Preheat oven to 200°C/400°F/Gas 6. Place a small piece of vegetable fat into each hole of a muffin tin and transfer to the oven to heat up for 10 minutes
Mix the flours and salt together in a large bowl. Using an electric whisk, slowly whisk the soya milk into the dry ingredients until you have a smooth, bubbly batter. Leave to stand until needed.
When the fat is hot, whisk the batter briefly and pour into the jug. Working quickly and carefully, remove the trays from the oven and fill ⅔ full with the batter. Quickly return to the oven and leave to cook, without opening the door, for 30 minutes. Best served immediately.
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