Plant-based cooking with EIMU!
Savory Muffins
Shopping list
- 150 g buckwheat flour
- 300 g EIMU Buckwheat drink
- 75 g rice flour
- 12 g baking powder
- 60 g EVO oil
- 100 g clean weighed carrot
- 60 g dried tomatoes
- A bit of salt
- A bunch of fresh thyme
Preparation
Mix together the buckwheat flour with the rice flour, the baking powder and the salt in a bowl. Pour oil and Bio Buckwheat Drink into a different container and blend. Pour them onto the dry ingredients, stirring with a whisk. Add finely grated carrot and rinsed sundried tomatoes (squeezed out and cut into small pieces) and thyme leaves. Pour the mixture into the muffin molds. Bake at 180°C for about 25/30 minutes. Check baking with a toothpick, then remove from the oven and leave to cool before filling.
Pumpkin-Semolina Porridge
Shopping list
- 250 g pumpkin puree
- 70 g of semolina
- 500 g EIMU oat drink
- Olive oil
- Salt
- Sugar
- Cardamom
- Cinnamon
Preparation
If necessary, clean the pumpkin and cut it into small pieces. Place on a baking sheet covered with parchment paper and drizzle with olive oil. Bake in the oven at 200 degrees for about 15 minutes or until the pumpkin is soft. Crush the pumpkin into a puree with a fork. This quantity should become 250g of puree. Add the oat drink to the pumpkin puree, mix well and put on the fire. Bring to the boil. Add the semolina, stirring constantly, and heat for 5 minutes. Season the porridge with salt, sugar, cardamom and cinnamon. Allow to cool slightly. Serve to your liking!
Hemp Protein Pancakes
Shopping list
- 5 Tbsp Good Hemp Raw 50% Protein
- 150ml EIMU Hempseed drink
- 7 Tbsp buckwheat Flour
- 1 Tbsp raw cacao powder
- 1/2 tsp cinnamon
- 1 Tbsp apple cider vinegar
- Juice of half a lemon
- A little coconut oil for frying
- Hemp seeds for sprinkling
- Your favourite toppings!
Preparation
Pour the hemp milk into a jug, then add the apple cider vinegar & and juice of half a lemon. Briefly stir, then set the jug into the fridge for at least 10 minutes. During this time the milk will begin to curdle, which is just what we’re after. It’ll help fluff the pancakes as it resembles buttermilk – something that can be very helpful when there’s no gluten, eggs or baking powder present in a recipe! In a mixing bowl combine the hemp protein, buckwheat flour, cacao powder and cinnamon. Once combined, create a well in the middle of the mixture and gradually pour in the hemp milk mixture, stirring in a few tablespoons at a time. The batter you end up with should be light, but not thin. If you find that your mixture is too thick & sticky, simply add a little extra hemp milk. Heat a large pan on the stove to a medium heat and lightly grease with coconut oil. Use a tablespoon to carefully pour the mixture into the pan, roughly 2-3 tablespoons per pancake but depends on how big you want them. If these look slightly thick, use the back of the spoon to even out the mixture. Once the pancake batter starts to look firm on the top, it’s time to flip! The pancakes should roughly need 3-4 minutes on each side over medium heat, but it also depends on the thickness you spread them out to. It’s best to check for the firmness of the pancake instead of going with a fixed cooking time. Repeat until all pancake batter is used up. Assemble your pancakes on a plate (or simply stack them!), and add some nut butter, coconut yogurt, berries and a sprinkle of hemp seeds.