Monday, 12 October 2020

Chickpea brownies

 Today we harvested Amaranth seeds for microgreen sowing next week,


 

planting of broadbeans and some elephant garlic. We harvested the rocket 





for the delicious leek and rocket soup 

1 leek finely chopped
3 shallots finely chopped
2 medium potatoes chopped
4 handfuls rocket (roughly chopped)
1 litre vegetable stock
1/3 cup (non)dairy cream (vegan version)
1 tablespoon mustard
1 teaspoon of ground nutmeg

Fry the onions and leek then add the potatoes and stock and simmer until the potatoes are soft
Finally add the cream, rocket, mustard, pepper and nutmeg
Blend with hand blender until completely smooth

Ingredients for the topping
1/2 tsp pepper
1/4 thinly sliced cucumber
1/2 tsp sugar
3 tablespoon dry roasted pine nuts

Mix sugar and salt and pour over the cucumber
Serve the soup, garnish with a little cucumber mix and pine nuts

and then the total surprise for all

to enjoy was the chickpea chocolate brownie with yoghurt and raspberries.

Ingredients

1 can chickpeas drained and rinsed

2 (chia) eggs

1/2 cup cacao powder

3 tbsp rapeseed oil

1 tsp coffee grinds (optional)

1 teaspoon baking powder

1/2 cup dark chocolate chips


In a food processor blend all ingredients (apart from Chocolate chips)

Add the chips, pour batter in a prepared baking tin and bake 20mins on 180C (or until inserted knife comes out clean)

Allow the brownies to cool for at least 20minutes before cutting up and serving. Try pulling a dollop of cherry jam and yoghurt on top




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