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Olive Puffs
No one ever expects — but is totally delighted — to find a whole olive inside these little morsels. They are gluten-free and can also be made without dairy. For easier handling, the dough is chilled for 2 hours. But, if you can't wait that long, freeze the formed balls for 15 minutes and then bake. You can also freeze the unbaked balls and bake a few as needed, which is a really great way to have hot appetizers ready quickly for unexpected guests or to take to a party.
Makes 6 servings (4 puffs each)
1/2 cup Carol's Sorghum Blend (see below)
2 teaspoons chopped fresh parsley
1/2 teaspoon paprika
1/8 teaspoon onion powder
1/8 teaspoon baking soda
1/8 teaspoon cayenne pepper
1 cup grated sharp cheddar cheese or cheese alternative, such as Vegan Gourmet
1/4 cup (1/2 stick) unsalted butter or buttery spread, such as Earth Balance, at room temperature but not melted
24 stuffed green olives
In a food processor, combine sorghum blend, parsley, paprika, onion powder, baking soda, and cayenne pepper. Pulse a few times to blend. Add cheese and butter and pulse until mixture forms ball. Remove dough from food processor.
Shape 1 teaspoon of dough around each olive and place on plate. Cover and chill 2 hours or overnight.
Place a rack in the middle of the oven. Preheat the oven to 400°F. Place the chilled balls on a 13 x 9-inch baking sheet that is generously greased or lined with parchment paper. Bake 12 to 15 minutes or until lightly browned. Serve warm.
Carol's Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour
Whisk together thoroughly. Store in a tightly covered container in a dark, dry place or refrigerate or freeze. Bring to room temperature before measuring.
This recipe may be reproduced with the following credit:
Recipe from 1,000 GLUTEN-FREE RECIPES by Carol Fenster
(Wiley; September 2008; $35.00/hardcover)
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