Savory Leek and Potato Brunch Muffins from Cake Cooks Gluten Free

Savory Leek and Potato Muffins from Cake Cooks Gluten Free

Savory Leek and Potato Muffins from Cake Cooks Gluten Free

These Savory Leek and Potato Brunch Muffins for March Muffin Madness come from Kathy of Cake Cooks Gluten Free.  She describes her recipe as a bit of a cross between a muffin and a quiche. They sound like they’d make a wonderful “to go” meal or even be perfect with a mug of good soup, and they’re even “kid approved”! Kathy’s Savory Leek and Potato Brunch Muffins are gluten free, grain free, dairy free, refined sugar free, paleo, and primal, with a vegetarian option.

Enjoy learning more about Kathy and her Savory Leek and Potato Brunch Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here) and be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor, and—hold on to your hats, folks!a Blendtec all-in-one-kitchen appliance (with a Wildside Jar)! Thanks again to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway (which will be held at midnight EST on March 31–today!), so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (Duplicate comments will not be counted. FYI: You can also check out all the prizes on the sidebar right beside this post.)

Kathy Craddock is a wife and mom of two, and a good personal friend of mine. She reached out to me about a year ago seeking input on starting her own support group and we met for lunch at one of our local gluten-free friendly restaurants.  Honestly, I was really surprised to discover that we’ve known each other for only a year. It seems like we’ve been friends for many years and I’m beyond amazed at all that Kathy has accomplished in a year—both in her personal life and for our community.

In Kathy’s past life, she ran a custom cake bakery in Northern Virginia concentrating on competition-level sculpted cakes. I’ve seen some of her “everyday” cakes and was amazed, so I can’t imagine her competition cakes. Her love of cake baking garnered her the nickname “Cake” from some friends; hence, her blog’s name, Cake Cooks Gluten Free.

In 2009 Kathy become very ill, forcing her on disability. She was diagnosed with Hemiplegic Migraines (a migraine condition that mimics stroke symptoms) and began a long journey of treatment. After many doctors, hospitals, clinics and countless prescription drugs, she decided to take her health into her own hands and made drastic changes to her and her family’s diet. Starting with gluten and dairy, she removed allergens from the home and diet and in only a few shorts months everyone in the family began to see improvements, especially Kathy. (You can read more of Kathy’s story in her guest post over at Paleo Parents.)

Kathy Craddock Bio Pic

Kathy Craddock of Cake Cooks Gluten Free

Today Kathy is a member of my gluten-free support group and also leads our local Raising Our Celiac Kids (ROCK) group. While both of our groups are open to children and families, as you would expect Kathy’s ROCK group focuses on gluten-free kids and providing needed support to their families. Note that the name does not indicate membership requirements. All gluten-free children and their families are welcome, not just those with a celiac diagnosis.

ROCK logo

Kathy is also becoming well known in our community for another food-related reason. She and her business partner, Brandi Fishback, are getting ready to open an organic grocery store in “our town,” Fredericksburg, Virginia. We’ve all been anxiously awaiting the opening of Kickshaw’s Downtown Market! In keeping with their greater goals, she and Brandi recently presented on the value of local, organic, and sustainable food at our local Women’s Forum.

Kickshaws Downtown Market Fredericksburg VA

Kathy has made some fabulous dishes for our support group meetings. She’s treated us to both her sweet and savory recipes. I’ve also featured a few dessert recipes from Kathy’s blog on All Gluten-Free Desserts.

~ She had two wonderful entries in my Key Lime Pie roundup—a “just gluten free” Key Lime Pie and a Paleo Key Lime Pie.

And I’ve also shared her:

~ Cranberry Ginger Bundt Cake

~ Not-ella Stuffed Cookies

And here’s another great muffin recipe of hers:

~ Wild Blueberry Muffin with Streusel Topping

Now I’ll let Kathy tell you more and share her Savory Leek and Potato Brunch Muffins recipe.

gfe-march-muffin-madness-225

“It so good, mom… there are A LOT of vegetables… but it’s good!”

