1. 63 g wholemeal flour
  2. 63 g wholemeal flour
  3. 1 tsp baking powder
  4. 90 ml plant milk
  5. 1 tsp red wine vinegar
  6. 1 tbsp agave or maple syrup
  7. 3 tsp coconut oil (solid)
  8. 1 sprig of fresh rosemary, Leaves chopped
  9. 2 medium tomatoes
  10. 12 Kalamata olives, seeded and sliced (if not taking olives, add a pinch of salt)


  • Preheat oven to 180°C / 350°F / gas mark 4.
  • Cut each tomato into eight segments, place on place in a tray and roast for 25 minutes, or until tender. This step can be done ahead of time if you have the oven on for something else – just store them in the fridge.
  • In a casserole dish, melt the coconut oil. Once melted, use a little to grease each muffin pocket.
  • Mix the milk and vinegar in a pitcher and set aside to curdle.
  • Sieve Put the flour in a mixing bowl, stir and stir to add the baking powder. Stir in the tomatoes, olives, and rosemary, making sure the flour is well coated.
  • Make a well in the center and stir in the milk and vinegar, then the syrup and remaining oil.
  • < li >Once all the ingredients have been mixed, use a spoon to divide the mixture into six muffin pockets.

  • Bake for 20 minutes. Let them cool on the sheet before placing them on a wire rack so they don’t crumble while hot.
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