By Elizabeth Parkinson
Olive Puffs
4 steps
Prep:15minCook:7min
You'll notice I mentioned my mother in law, GoGo, a few times in this book. A great cook, she's always introducing me to new flavors and recipes that inspire me in the kitchen. Over Christmas one year, she threw some of what she called "olive puffs" in the oven for an appetizer and, as a very avid olive fan, I immediately fell in love. I've made a gluten free and grain free rendition of her recipe and it's perfect to pop in the oven when you have guests over as an easy yet impressive and flavourful appetizer!
Updated at: Thu, 17 Aug 2023 03:01:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
6
Low
Nutrition per serving
Calories252.7 kcal (13%)
Total Fat20.4 g (29%)
Carbs9.9 g (4%)
Sugars2.8 g (3%)
Protein7.5 g (15%)
Sodium835.4 mg (42%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 350ﾟF. Line a sheet Pan with parchment paper.
Baking sheet
Parchment paperStep 2
In a large bowl, combine the cheddar, oil, egg, and honey and mix well. Add the almond flour, tapioca flour, salt, baking powder, and paprika and stir until well combined. Using your hands, form the mixture into one large dough ball.
Bowl
honey2 teaspoons
avocado oil2 tablespoon
tapioca flour⅓ cup
sharp cheddar cheese¾ cup
almond flour⅔ cup
egg1 
salt¼ teaspoon
baking powder¼ teaspoon
paprika½ teaspoonStep 3
Scoop about one tsp of the dough (this is for the smaller olives; use more as needed depending on the size of your olives) and gently mold around an olive until the olive is entirely covered. Place the olive on the lined sheet pan and repeat with the rest of the olives.
Baking sheet
pimento stuffed olives30 Step 4
Bake until golden Brown, about 7 minutes. Let cool for about 5 minutes before serving.
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