CHEESEY VEGGIE MUFFINS (GF) (Makes 10-12)

·       2 cups GF Plain Flour

·       2 teaspoons baking powder

·       ½ cup melted butter or olive oil

·       1 small onion or leek , finely diced and sautéed in a little butter until lightly golden

·       ½ cup grated tasty cheddar or parmesan cheese,

·       a teaspoon of marinated goats cheese to blob on top

·       3 eggs

·       ½ cup milk

·       1 zucchini grated

·       ½ cup grated raw pumpkin

·       1 cup spinach leaves chopped finely ( in food processor

·       handful chopped herbs- parsley, thyme, rosemary

 Method

1.     preheat oven to 200degrees.

2.     Mix all the ingredients together until just combined.

3.     Plop into greased or lined muffin tin, put a teaspoon of goats cheese on top of each, or a sprinkle of pepitas.

4.     Cook 15-18 mins until firm to touch.

5.     When they come from the oven finely grate the zest of half a lemon, and some finely chopped fresh rosemary over the muffins as they cool.- this smells amazing!!

6.     Eat warm with butter, gorgeous next to soup, or as a breaky, snack, or lunchbox treat. Freezes well.

LEMON GINGER BLISS BALLS

(Can also be made as a slice) 

INGREDIENTS

·      1 cup raw cashews

·      1 cup almonds, walnuts, or pecans or combination

·      2 tabs tahini

·      ½ cup pepitas

·      1/2 cup coconut

·      1 teaspoon ground ginger

·      1 teaspoon grated fresh ginger 

·      grated zest and juice of 1 large lemon 

·      pinch sea salt

Blitz it all in a food processor

Roll into balls and in desiccated coconut or press into a slice tin and keep refrigerated

Enjoy with a cup of lemon ginger tea