Ingredients

MUFFINS 

• 2 large Organic Red Capsicumscubed
• 1 eggplant cubed
• 1 zucchini cubed
• 1 sweet potato cubed
• 1/2 leek sliced
• 100 g pine nuts oven toasted
• 80 ml extra virgin olive oil
• 6 eggs
• 100 g almond meal
• 60 g potato starch
• 1/2 tsp bicarbonate of soda
• 1 tsp pink himalayan salt
• 120 g baby spinach leaveschopped

SWEET RED CAPSICUM SAUCE 

• 1 large organic red capsicumcubed
• 1/2 leek sliced
• 130 g sweet cherry tomatoes
• 20 ml apple cider vinegar
• 60 g rice malt syrup
• 1/2 tsp pink himalayan salt

Method

1. To make the muffins preheat oven to 180 degrees celsius/ 356 fahrenheit. Place all the vegetables expect the spinach on two oven baking trays. Coat vegetables with coconut oil or extra virgin olive oil. Bake for 30 -35 minutes or until golden and cooked. Remove from oven and allow to cool slightly.
2. Turn down the oven temperature to 150 degrees celsius/305 fahrenheit. Prepare a muffin tray by lining with non-bleached muffin cases.
3. In a food processor add the pine nuts. Process until mixture resembles a paste. Add the oil, meal, starch, bicarb, salt and yeast. Process until well combined. Pour into a large mixing bowl, add the roasted vegetables and spinach. Mix to combine. Divide mixture amongst the muffin cases. Bake in oven for 35 – 40 minutes or until golden and cooked through. Set aside to cool.
4. To make the sauce place the capsicum, leek and some olive oil in a small fry pan over medium to low heat. Cook, stirring occasionally until vegetables are soft. Set aside to cool. Place the remaining ingredients into a high-speed blender including the cooled vegetables. Blend until very smooth. Pour into a serving container. Serve muffins warm (taste great cooled too) along side the sauce. Enjoy!