
裝置與配件
Eggs Benedict and corn muffins
準備 20 分
總時間 1小時 15 分
4 portions
食材
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raw cashews190 g
-
hot water to soak
Muffins
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coconut oil plus extra to grease35 g
-
chia seeds25 g
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pumpkin flesh cut into pieces (1 cm)125 g
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sun-dried tomatoes4
-
water60 g
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fresh English spinach200 g
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fresh long red chilli cut into pieces¾
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zucchini grated120 g
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spring onion/green onion trimmed, cut into pieces½
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fresh flat-leaf parsley leaves only2 sprigs
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egg1
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polenta110 g
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almond meal80 g
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tapioca starch15 g
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gluten free baking powder⅛ tsp
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sea salt¼ tsp
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rice milk180 g
Poached eggs
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eggs8
-
water1700 g
-
white vinegar50 g
Cashew hollandaise
-
lemon zested, no white pith and juiced½
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rice milk200 g
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ground turmeric¾ tbsp
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Dijon mustard1 tsp
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white wine vinegar1 tsp
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coconut oil20 g
-
ground smoked paprika to serve
營養價值 每 1 portion
卡路里
810.6 kcal /
3391.7 kJ
蛋白質
31.5 g
脂肪
59.2 g
碳水化合物
46.3 g
纖維
9.4 g
飽和脂肪
20.5 g
鈉
459.6 mg