Ingredients:
For the foam:
- 1/2 cup canned coconut milk
- 2 tbsp. Organic Saffron & Orange Aioli
- 1 tsp Himalayan fine pink salt
- 1 tsp guar gum
- 1 N2O charger
For the muffins:
- 9oz soaked red lentils
- 1tbsp ground flaxseeds
- 1 tsp ground green anise
- 1tsp sea salt
- 1tsp ground cumin
- ½ tsp ground black pepper
- 1tbsp Ras el hanout
- 5g yeast nutrient
- 1tbsp apple vinegar
- 2 tbsp olive oil
- 2 tbsp rice milk
- 2 tbsp chopped parsley
- 2 halves sun-dried tomatoes chopped
For the granola:
- 5 tbsp soaked and drained red lentils
- 2 tbsp olive oil
- 1 tsp Ras el hanout
- 1 tsp Himalayan fine pink salt
Preparation:
For the foam:
- Mix all the ingredients in a blender and place the liquid in the siphon.
- Place and screw the gas charger, remove it until you hear that all the gas has entered the siphon. Shake the siphon upside down.
- Place the siphon standing upright in the fridge for 1 h.
For the muffins:
- Preheat the oven to 365ºF. Wash well and drain the red lentils that have been soaking.
- Mix all ingredients except for the parsley, dried tomatoes and granola ingredients. Beat the ingredients very well in a blender to form a homogeneous mass.
- Mix the lentil dough with the dried tomatoes and fresh chopped parsley and distribute it in the muffin cups in a muffin tin.
- In a small bowl mix all the ingredients for the granola. Sprinkle the granola on top of the muffins.
- Bake in the middle of the oven, for about 20-30min. Check with a toothpick if the muffins are cooked in the center. Remove from the oven and let cool for 10 minutes before unmolding. Let them cool completely before serving.
Finishing: When serving, remove the siphon from the refrigerator and shake it once more upside down. Spread a dollop of foam from siphon on a plate and place a muffin on top of each dollop and serve.