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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Savory 'Quiche' Muffins

Savory 'Quiche' Muffins

Wanted to make some savory breakfast recipes for ya'll, so I experimented with these muffins and they turned out great! No, it's not your traditional 'quiche' recipe (no 'real' eggs and cheese used, just flax eggs and nutritional yeast), but I like to think there is a resemblance in flavor. Makes 8 large muffins, 12 small. Let me know how you like them! Also pairs great with salsa, yum. 

INGREDIENTS
•  1 ½ cups chickpea flour
•  ½ cup quinoa flour (sub other GF flour if needed)
•  2 teaspoons baking powder  
•  3 tablespoons nutritional yeast
• 2 tablespoons fresh thyme
• 2 pinches sea salt
• 2 pinches black pepper
• ¼ teaspoon turmeric (optional, for color!)
• 2 teaspoons garlic powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• 1 tablespoon dijon mustard
• ½ cup veggie broth
• ½ cup water + extra for steaming veggies
• 1 flax egg
• 1 tablespoon apple cider vinegar
• ½ cup kale, finely chopped
• 1 cup broccoli, finely chopped
• ¼ cup carrots, finely chopped
• ¼ cup zucchini, grated 

DIRECTIONS
1.
  Preheat oven to 375 degrees F. In a 12 cup muffin pan, spray/coat cups with coconut oil, and set aside. 

2. In a large bowl, add flours, spices, baking powder, and nutritional yeast. Mix until ingredients are dispersed. 

3.  On the stovetop, add veggies to a non stick skillet with 1/4 cup water and heat on medium high. Cover the skillet for 3-4 minutes to steam them**. You'll know when the veggies are ready because the broccoli + kale will be bright green, and carrots should be soft. Pour veggies into a colander to get rid of extra water from steaming, and let cool for a minute. 
**Alternatively, you could do this in a large bowl in the microwave, probably will be faster. 

4. In a smaller bowl, add water, veggie broth, apple cider vinegar, and flax egg. Pour into dry ingredients bowl, and mix well with a metal spoon until batter is formed. At this point, add in the steamed veggies and gently mix. 

5. Add batter to cups in a little under ¼ cup increments, until no batter remains. Place in oven and bake for about 15-20 minutes, or until an inserted toothpick comes out clean. 15 minutes was the perfect amount of time for me.

6. Let cool for about 10 minutes, and enjoy as is, or with salsa and/or vegan butter! 

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