Roasted Vegetable-Puree Muffins with Homemade Tzatziki

contentednesscooking.com

Julie Morrison-Cameron

subheading: FOR THE MUFFINS:

2 Tbs extra virgin olive oil

1 red pepper, zucchini, and eggplant, onion, thinly sliced

2.5 cups (300 g) flour of choice (I use 2 cups cashews + ½ cup almonds ground into flour in the blender)

2 Tbs tomato paste

2 Tbs Balsamic vinegar

1 Tbs agave or maple syrup

1 Tbs baking powder

oat milk for thinning the batter

salt, pepper to taste

1 cloves garlic

subheading: FOR THE TZATZIKI:

1 cucumber cut into small cubes

2 cloves garlic

16 oz (400 g) plant-based yoghurt

2 Tbs apple cider

1 Tbs olive oil

salt, pepper to taste

Directions at contentednesscooking.com

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