Ingredients for Cornbread Muffins:
- 50 g of raw sunflower seeds
- 100 g each of oats, wheat germ, sesame seeds, and roasted ground peanuts
- 1 cup (225 ml) each of oil, cornmeal, and all-purpose flour
- 1 packet of baking powder
- Salt (to taste)
- 3 cups of sparkling water
Instructions:
- Mix half of the sesame seeds with all the other dry ingredients. Add the oil and sparkling water. The batter should be runny, so add a little more water if needed.
- Pour the batter into a greased and floured baking pan, then sprinkle the remaining sesame seeds on top.
- The original recipe suggests baking in a pan, but you can also use silicone molds, as I did, without greasing or sprinkling them.
- Bake in a preheated oven until golden brown.
Spinach Pie
Ingredients:
- 500 g of spinach
- 300 g of potatoes
- Phyllo dough sheets
- Salt and pepper
- Oil
Instructions:
- Boil the potatoes with their skins on. Once cooked, peel them and roughly mash them with a fork.
- Wash the spinach thoroughly and place it in a heated pan with a little oil. Cook until wilted.
- Combine the wilted spinach with the mashed potatoes, season with salt and pepper, and add oil if needed. Divide the filling into three equal parts.
- Take 10 phyllo sheets. Stack three sheets at a time, spreading the prepared filling evenly across each stack. Roll up the sheets to form three rolls.
- Place the rolls in a greased baking tray and repeat the process for the remaining sheets and filling. Cover the rolls with the remaining phyllo sheet.
- Bake in a preheated oven at 220°C (430°F) for 35 minutes. About 10 minutes before the end of baking, remove the top sheet to allow the pie to turn golden brown.
