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By now you all know I love to put a healthy spin on classic recipes and make them as nourishing as possible (without any compromise on taste). This delicious Superfood Quinoa Pilau recipe is my twist on the classic, which is traditionally made with rice.

The ‘superfood’ tag is generally used to describe foods that are particularly high in essential nutrients, phytonutrients and antioxidants. They are especially immune supportive and provide a wide range of essential vitamins and minerals to your body.

This recipe is super given that it’s a combination of particularly nutrient dense superfood ingredients. I hope you love it.

Superfood health benefits

Quinoa (pronounced ‘kin-wah’) is a complete plant based protein which has an extraordinary nutrient profile.

Kale is a fibre rich, nutritional powerhouse. It’s a great source of antioxidant vitamins A and C, as well as protective isothiocyanates and indoles (phytonutrients).

Goji Berries are an immune supportive, anti-oxidant rich, very nutrient dense food. They are my number one choice when it comes to dried fruit.

Turmeric is a powerful anti-inflammatory herb. In a word where inflammation underpins so many disease, turmeric is an important part of a healthy diet.

For more practical info on ‘superfoods’ and how to include them in your diet, click HERE.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (vegan, onion-free etc).

Superfood Quinoa Pilau

This Superfood Quinoa Pilau is a nutrient dense meal or side dish. It contains a fabulous variety of superfoods to support and truely nourish your body.

  • 200 g quinoa ((1 cup))
  • 1 red onion (-finely diced)
  • 500 ml water ( (2 cups) or bone broth)
  • 3 tsp sea salt
  • 1 cinnamon quill
  • 4 cardamon pods (-bruised)
  • 1 sweet potato (-diced)
  • 2 tbsp olive oil (-extra virgin)
  • ½ tsp ground cinnamon
  • 1 bunch kale (-leaves torn off stems)
  • 30 g pumpkin seeds ((¼ cup))
  • 30 g goji berries
  • ½ tsp ground turmeric
  • Ground black pepper
  1. Preheat you oven to 180°C/350°F.

  2. Rinse the quinoa really well in a fine sieve or ideally soak it for 1-12 hours to remove the bitter tasting saponins.

  3. Finely dice the red onion and put into a pot with the quinoa and 2 cups of water or broth. Plus 1 teaspoon of sea salt, cinnamon quill and cardamon pods. Bring to the boil then reduce to a simmer for 20 minutes or until the water is all absorbed.

  4. Whilst that is simmering, line a large oven tray with baking paper.

  5. Dice the sweet potato into 2 cm pieces and place at one end of the tray leaving room for the kale and pumpkin seeds which you'll add later.

  6. Drizzle with half tablespoon of the olive oil, toss and sprinkle with 1 teaspoon of the sea salt and the cinnamon. Bake for 20 minutes.

  7. Now wash the kale leaves well and tear the soft leaves from the woody stem. Place them into your serving/ salad bowl and add the remaining one and half tablespoons of olive oil and one teaspoon of the sea salt. Massage the oil into the leaves.

  8. After the sweet potato has cooked for 12 minutes, add half of the kale leaves, in a single layer. I choose the thicker outer leaves to roast and reserve the younger, more tender leaves for the salad.

  9. Also add the pumpkin seeds to the tray. Cook along side the sweet potato for the remaining 8 minutes to crisp the kale leaves and toast the pumpkin seeds.

  10. By now your quinoa will be close to being cooked. Stir it and make sure it has absorbed the water or broth. Fluff with a fork and allow to cool a little. Add the turmeric and black pepper and mix well.

  11. You can serve this dish either warm or cold. If serving cold allow the quinoa to cool completely.
  12. Remove the cinnamon quill and add the quinoa to the salad or serving bowl. Mix in the roasted sweet potato, pumpkin seeds and top with the crisp kale (add the pumpkin seeds and crispy kale right before serving or they loose their crunch).

  13. Sprinkle over the goji berries and enjoy.
Serve
  1. As is or with a simple piece of grilled, baked or BBQ'd protein like fish, chicken, red meat or a vegetarian protein.

Store
  1. Store in an airtight container in the fridge.
Vegetarian and vegan

Choose water or vegetable stock to cook the quinoa.

Onion-free

Replace the onion with finely diced fennel.

