Every so often I like to serve a simple dish of steamed vegetables. No meat. No frills. I just serve a bowl of steamed vegetables seasoned with freshly ground pink salt and black and green peppercorns and a drizzle of high quality nut oil. I sometimes add some Marinara Sauce to season it. Husband complains bitterly, but with these little accompaniments, meatless Monday is not as tragic for him.
Now these have blue cheese in them, which is not strictly paleo, but it is grain free, sugar free and healthy. We have cheese occasionally and I needed to use some old blue cheese that had dried to a brick. The cheese and onion pairs perfectly together.
Of course after just a few hours, we would be hungry if there weren’t some good fats and protein to fill the gap. These muffins are pure protein with the almond flour and the cheese is what will make us feel full. I was very surprised at how much I liked them. I used dried onion because I have them available for my Raw Flax Crackers. But I will use fresh onion next time to give them a bit more moisture.
If you want them to last, you will need to add butter. They will be too dry to eat the next day without. They are also best eaten right out of the oven when the cheese is all gooey and warm but they are delicious the next day if you toast them.
- 2 Cups Almond Flour
- ½ tsp Baking Soda
- ½ Cup Blue Cheese (or what you have)
- 1 tsp Mustard
- 1 tsp Mustard Seeds
- 3 Free Range Eggs
- 1 Tbs Oil (or Butter)
- Freshly Ground Sea Salt and Black Pepper
- Preheat oven to 350F.
- Place all dry ingredients in a bowl and mix.
- Place eggs and melted butter in a bowl and stir.
- Mix all the ingredients together and place on parchment paper on a baking tray.
- Bake at 350F until golden brown, about 15-25 minutes.