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One-Bowl Halloumi Muffins, gluten-free

Prepare these simple one-bowl gluten-free Halloumi Muffins for your weekly meal prep for school or work lunches. The combination of halloumi, zucchini, and mint creates a delicious flavour profile, while the almond meal adds a touch of sweetness reminiscent of Cypriot Flaounes.

Flaounes

These are small savoury buns stuffed with halloumi, raisins, and mint and garnished with sesame seeds. It is a combination that may seem unusual but works wonderfully. Unfortunately, there is a bit of work involved in making Flaounes so I’ve opted to create something with similar flavours but is much easier to whip up and cook. In fact, all you need is a grater, a bowl and a muffin tin.

Not a fan of the sweetness?

If you are not a fan of combining savoury and sweet, leave out the honey or you can swap it for maple syrup if you are not a fan of honey. I’ve also written that you can add plain flour instead of coconut flour which will once again reduce that hint of sweetness.

Halloumi Muffins, gluten-free

Makes 10 medium size muffins

Prep 10 minutes

Cook 30 minutes

INGREDIENTS

225g block halloumi, grated

1 large zucchini, grated (do not squeeze all the liquid out)

12 large mint leaves, chopped

4 tbs Extra Virgin Olive Oil

2 green onions, thinly sliced

2 large eggs, whisked

2 tbsp coconut flour

1 tbsp psyllium husk

½ cup almond meal

¼ tsp baking powder

1 tbs honey (optional)

salt and pepper

INSTRUCTIONS

Combine wet ingredients: In a bowl, whisk together the eggs, oil, and honey until well combined.
Add dry ingredients: Stir in the baking powder, salt, and psyllium husk until fully incorporated.
Mix in remaining ingredients: Gradually add the remaining ingredients, mixing thoroughly until the batter is smooth.
Fill and bake: Pour the mixture into greased or silicone muffin tins, filling each hole evenly. Bake in a preheated oven at 180°C (fan-forced) or 200°C (conventional) for 25-30 minutes. Enjoy warm, at room temperature, or straight from the fridge the next day.