Corn cake muffins with veggies & a maple strawberry sriracha compote

 

 

Corn Cake Muffins

Ingredients

• 1/2 cup cornmeal
• 1/2 cup brown rice flower
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tsp hot sauce
• 1/2 tsp cumin
• 1 cup water
• 3 tbsp aquafaba (liquid chickpea juice) or 1 egg substitute (you can omit if you do not have either, but may result in a dry constancy)
• 2 tbsp (unflavored) almond, soy or rice milk
• 2 tsp baking powder
• 1 cup sautéed veggies ( I used diced onion, corn, red pepper & zucchini )
• Optional: chives, scallions or any fresh herbs you like

 

Recipe:

Preheat oven to 350 F. While the oven is preheating, sauté the diced veggies. In a mixing bowl add the dry ingredients . Mix around evenly while slowly adding water, egg substitute & seasonings. You should have a pancake like batter. Add your sautéed veggies to the batter. Once everything is mixed they are ready for the oven.  Line a muffin pan with nonstick spray and begin to distribute the mixture evenly. Cook for 20-30 minutes or until the tops look nice and golden (not burned!).

 

 

 

Maple Strawberry Sriracha Compote

You can manipulate this recipe with strawberry preserves, Sriracha, salt & maple syrup / honey. I had frozen strawberries on hand so I made it from scratch.

 

Ingredients

• 1 cup frozen strawberries
• 1 tbsp Sriracha (add more or less depending on your level of spice)
• pinch of salt
• 1/4 cup maple syrup
• 1 tbsp brown sugar

 

Recipe :

Add all ingredients in a saucepan and cook on med-low. Once the strawberries are cooked through you will have jelly syrup like texture. Drain the strawberry liquid and add the strawberries to blender.If you do not have a blender you can always use a potato masher and some elbow grease.  Boom shaka laka. Delicious strawberry compote!