They taste like pizza!
- 2 cups buckwheat flour (or any gluten-free flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp himalayan salt
- 1 TBS turmeric
- 2 TBS fresh thyme
- 1 TBS oregano
- 1 cup natural coconut yoghurt (I used COYO; I think full fat coconut milk may work too. If you decide to try, refrigerate can of coconut milk overnight and use only the separated cream from the top)
- 1 egg or 1 ‘egg replacer’
- 1 grated zucchini
- 1⁄4 cup tomato puree
- 1⁄3 cup melted grass fed butter
Preheat the oven to 180 C and prepare muffin tray. Or you could make large tin of ‘focaccia’ (just had this idea while writing this recipe 🙂 ).
Mix all dry ingredients in a large bowl and all wet ingredients in another one. Then pour wet mixture into the dry one and mix very well.
Transfer mixture into the tray dividing batter evenly among all muffin forms. Top each muffin with olives. Bake for 20-30 minutes or until golden brown, or when inserted wooden toothpick comes out clean.
When ready, remove and let them cool down for a few minutes. Then take the muffins out and leave to cool down on a rack.
Serve warm or cold!