Stir the milled flaxseeds into the hot water. Leave to stand for 10 minutes.
Stir the apple cider vinegar into the millet drink. Leave to stand for 10 minutes.
Next add the rice syrup. Leave to stand.
n a bowl, combine the dry ingredients: flour, baking powder, cumin, salt and black pepper. To this add the flaxseed mixture and millet drink. Combine thoroughly.
Pre-heat your oven to 210 °C.
Add the carrots, Vegi Mix, raisins and flat-leaf parsley. Combine thoroughly.
Pour the mixture into an oiled muffin tin.
Bake for 15 minutes in the oven.
Turn the muffins out of the tin and leave to cool on a cake rack.
For the herb yoghurt
In a bowl, mix together the natural yoghurt and strong mustard until the mixture is smooth and runny.
Next stir in the chopped shallot and then add to the mixture the finely chopped chives, parsley and selected fresh herbs. Stir well so that everything is thoroughly combined.
Season with salt and pepper to taste.
Serve the savoury muffins on a plate along with the yoghurt sauce and mixed salad made from your choice of raw vegetables.
Tip : It’s important to cover the bowl with the yoghurt sauce with cling film and keep it in the fridge until ready to serve. You can also keep the yoghurt sauce for a few days by pouring it into airtight jars and storing them in the fridge.