These smoky beans are comfort food at it's finest - perfect bank holiday brunch!!
Ingredients: (makes three portions) 1 large tin chickpeas 250ml tomato passata 1 red onion 2 garlic cloves 1 tsp olive oil 1 tsp paprika 1 tsp cayenne pepper
Method: Finely chop the red onion and garlic and add to a pot with the olive oil. Cook till slightly browned and fragrant. Drain the can of chickpeas and add to the pot. Pour the tomato pasta on top and add the spices. Bring to the boil, then reduce heat, cover and simmer for 5-10 minutes.
Method: 1. Begin by making the coconut milk. Simply mix 1 tbsp coconut milk powder with hot water till desired consistency is needed. 2.To this add 1 scoop chocolate protein powder and mix till thick and creamy. Again add more water if needed. 3. Top with gránola and serve.
Begin by cooking the quinoa. Add to a pot of water (1 part quinoa to 1.25 parts water for the perfect fluffy texture) and bring to the boil. Simmer till the water is fully absorbed and set aside to cool.
Next, prepare the chia eggs. Grind 2 tbsp of whole chia seeds or alternatively used the milled version. Add 6 tbsp of water, mix and leave to set for 10 minutes.
In a blender, grind the quinoa down to form flour. Add the baking powder and cinnamon spice and blend to combine.
To this mixture, add the chia eggs and almond milk and mix.
Melt a little oil in a pancake pan and pour enough batter to cover the base. Cook fully before flipping over to cook the other side. Repeat this process till all the batter is used up.
Stack the pancakes in a pile and top with your favourite toppings.
Here I used a sauce made by mixing maca powder, vanilla essence and almond milk and served with a side of blueberries and extra sprinkle of cinnamon.