Superfood - March-April 2017

84 SUPERFOOD

JERUSALEM ARTICHOKES

Some lovely recipes by Laura Agar Wilson

making good use of this versatile root vegetable.

JERUSALEM

ARTICHOKES

Jerusalem

Artichoke Muffi ns

INGREDIENTS

• 200g (7oz) Jerusalem artichokes


• 3 large eggs


• 60ml (¼ cup) light olive oil


• 60g (2½oz) low-fat natural yoghurt


• 50g (1¾oz) coconut sugar


• 140g (5oz) spelt fl our


• 1 tsp baking powder


• 1½ tsp ground cinnamon


• 50g (1¾oz) raisins

MAKES: 9

PREP TIME: 15 MINUTES

COOKING TIME: 20 MINUTES

1. Preheat the oven to 180°C, 350°F, Gas Mark 4.


2. Wash and scrub the Jerusalem artichokes to
   remove any soil and grate them. Set aside.


3. In a large bowl combine the eggs, oil,
   yoghurt and coconut sugar. Fold in the spelt
   fl our, baking powder and cinnamon. Add the
   grated artichokes and raisins and combine.


4. Line a muffi n pan with liners and fi ll three-
   quarters full with the mixture.


5. Bake for 15–20 minutes until golden brown
   and fi rm to the touch. A toothpick should come
   out clean when cooked.

PER SERVING 195kcals, 5.7g protein, 8.1g fat,

(1.6g saturates), 21g carbs, 2.4g fi bre, 12.7g sugar,

<0.1g sodium

SF9_P84-87 Artichoke SHSD.indd 84 30/01/2017 10:37