Cheats version

Use leftover cooked quinoa. Fry the red onion in a little olive oil to soften it. Then add the pre-cooked quinoa, half teaspoon ground cardamon, half teaspoon ground cinnamon (these replace the quill and pods) and one teaspoon sea salt. Toss together and continue from step 5 in the method.

Add more/different vegetables

Yes, you can absolutely add in extra or different vegetables. It’s a very versatile dish. 

 

For more delicious superfoods recipes’ click HERE.

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This Breakfast Hash Pie came about when my son was wanting me to make hash browns and I couldn’t be bothered frying them individually. So, I came up with this ‘lazy’ version of a brekkie hash.

We also have many mornings we have less than 20 minutes to eat and get out the door. So make ahead brekkie’s are an essential part of my ‘eating well’ routine. The best thing about my Breakfast Hash Pie, is it can be made ahead, portioned and re-heated for mornings when we are rushing.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian) and to bump up the veggies too.

Breakfast Hash Pie

This Breakfast Hash Pie is super versatile and makes for a healthy breakfast (or even a meal). It’s a great balance of plant based carbohydrate and protein and one of my go-to’s when I’m after a nourishing, easy to prepare meal.

  • 3 large potatoes (-or sweet potatoes, peeled and grated)
  • 1 tbsp butter (- for greasing dish (or olive oil))
  • 1 small red onion (-finely diced)
  • 10 free-range or organic eggs
  • 1 tsp sea salt
  • Ground black pepper (-to taste)
  • 4 rashers bacon (-short cut)
  • 225 g baby spinach ((1 cup) or English spinach)
  • 125 g mature cheddar cheese ((1 cup) grated)
  1. Preheat your oven to 180ºC /350ºF.

  2. Grate the potato and wring it in a clean cloth to remove the moisture.

  3. Grease a baking dish (26 x 18cm approx.) with butter or olive oil and place the grated potato and red onion in it, tossing to roughly combine.

  4. In a jug or blender beat the eggs and seasoning. 

  5. Pour over the potato onion mix to cover.

  6. Place the bacon on top, followed by the baby spinach and cheese.
  7. Bake in the oven for 30 minutes or until the egg is set.
  8. Slice and serve.
Thermomix
  1. Preheat your oven to 180ºC /350ºF.

  2. Grease your baking dish. 

  3. Grate the cheese, 20 seconds, speed 6. Set aside.

  4. Now roughly chop and then grate the potato, taking care not to over process it. 3 seconds, speed 8. Check the consistency and wring well (you can use the steamer basket for this). 

  5. Chop the onion, 3 seconds, speed 6. 

  6. Add the potato and onion to the baking dish and toss to mix.

  7. Blend the eggs and seasoning 20 second, speed 4.

  8. Assemble from point 5 in the regular method.

Serve and store
  1. Serve with a leafy green salad and a nice tomato chutney.

  2. Store leftovers in an airtight container in the fridge. Can also be frozen.

Dairy-free

Replace the cheese with ¼ cup macadamia nuts ground up with ¼ cup nutritional yeast and a good pinch sea salt. 

Vegetarian

Simply omit the bacon. I like layering strips of red capsicum and a sprinkle of smoked paprika…it adds a lovely ‘smokey’ flavour.

Add more veggies

You can also add in florets of broccoli or grated carrot or zucchini (wring out the moisture) in with the egg/ potato layer.

Onion-free

Replace the onion with a small bulb of finely diced fennel.

Lunchbox slice

Leftovers are great in the lunchbox.

 

I’d love to hear how you enjoy this brekkie pie…post a comment and rate the recipe below. 

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This Anzac Brownie Slice is next level good! With lots of Anzac recipe inspiration already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac recipes.

My very first recipe from six years ago, the epically popular Nourishing Anzac bikkie has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks…something for everyone.

I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours, nut butters and nut meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

Anzac Brownie Slice

This  Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the Anzac classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too). 

