You can whip up these maca wraps with coriander chicken and chilli pineapple from scratch. And don’t forget to keep extra wraps to freeze for later.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the wraps
8 eggs
½ cup milk
½ cup maca powder
2 tsp baking powder
Salt and pepper
For the chicken
Handful coriander, chopped
¼ cup olive oil
Juice of 1 lemon
1 clove garlic, grated
4 chicken breasts
For the pineapple
1 pineapple, peeled and sliced
2 tbsp chilli powder
1 tbsp olive oil
To serve
3 tbsp mayonnaise
3 tbsp yoghurt
Handful coriander, chopped

METHOD
For the wraps
1. Blend all of the ingredients together. Allow to rest in the fridge for 30 minutes.
2. Brush a pan with olive oil. Pour in batter and fry for 2 minutes per side.
For the chicken
1. Mix the coriander, oil, lemon juice, garlic, salt and pepper. Massage the chicken. Leave to marinate for 30 minutes.
2. Fry chicken for 5 minutes per side, until crisp and cooked.
For the pineapple
1. Preheat the oven grill.
2. Rub pineapple with the chilli and olive oil.
3. Place on a baking tray and grill until charred on both sides.
To serve
1. Combine the mayo and yoghurt. Place a wrap on a plate and spread with the mixture.
2. Top with sliced chicken and pineapple. Garnish with chopped coriander.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za

The post Maca wraps with coriander chicken and chilli pineapple appeared first on MyKitchen.

Chicory is a pretty flowering plant with leaves that can be eaten as greens with wonderful healthy qualities! These delicious chicory breakfast muffins contain cinnamon, cocoa and maca, all yummy ingredients with amazing qualities too!

MAKES 12 // COOKING TIME 40 min

INGREDIENTS
For the crumble
1 cup large flake oats
½ cup cake flour
½ cup coconut oil or butter
⅓ cup coconut sugar
50 g dark-chocolate chips (70% cocoa)
1 tsp salt
For the muffins
2 cups cake flour
½ cup sugar or xylitol
⅓ cup cocoa
1 tbsp baking powder
½ tsp bicarbonate of soda
½ tsp cinnamon
½ tsp salt
3 tbsp chicory powder
2 eggs
1¼ cups fat-free plain yoghurt
110 g butter, melted and cooled
1 tsp vanilla essence
50 g dark-chocolate chips (70% cocoa)

METHOD
For the crumble
1. Combine all ingredients until the mixture forms fine crumbs.
For the muffins
1. Preheat oven to 180°C. Place a rack in the centre. Grease and line a 12-hole muffin tin.
2. Mix together the flour, sugar or xylitol, cocoa, baking powder, bicarb, cinnamon and salt.
3. Dissolve the chicory powder in 2 tbsp boiling water. Whisk in the eggs, yoghurt, butter and vanilla until well combined.
4. Pour the wet mixture into the dry mixture and combine with a wooden spoon. Gently fold in the chocolate chips.
5. Divide the batter between the muffin holes, filling each one ¾ of the way up. Sprinkle the crumble on top.
6. Bake for 18–20 minutes, or until a skewer comes out clean.
7. Place the tin on a rack to cool for 5 minutes before removing the muffins.

The post Chicory breakfast muffins appeared first on MyKitchen.