What do you do with any leftover Mexican chilli, a bunch of sprouted lentils and the last spoonful inside a peanut butter jar? Steamed buns, of course!
Makes 9 buns (approximately 2-3 servings)
For the buns:
100 gr plain flour
100 gr gluten free flour (mix of tapioca, rice, potato)
100 ml coconut milk (or coconut water)
1 ½ teaspoon baking powder
For the filling:
100 gr leftover Mexican chilli (or any other leftovers you may have: roast chicken, pulled pork)
1 teaspoon crunchy peanut butter
1 tablespoon sprouted lentils
For the topping:
2-3 lettuce leaves, shredded
1-2 fresh green chillies, sliced
9 paper muffin cases
In a bowl mix the two types of flour with the coconut milk and the baking powder; leave to rest for 3-5 minutes.
In another bowl mix your leftover chilli with the peanut butter.
Put water in a steaming pot or bamboo steamer and get it to boiling point.
Roll the bun dough into a cylinder and cut into 4 cm pieces. Put each piece in a muffin case, hollow it in the middle and fill it with a generous teaspoon full of filling.
Put the buns in a basket over the simmering water and steam for 15 minutes.
To serve, sprinkle the buns with the shredded lettuce and sliced fresh chilli.