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Olive and red onion bites
Easy, vegetarian and dairy free. As low starch snacks go these are great. Good in a lunch box or as a substitute for bread to dip in soup.
Print Recipe
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings
12
buns
Ingredients
30
ml
olive oil
extra virgin
50
g
pitted kalamata olives chopped
2
red onion finely sliced
100
g
ground almonds
30
ml
almond milk
20
g
buckwheat flour
1/2
tsp
baking powder
1/2
tsp
turmeric
optional
2
eggs
organic and free range if possible
salt and pepper
Instructions
Pre heat the oven to 160 fan, 180 electric or gas 4. Lay out 12 bun cases in a bun tin (fairy cake size not muffin)
Fry the onion in a little olive oil in a small frying pan. Cook on a medium to high heat to soften and brown slightly. Set aside.
Put all the other ingredients into a bowl. Add the cooked onions, stir well and divide between the bun cases.
Bake for 20 minutes until puffy and golden. Serve slightly warm where possible.
Notes
These will keep in a tin or airtight box for a couple of days. No need to refrigerate.