Details
15 min
20 min
vegan
Method
Cut the spring onions into rings and sauté in a pan in little oil. Set aside and let cool. Mix Basen Balance cereal in the blender to flour. In a mixing bowl: Mix the flour with sugar, baking powder, salt and spices. Add spring onions, water, oil and yoghurt and stir to a smooth dough. Rub carrot and fold.
Put the dough in greased muffin molds and bake at 190 ° C top / bottom heat for about 20 minutes. Enjoy hot or cold.
Ingredients
- 2 spring onions
- 180 g Rapunzel Base Balance Muesli
- 1 tsp Rapunzel coconut sugar
- 1.5 tsp baking powder
- 1 stripped TL Rapunzel Atlantic sea salt
- 1/2 tsp each pepper, masala, turmeric, coriander, chili
- 180 ml of water
- 20 g Rapunzel frying oil
- 60 g soy yoghurt
- 1 carrot (80g)
