Paleo Zucchini Ham & Sun-dried Tomato Savoury Muffins (grain & dairy free)
These are grain and dairy free but they do taste and look like good old-fashioned savoury muffins.
The muffins use coconut flour so they have a slightly drier texture that you can get from coconut flour as it absorbs liquid a lot. But that’s when zucchini comes into play, providing some needed moisture. These are very portable, which makes them a perfect food on the go, while travelling or to bring to parties and picnics.
Cook’s notes: For a vegetarian version simply omit the ham. These would also be nice with some goat’s cheese, halloumi cheese or chopped up olives. Almond meal can be replaced with other nut flours such as hazelnut meal. Tapioca flour can be found in most supermarkets near Asian ingredients or from health food stores. On a carbohydrate scale, these are on the higher side so go easy on them if you’re following a low carb paleo/gluten free diet. If you don’t have xantham gum, these should still turn out fine. Virgin olive oil is fine to bake with as long as the oven temp is 180 C or below.
- 1/2 cup tapioca flour (tapioca is a starch from cassava root)
- 1/2 cup coconut flour
- 1/2 almond meal
- 3 eggs
- 2/3 cup virgin olive oil (not extra virgin olive oil)
- 1/4 cup water
- 2/3 tsp sea salt
- 1/2 tsp garlic powder or freshly chopped garlic
- 1/2 tsp xantham gum (thickening agent, pick the lactose free one)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 medium zucchini, grated
- 3 tbsp chopped ham
- 2 tbsp chopped semi-dried or sun-dried tomatoes
Preparation time 20mins
Cooking time 45mins
Adapted from eatdrinkpaleo.com.au
Heat oven to 180 C/355 F.
Combine all flours, baking soda, baking powder, xantham gum, salt and garlic powder. Using a whisk, mix through really well. In another bowl, whisk 3 eggs, olive oil and water. Add zucchini, ham, sundried tomatoes and the liquid mix to the dried ingredients and mix through with a wooden spoon until well incorporated. You should have a very thick mixture you can mould with your hands.
Grease 6-7 muffin cases/tray with some olive oil. Using a spoon or your hands, fill muffin pans/cases with the mix until almost full. Leave about ½ cm off the top as they will rise a bit.
Bake for 25 minutes. Take out of the oven and let them cool down for a few minutes before removing from the tray. Place on a wire rack and serve with butter while they’re still warm. Store in an air-tight container or freeze wrapped in gladwrap.