Handy as an 'on the go' breakfast, snack or lunch. Packed with protein and good fats from eggs, olives and walnuts; antioxidant rich sundried tomatoes and garlic; and anti inflammatory basil, these mini muffins are satisfyingly filling. The nutritional yeast adds a cheesy hint; bringing together the intense sundrenched tomato and olive flavours of the Mediterranean. Yum!
P.S The recipe makes plenty extra pesto for stirring through courgetti to make a speedy supper.
Sundried Tomato Pesto and Olive Mini Muffins
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Makes 9 muffins
Ingredients:
Pesto (makes approx 1 1/2 cups):
1/2 cup (40g) sundried tomatoes (dried, not in oil and check for additives)
1 cup (95g) raw unsalted walnuts
1/2 cup (15g) basil leaves
1/4 cup (15g) nutritional yeast
1/2 clove garlic, peeled
1/2 lemon, juiced
1/4 cup Extra Virgin Olive Oil
1/2 tsp sea salt (unless sundried tomatoes contain salt) and fresh ground black pepper
optional: pinch of chilli flakes
Muffins:
6 eggs
2 tbsp water
1/4 cup (35g) coconut flour, sifted
2 tbsp (15g) tapioca flour, sifted
1 tsp baking powder (check for gluten free)
1/4 cup (50g) pitted black olives, sliced into rounds
1/2 tsp sea salt and fresh ground black pepper
Instructions:
Pesto:
1. Soak sundried tomatoes in warm water for approx 10 minutes then drain.
2. Add tomatoes, walnuts, basil, garlic, nutritional yeast, lemon juice, 1/2 tsp salt if needed and plenty of fresh ground black pepper to food processor and blend until mixture comes together.
3. Drizzle in EVOO a small amount at a time and continue to blend until mixture becomes a smooth paste. You may not need all the EVOO or you may need more. Set aside.
Muffins:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. Place silicone cupcake cases or a silicon muffin tray on a baking tray.
3. Whisk together eggs, water, coconut flour, tapioca flour, baking powder, salt and pepper until no lumps.
4. Distribute mix evenly between the muffin cases, filling each one approx 3/4 full.
5. Distribute olive slices evenly between the muffin cases, pushing them beneath the surface.
6. Add 1 tsp of pesto on top of each muffin. Store remaining pesto in a sealed jar in fridge for another meal or recipe.
7. Bake in preheated oven for approx 20mins or until mixture is set and tops are golden.
8. Allow to cool for 5 minutes before removing from silicon muffin moulds. Serve immediately alongside a simple salad (watercress and rocket work really well)...
... or transfer to cooling rack to cool completely before storing in refrigerator in a sealed container.
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| Sundried Tomato Pesto and Olive Mini Muffins |
P.S The recipe makes plenty extra pesto for stirring through courgetti to make a speedy supper.
Sundried Tomato Pesto and Olive Mini Muffins
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Makes 9 muffins
Ingredients:
Pesto (makes approx 1 1/2 cups):
1/2 cup (40g) sundried tomatoes (dried, not in oil and check for additives)
1 cup (95g) raw unsalted walnuts
1/2 cup (15g) basil leaves
1/4 cup (15g) nutritional yeast
1/2 clove garlic, peeled
1/2 lemon, juiced
1/4 cup Extra Virgin Olive Oil
1/2 tsp sea salt (unless sundried tomatoes contain salt) and fresh ground black pepper
optional: pinch of chilli flakes
Muffins:
6 eggs
2 tbsp water
1/4 cup (35g) coconut flour, sifted
2 tbsp (15g) tapioca flour, sifted
1 tsp baking powder (check for gluten free)
1/4 cup (50g) pitted black olives, sliced into rounds
1/2 tsp sea salt and fresh ground black pepper
Instructions:
Pesto:
1. Soak sundried tomatoes in warm water for approx 10 minutes then drain.
2. Add tomatoes, walnuts, basil, garlic, nutritional yeast, lemon juice, 1/2 tsp salt if needed and plenty of fresh ground black pepper to food processor and blend until mixture comes together.
3. Drizzle in EVOO a small amount at a time and continue to blend until mixture becomes a smooth paste. You may not need all the EVOO or you may need more. Set aside.
Muffins:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. Place silicone cupcake cases or a silicon muffin tray on a baking tray.
3. Whisk together eggs, water, coconut flour, tapioca flour, baking powder, salt and pepper until no lumps.
4. Distribute mix evenly between the muffin cases, filling each one approx 3/4 full.
5. Distribute olive slices evenly between the muffin cases, pushing them beneath the surface.
6. Add 1 tsp of pesto on top of each muffin. Store remaining pesto in a sealed jar in fridge for another meal or recipe.
7. Bake in preheated oven for approx 20mins or until mixture is set and tops are golden.
8. Allow to cool for 5 minutes before removing from silicon muffin moulds. Serve immediately alongside a simple salad (watercress and rocket work really well)...
... or transfer to cooling rack to cool completely before storing in refrigerator in a sealed container.
Came from Foodgawker because they were labeled vegan. Might want to change that since there are 6 eggs!
ReplyDeletegosh thank you for highlighting. this was clearly an error and i have contacted foodgawker to amend this. best rgds and huge apologies!
DeleteJust wondering if another nut like almonds would substitute well since I can't tolerate walnuts? Perhaps if I soaked them??
ReplyDeleteHi - I have not tried this recipe with any other nut but I would suggest pecans are a good substitute in terms of flavour and texture? Would be very interested to hear how you get on if you try it with almonds. All the best, Angela x
Delete