- 140g gluten free plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp chopped fresh oregano
- 1 tbsp nutritional yeast
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 100ml dairy free milk
- 100ml dairy free yoghurt
- 1 tsp flaxseed mixed with 1 tsp water
- 50g charred peppers from a jar
- 3 tbsp whole blanched almonds, chopped
Homemade or good quality salsa and lime juice to serve.
Pre-heat the oven to 190°C/Gas Mark 5 and grease or line a 10 hole mini loaf tin (or use normal muffin tins).
Mix the milk, yoghurt, flaxseed and water together.
In a bowl, add the flour, baking powder, soda, oregano, paprika, salt, garlic powder, nutritional yeast and mix well. Add the peppers and almonds and then stir in the milk mix until just combined.
Divide between the holes in the tin, sprinkle over little more nutritional yeast if you like.
Bake for 20-25 minutes until risen, golden and cooked.
Cool and slice. Sandwich together with the salsa and extra squeeze of lime.