Back to school time always has me wanting to come up with new ideas for the lunchbox.
I came up with with this recipe based on trying to replicate the gluten free cheese and bacon rolls that we buy on the weekend from our local bakery.
My kids love them so much so I thought I'd make something that tasted like them but were more ‘lunchbox size’ as the rolls we buy are HUGE!
A little muffin fits into their bento style lunchbox much easier.
They are super simple, gluten free and have a soft and spongy texture that I think would pass even the fussiest of kids food tests. And hubby and I love them too with a big side salad for lunch or as a snack between meals so you might want to double the recipe as I plan to do going forward. Between the four of us, we seem to eat a batch in one day!
1.5 cups of gluten free self raising flour
1/2 cup of milk (I use almond milk)
1/2 cup of grated cheese (I use Norco Natural Cheese)
2 rashers of bacon (finely chopped)
2 tbspns of butter (melted)
2 tblspns of chopped chives (could also use spring onions)
2 tblspns of chopped parsley (optional)
Preheat oven to 200 degrees.
In a large mixing bowl, measure out your flour and put bowl aside.
In another bowl beat your two eggs and add milk, cheese, melted butter, chives and chopped bacon and give a quick stir.
Add the wet ingredients to your bowl of flour and stir well. You will end up with a sticky doughy mixture.
Spoon mixture into patty cases placed in a muffin tin. It should fill about 10 patty cases.
Bake on a middle shelf at 200 degrees for 15-20 mins (check at 15 to see if a skewer comes out clean otherwise another 5 mins may be needed).
Hope your family loves them as much as we do and don't forget to bake a double batch on your second go round! :)
Yours in Health,