Food Muffins With Slanted Sausage


Set the oven to 200 degrees (hot air). Slice up the sausages and spring onion. Fry the sausage in oil in a frying pan until the pieces have taken on color. Lower the heat and fry with the onion for 1-2 minutes. Set aside to cool. Bring out two bowls. Mix flour, psyllium, baking powder and salt in one of the bowls and in the other whisk together the chickpea spatula, vinegar, milk and rapeseed oil. Pour the liquid into the bowl with the flour and whisk together to a batter. Pour in the sausage and onion. Take out a muffin tin and place muffin tins in. Distribute the batter in the tins. Click in a teaspoon of pesto in each muffin and make a swirling pattern using a spoon. Sprinkle with fresh spices and bake in the middle of the oven for about 18 minutes. Allow to cool completely before placing them in an airtight container and stuffing into the picnic bag.

12 muffins
Time: 40 minutes


  • 5 dl gluten-free flour
  • 2 teaspoons psyllium
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 3 tablespoons chickpea spade
  • 1 tablespoon apple cider vinegar
  • 2 dl milk
  • 1 dl rapeseed oil
  • 4 peas of Heaven barbecue sausages
  • 2 spring onions
  • 1 handful of finely chopped baby spinach
  • Pesto
  • Finely chopped fresh spices