Wednesday, November 14, 2018

savoury gluten- and dairy-free goat-cheese herb muffins (with a kick, if you like)

Lately some Japanese grocery stores have cottoned on to the fact that not everyone can eat everything. Enter Aeon's allergen-free series of mixes--this one is a baking mix for making savoury okonomiyaki (like meaty and cabbage-y pancakes) or for coating fried chicken. It contains rice flour, brown rice flour, potato starch, salt, and baking powder. Perfect pour moi! 

So I experimented, and here are some mighty delicious herby muffins with goat cheese (and red pepper flakes for those who so desire--I do desire, thanks).

You'll need:
  • 2 packs of Aeon's okonomiyaki gluten-free mix (300 g total weight), or GF baking mix of your choice
  • 1/2 teaspoon salt
  • 2 teaspoons mixed herbs (marjoram, basil, oregano, and thyme)
  • 2 teaspoons dried onion flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley 
  • red pepper flakes (optional for topping)
  • 2 eggs, whisked
  • 1 cup milk (I used organic soy)
  • 4 tablespoons grapeseed oil 
  • goat cheese for topping
Do this: 

In a large bowl, mix all the dry ingredients together, and in a separate bowl, whisk the wet ingredients together. Then add the wet into the dry and stir 'em up. Spoon into greased or lined muffin tins, or use reusable silicone muffin cups like I do. Top with some crumbled goat cheese, more dried parsley, and red pepper flakes if you like (me likey). Bake at 350 F/170 C for about 12 minutes or so.

These are great with the salmon chowder I've been making a lot lately. 

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