I love it when I find gluten free recipes that are quick, easy and inexpensive and still make me look like an absolute kitchen genius. In fact, I almost don’t want to share this appetizer recipe, because these little puffs are so fancy and incredible that I really don’t want anyone to know how little effort goes into making them.
Here’s the directions, ready? Put stuff in a blender and turn it on. Then bake that stuff in a mini muffin tin. That’s pretty much it. Because they’re so easy, I took the time to make them just a tiny bit fancier by putting a slice of olive, some green onion and some feta cheese on top. I’m working on some different variations and experimenting with other flours and starches and a dairy free version, so we may have a whole lot of really easy puffs that are all a little bit different. And then I can publish a Puff Cookbook and donate all the proceeds to saving the Golden Lion Tamarin! (I don’t think they’re endangered, but boy are they cute!) I found the idea for this recipe at Elise’s amazing site Simply Recipes and tinkered with it like crazy. The batter in her version is much thinner, and she uses olive oil, which gives the puffs a very nice taste.
Gluten Free Black Olive and Feta Appetizer Puffs
- 1 egg
- 1/4 cup melted butter
- 2/3 cup water
- 2 c tapioca starch
- 1/2 cup cheese (queso fresco or Parmesan)
- 1/2 tsp salt (omit if using Parmesan)
- Sliced Black Olives
- 1/4 cup Feta cheese
- 1 green onion thinly sliced
- Blend all ingredients except olives, Feta and green onions in a blender.
- Spoon into greased mini-muffin tins.
- Top each puff with an olive slice, a few pieces of green onion and a sprinkle of feta.
- Bake at 400F for 20 mins.
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