Balance January 2020 - 51

FOOD
POWER
PLANTS

FIFTEEN-MINUTE
FLOURLESS CHOC CHIP
BANANA MUFFINS
"I don't usually toot my own horn,
but these are genius! My
daughter and husband love them.
They are great as a snack to take
away and real winners at bake
sales. It's important that the
peanut butter is runny and the
coconut oil is melted, otherwise
the mixture will become dense."
MAKES 8 MUFFINS
* 240g (8½oz/1 cup) drained
tinned chickpeas (garbanzos)
* 60g (2oz/⅓cup) brown or
coconut sugar
* 3 tablespoons maple syrup
* 3 tablespoons melted
coconut oil
* 60g (2 oz/¼ cup) runny
peanut butter
* 60g (2 oz/½ cup) cacao
* 1 teaspoon vanilla paste
* 160ml (5½fl oz/⅔ cup) Oat Milk
or other plant milk

*½ teaspoon bicarbonate of soda
(baking soda)
* 1 teaspoon baking powder
FOR THE TOPPING
* 100g (3½oz) dark or milk
dairy-free chocolate, chopped
* 1 banana, sliced
METHOD
Preheat the oven to 180°C
(350°F/Gas 4) and line a muffin
pan with eight paper cases.
Put all the ingredients into a
blender and blitz until you have
a smooth mixture. Scoop the
mixture into the cases. Put one or
two pieces of chocolate into each
muffin along with a slice or two of
banana. Bake in the oven for 12-15
minutes. The muffins should be
cooked on the outside but still
gooey on the inside. Leave them
to cool on a wire rack, then enjoy.

BUTTER BEAN BUBBLE
& SQUEAK

WORDS James Gill PHOTO Sam Robinson, © Nassima Rothacker

"This take on a classic is made
with beans for extra protein as
well as added texture. Great to
make beforehand and have handy
as a super-quick dinner."
MAKES 2 PORTIONS
* Olive oil, for frying
* 2 spring onions (scallions), green
and all, chopped
* ¼ green cabbage, thinly sliced
* 1 tablespoon tamari
* ½ teaspoon Dijon mustard
* 400g (14oz) tin of butter (lima)
beans, drained
* 1 tablespoon cornflour
(cornstarch)
* Salt and freshly cracked
black pepper
* Fresh green vegetables, to serve
FOR THE YOGHURT SAUCE
* 250ml (8fl oz/1 cup) plant
yoghurt (oat, coconut, soy)

* A squeeze of lemon juice
* 1 tablespoon capers
(baby capers)
* ½ shallot, finely diced
METHOD
Heat a splash of olive oil in a
medium-sized frying pan (skillet)
- and fry the onions and cabbage
for 5-10 minutes until soft and
charred. Add the tamari and
mustard and stir. Pour the mixture
into a blender, add half the butter
beans and blitz. Return the
mixture to the pan with the
remaining beans and cornflour,
and season with salt and pepper.
Put the pan on a medium heat and
press down on the mixture. Finish
under the grill for 5-10 minutes
until charred. Mix the yoghurt
sauce ingredients together and
serve with the bubble and squeak
and fresh greens.

51



Balance January 2020

Table of Contents for the Digital Edition of Balance January 2020

Balance January 2020 - 1
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