Sausage and Tomato Muffins

Ever on the lookout for a sandwich alternative for Mini Monster, I decided to use up leftover sausages in a savoury version of my muffins for this week's pack lunches. 

2 cups Gluten free bread flour (I used Dove's Farm, you might need to adjust the fluid for a different mix)

1/4 cup sugar 

4 tsp baking powder

8 tbsp olive oil (I used about 100g of melted Pure as I'm almost out of olive oil)

2 tsp Egg replacer*(works without too)

1 cup plus 4 tbsp Oat milk (or other milk substitute)

6 cooked sausages cut into slices

A handful of cherry tomatoes cut into quarters (cut smaller if using large cherry tomatoes)

A few sprigs of fresh herbs out of the garden (oregano, sage and rosemary) - a small amount of dried herbs would be fine too.

Preheat oven to 180º C.

Mix flour, sugar, egg replacer and baking powder together in a large bowl. 

Mix milk substitute and oil in a jug or bowl.

Pour into dry ingredients and mix until almost combined.

Add the sausage, herbs and tomato and continue to mix lightly - do not over mix or they will be tough.

Spoon into greased muffin tin, fill almost to the top.

Bake for 30 mins until risen and golden brown.

Alternative flavours to try:

Spinach, basil and pine nut

Ham and leek

Mustard and herb

Lamb, apricot and cumin

Courgette and lemon

Strawberry and Raspberry 'Cheese'cake

The sun is finally shining, English berries are beginning to appear in the shops and finally I've had time to post another recipe!

Usually when I've done 'cheese'cake for the boys, it's more of a strawberry mousse with mashed fruit, oat cream and gelatine. Even with acidity from lemon juice, it's not quite the same... 

I've been meaning to try it with CoYo since it became available. Fussy Five (who is no longer fussy, or 5, needs a new name - Mini Monster can keep his!) isn't keen on the strong coconut taste which is why I added the oat cream this time. His verdict... Delicious!

25g Dairy and Soya Free Spread (Pure Sunflower/ Vitalite etc)

60g Suitable Biscuits, Crushed (Tesco Free From Digestives (check ingredients, some contain soya flour), Doves Farm Lemon Biscuits etc)

2 leaves gelatine

125g CoYo Yogurt

125mls Oatly Cream (or additional 125g CoYo to make it gluten free)

1/2 tsp Vanilla paste (or extract)

1 leaf gelatine

100mls fruit puree/juice

fresh fruit

2 x 8cm rings (try double quantity for 20cm (8") loose bottom round tin)

 Melt Dairy and Soya free spread. 

Add biscuit crumbs and still until well combined.

Press mixture into bottom of tin using the back of a spoon. 

Chill in the fridge until needed.

Soak 2 leaves of the gelatine in a bowl of cold water for 10 mins, drain off water, then microwave the gelatine for 10 seconds (or until just dissolved).

Mix CoYo, Vanilla and Oat Cream (if using) in a bowl.

Stir a spoonful if the yogurt mix into the gelatine, then add it to the rest of the yogurt mixture. (you can chill it until just beginning to set at this stage, then whisk, to get a moussey consistency, but I didn't have time today).

Pour over biscuit base and refrigerate until needed.

Meanwhile, soak and melt the remaining gelatine leaf as before.

Add to fruit puree/juice (I used about 120g raspberries and strawberries pushed through a sieve to remove pips - works well with frozen (defrosted) fruit too).

Pour onto yogurt base , top with fruit and leave to set in the fridge.