Ingredients for the dough:
340 g chickpea flour
120 g water
50 g olive oil
1 pinch Salt
For the filling:
15 g fresh spinach chopped
1 small onion
140 g almond or soy milk
Preheat the oven at 350.
Grease a 12-hole, round-based muffin tin.
Finely chop the onions and cook them in hot oil in a large skillet over medium-high heat, stirring often, until onions are caramel coloured. Set aside.
Make the dough:
In a bowl combine the chickpea flour , water, oil and salt.
Stir well then knead dough until smooth, adding more flour if dough is very sticky.
Cut the dough in half. Roll each half (don’t roll it too thin, at about 5 mm thickness) on a parchment paper sheet.
Using a 10cm-round cutter, cut 12 rounds from dough.
Press the rounds into a greased muffin tin. Use a fork to poke holes in each round. This will prevent the dough from rising in the oven.
Bake the rounds for about 9 minutes.
Make the filling:
Whisk eggs, almond or soy milk, cooked onions, chopped spinach and salt. Pour mixture into the rounds. Bake again for about 15-20 minutes or until golden and set. Garnish with fresh basil and serve.