STRAINED yo­ghurt AND CHIA SEEDS TOP THESE zesty CAKES, FOR A BEN­E­FI­CIAL boost OF FI­BRE AND PRO­TEIN PLUS A DASH OF ES­SEN­TIAL OMEGA-3.

donna hay - Fresh + Light - - Light Energy Bars -

lemon chia cup­cakes with honey labne ic­ing

¾ cup (90g) al­mond meal (ground al­monds)

1 cup (175g) ra­padura sugar

1 cup (140g) whole­meal spelt flour

2 tea­spoons bak­ing pow­der

½ cup (125ml) light-flavoured ex­tra vir­gin olive oil

3 eggs

1 cup (250ml) but­ter­milk

2 tea­spoons vanilla

1 ta­ble­spoon finely grated lemon rind, plus ex­tra to serve ¼ cup (50g) black chia seeds, plus ex­tra to serve

honey labne ic­ing

3 cups (840g) nat­u­ral Greek-style (thick) yo­ghurt ½ cup (175g) honey, plus ex­tra to serve

2 tea­spoons vanilla bean paste

2 ta­ble­spoons lemon juice To make the honey labne ic­ing, line a medium bowl with a dou­ble layer of fine muslin. Place the yo­ghurt in the muslin, gather the edges to en­close and use kitchen string to se­cure. Tie the string around a long wooden spoon and bal­ance the spoon on the rim of a large jar or bowl to sus­pend the yo­ghurt, mak­ing sure the muslin doesn’t touch the bot­tom of the con­tainer. Place in the fridge for at least 12 hours or un­til the labne is firm (see page 24).

Pre­heat oven to 160°C (325°F). Place the al­mond meal, sugar, flour, bak­ing pow­der, oil, eggs, but­ter­milk, vanilla, lemon rind and chia seeds in the bowl of an elec­tric mixer and beat for 3 min­utes or un­til well com­bined. Spoon the mix­ture into 12 x ½- cup- ca­pac­ity (125ml) cup­cake tins lined with pa­per cases. Cook for 25 min­utes or un­til cooked when tested with a skewer. Place on a wire rack to cool com­pletely.

To fin­ish the honey labne ic­ing, re­move the labne from the muslin, dis­card­ing the ex­cess liq­uid. Place the labne, honey, vanilla and lemon juice in a medium bowl and stir well to com­bine. Spread the ic­ing over the cooled cup­cakes, driz­zle with the ex­tra honey and sprin­kle with ex­tra chia seeds and lemon rind to serve. MAKES 12.

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