Ingredients:
1 ¾ cups chickpea flour
¼ cup WYW Nooch
2 teaspoons baking powder
1 teaspoon dried basil
½ teaspoon black salt AKA kala namak (optional)
2 cups water
2-3 teaspoons minced garlic
1 15 oz. can corn, drained and rinsed
1 red bell pepper, diced
1 jalapeño, diced
1 shallot, diced
1 roma tomato, diced
1 cup spinach, chopped
OR
1-2 cups WYW Dried Veggie Blend, rehydrated
Instructions:
Preheat the oven to 375°F.
Add the chickpea flour, nutritional yeast, baking powder, dried basil, and black salt to a mixing bowl and whisk to combine.
Then add the water and whisk well until the batter is nice and smooth.
Next, add the garlic and corn along with the red bell pepper, jalapeño, shallot, tomato, and spinach or rehydrated WYW Veggie Blend. Stir to combine.
Using a silicone muffin tray, evenly distribute the batter. Place the tray in the oven and bake for 30-40 minutes. They will rise, but not too much.
Allow them to cool for about 15 minutes before pulling them out of the tray. They will firm up as they cool, so be patient or they will fall apart!