Begin by mixing the ground flax seeds with the water, and leave for 5 minutes.
Heat the oven to 190C/170C fan, GM5. Line a 12-hole muffin tray with grease proof paper squares or muffin cases.
Mix together all the dry ingredients in a large bowl. Mix together the wet ingredients in a different bowl. Combine gently until just mixed.
Add in the vegetables, and stir to combine. Spoon into the muffin cases and fill to the top. Top with seeds or halved tomatoes. Bake for 30-35 minutes, until brown on top and a skewer comes out clean.
Serve warm or cold. Delicious split, and spread with hummus, cold meats or with your favourite soup.
Recipe Notes
Perfect additions or swaps:-
Add some finely sliced basil, or a quarter teaspoon of dried oregano.
Chop up some ham and mix in (not vegan/vegetarian)
Small cubes roasted butternut squash or sweet potato instead of the red pepper
Finely chopped spinach in place of the pepper and olives