Herbed Muffins -- a savoury snack or satisfying meal (gluten free, grain free, sugar free, dairy free, you know the drill ...)

Those of you who have rolled through the past 11 months with me know I like savoury flavours quite a lot. I wasn't in the mood for a big heavy meal tonight, so I made up a batch of savoury muffins -- super fast -- they were in the oven in 15 minutes or less, and baked up in 30 -- to go with a side of sauteed broccoli. Kind of a cheating dinner, but how nice are muffins hot out of the oven with butter melting on them? Some times simple food rules!

These gluten-free, grain-free muffins have many kinds of seeds in them, so they bring a whole host of powerful micro-nutrients to the table along with a fair bit of deliciousness. I didn't spice them overly, but you could easily throw in a little more chili powder if you are a hardier sort than I and didn't have the palette of a 3 year old to please. I -- she said sadly -- am a wimp.

Anyway, every member of my family enjoyed the meal, and found it satisfying as well as satisfactory. Might be nice with a bowl of autumn soup ... Or brunchie, with some fresh fruit and scrambled eggs.

ingredients:

1 1/2 cups boiling water

1/2 cup flax meal

1/4 cup chia seeds

1/4 cup hemp seeds

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup apple cider vinegar

1 - 1 1/2 tsp sea salt

1 tsp cumin

1/2 tsp chili powder

1 tbsp marjoram

1 tbsp oregano

1/4 cup extra virgin coconut oil

2 cups almond flour

4 eggs

1/2 tsp baking soda

directions:

preheat the oven to 345

1. combine the seeds and the boiling water

2. add the herbs and spices and let sit for 10 minutes

3. add the coconut oil, and stir until melted

4. add the apple cider vinegar

5. add the almond flour

6. add the eggs

7. add the baking soda, and stir well

8. scoop the batter into 24 prepared muffin cups, and bake for 30 minutes at 345

9. when the muffins are cool, remove them from the muffin cups

10. store in an airtight container in the fridge

Update: The left over muffins made great garlic bread to go with our lasagna last night. We split them open, buttered them, then sprinkled them with a little granulated garlic. A few minutes in the oven after the lasagna came out resulted in warm, buttery, garlic bread ... and they are gluten-free, high in protein, and super yummy.