Makes 12 individual portions, but with enough ‘toad’ for 30. Ideally started several hours in advance of eating.
Yorkshire pudding with added value! (Vegetarian)
1 cup whole wheat flour
300mls approx. cold water
½ cup uncooked quinoa
½ tsp veg stock powder (or marmite)
½ cup walnuts
½ cup green baby peas
3 tsp chia seeds – ground (can use flax seeds or coconut flour instead)
nutmeg, paprika, mixed herbs, chilli to taste.
12 tsp canola or coconut oil. (must use oil with high smoke point)
- In a small saucepan, cover the quinoa with 1 cup water, add the veg stock powder. Bring to the boil, turn down to lowest heat and cook until all the water absorbed. (About 10 mins). Leave aside.
- Turn on oven to 150°C
- Meanwhile, whisk the eggs until smooth. Add flour and herbs/salt/pepper. Gradually add water, while whisking until good batter consistency. (Not thick, but not really runny either). Leave to sit.
- In a food processor, whizz the walnuts, the cooked quinoa, ground chia, and the herbs/spices to your taste. Add just enough water to get a really thick consistency. Tip into a bowl and mix in the peas. Leave to stand for as long as possible (ideally 20-30mins or a few hours if you have time) for the chia to thicken and bind the mixture. Do some washing up or drink some tea while waiting (or prep your side veggies…).
- Place some baking paper, or a silicone sheet on a baking tray and spoon a tsp (approx.) mixture onto the tray and shape into a small/medium ball. Repeat until all the mixture is used up. (Should be enough for about 30 balls). Place in oven for 20 mins or until the balls are golden and firm. Remove from oven and leave to cool. These are your toads.
- Turn oven temp up to 240°C. No fan if possible
- Place a tsp of oil in the bottom of each cup of a muffin tray. (A silicone tray is ideal for this as they don’t stick). Place in the oven and heat until smoking hot.
- Whizz the batter one last time, getting lots of air in. Take out the hot muffin tray and immediately pour/spoon batter into each cup dividing equally (Ideally fill to about 1cm below the top, but depends on how much mixture you have). The oil should slightly fry immediately you add the mixture. Work quickly to prevent the oil going cold. Pop a toad into the centre of each batter cup and place back in the oven for 15-20 mins. Reduce temperature to 220°C for cooking.
- The Yorkshire pudding should rise well. Don’t open the oven door while cooking or they will collapse.
Remaining toads can be used with additional batches of batter immediately or frozen for future use. Alternatively they can be used like falafel as they are with other meals.