1 pack Vegie Delights Bacon Style Rashers, sliced into 1 cm pieces
2 tablespoons chia seeds
1/2 cup olive oil
1/2 Spanish onion, peeled and finely chopped
1 cup pumpkin, peeled and grated
1 1/2 cups almond meal
3 tablespoons arrowroot flour
2 teaspoons gluten free baking powder
2 teaspoons rosemary, leaves finely chopped
Preheat oven to 180°c and line an 8 cup muffin tray with greaseproof liners. In a small bowl mix chia seeds with 6 tablespoons water and set aside for 10 minutes to gel. In a large mixing bowl combine olive oil, Spanish onion, Vegie Delights Bacon Style Rashers pieces, grated pumpkin, almond meal, arrowroot, baking powder and rosemary and mix gently.
Add chia gel, and mix until even in consistency.
Spoon into 8 muffin wrappers and cook for 45 minutes.
Cool in tray for 5 minutes, then transfer to wire rack to cool completely – if you can wait!