Tools
Hand blenders
Masher attachment
Whisk attachment
Mini chopper
Knife blade
Ingredients
Ingredients 1
Fresh coriander 30 grams
Fresh jalapenos 3
Peanuts 50 grams toasted
Vegetable oil 4 Tbsp.
Toasted sesame oil 1 Tbsp.
Lime 1
Salt 0.5 tsp.
Ingredients 2
Pumpkin seeds 100 grams
Sesame seeds 50 grams
Maple syrup 2 Tbsp.
Tamari sauce 1 Tbsp.
Ingredients 3
Butternut squash 300 grams
Water as needed
Ingredients 4
Quinoa 100 grams
Salt to taste
Water 300 grams
Ingredients 5
Flour 135 grams
Baking powder 1 tsp.
Cayenne pepper 0.25 tsp.
Ground paprika 0.25 tsp.
Ground coriander 0.5 tsp.
Ingredients 6
Spring onions 4
Fresh coriander 2 Tbsp.
Ingredients 7
Milk 185 grams
Egg 1
Butter 2 Tbsp.
Natural yoghurt 45 grams
Ingredients 8
Grapeseed oil 2 Tbsp.
Method
Prep. (Before you begin)
1- Destem the coriander from Ingredients 1.
2- Trim and roughly chop the jalapeno.
3- Juice the lime.
4- Peel, deseed and cut the butternut squash into 2 cm cubes.
5- Trim and slice the spring onions.
6- Melt the butter.
7- Destem the coriander from Ingredients 6 and finely chop.
Getting started
1 - Fit the Knife blade to the food processor bowl.
2 - Pre heat the oven to 180°C.
3 - Line a baking tray with parchment paper.
Stage 1
1- Add the first 2 of Ingredients 1 (coriander, jalapenos) into the mini chopper attachment.
2- Pulse until finely chopped.
3- Add the rest of Ingredients 1 (peanuts, vegetable oil, sesame oil, lime juice, salt) into the mini chopper.
4- Pulse until everything has combined and chopped but is not too smooth.
5- Chill until ready to use.
Stage 2
1- Add Ingredients 2 (pumpkin, sesame, maple syrup, tamari) to a medium bowl.
2- Mix until coated.
3- Spread in an even layer onto a lined baking sheet.
4- Bake for 7 minutes at 180°C.
5- Stir the seeds.
6- Bake for 8 more minutes.
7- Let cool.
Stage 3
1- Add Ingredients 3 (squash, water) into a saucepan.
2- Bring to the boil, then reduce to simmer.
3- Cook for 20 minutes or until soft.
4- Drain and set aside.
Stage 4
1- Add Ingredients 4 (quinoa, water) into the saucepan.
2- Bring to the boil, then reduce to simmer.
3- Cook for 15 minutes until the water is absorbed and the quinoa is fluffy.
4- Leave to cool.
Stage 5
1- Sift Ingredients 5 (flour, baking powder, cayenne, paprika, coriander) into a large bowl.
2- Set aside.
3- Fit the masher attachment.
4- Purée the squash using the turbo function.
Stage 6
1- Add Ingredients 6 (spring onion, coriander) to a clean large bowl.
2- Add 100 g of the quinoa.
3- Add 150 g of the squash purée.
4- Mix until combined.
Stage 7
1- Fit the Whisk attachment to the hand blender.
2- Add Ingredients 7 (milk, eggs, butter, yoghurt) to the beaker.
3- Whisk until mixed.
4- Slowly pour the milk mixture into the flour mixture while whisking.
5- Carefully fold the squash mixture into the batter using a spatula.
Stage 8
1- Add Ingredients 8 (oil) into a frying pan.
2- Heat over a medium high heat.
3- Spoon some of the hotcake batter into the saucepan, making a circle about 6 cm across.
4- Sprinkle some of the leftover quinoa on top of the batter.
5- Cook the hotcake for 4 minutes on both sides.
6- Keep warm.
7- Repeat with the rest of the mixture.
8- Serve.
9- To Serve. Serve the hotcakes with a drizzle of pesto and sprinkle the seeds.
