Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
Bettina Campolucci Bordi was born in Denmark but brought up in Tanzania to a Norwegian father and Danish-Bulgarian mother. After working in the food industry for 10 years, Bettina found her love in mindful retreats and the healing power of food. Bettina always utilities local and seasonal produce regardless if she is cooking in London for her friends and family or abroad at one of her retreats. Bettina lives by the motto that: we should all eat seasonally, locally and from farm to table as much as we can; we should support small businesses within our communities and those around us; we should use roots, shoots and all. Cooking waste-free is particularly important to her, and she lets the vegetables do the talking – the best plant food is fuss-free, simple, easy, inexpensive and speaks for itself. Her love for this led to her founding her wildly successful blog, Bettina’s Kitchen, and writing her first book, Happy Food and her brand new title – 7 Day Vegan Challenge.
Bettina’s Fifteen Minute Flourless Choc Chip Banana Muffins
A few words from Bettina… I don’t usually toot my own horn by these are genius! My daughter and husband love them. They’re great as a snack to take away and real winners at bake sales. Plus, they can be batch cooked and stashed in the freezer or last for up to five days in the fridge.
Makes 8 Muffins
240g (8 1/2oz / 1 cup) drained tinned chickpeas (garbanzos)
60g (2oz / 1/3 cup) brown or coconut sugar
3 tablespoons melted coconut oil
60g (2oz / 1/4 cup) runny peanut butter
1 teaspoon vanilla paste
160ml oat milk or other plant based milk
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon baking powder
For the topping
100g (31/2oz) dairy-free chocolate, chopped
1 banana, sliced
1. Preheat the oven to 180 degrees celsius (350 degrees fahrenheit/Gas 4) and line muffin pan with 8 paper cases.
2. Put all the ingredients into a blender and blitz until you have a beautiful smooth mixture.
3. Scoop the mixture into the 8 muffin paper cases.
4. Put one or two pieces of chocolate into each muffin along with a slice or two of banana.
5. Bake in the oven for 12-15 minutes on the dot.
6. The muffins will be lovely and cooked on the outside and gooey on the inside. Leave them to cool on a wire rack, then enjoy.
If you whip up a batch of Bettina’s muffins, we’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks