Watermelon Salad and gluten free Cheesy muffins

Posted in - Bake & gluten free & Healthy Recipes on May 4th 2020 0 Comments

melonAdding colour to a lockdown lunch.

Feta Cheese (barrel aged has a lovely subtle flavour)
Black olives

1 tsp mustard
1 clove garlic, crushed
60mls white balsamic or white wine vinegar
120mls rapeseed oil or virgin olive oil

Cheesy Muffins
180g cream cheese
125g cheddar cheese
80g unsalted butter, melted
2 eggs
160g oats
80g almond flour (or blended ground almonds)
2 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1 tsp Dijon mustard
1/2 tsp paprika

1.  Preheat the oven to 180ºC
2. Mix the wet ingredients together
3. Combine the dry ingredients
4. Spoon into muffin cases, not pressing the mixture down. It will form within the muffin mould during baking
5. Bake for 25 minutes
6.  Allow to cool in the tin for about 5 minutes before turning onto a wire rack to cool.  They can also be left in the tin to cool.  Delicious either way.

My son is about to start a maths test on my computer so I am posting this in haste …


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