into lined muffin tray holes and top each muffin with a sprinkle of pepitas.

Bake for 30 minutes or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container.