Quite frankly, my mind can;t even grasp everything that is in this photo because it’s too beautiful, but I’ll try to break it down so we can make these delicious muffins and tarts and have them for ourselves on this lovely Sunday afternoon.
For the muffins:
½ cup (90 g) sunflower seeds, shells removed
½ cup (60 g) walnuts
1 tsp baking powder
salt
50 g butter
4 tbsp agave syrup OR honey
1/2 vanilla bean OR 1/2 tsp vanilla extract
2 tsp cardamom, freshly ground
4 egg whites
For the chestnut tart crust:
100 g (1/2 cup) rice flour
45 g (1/4 cup) chestnut flour or amaranth, quinoa, almond flour
2 tbsp corn starch or potato starch
½ tsp sea salt & freshly ground black pepper
3 tbsp coconut oil or ghee, butter (room temperature)
5 tbsp ice-cold water
For the oyster mushroom filling:
coconut oil, ghee or olive oil for frying
1 clove garlic, minced
Oyster mushroom or mushroom of choice
2 sprigs fresh rosemary
½ cup coconut milk (unsweetened)
2 eggs, beaten
1/2 tsp ground nutmeg
sea salt & black pepper to taste
5 sun-dried tomatoes (in oil)
50 g (1/4 cup) sheep feta cheese, crumbled
Image and recipe [ via ]
