Part of my “job” is to eat out at restaurants for inspriation, its terrible right? I do, however, get so unenthusiastic about gluten free menu options, and very rarely do I see anything that actually inspires me enough to even order it. Recently I saw “cheese balls” with the elusive (GF) next to it, and had to try them… and then I had to come up with my own gluten free thermomix version. These are vegetable based, cheesy and chewy but not dense. I chose to make them with Orgran Gluten Free Self Raising Flour, but they work with standard SRF too. You could also use other vegetables if you wanted to. I think these make a great addition to lunchboxes and afterschool snacks, but it does make a huge batch (4 baking trays worth), so halve the recipe if you need to. Love Nik xx
- 500 g | 17.6 oz pumpkin, peeled and cut into small - medium cubes
- 500 g | 17.6 oz water (for steaming)
- 500 g | 17.6 oz hard cheese (i used 250 g colby, 250 g cheddar)
- 1-1.5 tsp salt
- 1 tsp sweet paprika
- 200 g | 7 oz gluten free self raising flour or standard self raising flour
- Add steaming water to mixer bowl, insert simmering basket and put pumpkin inside. Steam for 20 min/steaming temperature/speed 2/mc on.
- Drain water and set pumpkin aside.
- Add 250 g or 8.8 oz cheese to mixer bowl, chop for 10 sec/speed 6/mc on and set aside. Repeat with the remaining 250g or 8.8 oz cheese. Return all cheese to the bowl.
- Add pumpkin, salt and paprika and blend for 20 sec/speed 6 with your spatula to incorporate.
- Add flour and blend for 20 sec/speed 6 with your spatula to incorporate.
- Remove mixture to a bowl and allow it to cool on the bench for an hour and firm up. Preheat oven to 170°C or 340°F and line trays with baking paper.
- Using 2 teaspoons, spoon 1 teaspoon sized balls with a little space between each one.
- Bake in the oven for 10-20 minutes, until golden brown. If you take them out of the oven too soon they will deflate. Allow to cool completely before eating.
You can decrease the cheese to 250g or 8.8oz.
These also taste great with sweet potato.
LCHF / Grain Free / Nut Free Variation (Thanks to the lovely Leah Kelly):
1. Replace the self raising flour with 70 g or 2.5 oz coconut flour and 2 tsp baking powder.