Discover a recipe by Florence Oustau, Lin des Pyrénées ambassador. Founder of Zest de Flow (31), Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

Here is a 100% gluten-free version of Florence Oustau’s ratatouille muffin. Here, flaxseed flour replaces part of the traditional flour to provide fibre, omega-3 and plant protein, in a soft muffin ideal for coeliac diets.

Enjoy as an aperitif, alongside a gazpacho or a salad, or take it along on a picnic.

Ingredients

200 g cold ratatouille
2 eggs
10 g olive oil
5.25 g baking powder
1 pinch of fleur de sel
30 g semi-wholegrain rice flour
10 g Lin des Pyrénées flaxseed flour

For the topping

As needed: Lin des Pyrénées flaxseeds
As needed: poppy seeds
As needed: white sesame seeds

Step-by-step method

In a mixing bowl, combine all the ingredients except the flour and baking powder. Blend with a stick blender.
Add the baking powder and the flours (semi-wholegrain rice + flax), and stir with a whisk until you have a smooth batter.
Fill the muffin moulds 3/4 full. Sprinkle the tops with flaxseeds, poppy seeds and sesame seeds.
Bake in the oven for 18 minutes at 180 °C.
Leave to cool on a wire rack.
Serve as an aperitif, or alongside a gazpacho or a salad - also perfect for a picnic.

Florence’s tip

For people with gluten intolerance, flax is a natural alternative rich in omega-3 and fibre: it provides structure and nutrients without any gluten, while remaining light and easy to digest.

Our Lin des Pyrénées products used

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: gluten-free muffin, ratatouille, flaxseed flour, aperitif, picnic, omega-3