Gluten free olive muffins are one of those delicious treats, perfect for a snack or a picnic.
A good extra virgin olive oil makes a difference, as the olives.
Scientific studies have shown that a daily consumption of about 4-5 olives helps to strengthen the immune system.
Black olives are rich in antioxidants such as polyphenols and beta-carotene which slow down the aging process. Vitamin E, contained in black olives nourishes, moisturizes and protects tissues. They are also an excellent source of minerals, such as calcium, potassium, magnesium and sodium.
Vegan cheese is another basic ingredient that must be of quality. Usually, they are made with soy. For this, it is preferable to choose organic vegan cheese, from non-genetically modified soy. Alternatively, vegan yogurt is another good ingredient.
These muffins are made with organic quality free range eggs, so not being vegans you can replace the vegan cheese proposed in this recipe (because it makes the preparation lighter) with good Parmigiano grated cheese.
These gluten-free olive muffins are not only a source of taste but also of well-being.
Gluten free olive muffins: Ingredients
2 free range organic eggs
80 ml (3 fl oz) extra virgin olive oil
150 ml (5 fl oz) brown rice milk
Pinch of sea salt
1 tsp white pepper
80 (3 oz) vegan and gluten free cheese, grated
300 g (11 oz) brown rice flour
50 g (2 oz) cornstarch/cornmeal
10/15 black pitted olives, chopped
Gluten free olive muffins: Method
- In a bowl, beat the eggs with olive oil, milk, salt, pepper.
- Add vegan (and/ or) gluten-free cheese.
- In another bowl, mix the flour with cornstarch and olives.
- Add the dry ingredients to the liquids.
- Pour the dough into the cups and bake at 180° for 20 minutes.