Mini Bites of Delight (Edit recipe)

These miniature sandwiches are gluten-free, grain-free and are packed with a ton of flavors! You won't be able to stop at one.

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	116
Fat:	7 g
Carbohydrates:	11 g
Protein:	3 g
Cholesterol:	6 g
Sodium:	137 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by itzraininggreen

View original recipe

Serves: 20

Ingredients

2 cups Tapioca Starch, (cassava flour)
.5 cup Extra Virgin Olive Oil
1 cup Milk
.667 cup Parmesan Cheese, shredded
2 Eggs, (room temperature)
.5 tsp Salt
.25 tsp Black Pepper
Versatile Mint Coriander Chutney (click for recipe), (recipe below)
1 tsp Chili Flakes
1 bunch Mozzarella Cheese, Small balls (around 10), chopped into rounds
1/2 cup Cherry Tomato, (a few) chopped into rounds.

Mint Coriander Chutney

Cilantro, a big bunch, chopped
1 cup Mint Leaves, one small bunch
1 tsp Garlic, minced
2 Onion, (pearl onions - or 2 small cuts of a big onion)
2 Green Chilies
1 tsp Ground Cumin
1 Tbsp Lemon Juice
1/2 cup Plain Greek Yogurt, (or plain full- fat yogurt )
Salt, as needed
1-2 Tbsp Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Muffins

Preheat oven to 400 F.
Spray oil into the mini muffin tins.
Blend the first seven ingredients in a blender and pulse until the batter is smooth.
Pour the batter into the muffin tins leaving some space in the top to accommodate the rise.
Bake at 400 F for 15 minutes.
Take the muffins out once warm and slice it halfway, to make pockets.
Spread mint coriander chutney on the inside of one side of the pocket and layer with sliced cherry tomatoes and sliced mozzarella. Top with chilly flakes and enjoy immediately!

Mint Coriander Chutney

Blend all the ingredients in a blender until creamy ( about 3- 4 minutes)
Add 1-2 tbsp. of water to keep the mixture running if it is too thick.

Notes

For the muffins: I used bob's red mill cassava flour for this recipe. Make sure you enjoy the sandwich immediately, assemble just before serving, else the bread will get soggy from the chutney. You can also add your favorite seasoning on top of bread and tomatoes. I personally love the chili onion crunch that I get at trader joes. For the Chutney: If you are vegan, you can use grated coconut instead of yogurt to thicken up the chutney.