Chickpeas, canned, drained
(rinsed, drained, or bean of choice)
1 bunch
Cilantro (coriander)
(chopped)
1/2 cup chopped
Collard greens
1/8 tsp
Cumin
(to taste)
1/4 cup
Quinoa, uncooked
2 tbsp
Red currant
1 cup
Rolled oats, dry
1 pinch
Salt and pepper
(to taste)
1 onion(s)
Sweet onion
(finely chopped)
1/8 tsp
Turmeric, ground
(to taste)
Instructions
Preheat oven to 350 degrees. Place oats and quinoa in a large mixing bowl and add 1/2 cup freshly boiled water. Fold in the currants, finely chopped raw onions, collard greens and spices. Set aside to sit at least 10 minutes or until water mostly absorbs.
Place beans and cilantro in your blender, pulse until it resembles dip.
Mix beans/cilantro/onion into the bowl with the oats/quinoa and fold until mixed well.
Add this mixture to sprayed muffin cups, bake at 350 until brown and firm to the touch (about 45 minutes).
