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