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37
Linseed, Sunflower &
Almond Meal (LSA Meal)
Prep 5 mins
Makes 460g
240g linseeds
140g sunflower seeds
85g raw (natural) almonds
1. Place ingredients into blender jug and secure lid.
MILL
15–20 seconds or until finely ground into
a meal.
Storage:
Transfer to an airtight container. Store in
the fridge for up to 3 months.
Nutrition insight:
LSA is rich in essential nutrients
including protein, omega-3 fats, fibre, vitamins E, D,
B1, B2 , B5 and minerals such as calcium, zinc and
magnesium.
Tip:
Add some LSA to your favourite smoothies,
muesli or other breakfast cereals, yoghurt and muffin
cake or cookie mixtures (see recipe page 35).
Chewy Oat, Pepitta
& LSA Cookies
Prep 20 mins / Bake 20 mins
Makes 28 cookies
150g pumpkin seeds
150g plain flour
3 teaspoons ground ginger
90g wholegrain rolled oats
150g raw caster sugar
40g desiccated coconut
55g LSA meal
170g unsalted butter, chopped
4 tablespoons golden syrup
1½ teaspoons bicarbonate of soda
1 tablespoon boiling water
1. Preheat oven to 180°C no fan (160°C fan assisted /
Gas Mark 6). Line two baking trays with
non-stick baking paper.
2. Place pumpkin seeds, flour, ginger, oats,
sugar, coconut and LSA meal into blender jug
and secure lid.
STIR
20 seconds or until combined.
3. Place butter and golden syrup in a microwave safe
bowl. Cover with microwave safe plastic food wrap.
Microwave on HIGH (100%) for 40 seconds or until
butter has melted.
4. Combine bicarbonate of soda and boiling water
in a heatproof bowl. Stir into butter mixture.
5. Pour butter mixture into blender jug and secure lid.
STIR
30 seconds.
6. To avoid over mixing use a spatula to incorporate
any remaining flour.
7. Form tablespoons of cookie dough mixture into
balls. Place onto prepared trays, 3cm apart. Use the
back of a spoon to flatten cookie dough slightly.
Bake for about 10–12 minutes, swapping trays
halfway during cooking, or until golden. Stand
for 5 minutes; transfer to a wire rack to cool
completely.
38