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Hand blenders Masher attachmentWhisk attachmentMini chopperKnife blade
Ingredients 1 Fresh coriander 30 grams Fresh jalapenos 3 Peanuts 50 grams toastedVegetable 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 tasteWater 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.
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.