Chickpea Frittatas
These frittatas are gluten, dairy and egg free and make a great accompaniment for a picnic.
Ingredients
Batter
- 300 grams gram (chickpea) flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 tsp chilli flakes
- water
Vegetables
- 1 cup broccoli florets
- 1 red pepper chopped
- 1 red onion chopped
- 1 handful coriander chopped
- 1 cup spinach
Instructions
- Add all the batter ingredients to a bowl and whisk
- Add the onions, vegetables and coriander and combine together
- Lightly coat each muffin tin with vegan spread (I used Pure dairy-free sunflower spread)
- Pour mixture evenly into a muffin tin and place in the oven (375F/190C/170C fan) and cook for 35 minutes
- Pop a cocktail stick in each muffin to check it comes out clean. Either serve immediately or leave to stand and cool.