And off we go... with Cheese & Onion Happiness!

hi there!

THIS is my very very first post and i must say i've got butterflies in my tummy!

the other day i found myself at home.. on a very windy/rainy/grey day.. with my cat miao-ing his head off and insisting on braving the weather... and what did I do to kill time?

i BAKED ... i baked to my heart's content... waiting with great trepidation to see the end result... it was these little guys' turn to come to life.. and after testing them out (not even giving them time to cool) i must say i'm really happy with the end result :) ... i decided to try the recipe by Comfy Belly for Onion Cheddar Biscuits... in my opinion this recipe brings to life the amazing cheese and onion chemistry that gets magically transformed into cheesy happiness in the oven... my "biscuits" ended up looking more like mini-muffins since i baked the final mixture in mini-muffin liners out of fear that i wouldn't manage to get them off baking paper once cooked!  truth is i like to use muffin liners because it saves me a lot of kerfuffle especially when i know i will be enjoying them "on d go" :)

so here's my version of these biscuits... i tweaked the original recipe abit and ended up adding some paprika powder.. just a wee pinch and some garlic powder for some extra zing... i also used olive oil, but feel free to use softened butter in the mixture if so your heart wishes!

these little babies are gluten free and low carb given they are made with almond flour, cheese and eggs ... olej !

here goes :) .....

makes around 12 portions of cheese & onion mini-muffins (a.k.a cheesy happiness)   

preparation time: not more than 15 minutes

baking time: 20 minutes max 

ingredients: 

• 225 grams ground blanched almonds (you can make this yourself by grinding whole blanched almonds in your food processor.... be careful not to overgrind your almonds, otherwise you'll end up with almond butter!)
• 1 teaspoon sea salt
• 1 teaspoon baking soda (bicarbonate of soda)
• a little pinch of paprika powder (optional)
• 1/2 teaspoon garlic powder (optional)
• 60 grams finely chopped red onion (or any other kind really)
• 50 grams grated mature cheddar (i guess you could use any hard cheese... mild cheddar lends a very nice taste though..)
• 2 tablespoons water
• 4 tablespoons olive oil (alternatively you can use 4 tablespoons softened butter or margerine)
• 2 eggs

Preheat your oven to 170 degrees celsius.  

Combine almond flour, sea salt, baking soda, paprika powder, garlic powder and grated cheddar in one bowl.  In another bowl whisk together the eggs, olive oil and water.  Once you get a frothy mixture, add in the chopped onion.  Finally, add the wet mixture to the dry mixture and combine well so that you end up with a ball of doughy mixture.  Then proceed to plopping a tablespoonful of the mixture in muffin liners which are placed in a muffin pan.  If you don't have a muffin pan you could even just place the filled muffin liners on a tray in your oven.  Bake for 15 minutes (in the middle rack of oven), keeping an eye out in case your oven is baking some of your mini-muffins more than others (this is common with fan assisted ovens).  When the 15 minutes are up, lower your oven temperature to 150 degrees and bake for another 10 minutes but be careful! You don't want your mini-muffins to harden, on cooling they will naturally set even more :) ...

Enjoy!!!!