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- 1 x multigrain bread mix (yes you can brand or one that works for you)
- 290 ml gf beer
- 2 x eggs
- 1 x small onion, diced
- 50 g bacon, diced
- 8 x bacon lengths (meat end cut off, and skinny end cut lengthwise = 16 bacon strips and 8 meat ends)
- 1/2 tspn mixed herbs
- 1/2 tspn turmeric
- 1 x dash of cooking oil
- 1 x grated mozzarella cheese handy
I havn’t tried to reinvent the wheel when it comes to GF Bread, it is damn hard to achieve a palatable offering so in my efforts with GF cooking I use the brand that best suits my cooking skill and my temperamental oven. This recipe tastes like a Bacon and Cheese Scroll bought from the Bakers.
* heat oven to 200 degrees celsius, and spray oil your muffin tray (I used rectangular ones). Pop a frypan on the stove with a drizzle of oil, and get your mixmaster out.
* prepare the ingredients above before commencing
1. In a mixmaster on the lowest speed combine the beer and the egg, 30 secs will do.
2. Continue on low speed and add the dry bread mix combining for 4 mins (set the timer) scraping in the dry edges
3. While blender is going fry off the bacon bits, onion, herbs and turmeric in a little hot oil and set aside when done. Press the prepared bacon meat portion into the bottoms of the muffin tray. Lay a bacon strip lengthways and cross ways inside each on top of the bacon you previously pressed in. Place a pinch of grated cheese in each.
4. When the timer goes off on the bread mix, add the fried bacon and onion and continue on low speed for approx 30 secs more.
5. Place large tablespoons of the bacon and bread mixture into each prepared muffin hole. Fold over the top of the mixture the bacon strips hanging over. Place another pinch of grated cheese on top of each.
6. Bake 200 degrees celcius for 15 mins, then reduce heat to 180 degrees for further 15 mins.
NB: When you take these from the oven, loosen the edges with a blunt end knife while still warm so they’re not hard to lift out.