Anzac
  • 150 g butter or coconut oil, (melted)
  • 115 g (⅓ cup) sweetener (rice malt, maple syrup or honey)
  • ¾ teaspoon bicarbonate soda
  • 180 g (1½) cups nut meal or wholemeal spelt flour
  • 75 g (¾ cup) desiccated coconut
  • 180 g (2 cups) rolled oats
Brownie
  • 30 g (¼ cup) cacao or un-sweetened Dutch process cocoa
  • 250 g (1 cup) nut butter
  • 170 g (½ cup) sweetener (rice malt, maple syrup or honey)
  • 40 g (⅓ cup) nut meal or wholemeal spelt flour
  • 1 teaspoon bicarbonate soda
  • Pinch sea salt
Drizzle
  • 100g dark chocolate (optional) broken into pieces
  • If there is such a thing as leftover Easter eggs in your house, you could melt them for the drizzle (if you dare)
  1. Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
  2. In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.
  3. Mix in the bicarbonate of soda.
  4. Add the rest of the ingredients and mix well to combine.
Brownie
  1. In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.
  2. It forms a sticky dough (not a pourable cake batter).

Drizzle (optional)
  1. Start this once the slice is cooled completely. 

  2. Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts. 

Assemble
  1. Press half the Anzac mixture firmly into the base of the tin. Set the other half aside.
  2. Top with the brownie mixture and press this across to cover the biscuit base.
  3. Finish with the rest of the Anzac mixture.
  4. Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.

  5. Allow to cool, refrigerate and then drizzle over the melted chocolate. 

  6. Cut into portions right out of the fridge (you’ll get nice neat slices if cut when chilled). 

Thermomix
  1. Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
  2. Melt the butter, temp 90, 1 minute, speed 4 or until melted.
  3. Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.
  4. Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.
  5. Set the Anzac dough aside.
  6. Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.
  7. Assemble as above.
Storage
  1. Store in an airtight container (if it was warm weather, I’d keep it in the fridge)and it can definitely be frozen too. 

Adjust the sweetness

I personally make this with rice malt syrup and I think it’s perfectly sweet enough. If using honey or maple syrup, you may choose to slightly reduce the amount (unless you have a sweet tooth).

Gluten-free

Choose nut meal or a gluten-free flour. Replace the oats with rolled (flaked) quinoa.

Dairy-free and vegan

Choose coconut oil instead of butter. This will make a tougher/ crisper slice (as the coconut oil shrinks and firms up a lot when cooled).

Fructose friendly

Choose rice malt as your sweetener.

Nut-free

Choose the spelt or a nut-free gluten-free flour and replace the nut butter in the brownie with sunflower seed butter.

Coconut-free

Choose butter as your fat and replace the desiccated coconut with more nut meal or flour. 

 

I hope you love this Anzac inspired brownie slice. Let me know if you have any questions or if you try the recipe, post a comment and rate the recipe!

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I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!

This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.

Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! Georgia x

Health benefits

Macadamia nuts are a fantastic source of monounsaturated fatty acids, vitamin E and a range of B vitamins and essential minerals.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, cacao and also cacao butter, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

Maple Macadamia Chocolate

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

  • 300 g (2 cups) macadamia nuts
  • 2 tablespoons maple syrup
  • 1 teaspoon macadamia nut oil
  • ½ teaspoon vanilla paste or powder
Chocolate
  • 200 g cacao butter, (chopped or grated)
  • 30 g (¼ cup) raw cacao or unsweetened Dutch process cocoa
  • 2-4 tablespoons maple syrup (to suit your taste)
  • Good pinch sea salt
  1. Pre-heat your oven to 150℃.
  2. Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
  3. Roast for 10-15 minutes or until they are golden brown.
  4. In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.

  5. Remove from the oven and allow to cool completely while you make the chocolate.
Chocolate
  1. Place a bowl over boiling water (or use a double broiler).
  2. Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
  3. Mix in the syrup and cacao.
  4. Loosen the macadamia nuts from the baking paper and arrange in an even layer.
  5. Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.

  6. Place in the freezer immediately to set.
  7. Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
  8. Keep refrigerated as it’s not very heat stable.
Thermomix
  1. As above but you can make the chocolate in the Thermomix.
  2. Add the roughly chopped cacao butter.
  3. Grate speed 8, 5 seconds.
  4. Heat 37 degrees, speed 2 until it is melted.
  5. Add the syrup and cacao and mix 15 seconds, speed 4.
  6. Pour over the maple roasted macadamia immediately.
Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup. 

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you’d prefer.

 

WARNING – this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it. 

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These Peppermint Choc-chip Iceblocks are currently my sons favourite snack and I’m not complaining. They take literally minutes to make and don’t require the oven which in QLD summer, is a godsend. Plus, all that goodness disguised in this tasty iceblock, what more could you want from an icy treat?

