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Success! 125 g/¾ cup dried fruit (I used raisins and figs for this) 125 g/½ cup low-fat yogurt 60 ml/¼ cup vegetable oil 1 egg (see Note) 35 g/¼ cup potato starch � teaspoon bicarbonate of soda/baking soda � teaspoon baking powder � teaspoon xanthan gum 30 g/¼ cup brown rice flour 30 g/¼ cup teff flour 2 tablespoons milled flaxseeds 105 g/¾ cup oat bran 70 g/⅓ cup sugar or sweetener a handful of chopped pineapple a muffin pan lined with parchment paper or paper cases makes approximately 10 muffins Preheat the oven to 180ºC (350ºF) Gas 4.
Remove from the heat. In a separate frying pan/skillet, fry half of the cauliflower in the butter. Cook until the cauliflower is toasted. Transfer the cooked cauliflower into a bowl and set aside. Repeat the cooking process with the rest of the cauliflower – this prevents overcrowding in the pan to make sure all the ingredients are cooked evenly. Once your cauliflower is cooked add it all to the pan of fried onion and garlic with the water, remaining salt and vegetable stock. Bring to the boil, then cover and simmer for 30 minutes.
Then add the oil and water and mix to form a ball with your hands. Chill in the refrigerator in clingfilm/plastic wrap for 20 minutes. Then roll out as thinly as possible on a rectangular non-stick baking sheet. Bake for 15 minutes then remove from the oven, leave to cool and cut into pieces. Transfer the dip to a serving bowl and serve with these super-chia crackers or pita bread. main dishes All of a sudden the dinner table has got a lot more exciting! See how you can use millet as a stuffing, incorporate bulgur into a seafood pilaf, and use seeds as a crust for any fish.