@Heathenlass may be able to help with oven temps and times.
She does a lot of DIY baking, being coeliac and a domestic shield maiden.
From the kitchen of the " Domestic Shield Maiden":
( Named. " Mufpit " because of the oval shape of the shallow dishes I use, it makes them pitta shaped "
Mufpit in a short time . makes 1
15g Butter, melted
1 Beaten egg
1 Tbsp coconut flour
1Tbsp ground flaxseed
1/2 tsp baking powder
Lge pinch salt.
Sweetner to taste ( optional )
melt at the butter, then add the dry ingredients, mixing well.
Add the egg and give it a good mix.
Pour the mix in to a suitable oven safe container, I use a small individual oval shaped dish about 7" long, because it comes out a sandwich sized pitta shape :
Bake for 20 mins or so at 200c until well risen and golden
the microwave version of this didn't turn out too well for me, pale and not rising too well. You can add other things to this mix, but it affects the end result when I try it .
2.5g carb per Mufpit
Lotsa Muffins , Cheese .
55g Full Fat ( of course!) Greek yoghurt
55g melted butter
2 beaten eggs
85g ground almonds
1.5 tsp baking powder
50g grated cheddar
Ground black pepper.
Mix the dry ingredients well
add the yoghurt and the beaten egg, mix thoroughly .
Pour into muffin cases ( I use paper ones inside a metal tray)
Bake for around 20 minutes at 180c.
Makes six. 2.9g carb fer cheesy muffin. They freeze really well , so often I double the quantities .
Gorgeous buttered !
Signy