- 0 Flour/Whole wheat flour 200 g
- Almonds 50 g
- Bakery yeast or Cream of Tartar 8 g
- Extra Virgin olive (EVO) Oil 50 g
- Onion 1/4
- Potato starch 30 g
- Salt 6 g
- Soy cream 150 ml
- Sun-dried tomatoes 30 g
- Zucchini 300 g
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.