Who doesn’t love spaghetti and meatballs- gluten free and grass fed of coarse?!  Ok, maybe my vegan friends, but you can have these Italian muffins, the dairy free version!!!

My daughter had a friend over for dinner the other night and they requested this family favorite.  I was craving garlic bread but didn’t have the time to make a loaf.  So these simple muffins were created.

My husband’s side of the family would be so proud of this Irish girl, because the house smelled like an Italian bakery!  I was salivating as I cut open a muffin to spread some butter on it (yes, I eat “real” butter).  My daughter and her sweet friend kept asking when dinner was ready, so I gave them a muffin to hold them over.

The girls loved them and asked for seconds! I had to slow them down so they would eat the spaghetti and meatballs that were taking FOREVER to cook in their minds.

Ingredients:

1 cup quinoa flakes (learn more)
1/2 cup tapioca flour (learn more)
1 cup of shredded Pecorino Romano cheese (*see below for dairy-free)
1/4 arrowroot flour (learn more)
1/4 cup ground flax seeds
1 cup milk (I used goat milk but for dairy free use an alternative milk)
1 tablespoon Italian spices
1/4 teaspoon garlic powder
1 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees.
2. Blend all dry ingredients and cheese.
3. Add milk and pour into unbleached muffin cups.
4. Bake for 20-25 minutes till slightly golden on top.
5. Let cool for a few minutes and go for it!

Tips:

*For a dairy free version, use 1 cup of shredded zucchini and add a few dashes of sea salt over zucchini and batter.   I have split the recipe doing half dairy free and half cheesy (use 1/2 cup shredded zucchini).  I used a salty cheese but you could use mozzarella and just add a teaspoon of sea salt.  You can find unbleached muffin cups at most health food markets.

Enjoy a Spoonful of Italian Goodness,

Dawn