This is something said in my kitchen that four years ago I would have never imagined hearing. See my son was a feeding tube for eight years with numerous oral aversions and medical issues. I was one of those parents that thought “if I take away ____, there is nothing he WILL eat.” But it wasn’t until we started making changes to our nutrition and diet that everything started to change.

When Shirley asked me about participating in March Muffin Madness I had two thoughts:

1. My kids LOVE berries and I could use a new berry muffin (in my stomach)

2. I need some new savory breakfast things that are fast for the morning

Well … convenience won and I decided savory was the winner. These muffins are on the border of muffin/quiche and packed with delicious, nutritious and seasonal veggies. If I can stick to eating locally by season, that is what we try to do. If you can’t find white sweet potatoes (if you can I highly recommend trying them!) try using sunchokes as a substitute. I have made this recipe using both and the family seems to love them equally.

I think my favorite part of this recipe is that it freezes really well making the perfect portable instant breakfast for mornings on the run. Just let it sit out for about 15 minutes for a cool breakfast or microwave to quick heat it for about 15 seconds. Voila, breakfast is served!

Savory Leek and Potato Brunch Muffins from Cake Cooks Gluten Free
Author: 
Serves: 12
 
Ingredients
  • 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
Optional:
  • ¼ cup shredded raw cheese
Instructions
  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!
Notes
Makes 12 muffins.

 This post is linked to Gluten-Free Tuesdays, Allergy-Free Wednesdays, Gluten-Free Wednesdays, Gluten-Free Fridays, and Whole Food Fridays.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

45 Responses to “Savory Leek and Potato Brunch Muffins from Cake Cooks Gluten Free”

  1. Laurel on March 31st, 2014 9:15 am

    My husband just brought home some white sweet potatoes and I’m already addicted and scheming about their use. I’m thinking they might replace beans, they seem to have the same consistency and I don’t do legumes. Regardless, these are brilliant. I could eat 4 right this minute. I’m hungry.

    • Kathy on March 31st, 2014 3:35 pm

      Laurel- I am obsessed with white and purple sweet potatoes! I feel like they have the texture of fresh yucca root when cooked. Its a nice change of pace!

  2. Susan on March 31st, 2014 11:06 am

    Leeks and potatoes (in this case – sweet potatoes) go so well together! These muffins look delicious and would be a great accompaniment to an Easter meal. Thanks, Kathy, for this recipe!

    • Kathy on March 31st, 2014 3:36 pm

      I love leeks and sweet potatoes! The white sweet potatoes have a slightly different texture than your standard sweet potato. It really is a nice brunch muffin, I hope you enjoy it!

  3. Jamie on March 31st, 2014 11:17 am

    This looks scrumptious! Congrats to Kathy…….once the weather is nicer visiting the market will be on our “to do” list. Our home is in Southern MD not to far away. Blessings!

    • Kathy on March 31st, 2014 3:37 pm

      Thanks so much Jamie! We would love to see you at the store- make it a Fredericksburg Day!

  4. Erin on March 31st, 2014 12:11 pm

    Oh, sounds delish!

  5. Ronalyn Hurley on March 31st, 2014 12:12 pm

    I like having savory muffins in the freezer for a quick snack. I’ll have to try these.

    • Kathy on March 31st, 2014 3:38 pm

      I too just love having a good savory muffin ready to go! These freeze really nicely!

  6. Amanda on March 31st, 2014 12:24 pm

    Thank you for the recipe! I love starting my day with a savory muffin.

  7. Pamela Hurlbert on March 31st, 2014 12:26 pm

    On the brunch menu!

  8. Teufelchen on March 31st, 2014 12:42 pm

    They are grain-free and look lovely. I am going to replace the leek though, but nevertheless, they look delicious.

    • Kathy on March 31st, 2014 3:39 pm

      The leeks come in from my recent obsession with leeks, lol. Any good onion-y like veggie would work well for the flavor balance.

  9. Megan on March 31st, 2014 12:55 pm

    These sound like they would go great with a bowl of soup!

