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Some seriously funky recipes from Zingology!


Super Pink Beetroot Pancakes

http://zingology.co.uk/wp-content/uploads/2014/09/zingology-super-pink-beetroot-pancakes.jpg


Makes: about 12, enough for 4 people
Preparation time: 10 minutes:
Cooking time: 5 minutes
 

Ingredients:

150g plain flour
75g sugar
1 teaspoon of Zingology beetroot powder
1 1/2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
a pinch of sea salt
200ml natural yoghurt
200ml milk
3 free-range eggs
75g melted butter
 

For the topping:

 

Local honey or maple syrup
Optional added berries

1. Combine the dry ingredients and set aside
2. Combine the yoghurt and milk and set aside
3. Separate the eggs, adding the yolks to the yoghurt-milk mixture and stir to combine. Set the egg whites aside in a large clean bowl.
4. In a steady stream, add the yoghurt mixture to the flour and whisk until smooth. Whisk in the melted butter.
5. Whisk the egg whites to stiff but not dry peaks and fold them into the batter.
6. Pour a pancake-sized amount on to a hot griddle and cook for a couple of minutes on either side.
7. Stack them up and serve with honey and berries or a sprinkling of Zingology berry powders.

You can substitute buckwheat flour for the plain flour if you want your pancakes to be gluten free.

Recipe adapted from Leon Baking & Puddings (Book 3) By Claire Ptak and Henry Dimbleby. We love the Leon books and many of their recipes can be adapted to use Zingology Powders.

 

Carrot Cupcakes

Carrot cupcakes
 

Skill level: Easy
Makes: 24 small (12 large)
Preparation: 20 minutes
Temperature: 180˚C, 350˚F, Gas mark 4.
Bake: 20-25 minutes
Keeps: 2 days
 

Ingredients
 

200g (7oz) plain flour, sifted
2 tsp baking powder
200g (7oz) Caster sugar
1/2 tsp salt
100g (3 1/2oz) unsalted butter, softened (alternatively use margarine and leave out the salt)
12g (3 heaped tsp) Carrot powder (1 test tube)
3 eggs
150ml milk
 

Icing
 

200g (7oz) icing sugar
100g (3 1/2oz) unsalted butter, softened
6g (1 heaped tsp) Carrot powder (1/2 test tube)
 

Instructions
 

– Preheat the oven to 180˚C, 350˚F, Gas mark 4.Place the first 5 ingredients in a bowl.
– Mix the ingredients with your fingertips until the mixture resembles fine breadcrumbs.
– Add the carrot powder and continue mixing with your fingertips for a couple more minutes until is is evenly distributed through the mix.
– In another bowl, whisk the eggs, milk together until well blended.
– Slowly pour the egg mixture into the dry ingredients, whisking with an electric whisk all the time.
– Whisk gently until smooth, being careful not to over whisk.
– Pour all of the cake batter into a jug to make it easier to handle.
– Place cupcake paper cases into the holes in the cupcake trays.
– Carefully pour the cake mixture into the papers, filling each half full.
– Bake in the preheated oven for 20-25 minutes until they feel springy to the touch.
– Test that the cakes are done by placing a skewer into the centre of one cupcake. If traces of cake batter remain on the skewer, cook for a minute or more, then test again.
– Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
 

Icing
 

– To make the icing combine the icing sugar, carrot powder, and butter in a bowl.
– Beat with an electric whisk for 5 minutes until very light and fluffy.
– If icing my hand, add a teaspoon of the frosting mix to the top of each cupcake.
– Use the back of the spoon dipped in warm water to smooth the surface.
– Alternatively for a neat finish, transfer to a piping bag. Hold the piping bag in one hand at the top and support the bag with the other and gently squeeze, starting from the outside edge and ending up in a peak in the centre.
 

Other ideas:
 

You can also use beetroot juice powder instead of carrot, or why not make carrot cake and beetroot icing ? Perfect for children’s parties



Thai Beetroot Soup

thai beetroot soup
 

Skill level: Easy
Makes: 1-2
Preparation: 10 minutes
Keeps: 2 days
 

Ingredients
 

400g tin coconut milk (preservative free)
1-2 small cloves garlic
1 tsp. fresh ginger, peeled
Dash of natural salt
27g (3 scoops) Zingology Beetroot Powder
 

Garnish
 

1/2 cup alfalfa sprouts
1/2 medium avocado, sliced
2 tbs. Chopped Thai basil
 

Instructions
 

In blender, combine coconut milk, garlic cloves (more or less depending on desired heat), ginger, dash of salt and Zingology Beetroot Powder.
Blend thoroughly till smooth.

Pour in soup bowls and garnish with alfalfa sprouts, avocado, and Thai basil.





For more delicious recipes, visit the Zingology website!