![Eggs Benedict and corn muffins Eggs Benedict and corn muffins](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/6734663287844cd66cd7e3c00fb925ff/Derivates/6149017347983938ba8125b6422e413ab6189be2.jpg)
難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或高級。
準備時間
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總共時間
這是從頭到尾準備這頓飯所需的時間:包含醃製,烘焙,冷卻等。
份量
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食材
- 190 g raw cashews
- hot water, to soak
Muffins
- 35 g coconut oil, plus extra to grease
- 25 g chia seeds
- 125 g pumpkin flesh, cut into pieces (1 cm)
- 4 sun-dried tomatoes
- 60 g water
- 200 g fresh English spinach
- ¾ fresh long red chilli, cut into pieces
- 120 g zucchini, grated
- ½ spring onion/green onion, trimmed, cut into pieces
- 2 sprigs fresh flat-leaf parsley, leaves only
- 1 egg
- 110 g polenta
- 80 g almond meal
- 15 g tapioca starch
- ⅛ tsp gluten free baking powder
- ¼ tsp sea salt
- 180 g rice milk
Poached eggs
- 8 eggs
- 1700 g water
- 50 g white vinegar
Cashew hollandaise
- ½ lemon, zested, no white pith and juiced
- 200 g rice milk
- ¾ tbsp ground turmeric
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 20 g coconut oil
- ground smoked paprika, to serve
- 營養價值
- 每 1 portion
- 卡路里
- 3391.7 kJ / 810.6 kcal
- 蛋白質
- 31.5 g
- 碳水化合物
- 46.3 g
- 脂肪
- 59.2 g
- 飽和脂肪
- 20.5 g
- 纖維
- 9.4 g
- 鈉
- 459.6 mg
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