Experimental Gluten free savoury muffins with whatever veg you fancy
5 free range eggs – lightly beaten ¼ cup melted coconut oil 2 finely diced garlic cloves 1 ¾ cups almond meal  ( or a mix of polenta, rice flour and coconut flour)  1 heaped tsp. gluten free baking powder. 1 cup grated tasty / cheddar cheese ( I used feta) 2 tsp thyme leaves 1 Tbsp finely chopped rosemary leaves (or more if you like) roughly 1 1/2 cups cubed and roasted pumpkin or squash (at room temp)  OR CHARD, nettles, carrot etc  If using wetter veg like tomatoes better to roast first and add more coconut flour as it is very absorbant.. ( As chard is in abundance here I sauted some onions with chard as I have children who dont eat chard I blended up the chard..ha ha) Greenish but with cheese it works Salt and cracked pepper to season. Seeds for the top Preheat oven to 165 degrees Celsius. Combine all ingredients except the veg in a large bowl. Mix until completely combined. Season generously with salt and pepper. Nutmeg? herbs? Stir through the veg carefully so it doesn’t break up through the batter Spoon the mixture into the greased or lined holes of a 12-hole muffin tin. Sprinkle with seeds Bake for 20 – 30 mins until golden and lightly firm to the touch Wait until cool before removing from tin. Will keep in the fridge for up to five days.   Be creative and let me know how you get on!

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