2 red capsicums, roughly chopped

1 handfuls of basil leaves, finely sliced

1 1/4 cups of almond meal

1/4 cup buckwheat flour

2 eggs (can be substituted with flax eggs for vegans)

1/2 cup of nut milk of choice

1/2 lemon

2 tsp chilli flakes

2 tbsp hemp hearts

2 tsp baking powder

1/2 tsp salt

pinch of black pepper

1 tsp coconut oil

METHOD
1. Preheat oven to 180C
2. Place the capsicum on a tray, rub the oil over them and cook for 20 minutes.
3. Once cooked, transfer them to a board and roughly chop into small pieces.
4. Squeeze the lemon into a large bowl, adding the capsicum then all of the other ingredients saving some of the chilli flakes and hemp hearts.
5. Pour the mixture to the top of the muffin tin wither in patty cases or baking tray.

Recipe courtesy of our friends at The Haus Of Health

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Muffin & Cupcake Pan - 12 Cup
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Muffin & Cupcake Pan - 12 Cup

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