Food gifts are the absolute best.
I’d choose a handful of fresh herbs from your garden or a thoughtfully prepared gluten-free granola in a jar over a crisply-wrapped gizmo any day.
This week, I found myself with a surplus of green beans. I was gifted a thick packet – along with a handful of cherry tomatoes – from my friend Melissa, and then the next day when I picked up our farm box there was another large bag of green beans and a pint of cherry tomatoes. Coincidence or fate?
Green beans are the kind of vegetable that people tend to eat on their own tossed with a simple sauce or dressing, or they’re thrown into a salad. Over burrito bowls at a local Mexican restaurant, we wondered if green beans could be delicious in a more ‘processed’ manner, like in pesto or hummus.
Temperatures dropped here over the weekend and whenever that happens during a hot summer my first inclination is to bake something. Instead of going the sweet route, I created a gluten-free and vegan green bean + tomato muffin to incorporate my fresh food gifts.
Even though these muffins are savory, there is a burst of sweet flavour from the candy-like cherry tomatoes. When you eat them warm from the oven, you can almost imagine yourself twisting a sun-drenched tomato from the vine and popping it directly into your mouth.
If you’re short on time, you could give the onions a quick saute for 5 minutes or so to soften them, instead of giving them the opportunity to caramelize on the stove. But really, what’s the rush? It’s still summer – for now, at least. So let those onions get golden.
- ¾ cup chickpea flour
- ¾ cup brown rice flour
- ¼ cup tapioca flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup coconut oil, plus 1 tsp for browning onions
- ¾ cup vegetable broth
- ½ a medium-sized onion, diced small (about ¾ cup)
- 12 green beans, chopped into ½ cm pieces (about ¾ cup)
- 6 cherry tomatoes, halved or quartered (about ½ cup)
- In a large bowl, mix the flours, baking powder, baking soda and salt.
- In a medium-sized pot, melt 1 tsp of coconut oil. Add the onions over medium to low heat and saute until they begin to get brown and golden, about 15-20 minutes. Add the green beans and let them cook for a minute or two to take the ‘raw’ edge off.
- Melt the coconut oil and broth together, then add to the dry ingredients. Stir well. Fold in the onions, green beans and tomatoes.
- Line a muffin tin with 8 liners. Fill the muffin cups, and pour water into the empty tins (this prevents them from burning with nothing in them)
- Bake for 30 minutes, until a toothpick inserted comes out clean.
- Allow to cool fully before storing.