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

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Crispy Chickpea Wraps (serves 6)

Crispy Chickpea Wraps by The Fat Foodie

This recipe for crispy chickpea wraps is a brilliant way to eat less meat and benefit from incorporating iron-packed chickpeas into your diet. Although chickpeas are notoriously bland they are brilliant for sucking up the flavours of herbs and spices, so they’re ideal for using in Mexican and Indian dishes. They also crisp up beautifully when fried in a little bit of oil which gives them a really intriguing texture because their insides stay soft.

I’m sure we can all agree that it’s a good idea to try to eat at least one vegetarian meal a week (if for no other reason than it’s massively cheaper to make) and this one is ideal for serving to the family. I made these crispy chickpea wraps one night when my (meat-eating, T-Rex-beating in the carnivorous stakes – excuse the pun) stepsons came for dinner and they didn’t realise it was a vegan meal until I told them so after they had finished eating because they thought it was so tasty and satisfying.

I think one of the reasons these crispy chickpea wraps are so good is because there is a gorgeous contrast between the crispy chickpeas, the tender corn tortillas, the crispy, crunchy fresh salad and the smooth grated cheese. I served my crispy chickpea wraps stuffed full of fresh green salad, slices of cucumber, a little mashed avocado and grated (non-dairy, in my case) cheddar cheese. They’re just a really tasty dinner option.

Ingredients:

250g chickpeas (drained and well rinsed)

3 tbsps sesame oil

2 tsps ground cumin

2 tsps smoked paprika

3 tbsps lime juice

2 tsps maple syrup

2 tsps tamari (gluten-free soy sauce) or normal soy sauce if you’re ok with gluten

6 corn tortillas (or gluten-free tortillas)

Thin slices of cucumber and salad

200g grated cheddar cheese (or non-dairy version)

For the dressing:

100g of peanut butter (I used crunchy)

2 tbsps warm water

1 tbsp rice vinegar

Method:

Put the sesame oil, maple syrup, soy sauce and lime juice in a large frying over a medium heat and add the chickpeas and spices.

Fry the chickpeas until the liquid has evaporated and the chickpeas are crispy.

Mix your dressing ingredients together until smoothly blended.

Heat up your corn tortillas, spread each tortilla with some of the dressing and add the chickpeas and salad before wrapping up into a burrito.

Serve with chopped fresh chilli, a small serving of avocado (20g is a low FODMAP portion per person), slices of cucumber, salad, cheddar cheese or a dairy-free version, freshly chopped coriander, salsa, sour cream, jalapenos etc.

Crispy Chickpea Wraps by The Fat Foodie

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