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  3. Butternut Squash and Quinoa Hotcakes with Coriander Pesto and Tamari Seeds

Butternut Squash and Quinoa Hotcakes with Coriander Pesto and Tamari Seeds

Serve these hotcakes as part of a brunch or a light lunch.
Ȑ
Difficulty
Low
ȑ
Time
85 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

30 grams fresh coriander
3  fresh jalapenos
50 grams peanuts, toasted
4  vegetable oil
1  toasted sesame oil
1  lime
0.5 tsp. salt


100 grams pumpkin seeds
50 grams sesame seeds
2  maple syrup
1  tamari sauce


300 grams butternut squash
  water, as needed


100 grams quinoa
  salt, to taste
300 grams water


135 grams flour
1 tsp. baking powder
0.25 tsp. cayenne pepper
0.25 tsp. ground paprika
0.5 tsp. ground coriander


4  spring onions
2  fresh coriander


185 grams milk
1  egg
2  butter
45 grams yoghurt


2  rapeseed oil


Instructions

STEP 1/11

Destem the coriander from Ingredients 1.

Trim and roughly chop the jalapeno.

Juice the lime.

Peel, deseed and cut the butternut squash into 2 cm cubes.

Trim and slice the spring onions.

Melt the butter.

Destem the coriander from Ingredients 6 and finely chop.

STEP 2/11

Fit the Knife blade to the food processor bowl.

Pre heat the oven to 180°C.

Line a baking tray with parchment paper.

STEP 3/11

Add the first 2 of Ingredients 1 (coriander, jalapenos) into the mini chopper attachment.

Pulse until finely chopped.

Add the rest of Ingredients 1 (peanuts, vegetable oil, sesame oil, lime juice, salt) into the mini chopper.

Pulse until everything has combined and chopped but is not too smooth.

Chill until ready to use.

STEP 4/11

Add Ingredients 2 (pumpkin, sesame, maple syrup, tamari) to a medium bowl.

Mix until coated.

Spread in an even layer onto a lined baking sheet.

Bake for 7 minutes at 180°C.

Stir the seeds.

Bake for 8 more minutes.

Let cool.

STEP 5/11

Add Ingredients 3 (squash, water) into a saucepan.

Bring to the boil, then reduce to simmer.

Cook for 20 minutes or until soft.

Drain and set aside.

STEP 6/11

Add Ingredients 4 (quinoa, water) into the saucepan.

Bring to the boil, then reduce to simmer.

Cook for 15 minutes until the water is absorbed and the quinoa is fluffy.

Leave to cool.

STEP 7/11

Sift Ingredients 5 (flour, baking powder, cayenne, paprika, coriander) into a large bowl.

Set aside.

Fit the masher attachment.

Purée the squash using the turbo function.

STEP 8/11

Add Ingredients 6 (spring onion, coriander) to a clean large bowl.

Add 100 g of the quinoa.

Add 150 g of the squash purée.

Mix until combined.

STEP 9/11

Fit the Whisk attachment to the hand blender.

Add Ingredients 7 (milk, eggs, butter, yoghurt) to the beaker.

Whisk until mixed.

Slowly pour the milk mixture into the flour mixture while whisking.

Carefully fold the squash mixture into the batter using a spatula.

STEP 10/11

Add Ingredients 8 (oil) into a frying pan.

Heat over a medium high heat.

Spoon some of the hotcake batter into the saucepan, making a circle about 6 cm across.

Sprinkle some of the leftover quinoa on top of the batter.

Cook the hotcake for 4 minutes on both sides.

Keep warm.

Repeat with the rest of the mixture.

Serve.

STEP 11/11

Serve the hotcakes with a drizzle of pesto and sprinkle the seeds.

  1. Back to homepage
  2. Recipes
  3. Butternut Squash and Quinoa Hotcakes with Coriander Pesto and Tamari Seeds

Butternut Squash and Quinoa Hotcakes with Coriander Pesto and Tamari Seeds

Serve these hotcakes as part of a brunch or a light lunch.
Ȑ
Difficulty
Low
ȑ
Time
85 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


30 grams fresh coriander
3  fresh jalapenos
50 grams peanuts, toasted
4  vegetable oil
1  toasted sesame oil
1  lime
0.5 tsp. salt


100 grams pumpkin seeds
50 grams sesame seeds
2  maple syrup
1  tamari sauce


300 grams butternut squash
  water, as needed


100 grams quinoa
  salt, to taste
300 grams water


135 grams flour
1 tsp. baking powder
0.25 tsp. cayenne pepper
0.25 tsp. ground paprika
0.5 tsp. ground coriander


4  spring onions
2  fresh coriander


185 grams milk
1  egg
2  butter
45 grams yoghurt


2  rapeseed oil

Instructions

STEP 1/11

Destem the coriander from Ingredients 1.

Trim and roughly chop the jalapeno.

Juice the lime.

Peel, deseed and cut the butternut squash into 2 cm cubes.

Trim and slice the spring onions.

Melt the butter.

Destem the coriander from Ingredients 6 and finely chop.

STEP 2/11

Fit the Knife blade to the food processor bowl.

Pre heat the oven to 180°C.

Line a baking tray with parchment paper.

STEP 3/11

Add the first 2 of Ingredients 1 (coriander, jalapenos) into the mini chopper attachment.

Pulse until finely chopped.

Add the rest of Ingredients 1 (peanuts, vegetable oil, sesame oil, lime juice, salt) into the mini chopper.

Pulse until everything has combined and chopped but is not too smooth.

Chill until ready to use.

STEP 4/11

Add Ingredients 2 (pumpkin, sesame, maple syrup, tamari) to a medium bowl.

Mix until coated.

Spread in an even layer onto a lined baking sheet.

Bake for 7 minutes at 180°C.

Stir the seeds.

Bake for 8 more minutes.

Let cool.

STEP 5/11

Add Ingredients 3 (squash, water) into a saucepan.

Bring to the boil, then reduce to simmer.

Cook for 20 minutes or until soft.

Drain and set aside.

STEP 6/11

Add Ingredients 4 (quinoa, water) into the saucepan.

Bring to the boil, then reduce to simmer.

Cook for 15 minutes until the water is absorbed and the quinoa is fluffy.

Leave to cool.

STEP 7/11

Sift Ingredients 5 (flour, baking powder, cayenne, paprika, coriander) into a large bowl.

Set aside.

Fit the masher attachment.

Purée the squash using the turbo function.

STEP 8/11

Add Ingredients 6 (spring onion, coriander) to a clean large bowl.

Add 100 g of the quinoa.

Add 150 g of the squash purée.

Mix until combined.

STEP 9/11

Fit the Whisk attachment to the hand blender.

Add Ingredients 7 (milk, eggs, butter, yoghurt) to the beaker.

Whisk until mixed.

Slowly pour the milk mixture into the flour mixture while whisking.

Carefully fold the squash mixture into the batter using a spatula.

STEP 10/11

Add Ingredients 8 (oil) into a frying pan.

Heat over a medium high heat.

Spoon some of the hotcake batter into the saucepan, making a circle about 6 cm across.

Sprinkle some of the leftover quinoa on top of the batter.

Cook the hotcake for 4 minutes on both sides.

Keep warm.

Repeat with the rest of the mixture.

Serve.

STEP 11/11

Serve the hotcakes with a drizzle of pesto and sprinkle the seeds.

Notes