Seaweed is delicious in muffins, especially savory muffins, served with a dollop of Sailor’s Butter (recipe in the book Ocean Greens) or a nice vegan herb butter. These umami delicacies are great for a special breakfast, as a snack, or with dinner instead of bread.
1 cup (250 ml) oat or almond milk
1/3 cup (100 ml) olive oil
Zest and juice of 1/2 lemon
4 cups (500 g) whole wheat spelt flour
2 tablespoons Dulse Flakes
1 tablespoon nutritional yeast
1 1/2 teaspoons baking powder
1 1/2 teaspoon dried thyme
1 teaspoon fine sea salt
1 teaspoon smoked paprika (pimenton)
6 sun-dried tomatoes in oil, sliced
2 scallions, sliced
Toasted sesame seeds
- Preheat the oven to 375°F (190°C). Line a silicone muffin pan for at least eight muffins with paper muffin cups.
- Combine the milk, oil, and lemon juice in a bowl. Allow the mixture to rest for about 5 minutes (the milk will begin to clump up—that is what we want).
- Combine the flour, dulse, sea lettuce, nutritional yeast, baking powder, thyme, salt, smoked paprika, tomatoes, onions, and lemon zest in a separate bowl. Mix thoroughly.
- Stir the liquids into the solids and mix until any lumps have disappeared, but not any longer. It is vital that the baking powder isn’t activated before it’s in the oven. If you stir too long, the baking powder will begin to work.
- Divide the batter among the muffin cups, top with toasted sesame seeds, and place in the oven. Bake the muffins for about 25 minutes, until golden. Serve with Sailor’s Butter.
Recipe and picture by Lisette Kreischer
Styling Roos Rutjes
Recipe from the book Ocean Greens. Ocean Greens will be published in October 2016 by The Experiment, NYC, The United States