Red Lentil Muffins with Coconut and Saffron & Orange Aioli Foam by Alf Mota

Ingredients:

For the foam:

• 1/2 cup canned coconut milk
• 2 tbsp. Organic Saffron & Orange Aioli Add to cart
• 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:

1. Mix all the ingredients in a blender and place the liquid in the siphon.
2. Place and screw the gas charger, remove it until you hear that all the gas has entered the siphon. Shake the siphon upside down.
3. Place the siphon standing upright in the fridge for 1 h.

For the muffins:

4. Preheat the oven to 365ºF. Wash well and drain the red lentils that have been soaking.
5. 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.
6. Mix the lentil dough with the dried tomatoes and fresh chopped parsley and distribute it in the muffin cups in a muffin tin.
7. In a small bowl mix all the ingredients for the granola. Sprinkle the granola on top of the muffins.
8. 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.