Ingredients

• Ingredients 63g gram flour 63g wholemeal flour 1 tsp baking powder 90ml non-dairy milk 1tsp red wine vinegar 1 tbsp agave or maple syrup 3 tsp coconut oil (solid) 1 sprig fresh rosemary, leaves chopped 2 medium tomatoes 12 kalamata olives, pitted and sliced (if you don’t include olives, add a pinch of salt)

Preparation

• Preparation This recipe is for 6 muffins Method Heat the oven to 180°C / 350°F / Gas Mark 4. Cut each tomato into eight segments, place them on a tray and roast for 25 minutes, or until soft. This step could be done in advance, when you have the oven on for something else – just keep them in the fridge. Melt the coconut oil in a ramekin. Once melted, use a little to grease each muffin pocket. Combine the milk and vinegar in a jug and leave to one side, to curdle. Sift the flour into a mixing bowl, stir and add the baking powder. Mix in the tomatoes, olives and rosemary ensuring an even coating of flour. Make a well in the centre and mix in the milk and vinegar, then the syrup and remaining oil. Once all ingredients are combined use a spoon to distribute the mixture between six muffin pockets. Cook for 20 minutes. Leave them to cool in the tray before transferring to a rack, to prevent crumbling whilst hot.