The almond meal adds protein and fiber and helps to replace some of the starch that is inherent with GF breads. Perfect with Thanksgiving dinner!
1 large onion, thinly sliced*
2 t. olive oil
1 1/2 cups GF flour blend
1/2 cup almond meal
1 t. baking powder
1 t. salt
1 cup milk (I used plain almond milk)
1/4 cup olive oil
1 heaping T. of rosemary, minced
Heat a skillet over medium heat. Sauté the onion in 2 t. olive oil, then reduce heat to medium-low and allow onions to caramelize for
approximately 45 minutes, or until that are tan to dark brown and giving off no moisture.
Heat oven to 350˚F. Oil an eight or twelve muffin pan.
Mix the flour and almond meal, baking powder and salt. Beat the egg, milk, and oil together. Combine both the wet and dry ingredients, now add the
rosemary, and onion. Stir just to combine; do not over mix.
Spoon into the muffin pan and bake for approximately 25 minutes or until toothpick inserted in center of muffins comes out clean.
Makes: Twelve small muffins or eight medium-sized muffins.
Notes: *Make the caramelized onions ahead of time.
From "The Farmer's Daughter Cooks Gluten Free" cookbook.
To view a Youtube slide show of the book...