Savory Leek and Potato Brunch Muffins from Cake Cooks Gluten Free
Serves: 12
  • 2 cups almond flour, like Honeyville Blanched Almond Flour (NOT almond meal)
  • ½ tapioca flour
  • 1 leek
  • 1 white or purple sweet potato
  • ½ cup lard or palm shortening
  • ¼ cup chopped parsley
  • 3 eggs
  • 3 cloves garlic, minced
  • 2 tablespoons coconut oil
  • 1 ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground black pepper
  • ¼ cup shredded raw cheese
  1. Preheat the oven to 350 degrees.
  2. Using either a box grater or food processor to shred the sweet potato. You should have about 1 ½ cups of shredded potato.
  3. Slice the leek in half and pulling open the inner layers, wash the leek well. Cut off the dark green end and thinly slice the leek.
  4. Over medium-high heat, heat the coconut oil. Add the minced garlic and cook until lightly browned. Add the leeks and cook until the leeks turn bright and slightly transparent. Set aside.
  5. In a large bowl add the eggs and the lard or shortening. Beat until well combined.
  6. In a separate bowl combine the almond flour, tapioca, salt and pepper.
  7. Slowly add the egg mixture to the flour blend. Add the parsley, shredded potato and leeks. The mixture will be very thick, but just go with it.
  8. Fill a muffin tin about ½ cup fill. If desired, top with raw cheese.
  9. Bake for about 20 minutes or until the tops are slightly browned.
  10. Allow to cool and enjoy!
Makes 12 muffins.
Recipe by gfe--gluten free easily at