FHM Magazine South Africa|May 2020
AVO & SHALLOT CUPS
with the focus being anti-inflammatory and immune-boosting
Prep time: 10-15min | Cooking time: 30min | Servings: 12
For the filling
2 cans of chickpeas drained, washed and pulped (we used a stick blender for this)
2 avocados mashed till smooth
1/2 cup unsweetened almond milk
5 eggs whisked separately
3.5oz (100g) almond flour plus extra for garnish
1 tsp salt
For the caramelized shallots
2 tbsp olive oil
2-3 Dutoit shallots diced
1 tsp salt
1/2 tsp ground black pepper
2 tsp Italian herbs
2 tbsp raw honey
3.5oz (100g) sundried tomato plus extra for garnish cut into chunks or small piec
1. Preheat oven to 360F (180C).
2. Prepare two muffin pans with nonstick spray and dust with almond flour, you can also bake them in cupcake liners.
3. Prepare the filling by mixing the pulped chickpeas, mashed avo, unsweetened almond milk, whisked eggs and 1 tsp of salt.
4. Preheat a medium size pan with olive oil and fry the shallots till golden brown, season with the salt, pepper, herbs and honey. Allow the honey to caramelize before removing from the heat.
5. Set aside. 6. Mix 3/4 of the shallots (keep the rest for garnish) and 3.5oz (100g) of chopped sun-dried tomato into the filling.
7. Scoop the filling into muffin cups, garnish with the rest of the fried shallots, some sun-dried tomato and a sprinkle of almond flour.
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