Comfort food at its best – a spicy, creamy and protein packed chill for that one day (well, okay, make that a week) in spring where winter suddenly thinks it’s not over yet.
3 tbs quinoa
3 tbs black lentils
3 tbs red lentils
1 can kidney beans
1 small can corn
1 tsp raw cocoa powder
1 bell pepper
1 sweet potato
100g cherry tomatoes
salt, pepper, chili, paprika, herbs to taste
Heat a tablespoon olive oil and dice the carrots, bell pepper and sweet potatoes. Roast the tomatoes, carrots and sweet potatoes until they color and smell super aromatic. I love to add a bit of rosemary here, too.
Add 4 cups of water, wash the corn and beans and add to the chill. Stir in the quinoa and lentils as well as the cocoa powder.
Turn down the heat and simmer for a good 30 minutes. Check back to stir occasionally and – if needed – add more water.
Season and add a bit of carrot green pesto on top.
Enjoy – winter’s almost over!
For 12 cupcakes:
3 tbs almond butter
40g ground almonds
110g butter, softened
1 packet baking powder
50g white chocolate, chopped into pieces
20g unsweetened cocoa powder
For the topping:
1tsp raspberry cordial
200g caster sugar
100g butter, softened
a drop of pink food coloring
Preheat the oven to 180°C.
Mix the cocoa with a bit of water and stirr until you’ve got a smooth, chocolatey paste.
Add the butter, almond butter, eggs and sugar and mix everything until smooth, then add the almonds and the flour that was mixed with baking powder beforehand. Mix well and add the white chocolate chips, give the dough one more stir and voila, that’s it.
I always put around 2 tbs into one cupcake paper, it doesn’t overflow or crack when I bake it for 15mins.
Let your cupcakes cool down and meanwhile blend all the incredients for the frosting into a smooth and delightfully pink paste. Apply with a spoon or an icing bag (depending on how much time you’ve got and how important looks are).
They’re so easily and effortlessly made but taste so good that I’m always tempted to eat the whole batch 🙂 And they will make your kitchen smell all chocolatey and nice – always a big bonus.
PS: Should you not have any almond butter at hand substitute with an extra 2-3 tbs of normal butter.
1 tsp black pepper, finely ground
1 tsp urfa pepper (flakes)
1 tsp red chili flakes
1 tsp nutmeg
2 tsp star anise, finely ground
2 tsp cardamom, finely ground
3 tsp cloves, finely ground
3 tsp ginger, dried and finely ground
6 tsp cinnamon, finely ground
2 vanilla beans, scraped
Mix together, keep in a sealed jar away from any moisture and enjoy together with any hot chocolate.
I like mine best with 3 tsp raw, unsweetened cocoa, honey, a good pinch of this spice blend (1/2 tsp) and normal or almond milk.
The spice blend also works miracles in desserts 😉