Pizza Muffins
INGREDIENTS
1 1/2 cups almond meal
3/4 cups arrowroot
1/2 teaspoon sea salt
1/2 teaspoon bicarbonate of soda
5 eggs
1 1/2 teaspoons apple cider vinegar
¼ cup fresh herbs such as basil or parsley, finely chopped
1/3 cup pitted olives, sliced finely
1/3 cup sundried tomatoes, sliced finely
3/4 cup grated zucchini
1/3 cup finely diced ham or bacon (try buy nitrate-free)
1/2 cup finely grated Parmesan cheese
Freshly cracked pepper
2 tablespoons pepitas or sunflower seeds
1. Preheat the oven to 160C and line a square brownie tin with baking paper. In a large bowl, mix together the almond meal, arrowroot, salt, pepper and bicarbonate of soda.
2. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar. Add the herbs, olives, sundried toms, zucchini, ham and cheese and stir well.
3. Add the egg mix to the dry ingredients. Mix well to combine, then pour the dough into the prepared tin and sprinkle with pepitas.
4. Bake for 30-35 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool before slicing.
*Arrowroot is also known as tapioca starch. Found in the baking section of the supermarket for a couple of dollars. I didn't have any when I made it so I used gf self-raising flour which was fine too –however it will no longer “paleo/grain-free”.
We often make this up in a brownie tin and have for lunch or dinner with some salad but lately I’ve been baking it in a muffin tin. Easy for little hands to hold and they freeze well.