Gluten-Free Heaven Australia - October 2017

Lunch RECIPES

Total fat Saturated Salt Sugar Protein

7g 3.4g 0.2g 3.2g 7g

Sweet chilli beetroot muffins

By Olivia Cooney in association with Love Beetroot (www.lovebeetroot.co.uk) GF SF V

Makes 12 | Prep 20 mins | Cook 20 mins | Calories 119 (per frittata)

600g (1lb 4oz)

butternut

pumpkin, cubed

1 tbsp coconut oil

8 large free-range eggs

100g (3½oz)

goat’s cheese

2 spring onions,

chopped

a large handful of

parsley, chopped

1 garlic clove,

peeled, chopped

salt and freshly

ground black pepper

250g (9oz) pre-

cooked sweet chilli

beetroot, diced

1 Preheat the oven to 200°C and line a 12-hole muffin

tin with paper cases.

2 Peel and cut the butternut pumpkin into

3cm (1¼in) cubes. Roast in the oven with coconut oil

for 15-20 minutes, until soft.

3 Mix the eggs, goat’s cheese, spring onions, chopped

parsley, garlic, salt and pepper in a large bowl. Leave

the beetroot until last to avoid everything turning pink.

4 Roughly mash the roasted pumpkin with a fork,

keeping it chunky and add to the egg mix. Pour into

your prepared muffin cases, then bake in the oven

for 20 minutes. Serve warm.