Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
Black Sesame & Ginger Chickpea–Oat Muffins, with Sesame–Lime Greek Coconut Yoghurt
By: Trudy Morter
Ingredients
- Dry Ingredients
- ¾ cup black chickpea flour
- ½ cup finely ground oat flour (blend rolled oats to a fine flour)
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp fine sea salt (plus a tiny extra pinch if needed)
- ½ tsp white pepper (optional but elevated)
- 2 tbsp black sesame seeds, lightly toasted
- Aromatics (Flavour Hero)
- 1 tbsp freshly grated ginger
- 2 garlic cloves, finely grated
- Wet Ingredients
- 1 cup unsweetened plant milk (Add 1–2 tbsp extra if batter feels too thick)
- 2 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1 tbsp white or chickpea miso
- 2 tbsp tahini (increased slightly for balance with black chickpea flour)
- ½ tsp fresh lime juice
- Vegetables
- ½ cup shredded carrot
- ½ cup shredded zucchini, squeezed VERY dry
- 200-240g fresh spinach, wilted, squeezed VERY dry, then finely chopped (Should equal about 1½ cups packed once cooked)
- 2 tbsp finely sliced spring onions
- Sesame–Lime Greek Coconut Yoghurt
- 1 cup thick Greek-style unsweetened coconut yoghurt
- 1–2 tsp fresh lime juice
- ½ tsp lime zest
- ½ tsp toasted sesame oil
- Pinch fine sea salt
- Whisk until smooth and tangy. Taste and adjust salt/lime for brightness.It should taste: Cool Tangy Nutty Balanced
Product used in recipe
- LEE KUM KEE - SESAME OIL
Method
- PreheatPreheat oven to 180°C. Line a 12-hole muffin tin.
- Prep the Spinach (Very Important)Heat a dry pan over medium heat. Add fresh spinach and cook 1–2 minutes until just wilted. Remove and cool slightly. Wrap in a clean tea towel and squeeze VERY firmly over sink. Chop finely.Moisture control = fluffy interior.
- Toast Sesame SeedsToast black sesame seeds in a dry pan 2–3 minutes until fragrant. Cool completely.
- Mix DryIn a large bowl whisk:* Black chickpea flour* Oat flour* Baking powder* Baking soda* Salt* White pepper* Toasted sesame seeds
- Mix WetIn a separate bowl whisk:* Plant milk* Sesame oil* Olive oil* Miso* Tahini* Lime juiceWhisk until smooth. Stir in ginger and garlic.
- CombinePour wet into dry. Fold gently until JUST combined. Do not overmix.
- Add VegetablesFold in:* Carrot* Zucchini* Spinach* Spring onionsLet batter rest 5–7 minutes for oat hydration.Batter should be thick but spoonable. If too thick → add 1–2 tbsp extra plant milk.
- BakeSpoon into muffin tin. Sprinkle a few extra black sesame seeds on top.Bake 22–25 minutes until:* Lightly golden on edges* Firm* Springy to the touchCool 10 minutes before removing.
- Serve Serve with Sesame–Lime Greek Coconut Yoghurt
