Lunch - Indian Carrotmuffins

Indian Carrotmuffins

1. Preheat the oven to 180°C. 
2. Combine the almondmeal, oatmeal, bakkingpowder, pumpkinseeds, parmesan cheese, turmeric, nigella, salt and pepper.
3. Pat dry the grated carrots. 
4. Add eggs, milk and carrot to the almond-cheese mixture and combine thoroughly.
5. Divide the mixture between the muffin tins and bake in the oven until goldenbrown in approx. 20 minutes.

Chicory salad with pear and pomegranate

1. Add all the dressing ingredients in a bowl and mix.
2. Pour the dressing over the chopped chicory and pear, toss and garnisch with poemgranateseeds.