INGREDIENTS:
30 mL Grapeseed oil
80 g Onions, finely chopped
10 g Garlic, finely chopped
600 g medium squash
1 L Water, hot
140 g Red lentils, rinsed
2 mL Cumin, ground
2 mL Tumeric
2 mL Chilli Powder
2 mL Ginger, fresh, peeled, minced
1 pinch Cayenne pepper
1 pinch Sea Salt
INSTRUCTIONS:
1. In a medium saucepan, heat grapeseed oil on medium heat. Add onions and saute until transparent and just starting to brown. Add garlic and squash.
2. Add water. Add lentils. Add ginger, cumin, tumeric, cayenne pepper, and salt. Cover and simmer 40 minutes, stirring occasionally, until lentils and squash have softened.
3. Serve with white rice and butter.
INGREDIENTS:
320 g All purpose chickpea flour mix
40 g Sugar
15 mL Baking powder
1 mL Kosher SALT
80 g Butter
2 Eggs
125 mL Milk, 3.25%
40 g Cranberries, Dried
INSTRUCTIONS:
1. Preheat oven to 204 * C (400* F). Sprinkle baking pan lightly with cornmeal, or use parchment paper.
2. In a large bowl, sift together flour, sugar and baking powder. Add salt. Stir thoroughly.
3. Cut butter into 0.5 to 1.5 cm pieces and stir into flour.
4. In a small bowl, add eggs and milk. Whisk quickly until combined and frothy. Set aside 15 mL.
3. Make a well in the center of dry ingredients. Pour in eggs and milk. Stir until flour is moistened. Add cranberries. Stir as able, then kneed together until flour and cranberries are combined.
4. Place dough on baking pan, and press out evenly to a 2 cm thickness. Using a fork, press in circles around the outer edge, working inward to gently combine crumbs and make an even texture along the top of scones. Brush with 15mL of reserved egg and milk mixture.
5. Bake 16-18 minutes until just golden brown. A toothpick inserted into scones will come out clean.
INGREDIENTS:
400 g White rice flour
200 g Brown rice flour
200 g Sweet/glutinous rice flour
200 g Tapioca starch
120 g Chickpea flour
120 g Corn starch
120 g Potato starch
20 g Guar Gum
INSTRUCTIONS:
1. In a large bowl, sift together all ingredients. Stir frequently to combine.
2. Sift again into storage container.
INGREDIENTS:
120 g Brown rice flour
120 g White rice flour
60 g Quinoa flour
10 mL Baking powder
2.5 mL Baking SODA
2.5 mL Kosher SALT
300 mL Buttermilk
2 Eggs
60 mL Grapeseed oil
100 g Blueberries
INSTRUCTIONS:
1. In a large bowl, sift together flours, baking powder, and baking SODA. Add salt.
2. In a small bowl, add buttermilk, eggs, and oil. Whisk quickly until combined and frothy.
3. Make a well in the center of dry ingredients. Pour in buttermilk. Stir until just combined. Add blueberries; stir.
4. Heat pan on medium-low. Scoop out 2-4 pancakes at a time. Let cook until bubbles just start to form on the top of pancakes, and the bottom is golden brown. Flip. Cook through.
5. Serve with butter and maple syrup.
INGREDIENTS:
485 mL Whipping cream, 32% M.F.
750 ml Water, cold
INSTRUCTIONS:
1. In a small bowl, add cream that has warmed to 20*C. Beat with an electic mixer on medium speed. Cream will increase in volume, and then decrease; at this point, slow the mixer speed.
2. Soon the butter will separate from the buttermilk, which can then be drained off and stored in a labeled jar in the fridge. Add about 50 mL of water to the butter; ‘wash’ with a spatula. Pour into buttermilk to make 300 mL.
3. Add 100 ml cold water to the bowl, and ‘wash’ the butter again. Repeat until water runs off clear.
4. Press the butter into a small container, rinsing gently to remove any remaining buttermilk. Store in the fridge.