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
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Wash and scrub the Jerusalem artichokes to
remove any soil and grate them. Set aside. - 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. - Line a muffi n pan with liners and fi ll three-
quarters full with the mixture. - 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