Cheese and Leek Mini-Loaves, GF & FODMAP

By MaryEllen

This is a savory muffin that contains all the food groups and so is a balanced mini-meal in itself. I made them in a mini loaf tin but a regular muffin tin would work equally well.

Ingredients

• ¼ cup olive oil
• ¾ cup leek, the green part only, chopped finely
• ½ cup rice flour
• ¼ cup tapioca flour
• ¼ cup potato starch
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp black pepper
• 3 eggs
• 1 cup lactose-free yogurt
• 6oz/170gms feta cheese
• 4.6oz/130gms mozzarella
• ½ cup grated mature cheese
• 2 tbsp finely chopped parsley

Details

Servings 8
Adapted from strandsofmylife.com

Preparation

Step 1

Heat the oven to 180°C/350°F.
Oil a mini-loaf baking tray.
Heat the oil in a pan and add the leeks. Cook about 2 minutes until softened.
Sift the dry ingredients together.
Lightly beat the eggs.
Add the yogurt and eggs to the flour mixture, folding in gently. Don’t mix heavily.
Add the leeks, cheeses, and parsley.
Spoon the mixture into the mini loaf tins.
Place in the oven and cook for 15-20 minutes.
Serve hot or cold.

Notes
Instead of the 3 flours, you could use a gluten-free flour mix as long as it contains only permitted grains. You can vary the cheeses as long as they are on the permitted list. When you test to see if these are cooked, a skewer will still come out wet because of the cheeses so take them out after the time listed.