I freeze these in my Onyx stainless steel iceblock moulds. I also freeze them in little containers so the kids can pack them in their lunchbox. By morning tea they are soft enough to scoop out and eat easily.

Peppermint Choc-chip Iceblocks

These Peppermint Choc-chip Ice-blocks are quick and oh so easy to make and crammed with so much nourishment. And super delicious to boot!

  • 400 ml coconut milk ((I used Ayam brand))
  • Generous handful baby spinach
  • 1 medium sized avocado
  • ⅓-½ cup sweetener ((rice malt or maple syrup))
  • 15-20 drops food grade peppermint essential oil, (or peppermint essence, to taste)
  • ⅓ cup cacao nibs or dark chocolate chips if you'd prefer
  1. Place the coconut milk, baby spinach, avocado, sweetener and peppermint oil in a high speed blender or food processor and blend until creamy.
  2. Taste the mixture to check the mint flavour and sweetness is right for you. I do find the flavour intensifies and is much more delicious when the mixture is frozen. 

  3. Fold in the cacao nibs or choc-chips and then pour into mould and freeze until firm.

  4. Remove from the moulds and enjoy. I find running the mould under water helps to release the ice-blocks.

Fructose Friendly

Choose rice malt as your sweetener. 

Coconut-free

Replace the coconut milk with cows milk or a nut milk.

School lunchbox

You can always freeze this into re-usable pouches or little cups and pack from frozen for a icy morning tea. For heaps more lunchbox inspo (150 pages to be exact), take a look at my best selling ebook The Well Nourished Lunchbox

I hope you and your kids love this recipe as much as we do. Post a comment below and let me know.

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These Peppermint Choc-chip Ice-blocks are currently my sons favourite snack and I’m not complaining. They take literally minutes to make and don’t require the oven which in QLD summer, is a godsend. Plus, all that goodness disguised in this tasty ice block, what more could you want from an icy treat?

I freeze these in my Onyx stainless steel iceblock moulds. I also freeze them in little containers so the kids can pack them in their lunchbox. By morning tea they are soft enough to scoop out and eat easily.

LAST week for my Healthy Party Planner Bonus offer

If you’re after a fabulous collection of lunchbox inspo, take a look at ‘The Well Nourished Lunchbox’ ebook. Until the end of February, when you buy ‘The Well Nourished Lunchbox’ ebook (or any bundle containing it), you’ll receive my Perfect Party Planner and a fabulous extra chocolate party cake recipe too! Offer available to the end February 2019. Click HERE to find out more.

Peppermint Choc-chip Iceblocks

These Peppermint Choc-chip Ice-blocks are quick and oh so easy to make and crammed with so much nourishment. And super delicious to boot!

  • 400 ml coconut milk ((I used Ayam brand))
  • Generous handful baby spinach
  • 1 medium sized avocado
  • ⅓-½ cup sweetener ((rice malt or maple syrup))
  • 15-20 drops food grade peppermint essential oil, (or peppermint essence, to taste)
  • ⅓ cup cacao nibs or dark chocolate chips if you'd prefer
  1. Place the coconut milk, baby spinach, avocado, sweetener and peppermint oil in a high speed blender or food processor and blend until creamy.
  2. Fold in the cacao nibs and then pour into mould and freeze until firm.
  3. Remove from the moulds and enjoy.
Fructose Friendly

Choose rice malt as your sweetener. 

Coconut-free

Replace the coconut milk with cows milk or a nut milk.

I hope you and your kids love this recipe as much as we do. Post a comment below and let me know.

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I’ve had quite a few requests for a new savoury muffin recipe and this one is delish! My Cinnamon Roasted Sweet Potato, Thyme, Feta Muffins are both tasty and easy to make. They are great for a healthy breakfast on the go and are perfect for the lunchboxes of kids who love a one handed lunch!

My kids also love them for afternoon tea. They re-heat them in the sandwich press and lather with butter. I think it’s nice to have options other than sweet snacks. No matter how healthy they are, sweet treats still contain sugar of some kind, so I like to have savoury options on hand as well.

Back to School Bonus offer

When you buy ‘The Well Nourished Lunchbox’ ebook (or any bundle containing it), you’ll receive my Perfect Party planner too! Offer available to the end February 2019. Click HERE to shop now.

