Amy Chaplin has been a vegetarian chef for over twenty years – cooking as a private chef for a star-studded client list including Natalie Portman and Liv Tyler, after serving as executive chef at New York’s famed vegan restaurant Angelica Kitchen. Luckily for the rest of us, the Aussie expat has poured everything she knows into her new book, At Home in the Whole Food Kitchen.
Read on for her savoury muffin recipe, which is perfect to cook up on the weekend and eat throughout the week (or you can just eat them all on the weekend. We won’t judge.)
Photo: Johnny Miller
Herbed Black Quinoa Muffins With Sweet Potato & Caramelised Onion
Makes 10 muffins
40 g (1/4 cup) black quinoa,washed and soaked 12 to 24 hours in 1 cup filtered water. If you forget to soak the quinoa, increase the water by 2 tablespoons and cook for 20 minutes.
Pinch of sea salt
2 tablespoons ground flax seeds
60 ml (1/4 cup) plain soy milk or nut milk
60 ml (1/4 cup) plus 1 tablespoon extra virgin olive oil
1 onion, diced
2 tablespoons chopped sage leaves
2 teaspoons chopped thyme, plus thyme sprigs to garnish
1 teaspoon sea salt
150 g (1 1/2 cups) sprouted spelt flour or sprouted wholewheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
200 g (1 cup) of steamed & mashed sweet potato
180 ml (3/4 cup) filtered water
2 teaspoons unpasteurized apple cider vinegar
1 teaspoon tamari
Cook the black quinoa
Drain and rinse quinoa. Place in a small pan, add the water and salt and bring to the boil over high heat. Reduce heat to low, cover pan and simmer for 15 minutes or until all water is absorbed. Remove from heat and allow to sit, covered, for 10 minutes; fluff with a fork. Measure out 1/2 cup and set aside. Save the remaining couple of tablespoons of quinoa to sprinkle over muffins.
Make the muffins
Preheat oven to 180C. Line a muffin tin with 10 muffin cases. Place flax seeds and soya milk in a medium bowl and whisk to combine. Set aside to thicken while you cook the onion.
Warm 1 tablespoon olive oil in a frying pan over medium heat. Add onion and sauté for 5 minutes or until golden brown. Add sage, thyme and 1/2 teaspoon salt; reduce heat to low and continue cooking for another 5 minutes or until caramelized. Remove from heat and set aside.
Sift flour, baking powder and baking soda into another medium bowl. Stir to combine and set aside.
Add sweet potato, water, vinegar, tamari and remaining 1/2 teaspoon salt to the flax-soy milk mixture and whisk until smooth. Add remaining 1/4 cup oil; whisk again and add flour mixture. Use a rubber spatula to stir mixture gently until almost combined, then fold in cooked quinoa and onions.
Divide mix between muffin cases, filling them all the way to the top. Garnish each muffin with a thyme sprig and a sprinkle of remaining cooked quinoa. Bake 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven; leave muffins in the tin for 5 minutes before transferring them to a wire rack to cool slightly before serving.
Once cool, any leftover muffins can be stored in an airtight container in the fridge for up to two days.
This is an excerpt from Amy Chaplin’s At Home in the Wholefood Kitchen, available here.