1 teaspoon ground cumin
4 corn tostadas*†
1 cup (125g) grated reduced-fat Mexican cheese blend‡
1 jalapeño or other green chilli, thinly sliced
¼ cup (50g) pico de gallo, homemade (here) or shop-bought fresh salsa
½ medium (50g) avocado, cut into 1cm chunks
4 sprigs of fresh coriander, for garnish (optional)
*Read the label to be sure this product is gluten-free.
Preheat the oven to 180°C/160°C fan/Gas 4.
In a medium bowl, beat together the egg whites, ¼ teaspoon salt and a pinch of black pepper. Add the spring onions and mix well.
Heat a medium nonstick frying pan over medium heat. When hot, lightly spray the pan with oil and add the eggs. Cook, stirring occasionally, until set, about 3 minutes. Remove the pan from the heat.
In a medium bowl, combine the refried beans, cumin and ⅛ teaspoon salt. Arrange the tostadas on a baking sheet and spread a quarter of the bean mixture over each tostada. Top each with a quarter of the scrambled egg whites, a quarter of the cheese and a few slices of jalapeño.
Bake the tostadas until the cheese melts, 4 to 5 minutes. Transfer the tostadas to plates. Top with pico de gallo or salsa and avocado and garnish with coriander, if desired.
† If you can’t find corn tostados, you can use corn tortillas instead – just brush with a little oil and bake in the oven at 190°C/170°C fan/Gas 5 for 5 to 10 minutes until crisp and lightly golden before adding the topping.
‡If you can’t find Mexican cheese, lighter cheddar will work well.
Pumpkin-Obsessed Vanilla-Glazed Scones
Makes 12 Scones
These light and fluffy buttermilk scones – made with pumpkin purée, autumn spices and a vanilla pod glaze – will warm up your home and fill it with an intoxicating scent that no fancy candle can come close to replicating. I’ve lightened these up substantially by using buttermilk instead of cream and replacing some butter with pumpkin purée. They taste just as good as any scone you would buy in a fancy coffee shop with half the calories.
SCONES
Cooking spray or oil mister
½ cup (120ml) cold buttermilk
1 large egg
1 teaspoon pure vanilla extract
5 tablespoons tinned unsweetened pumpkin purée
¼ cup packed (55g) dark brown sugar
1 vanilla pod
1 cup (130g) wholemeal flour
1 cup (150g) plain flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons pumpkin pie spice†
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon sea salt
3 tablespoons very cold butter, cut into small pieces
GLAZE
2 tablespoons cold skimmed milk
1 cup (125g) icing sugar, sifted
Preheat the oven to 190°C/170°C fan/Gas 5. Spray a baking sheet with oil.
For the scones: In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin purée and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla pod to split it open. Scrape half of the seeds into the bowl and whisk well; reserve the remaining seeds for the glaze.
In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon and salt. Using a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse breadcrumbs. Add the buttermilk mixture and stir until just moist.
† If you can’t get hold of pumpkin pie spice, you can blend your own – just combine 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ⅛ teaspoon ground nutmeg.
Turn the dough out onto a floured work surface and knead lightly four times with floured hands. Transfer the dough to the baking sheet and shape it into a 23cm round about 2cm thick. Using a knife, cut the dough all the way through into 12 wedges.
Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.
For the glaze: Meanwhile, in a medium bowl, whisk together the remaining seeds from the vanilla pod and the milk. In another bowl add the icing sugar. Using a spatula mix in the milk and combine well until it is mixed through and forms a thick glaze.
Put the scones on baking parchment and drizzle the vanilla glaze over the scones using a spoon. Alternatively you can dip the tops of the scones into the glaze, and then let them sit on the paper to harden.
Serve warm. Leftovers can be stored in airtight containers for up to 2 days.
skinnyscoop
For perfect scones, be careful not to overwork the dough and be sure your butter is well chilled. I always keep a packet of butter in the freezer just for making scones.
Heavenly Banana-Nut Oat Muffins
Makes 12 Muffins
This recipe is like a cross between banana bread and baked oatmeal – two of my favourite breakfast foods! They are so delicious, you won’t believe that the recipe calls for just a single tablespoon of oil. They get their moisture instead from very ripe mashed bananas, which also add a natural sweetness, allowing you to use less sugar. Aside from the fact that these just taste pretty darn good, you’ll also score some filling fibre and satiating protein from the oats.
Cooking spray or oil mister
1½ cups (150g) rolled oats
1¼ cups (300ml) unsweetened almond milk
½ cup packed (115g) dark brown sugar
1 cup (240g) mashed ripe bananas
2 large egg whites
2 tablespoons honey
1 tablespoon rapeseed oil
1 teaspoon pure vanilla extract
½ cup (65g) wholemeal flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon sea salt
¾ cup (90g) chopped walnuts
Preheat the oven to 200°C/180°C fan/Gas 6. Line a standard muffin tin with 12 liners and lightly spray the liners with oil.
Pour