Smoked Salmon Breakfast Muffins

By karenluvslife

These are a quick and easy wheat free, dairy free muffin.

Ingredients

• 5 eggs
• 1/2 cup rolled oats
• 1/2 cup thick coconut milk or almond milk
• 2 tbs cashew sour cream - recipe below or this one
• 3 tbs savoury yeast flakes
• OR: 4 tbs Savory Cream Cheese (omit cashew sour cream and yeast flakes)
• 2 tsp stock powder
• 1 tsp Dijon mustard
• 2 large silverbeet or 2 cup spinach leaves
• 2 slices smoked salmon

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Makes: 6

Add everything except the silverbeet and smoked salmon to a blender and blend
until smooth and the oats have been broken down. Now add the silverbeet and blend on low to break it up but not pulverize it. If you want to disguise then by all means go for your life and make it unrecognisable!

Divide the smoked salmon into 6 and place into the bottom or on the top after filling to about 3/4 the greased muffin pans. Place in preheated 180 degrees oven and bake for
20 minutes or until firm to touch.

Place cashews in a cup or small bowl and cover by about 1/2
inch with water and let soak 3-4 hours.

Rinse and drain cashews and place in a blender with vinegar, lemon,
salt and about 1/4 cup water. Blend until very smooth, adding more water as
required to purée the mixture. Try to get it as smooth as possible. If using a small personal blender I recommend the flat blade as I find it create a much smoother texture.

Meanwhile have a go at the savory muffins, they are so quick and easy to make with very little clean up.. cos that's how it like it!! Enjoy!

Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.

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