Gluten free vegan savoury breakfast muffins | Zucchini and tomato muffins

Ingredients

• 3 large french shallots, finely sliced
• 1 1/2 cups almond meal
• 1 cup brown rice flour
• 1/4 cup arrowroot flour
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
• 1 cup water
• 1/4 cup coconut oil, melted
• juice of a whole lemon
• zest of a whole lemon
• 1 1/2 cups cherry tomatoes, quartered
• 1 zucchini, grated
• 1 handful basil, roughly cut
• 1 bunch of chives, roughly cut (optional)
• 1 teaspoon sumac
• 1 teaspoon beetroot powder

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