By nutritional therapist Christine Bailey

A delicious gluten-free Mediterranean inspired muffin. Hard cheese such as cheddar is suitable on a low FODMAP but if you are dairy-free you can replace it for a little chopped tomato instead.

(makes 12 muffins)

Ingredients:
250g gluten-free flour
½ tsp sea salt
½ tsp black pepper
2 tsp baking powder
2 tbsp parsley, finely chopped
3 free-range eggs
2 tbsp almond milk
50ml extra-virgin olive oil
100g black olives, chopped
100g hard cheese, grated

To decorate:
Sesame seeds

Method:
Preheat your oven to 180C, gas mark 4. Line a 12-hole muffin tray with muffin liners and set aside.

Place the gluten-free flour in a food processor with the salt, pepper and baking powder and mix well. Add the wet ingredients and process to form a batter. Stir in the cheese and olives.

Spoon the batter into the muffin tins. Scatter with a few seeds.

Bake in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.