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Zucchini and sun-dried tomato Muffins with vegan Aurora Sauce

Hard

Zucchini and sun-dried tomato Muffins with vegan Aurora Sauce

25
min

Zucchini and sun-dried tomato Muffins with vegan Aurora Sauce

Difficulty: Hard

Preparation time: 25 min

Doses (6 people (12 muffins))

  • Ingredients
    • 0 Flour/Whole wheat flour 7 oz
    • Almonds 1,7 oz
    • Bakery yeast or Cream of Tartar 0,3 oz
    • Extra Virgin olive (EVO) Oil 1,7 oz
    • Onion 1/4
    • Potato starch 1 oz
    • Salt 0,2 oz
    • Soy cream 2/3 cup
    • Sun-dried tomatoes 1 oz
    • Zucchini 10,6 oz

For this recipe we used:

Tomato Sauce
7,05 fl. oz.

Preparation

Soak the sun-dried tomatoes in warm water for about 30 minutes. Alternatively, you can use semi-dried tomatoes, which usually contain more storage oil. Finely grate almonds and chop the zucchini, then mix them raw in a dish.
Carefully sift the flour, the yeast and the potato starch in a bowl. This is a key step to obtain a softer and more digestable product. Now add the other ingredients: the salt and the mix of zucchini, almonds and  sliced tomatoes (the tomatoes must be previously well drained from water).
Vigourously whisk the ingredients to gain a well-homogeneous dough. Fill greased muffin-molds and bake at 180° for 20 minutes in convection mode. Toothpick-test the muffins for a perfect baking and let them cool while you proceed to cook the sauce.

Make a classic tomato sauce with Pomì organic tomato puree. Once cooked, add the soy cream, cook for other 15 minutes and serve with the muffins.