CHICKPEA FLOUR FRITTATAS (VEGAN & Vegetarian) 🍃

1 & 3/4 cups chickpea flour (garbanzo bean flour, gram flour, besan)

1 tsp baking powder

1 tsp garlic powder

3/4 tsp salt

1/2 cups water

1 cup sweet corn (frozen, fresh, or canned)

1 cup red bell pepper finely diced

1-2 green chilli finely chopped

1/4 red onion or medium shallot, finely diced

handful baby spinach roughly chopped

handful fresh coriander chopped

Preheat oven to 375°F / 190°C If not using a non-stick muffin tin, lightly grease with oil. Mix: In a large mixing bowl, combine the chickpea flour, baking powder, salt, garlic powder mix well.

Then add all other ingredients add water and make a nice smooth better not too thick or not too thin. Using 2 Tbsp the batter into the muffin tin, filling all 8-9 holes. Bake: Place in the oven, on the center rack, and bake for 30- 35 minutes.

Do the toothpick test, by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for the 35 minutes and the center seems soggy, let them cool and they will stiffen up nicely. Remove from oven, turn out frittatas and place on cooling rack to cool. Store: Leftovers can be stored, covered, in the refrigerator or on the counter. Reheat in a toaster oven or microwave.

✅ NOTES: You can use your own favourite veggies.