Oatmeal-Chocolate Brownie:
- 2 cups oat flour (you can simply grind oats in a blender)
- 1/4 cup sugar
- 1/2 cup almond butter (again, you can make this at home by grinding almonds in a mixer!)
- 1 cup Greek yoghurt
- 1/3 cup cocoa powder
- 1 tsp baking soda
- Preheat oven to 180 C.
- Whisk together oat flour, baking soda and cocoa powder to combine.
- In a separate bowl, mix the almond butter, yoghurt and sugar.
- Mix dry and wet bowls until you have a thick batter; make sure the dry ingredients are well incorporated.
- Grease a small pan or muffin tin and pour in the batter. Bake for 15 minutes.
Blistered Green Beans
- 500 g green beans
- 1/4 cup olive oil
- 5 cloves garlic, sliced thinly
- 1 tbsp capers or olives, crushed/chopped
- Almonds or walnuts, toasted and roughly chopped
- Chilli flakes, to taste
- Salt
- Wash and thoroughly dry your beans – they’re going into the hot oil, so try to get off as much moisture as you can!
- In a large pan over medium heat (preferably with slightly higher sides), heat the oil until shimmering.
- Add the green beans and cook a few minutes, until they start to brown and blister underneath. Resist the urge to keep stirring yet!
- Once brown, turn with tongs so that they can cook evenly (again, be careful of the oil) until they look well browned on all sides, another 3-4 minutes.
- Season with salt, then add the garlic, capers/olives and chilli flakes. Continue to stir just till the garlic is toasty and golden-brown.
- Serve beans hot, spooning the oil from the pan over them, tossed with the nuts. A drizzle of lemon juice and parmesan are optional!
Scallion Pancakes
- 2 ½ cups flour, plus more for dusting surface
- Salt, to taste
- 1 tbsp sesame oil
- 1 cup boiling water
- ¼ cup vegetable oil, plus more for pan if needed
- 1 ½ - 2 cups spring onion/scallions, thinly sliced
- Vegetable oil, for brushing
- Whisk the flour and a pinch of salt in a large bowl. Mix in the sesame oil, then pour in the boiling water and mix until a rough dough forms.
- Dust your work surface lightly with flour, then turn out dough onto it and knead until smooth. Add more flour if things get too sticky – this should take about five minutes!
- Cover with a towel or cling wrap and rest on the counter for 1 hour.
- Divide the dough into 8 equal pieces. Work with one piece at a time: on a lightly floured surface, roll out each piece until very thin (around 10-11 inches in diameter). Brush the surface with oil, then scatter a handful of the spring onions over it.
- Starting with the side closest to you, roll the pancake away from you into a tight cylinder. Then, starting at one end, roll the dough into a spiral around itself (like a coil). Cover with plastic wrap and repeat with the remaining dough.
- Rest the coils for 10-15 minutes, then roll each one out to about 6 inches.
- Heat a little oil in a tava or frying pan over medium-low heat and cook each pancake, turning frequently so they cook evenly without the scallions burning, about 8-10 minutes until golden brown on each side.
- Let them cool for a few minutes, then cut into wedges.
Tip: Best served with chilli oil, or quick dipping sauce of soy sauce, rice vinegar, a pinch of sugar and chilli flakes!
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