SUNFLOWER & FLAXSEED BREAD

SF

Makes: 1 loaf

• 300g (2½ cups) whole wheat flour

• ½ tsp salt

• 1 tsp active dry yeast

• 240ml (1 cup) water, divided

• 2 tsp anise seeds

• 2 tsp cumin seeds

• 2 tsp fennel seeds

• 2 tsp coriander seeds

• 70g (½ cup) sunflower seeds + more to sprinkle on top

• 40g (¼ cup) flaxseeds

• 1 tsp olive oil

1 In a large mixing bowl, combine the whole wheat flour and salt, make a well in the middle, and add in the yeast and ¼ cup water. Let it rest for about 10 minutes. If the yeast gets bubbly, you can be sure the yeast is working.

2 Crush the anise, cumin, fennel, and coriander seeds in a mortar.

3 Add in crushed seeds, sunflower seeds, and flaxseeds and give it a quick mix. Then, add in the olive oil and remaining water and mix with a large spoon until combined, then use your hands to knead it until it all comes together. Alternatively, you could throw all of the ingredients in a bread maker and let it do its magic.

4 Cover the bowl of dough with a clean kitchen towel in a warm spot and let it sit for 1½ to 2 hours until the dough doubles in size.

5 Preheat the oven to 200 °C (Gas Mark 6, 400°F).

6 Transfer the dough to a lightly oiled loaf pan and spread it evenly. Add a few more sunflower seeds on top.

7 Bake the bread in the oven for about 40 minutes and take it out once the surface is golden. The bread is done when you can knock on the bottom and it sounds hollow.

Per 100g

Calories 406, Fat 15g, Saturates 1.8g, Carbohydrates 48g, Sugars 1.3g, Protein 15g, Salt 0.11g

• Recipe and image extracted from The Veginner’s Cookbook. Copyright 2018 by Bianca Haun and Sascha Naderer

HEALTHY BREAKFAST MUFFINS

SF

Makes: 9 muffins

• 2 very ripe bananas

• 60g (¼ cup) plant based milk e.g. rice milk

• 1 tsp coconut oil

• 50g (½ cup) walnuts

• 6 soft dates

• 100 g (1 cup) oat flour

• 1 tsp baking powder

• 1 tbsp raisins

• 1 tbsp rolled oats

1 Preheat the oven to 180°C (Gas Mark 4, 360°F).

2 Peel the bananas and mash them with a fork until puréed. Add the plant based milk and coconut oil and give it quick mix.

3 Chop the walnuts and soft dates into smaller pieces.

4 In a large mixing bowl, add the oat flour and baking powder and give it a quick whisk. Then, pour in the banana-milk-oil mixture, as well as the raisins, chopped walnuts, and dates and whisk until a creamy batter forms.

5 Scoop the batter into a muffin pan lined with muffin wrappers and sprinkle the rolled oats on top.

6 Bake the muffins for about 15 to 20 minutes, until golden on top and done in the middle. You can use the toothpick method to make sure your muffins are baked all the way through.

Per 100g

Calories 263, Fat 11g, Saturates 2.2g, Carbohydrates 33g, Sugars 18g, Protein 6.0g, Salt 0.35g

Recipe and image extracted from The Veginner’s Cookbook.

Copyright 2018 by Bianca Haun and Sascha Naderer

FALAFEL

SF NF

Makes: approx. 24

• 2× 400g tins chickpeas, drained and liquid reserved