Sundried Tomato Pesto and Olive Mini Muffins Recipe

Ingredients

• 1½ oz (40 g) sundried tomatoes (dried, not in oil)
• 3¼ oz (95 g) raw unsalted walnuts
• ½ oz (15 g) basil leaves
• ½ oz (15 g) nutritional yeast
• ½ a clove garlic, peeled
• ½ lemon juice
• 2 fl oz (60 ml) extra-virgin olive oil
• ½ tsp sea salt
• freshly ground black pepper
• a pinch of chilli flakes (optional)

• 6 free-range eggs
• 2 tbsp water
• 1¼ oz (35 g) coconut flour, sifted
• ½ oz (15 g) tapioca flour, sifted
• 1 tsp gluten-free baking powder
• 1¾ oz (50 g) pitted black olives, sliced into rounds
• ½ tsp sea salt

1. For the pesto, soak sundried tomatoes in warm water for 10 minutes, then drain.
2. Add the tomatoes, walnuts, basil, garlic, yeast, lemon juice, salt and plenty of black pepper and chilli to a food processor and blend until combined.
3. Drizzle in the olive oil, a small amount at a time, and continue to blend into a smooth paste. You may not need all the olive oil, or you may need more.
4. For the muffins, preheat the oven to 180ºC/Gas Mark 4.
5. Place nine silicone cupcake cases or a silicone muffin tray onto a baking tray.
6. Whisk together the eggs, water, coconut flour, tapioca flour, baking powder, salt and pepper until smooth.
7. Distribute the mixture evenly between the muffin cases, filling each one three-quarters full. Distribute the olives evenly between the muffin cases, pushing them beneath the surface. Add 1 tsp pesto on top of each muffin. Store the remaining pesto in a sealed jar in the fridge.
8. Bake the muffins in the oven for 20 minutes, or until the mixture is set and the tops are golden.
9. Allow to cool for 5 minutes, then remove from the moulds before serving.