Vegan red lentil carrot muffin

Ingredients

For 1 serving

• Red lentils30 g
• Chickpea flour15 g
• Vital wheat gluten8 g
• Carrots50 g
• Raisins8 g
• Rice milk40 ml
• Stevia3 g
• Baking powder3 g
• Ground gingerto taste

Contains: gluten, sulphites,

Method

1. Turn the oven on to 180 °C (conventional) and put 2 paper cases in a muffin tin.
2. Rinse the red lentils and cook them in a small pan of boiling water for 12 minutes, until tender but not falling apart; drain well.
3. Meanwhile, peel the carrot and grate it finely.
4. Blend the lentils with the rice drink to a smooth cream, then mix it with the chickpea flour, gluten, stevia, baking powder and ground ginger.
5. Stir in the carrot and raisins and divide the batter between the cases, filling them three-quarters full.
6. Bake for 20 minutes, until the muffins have risen and are golden and a skewer inserted in the centre comes out dry.