Looking for recipes to make your Easter brunch special this year? Read on for inspiration!
Chickpea Pancake with Black Pepper
Ingredients:
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90g chickpea flour
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240ml warm water
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2 tbsp olive oil
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1 tsp chopped fresh rosemary
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A pinch of salt
Instructions:
Preheat oven to 230°C (446°F). Mix all ingredients except the olive oil and let rest for 30 minutes. Grease a pan with olive oil, pour in the batter, and place the pan in the oven. Bake for 10–12 minutes until fully set. Remove from the oven, sprinkle with black pepper, and cut into 6 pieces. Delicious with a dip or cold cuts.
Alternatively, cook the pancake on the stove over low heat with a lid on until done.
Nutrition per slice:
82 kcal, 4g fat, 2.8g protein, 6.6g carbs
Spinach Rice Pie
Ingredients:
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800g cooked brown rice
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1 onion
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1 tsp olive oil
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15g Parmesan cheese
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3 eggs
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A handful of spinach leaves
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½ tsp garlic powder
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A pinch of nutmeg
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Salt and pepper
Instructions:
Preheat oven to 175°C (347°F). Sauté the onion in 1 tsp olive oil. Beat the eggs with salt, pepper, and nutmeg. Mix all ingredients and fill a round cake tin or pie dish with the mixture. Bake for 35–40 minutes until firm. Cut into 8 slices and serve warm.
Nutrition per slice:
159 kcal, 2.7g fat, 5.8g protein, 26.6g carbs
Green Pea Dip
Ingredients:
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200g frozen green peas
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2 tbsp olive oil
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2 tbsp Greek yogurt
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Fresh mint leaves
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Salt and pepper to taste
Instructions:
Put the peas in a bowl and cover with boiling water to thaw. Blend with mint, olive oil, and yogurt. Add water for a smoother texture. Season with salt and pepper. Tasty on the chickpea pancake or toasted bread.
Nutrition per tablespoon:
14 kcal, 0.8g fat, 0.5g protein, 1g carbs