Breakfast or Brunch is probably my favorite meal of the day and for some reason it is the time of day when I'm most hungry. I realize that when I eat a good and satisfying brunch, it keeps me going for the day without craving for snacks. The good thing about it that it's a super balanced meal, guilt free, delicious and very easy to prepare. You can also make it ahead of time and freeze, then reheat in the oven or even microwave and it will be fresh and perfect!
check it out for yourself.
Yield: 8 servings
2 cups garbanzo bean flour
2 cups water
2 tablespoon olive oil
1 tomato, grated
4 green onions, chopped
1 clove of garlic, minced
1 red bell pepper, thinly chopped
1 bunch of parsley, thinly chopped
1/2 jalapeño pepper, chopped
8 green olives, thinly sliced
1 tablespoon nutritional yeast
For the pan:
+ olive oil spray
+ sesame seeds
heat oven to 375°F
Take a muffin pan and spray with olive oil.
Take a mixing bowl and add all the batter ingredients. Use a whisk to mix well until you have no lumps.
To the batter, add all the rest of the ingredients. mix with a spatula.
Take an ice cream scoop and pour an evenly sized batter into each muffin mold.
Sprinkle with sesame seeds.
Bake in the oven for about 30 minutes, until completely set and golden brown.
Serve with kale salad and tahini sauce.