Banana, chia & almond cupcakes with honeyed labneh
Banana, chia & almond cupcakes with honeyed labneh
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Anna Gare shares her delightful banana, chia and almond cupcakes. It’s gluten free and a wonderful treat for any special occasion.
Ingredients (makes about 16)
- 550 g banana flesh (about 5–6 bananas, peeled)
- 8 eggs
- 200 g caster (superfine) sugar
- 1 tsp natural vanilla extract
- 375 g (3 ¾ cups) almond meal
- 2 tbsp chia seeds
- 2 tsp baking powder, sifted
- Honeyed labneh
- 500 g plain yoghurt
- 1 heaped tbsp honey
- ½ tsp vanilla bean paste
Method
Preheat a fan-forced oven to 160°C or a regular oven to 180°C.
Blitz the banana flesh, eggs, sugar and vanilla together in a food processor until smooth.
Add the almond meal, chia seeds and baking powder to the mixture in the food processor. Pulse gently a few times to just combine.
Pour the mixture into straight-sided cupcake cases or moulds, filling each one three-quarters full.
Bake for 25 to 30 minutes until golden on top. Insert a skewer into the centre of a cake and, if it comes out clean, the cakes are ready. Set aside and allow to cool.
To make the honeyed labneh, Strain the yoghurt overnight through a fine mesh sieve or muslin (cheesecloth) set over a bowl in the fridge to release the whey (liquid).
Discard the whey and combine the strained yoghurt, honey and vanilla bean paste together in a bowl.
Stir until smooth. The mixture should be the consistency of whipped cream.
Spoon or use a piping (icing) bag to apply a generous amount of labneh on top of each cupcake and decorate with edible flowers.
Images and recipes from Delicious Every Day by Anna Gare, published by Murdoch Books, RRP $39.99.
Looking for more delicious treats? Try these olive oil and lemon cakes.
