1 1/2 cups cooked quinoa
1/2 cup mashed cooked chickpeas 2 Tbsp water
1/2 clove of garlic, chopped
1 tsp chopped basil
½ tsp thyme
½ tsp paprika
½ tsp ground coriander
1 tsp ground cumin
4 tbsp tapioca
Salt & pepper to taste
1. Dry-roast garlic and spices in a non-stick frying pan on medium heat, stirring regularly for 5 min.
2. Add all ingredients into a bowl and blend in food processor.
3. Refrigerate for an hour then divide mix into 8 equal portions and form into burgers.
4. Fry for 5-10 min each side on medium heat until browned and firm
5. Serve with salad
Millet-Quinoa-Rice Flour Bread
Baking for 40mins at 180°C
105gr millet flour
65gr quinoa flour
135gr brown rice flour
45gr sweet rice flour
100gr cup tapioca flour
15gr brown sugar
25gr teaspoons salt
8gr xanthan gum
3 x eggs
60gr butter or margarine, melted
1 packet active dry yeast and 5gr granulated sugar
300ml warm water
1. Make sure the dry ingredients and eggs are at ambient temperature.
2. Grease the bottom of two 20cm bread pans. Preheat oven to 200°C then turn oven off.
3. Sift together the dry ingredients in a medium bowl. In a separate bowl mix together eggs, honey, vinegar and butter.
4. Stir the yeast with 5gr of sugar and add 60ml of warm water. Stir well, cover and rest for 10 minutes after which the mixture should have foamy layer.
5. Add the egg mixture to the dry ingredients and then add the foamy yeast mixture.
6. Beat or knead the dough for about 15minutes and slowly add the remaining warm water. The dough should be like very stiff cake batter. If you have added too much water add some rice flour until the right dough consistency is achieved.
7. Divide the dough into two portions and put into the greased, 20cm bread pans. Place the pans in the warm (but switched off) oven to rise for about 1-1.5 hours and cover with a towel. Once the dough has risen to the top of the pan, bake for 40mins at 180°C.
Onion Bhaji with Buckwheat Flour
125gr buckwheat flour
5 x small onions, halved and sliced
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
5gr tomato puree
Spices for the Pan
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp chilli powder
1. Drizzle a little oil into a large pan and add onions. Fry onions on low heat until soft and translucent (do not brown them), stirring all the time.
2. Add chilli powder and mix well. Then add spices for the pan: turmeric, cumin, ginger and coriander. Stir well and remove from the stove.
3. Pre-heat oven to 180°C.
4. Put buckwheat flour, salt, coriander and cumin in a bowl and mix well.
5. Add onions into the bowl and mix through.
6. When all onions are coated with flour mix, dissolve tomato puree with 30ml water and add to onion mixture, mix well. Add 10ml water and add to the onion mixture, stir thoroughly.
7. If you added too much water add a few pinches of flour till you get the right consistency.
8. Drizzle some oil onto a baking tray, drop two tablespoons of the onion mixture for one bhaji onto the tray and flatten with the back of a spoon.
9. Place into a oven and bake for 10 minutes at 180°C.
10. Remove onion bhajis from the oven, drizzle with some drops of oil and return to oven for another 5-10mins or until gold brown.
4.5 oz dark chocolate, 70 % cocoa
3 Tbsp amaranth flour (1 oz)
3 Tbsp quinoa flour (1 oz)
1/2 cup golden sugar
7 tbsp unsalted butter
1 tsp vanilla extract
30 gr pecans, coarsely chopped
3 x eggs
Pinch of salt
1. Preheat oven to 175°C.
2. Coat a 5 x 18cm rectangular cake tin with butter and line with parchment paper.
3. Melt chocolate and butter in a bowl placed on top of a pot full of simmering water.
4. Separate the egg yolks from the whites. Beat the yolks with sugar and vanilla until fluffy and pale
5. Add melted chocolate and mix well until smooth.
6. Add nuts and flours, mix well until smooth.
7. Add a pinch of salt to the whites and beat them until light and firm. Carefully fold into the cake mix.
8. Pour into cake tin and bake for approx. 45 min. Check if the cake is cooked by inserting the blade of a knife. It should come out almost dry, but not totally (the cake is moist).
9. Allow cake to cool for 5 min before removing from cake tin. Cool on rack and serve with a dusting of icing sugar.