Savoury Breakfast Muffins (makes 12)

Savoury Breakfast Muffins by The Fat Foodie

Sometimes at the weekend I like to make something a little bit more special for breakfast than the usual toast, porridge or cereal that I would usually have during the week. There’s something really nice about having the luxury of time on a Sunday morning to make a batch of syrup-drenched fluffy pancakes or a stack of french toast and take it back to bed with a hot cup of tea or coffee.

These savoury breakfast muffins were invented one Sunday morning when I saw that I had a courgette and some grated cheese that needed to be used up soon. I added a couple of rashers of smoked bacon to the mix and a really tasty breakfast muffin was born. (You could leave the bacon rashers out if you’d prefer a vegetarian muffin.)

These savoury breakfast muffins are really easy to make, requiring little more than chucking all of the ingredients into a  bowl, mixing, pouring into muffin cases and baking, but they’re incredibly rewarding to eat. They are soft, moist gluten-free muffins that are studded with chunks of fresh courgette, melted cheddar cheese and salty, smoky bacon cubes. They’re just what you need to go with the Sunday papers in bed.

Savoury Breakfast Muffins by The Fat Foodie

Ingredients:

3 eggs

50ml vegetable oil

250ml rice milk

220g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp xanthan gum

1 tsp dried mixed herbs

1/2 tsp ground black pepper

100g grated cheddar cheese (or non-dairy version)

80g courgette (finely chopped)

4 rashers of smoked bacon (finely chopped) (optional)

10 black olives

60g sunflower seeds (to decorate)

Method:

Preheat your oven to 200C/180C Fan/400F/Gas Mark 6.

Prepare a muffin tin with muffin cases.

Put all of the wet ingredients into a large mixing bowl and mix.

Add all of the dry ingredients (except the sunflower seeds) and mix.

Put the muffin mixture into the muffin cases, sprinkle with sunflower seeds and bake for 35-40 mins. Serve warm.

Savoury Breakfast Muffins by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2018

Blueberry Pancakes (serves 4)

Blueberry Pancakes by The Fat Foodie

This morning I made Blueberry Pancakes because I had a large punnet of blueberries in my freezer that I’d had earmarked for using in muffins one day, but I figured I might try them in a stack of pancakes instead. I bought the blueberries at a brilliant reduced price from Marks and Spencer and although I had no immediate use for them I thought I’d freeze them to use another day. (The freezing process makes no difference to the taste of the berries whatsoever and is a good, handy way to make sure I have nice fruit at hand to add to recipes.)

I’ve never made pancakes with blended gluten-free oats before, although I’ve heard that they’re a staple for people who can’t tolerate gluten, but I was quite surprised at how tasty they were. Don’t get me wrong, the texture is very different from normal flour-based pancakes because the oats are a considerably more dense ingredient, but they work quite well overall.

These blueberry pancakes are fairly easy to make and although they require 15 minutes at the start of the process to soak the chia seeds, once that’s done all of the ingredients can be thrown into your food processor, blender or Nutribullet and whizzed together to create the batter (with the exception of your blueberries because you want those delicious little bad boys to be kept whole). If you’ve never heard of or used chia seeds before, they’re a tiny little seed which absorbs water really fast and turns into a thick, gel-like consistency, so they’re a really useful ingredient to use if you’re looking for an egg replacement.

This recipe for blueberry pancakes makes a generous stack of fat blueberry pancakes which are soft in the middle, crisp around the edges, and laden with little blueberry bombs that explode in your mouth, flooding it with their sweet juice. With a description like that how can you possibly resist making them?

Ingredients:

1 tbsp chia seeds mixed in 2 tbsps water

100g gluten-free oat flour (I just pulsed normal oats into a flour in my Nutribullet)

100g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 firm banana

1 tbsp sugar

300ml rice milk

1 tsp baking powder

100g blueberries

Method:

Put the chia seeds in a mug and cover them with 2 tbsps of water. Leave the water to be absorbed into the chia seeds for at least 15 mins.

While you’re waiting for the chia seeds to plump up you can put all of your other ingredients (except the blueberries) into a food processor, Nutribullet or blender and blend it all together.

Once the chia seeds are gel-like add them to the mixture and mix again.

Pour the mixture into a jug and stir in the blueberries. (I just used my blueberries from frozen and they worked fine).

Place a non-stick frying pan over a medium heat and once it’s hot, cook your pancakes.

Let your pancake cook on one side for a while before peeking at its underside and if it’s brown then flip it over and cook the other side until it’s brown too.

Continue until all of the mixture is used up, keeping the cooked pancakes in the oven on a low heat, and serve with low FODMAP nut butters, maple or golden syrup, fresh fruit, lactose-free whipped cream or whatever low FODMAP options take your fancy.

Blueberry Pancakes by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2018