Delicious gluten free Basil, Spinach, and Feta scone/muffin concoction

These Gluten Free Basil, Spinach, and Feta scone/muffin thingys taste amazing!!! I’ll share this epic experience with you so you can make your own delectable delights!

First tip– Try to use some expired ingredients for the yeast (about one heaped tsp, maybe? The number by the tsp amount had rubbed off!) and 2 2/3 cups of gluten free bread mix (expiry date had rubbed off as well, so not sure how old it needs to be to get my epic results. 😉 )

I can’t even read the best before on this one, so if you want my results, go for about ten years old. 😉 hehe

 

Best before 11/11/14 (so only a few months off.. )

 

 

 

 

 

 

 

 

Second tip– Use a few non-expired items, but definitely don’t measure! I used about five fresh spinach leaves from the garden (maybe about a cup and a half chopped up if measured), about 1/5th of the feta cheese block (cut up), and a sprinkling of dried basil (likely around a tablespoon’s worth).

We LOVE spinach, so having it in the garden is a MUST!

Mmmm.. time to plant more basil! Dried is good, too!

 

 

 

 

 

 

 

 

Third tip– set in warm place to rise for an hour…and when it doesn’t rise, don’t be sad- just pop it into muffin trays (fill them 3/4 full) and turn the oven onto whatever you usually use- umm… I think I did it around 200C (?) and walk away and forget about them. (WHOOPS!) This recipe had more than 12 muffin’s worth, so I just spread some out on a flat tray and it made amazing flat bread that was eaten too quickly for photos!

Fourth tip– find yourself doing something else in the kitchen a little while later and hear the fan running in the oven. Start frantically whispering “oh no! Oh no!!!” because you have absolutely NO idea how long you left them and grab the oven mitts as you throw the oven open, only to discover the most perfectly browned scone/muffin concoction you have ever made. Go figure!

Fifth tip– eat while warm. ALL OF THEM. You know you want to. Just do it. 😉 Save the next lot. hehe. We ate about half of them and I did freeze some for kindy lunches, but still- even then, pleeeease eat them warmed up to get the optimal yumminess!

 

In case you missed all that- here’s the condensed version:

1 2/3 c lukewarm water with 1 heaped teaspoon of active yeast- set aside for twenty five minutes.

Add 2 2/3 cups of bread mix into mixer and then add what should be frothy yeast mixture to it. (to be fair, my yeast is expired, so it wasn’t very frothy, lol)

Before mixing, add random amounts of feta cheese, basil, and spinach and then mix all together for about five minutes, then scrape the pan and make sure everything mixed well.

Now, cover and set in warm place for an hour to rise (or not rise in my case…again, likely due to the expired yeast.)

Now pour into muffin trays and the left over onto a flat tray on baking paper and stick in the oven at 200C (ish) until they look like mine. (sorry, I have no clue how long I forgot left them in there!)

Now take them out, eat, and enjoy! Mmmmm… and adding a bit of butter or coconut oil just makes them even more delicious!

Oh yeah, and be sure to wash the dishes straight away once you are done, as I did. 😉 I’m totally showing off since you know I’m bad about doing dishes!! (see my post “The Great Dish Dilemma” here! haha!)

I would love to read about some of your favourite recipes! (especially GF ones!) Please leave your links in the comments so I can find them and use them! Thanks!

 

From the fingers on the hands that accidentally made amazing things today…