  10. Venessa on March 31st, 2014 1:09 pm

    I love leeks & sweet potatoes!

  11. Kelly D on March 31st, 2014 1:38 pm

    This recipe looks great, I would like to try it.

  12. patricia on March 31st, 2014 2:01 pm

    What a different muffin recipe. As for the optional cheese…that is a must. I’m a cheese lover.

    • Kathy on March 31st, 2014 3:40 pm

      Patricia- I won’t lie, with the cheese on top… they are pretty darn good. We do very little here with our dairy issues- but ohhh so good :)

  13. Linda S on March 31st, 2014 2:20 pm

    I can’t wait to try white sweet potatoes now. Can’t wait to make these – yum! Where you say 1/2 lard or palm shortening, do you mean 1/2 cup? Also, since today is the last day of March Muffin Madness, I want to again thank Shirley for putting this wonderful event on which I’ve enjoyed tremendously. Thank you so much for all these fantastic muffin recipes! This was great. :)

    • Kathy on March 31st, 2014 3:44 pm

      Linda- Oh yes, it is definitely 1/2 Cup! Shirley is THE best, this is the best collection of muffins I have ever seen! I have to pin them all!

  14. BJ Marley on March 31st, 2014 3:12 pm

    These are definitely going on my To Try List.

  15. Katie on March 31st, 2014 3:22 pm

    Just picked up some almond flour at the grocery store! Will have to try these out :) I love the savoury muffins!

  16. Lewann Rice on March 31st, 2014 3:27 pm

    Sounds amazing!

  17. Lewann Rice on March 31st, 2014 3:40 pm

    Something I really want to try!

  18. Jennifer on March 31st, 2014 3:44 pm

    In the Leek & potato muffin recipe, it calls for 1/2lard or palm shortening… is that 1/2 cup or 1/2 ?????

    • Kathy on March 31st, 2014 6:50 pm

      Jennifer- that is 1/2 Cup! Sorry for the omission!

      • Shirley on March 31st, 2014 6:53 pm

        Kathy–I corrected the recipe so we’re good on that amount now. ;-)

        Shirley

  19. susan reed on March 31st, 2014 4:19 pm

    Almond flour is Kosher for Passover – I need to check on the tapioca flour. If it is ok these will be a hit

  20. kinsey on March 31st, 2014 8:15 pm

    Would never of thought to try something like these

  21. Laura O| Petite Allergy Treats on March 31st, 2014 8:48 pm

    This sounds like a great recipe. Love the purple potatoes!

  22. Cindy W. on March 31st, 2014 9:06 pm

    My muffin folder is getting quite full with all these amazing recipes!

  23. tina on March 31st, 2014 9:18 pm

    I love leeks, I can’t wait to try this one! I had given up on savory breakfast muffins but I’m going to give it another shot.

  24. Laureen on March 31st, 2014 9:37 pm

    I’ve never eaten leek, I guess the best way to start is in a muffin!

  25. Cheryl Harris on March 31st, 2014 10:15 pm

    I don’t think I’ve ever had a savory muffin, so I’m intrigued.

  26. Donna Smith on March 31st, 2014 10:25 pm

    Oh my, YUM!!

  27. Melanie Binkley on March 31st, 2014 10:34 pm

    oh wow!

  28. Kathleen on March 31st, 2014 10:47 pm

    These sound delicious

  29. Tracy mann on March 31st, 2014 11:17 pm

    Leeks! How creative! Can’t wait to give these a try!

  30. Ilissa on March 31st, 2014 11:29 pm

    white or purple sweet potato? Never heard of that. Interesting!

  31. Sarah on March 31st, 2014 11:38 pm

    Love a good savory breakfast muffin!

  32. Mary Tokar on March 31st, 2014 11:56 pm

    Great idea for a muffin!

  33. Lori Lewis on March 31st, 2014 11:59 pm

    These look like a perfect muffin to serve for Sunday brunch, thanks for the recipe!

  34. Tessa@TessaDomesticDiva on April 1st, 2014 11:05 pm

    yum, this is so original!!

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