If you’re struggling to find the inspiration to pack your kids a delicious, healthy lunchbox (that they look forward to eating) each day, then ’The Well Nourished Lunchbox’ ebook is just what you need. It’s SO much more than just another recipe book, plus there’s heaps of savoury recipe inspiration.

Click HERE to find out more about this fabulous ebook (and read the many, many awesome reviews).

“I use this ebook weekly not only for school lunches but dinners as well. The dahl and nachos are two of our favourites. The recipes have transformed our freezer into a well stocked supply of healthy and nourishing items that make preparing school lunches each day a pleasure. I really love this book!” Amity

Cinnamon roasted sweet potato, thyme, feta muffins

A wholesome one-handed snack, these delicious savoury muffins are perfect for a picnic, the school lunchbox or a fast breakfast. You can either make them ahead or bake them fresh, they are both nourishing and filling.

  • 2 cups sweet potato, (peeled & diced (approx. 1cm))
  • 35 grams (¼ cup) sunflower seeds
  • 1 small red onion, finely sliced
  • 1 teaspoon maple syrup
  • 1 tablespoon olive oil
  • ½ teaspoon cinnamon, (ground)
  • Pinch sea salt
  • 70 grams (½ cup) grated parmesan
  • 1 teaspoon thyme leaves, (picked off stems)
  • 2 large free-range or organic eggs
  • 180 mL (¾ cup) milk of your choice
  • 4 teaspoon baking powder
  • 1 teaspoon sea salt
  • Good grind black pepper
  • 230 grams (2 cups) wholemeal spelt flour
  • 1 large handful baby spinach, (chopped)
  • 100 grams goat feta (or regular feta, broken into chunks)
  1. Preheat your oven to 200℃ (fan forced).

  2. On a small baking tray (lined with baking paper) place your sweet potato, red onion and sunflower seeds. Add the maple syrup, olive oil, cinnamon and sea salt and toss together. Arrange in a single layer and bake for 15 mins.

  3. In a food processor or large bowl, place your parmesan and thyme leaves and mix to combine. Add the eggs and milk and beat for 10 secs until well combined and frothy. Add the baking powder, sea salt and pepper and mix until just combined.

  4. Fold in the flour until almost combined (it’s important not to over mix them or they will be heavy).

  5. Add the spinach, feta and the baked sweet potato and sunflower seeds. Gently fold into the batter.

  6. Divide between 8 non-stick muffin cases and bake for 15 minutes or until a skewer inserted into the middle come out clean.

  7. Enjoy warm or at room temperature and lathered with butter!

Thermomix method
  1. Preheat your oven to 200℃ (fan forced).

  2. On a small baking tray (lined with baking paper) place your sweet potato, red onion and sunflower seeds. Add the maple syrup, olive oil, cinnamon and sea salt and toss together. Arrange in a single layer and bake for 15 minutes.

  3. In the TMX bowl, place your parmesan and thyme leaves and grate 10 seconds, speed 7. 

  4. Add the eggs and milk and beat for 10 seconds speed 6 until well combined and frothy. 

  5. Add the baking powder, sea salt and pepper and mix 5 seconds, speed 4. 

  6. Fold in the flour until almost combined, 10 seconds, flour symbol (it’s important not to over mix them or they will be heavy). If there is some flour not incorporated, fold in with the TMX spoon.

  7. Add the spinach, feta and the baked sweet potato and sunflower seeds. Gently fold into the batter using the TMX spoon.

  8. Divide between 8 non-stick muffin cases and bake for 15 minutes or until a skewer inserted into the middle come out clean.

  9. Enjoy warm or at room temperature and lathered with butter!

Gluten-free

For gluten-free, substitute the spelt with a good quality gluten-free flour.

Dairy-free

Replace the parmesan with nutritional yeast and a pinch of sea salt and the feta with a vegan cheese.  Also choose a dairy-free full-fat milk, coconut is nice.

Onion-free

Simply omit the onion, it’s still delicious. You could also substitute it with baby fennel.

Fructose friendly

Replace the maple with rice malt syrup.

Reheating tip

These are delicious reheated in a sandwich press or gently warmed in the oven. 

Freezing

They can be frozen in an airtight container. 

 

I’d love to hear how you enjoy these savoury muffins.If you have any recipe requests, let me know also. Post a comment below. 

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