Still going strong with the courgettes. Sorry about that. I can understand if you’re sick of them. But these are really good, promise, I worked on them tirelessly to get them right!
Oh, and I finally got kitchen scales. (How cute are they?) So you’ll start seeing a lot more recipes by weight. This is actually heaps better for gluten free recipes, since if you have to substitute a flour (be careful with this, it’s tricky stuff), you should ideally do it by weight instead of measure.
- 100 grams sorghum flour
- 100 grams potato starch
- 80 grams chickpea flour
- 1 tbsp baking powder
- 1 tsp guar gum
- 1/2 tsp salt
- 1 tbsp sugar
- 2 tsp cumin powder
- 2 free-range eggs
- 50 ml vegetable oil (I used macadamia, this is not necessary)
- 175 ml almond or other milk
- 300 grams shredded courgettes
- 50 grams red capsicum, chopped
- 50 grams chopped dried olives (green or black, take your pick)
- 60 grams grated strong-flavoured cheese
- 3 tbsp chopped fresh italian parsley/oregano
- Preheat oven to 180 degrees C.
- Sift flours, baking powder, guar gum, and cumin into a big bowl. Add the sugar and salt and mix well.
- In another bowl, beat the eggs lightly with a fork or a beater. Stir in milk and the vegetable oil and mix well.
- Add egg mixture to the flour mixture and gently stir to mix well.
- Add the courgettes, olives, capsicum. Lightly stir.
- Add the cheese. Lightly stir.
- Add parsley and oregano. Lightly stir.
- Divide evenly in a greased and floured muffin tray filling it at least 3/4 full. Feel free to put a fine slice of cheese on top for extra yum.
- Cook in the oven for about 25 mins until it’s golden. You can test if the muffins are already cooked by sticking in a toothpick and if it comes out clean then it’s cooked.
- Remove from the oven leave it on the tray for about ten minutes and then transfer on a wire rack to cook properly. Or eat warm if you want, it’s your party. Just let them sit for a while in the tray, they keep cooking a little.
I haven’t tried this, but I think you could replace the cheese with grated potato. You could fry it too if you were feeling frisky. Probably a little extra salt would work too. I’ll try it soon and report back — I’m a bit muffined out at the moment. I’d probably recommend flaxseed as your egg replacer here (unless you use a fancy store-bought one).
Flaxseed egg replacer:
Stir 1 tablespoon of ground linseed/flaxseed (fresh is best!) into 3 tablespoons of warm water, and sit for a few minutes and let it froth up. This is equivalent to 1 egg — but you need to add an additional 1/2 teaspoon of baking soda for each egg you replace with this for leavening.