What to call these? They have no sweetening, no flaky butter, and no cheesy flavour (as the mozzarella acts as a binder) so they’re a small quick bread which slices beautifully to top with salted butter, colby cheese, and Culley’s South Carolina Mustard. You can also quite happily top them with a few thinly sliced berries, or chia seed jam (depending on your dietary preferences). So it’s a bit like a UK scone, a bit like an English muffin, and a bit like a USA biscuit; and of course you don’t have to cook them in a muffin pan! For those on Keto – they are also only 4.1g carbs per serve 🙂
100g almond flour
50g coconut flour
2 medium eggs
1 tsp baking powder
125g sour cream
50g grated mozzarella
1 tsp baking soda
1 Tbsp apple cider vinegar
Optional: 2 Tbsp – 1/4c water
Pre-heat oven to 200’C / 390’F and grease muffin trays.
Combine the almond flour, coconut flour, and baking powder in a bowl.
Mix in the eggs, sour cream, and mozzarella.
Add a little water to moisten (this will also impact how moist / dry these are once cooked and cooled).
Allow to sit for 10 – 20 minutes so that the gluten free flours can absorb the moisture.
Add baking soda and vinegar – enjoy the fizz!
Quickly combine and spoon into muffin trays.
Pop into pre-warmed oven. I like to do mine a bit like scones – intense heat at first for the initial rise and then drop the heat for the rest of the cooking; 200’C / 390’F for about 10 mins and then 170’C / 340’F for about 10-15 mins. Use a toothpick to test (it will come out clean once cooked).
Lovely warm. I’ve been pleased with how mine store in both fridge and freezer.
Based on 6 servings per recipe; nutritional breakdown is approx:
Allergies: gluten free, dairy free, soy free. (can be made nut free by using only flaxseed).
Prepare your coconut oil. It needs to be very soft / liquid BUT you don’t want it to be hot and cook the eggs. Depending on climate, either let it liquify on the bench or warm it in the microwave (then wait for it too cool).
Ideally, beat and froth the eggs / coconut oil first but this will work if you simply combine everything and mix vigorously. You can also choose to fold additional ingredients into the base (i.e. rosemary, pizza thyme, sundried tomatoes, olives).
Allow the mixture to rest. I like to put it in the fridge for 30 minutes but even 5-10 minutes on the bench will see the mixture thicken.
Shape and bake (and decorate!). I like to cook mine in the air fryer (lined with baking paper). I split my dough and shape into two flat breads. If I’m making focaccia, I rub a little olive oil on the top, sprinkle cracked salt over it, and add fresh rosemary from the garden. I bake each one at 200’C (392’F) for 12-14 mins. Once cooked, I allow them to cool and then cut to serve. You could also make one large focaccia bread and bake in the oven.
Based on 4 servings per recipe; nutritional breakdown is approx:
Makes two servings @ 10.2 carbs each; if cooking for the family simply scale up the recipe. For keto eaters, this is great served with konjac noodles and green above ground veggies; for gluten free families consider serving with brown basmati rice or wholegrain gf corn chips.
Note: Those on keto can reduce carbs further by making their own spice mix; calculations for this recipe are based on Farrahs Taco Spice Mix.
Note: Bacon seems to mean different things in different countries, in New Zealand bacon has a wide selection so feel free to use whatever you prefer.
Allergies: free from gluten and soy.
Start a small pot of water boiling. Using a spoon, carefully slide in the eggs. Reduce heat to a simmer and set timer. The BBC have a helpful guide on timings; I tend to remove after 6 minutes. Tip: Keep in mind that the yolk will keep setting the hot shell until you peel it.
Start the bacon cooking. If you’re using a frying pan / skillet and on keto than you may wish to use the bacon grease to saute the green beans. I prefer to cook bacon in the air fryer.
Cook your green beans while the bacon is cooking; if you want to boil them (after removing the eggs) they will only take 2-3 mins.
Layer your salad with lettuce, green beans, and tomato. Peel the hardboiled eggs and chop in half. Cut the cooked bacon into strips (or even better, use kitchen scissors and snip it directly onto the salad). Sprinkle over the grated cheese. Drizzle the dressing.
Note: These muffins are sugar free and naturally sweetened by the cream cheese and blueberries. If you prefer them sweeter you could add a little Maple Syrup (either natural, or an alternative like ‘Queen Maple Syrup Flavoured Sugar Free’ to maintain the low carbs).
Tip: For a finer consistency, consider ordering finely milled almond flour online.
Line or grease a 6-serving muffin tin. Preheat the oven to 180’C / 350’F.
Melt the butter (I use a large pyrex jug in microwave).
Stir in the almond meal. Let it stand for 5-10 mins so that it thickens a little.
Stir in the baking powder, eggs, and cream cheese.
Gently fold in the fresh blueberries and lemon peel.
Spoon into the muffin tin. Bake for 18-22 mins (or until a toothpick comes out clean).
Based on 6 servings per recipe; nutritional breakdown is approx:
Line or grease a large spring-form cake tin. Preheat the oven to 180’C / 350’F.
I like to keep things simple. Put everything in a big bowl in the order listed EXCEPT the water. Tip: a flour sieve is great for keeping out the lemon pips!
Add 1/4 cup liquid and mix with an electric beater. Slowly keep adding water and mixing until you have a good cake batter consistency.
Pour the cake batter into the cake tin, smooth, and bake for 30-35 mins (or until a toothpick / sharp knife comes out clean).
Sprinkle with a little icing sugar, or whip up a lemon icing for a more lemony flavour.
Tip: I like to eat it warm from the oven and then freeze the rest to pull out as needed.
Tip: For a more lemony flavour, pierce many times with a toothpick when the cake is half cooked. Cover the top of the cake in a thin layer of sugar and squeeze a fresh lemon over the top; then place back in the oven. The lemon syrup will soak into the cake while it continues baking.
I used The Collective Blueberry Hemp Kefir. The hulled hemp seeds + chicory root help to add some prebiotic fibre to go with the probiotic kefir. Tip: Another option is to mix in 1Tbsp of ground linseed.
This delicious slice is full of goodness from almonds, brazil nuts, and cashew nuts. It can be served as a dessert or be frozen and added to school lunches. I wish I’d found such an easy way to make allergy free chocolate earlier!
NOTE: This is a small batch perfect for an 18x15cm pyrex dish; feel free to double the recipe for a larger quantity.
These sweet treats are high in natural goodness and fruit fibres, do not contain refined sugar, and contain valuable trace minerals from the almond, brazil, and cashew nut butter.
There are a few different ways that you can make this recipe and I have endeavoured to include options without over-cluttering. Keep in mind when subbing ingredients whether it will impact the recipe overall; i.e. coconut oil or butter will solidify in cold temperatures and hold a gluten free version together better than rice bran oil; using almond meal rather than flour will give a substantially different texture.
1 cup flour + 30g fine instant oats
OR: 1/2 cup sunflower flour (or almond flour) + 1/2 cup gluten free oat flour