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
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.