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Hummus
Ingredients:
11 x 400g tinned chickpeas, drained (liquid reserved)
1 garlic clove, halved
Juice of 1.5 lemons
2 tbsp olive oil
1¼ tsp ground cumin
75ml tahini paste
Salt
Method:
1
Put all in the bowl.
2
Pulse until smooth, then used speed 2, scraping down sides as necessary.
Energy Balls
Ingredients:
200g whole rolled oats
150g smooth peanut butter
150g clear honey
pinch salt
½ tsp cinnamon
75g currants
35g salted peanuts
2 tbsp chia seeds
Method:
1
Put all ingredients in the bowl with chopping blade fitted.
2
Pulse for about 20 seconds until a sticky dough is achieved which holds when lightly squeezed, scraping down
as necessary with a spatula. Pulse another 10 seconds.
3
Refrigerate for 30 minutes.
4
Roll into walnut size balls (about 25g). Store in fridge for a week or two.
Beetroot Muffins
Ingredients:
100g dark chocolate
2tbsp cocoa
200g plain flour (or ground almonds)
1½ tsp baking powder
3 eggs
150ml coconut oil, melted
150g clear honey
1 tsp vanilla extract
300g cooked beetroot, roughly chopped
Method:
1
Melt the chocolate over a bowl of hot water.
2
Sieve the cocoa, flour and baking powder together into a bowl and set aside.
3
Put the eggs, coconut oil, honey, vanilla and beetroot and melted chocolate in the bowl, pulse for a few seconds,
leaving some small pieces of beetroot, you don’t want to blend it smooth.
4
Add the dry ingredients and pulse until just combined. Don’t want to overbeat.
5
Spoon into 12 muffin cases and bake at 180°C for 25- 30 minutes. Cool on a wire rack and serve.
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