THESE treats USE ALMONDS IN THREE WAYS TO LET THE FLAVOUR OF THIS EVERYDAY superfood SHINE AND MAXIMISE THE heart-healthy BENEFITS.
almond cupcakes with creamy almond icing
1½ cups (180g) almond meal (ground almonds) ¾ cup (135g) rapadura sugar
¾ cup (105g) wholemeal spelt flour
2 teaspoons baking powder
¾ cup (180ml) light-flavoured extra virgin olive oil 3 eggs
1 cup (250ml) buttermilk
2 teaspoons vanilla extract
buckwheat almond crunch
½ cup (80g) almonds, roughly chopped
½ cup (8g) puffed buckwheat+
2 tablespoons maple syrup, plus extra to serve
creamy almond icing
1½ cups (360g) firm ricotta+ ¼ cup (60ml) milk
¾ cup (240g) almond spread 2 tablespoons maple syrup Preheat oven to 160°C (325°F). Place the almond meal, sugar, flour, baking powder, oil, eggs, buttermilk and vanilla 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 25–28 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely.
To make the buckwheat almond crunch, place the almond, buckwheat and maple syrup on a large baking tray lined with non-stick baking paper. Toss to combine. Cook for 16–18 minutes or until golden. Set aside to cool completely, or place in the refrigerator for 10 minutes until firm. Using your hands, break up into small pieces.
To make the creamy almond icing, place the ricotta, milk, almond spread and maple syrup in a food processor and process for 1–2 minutes or until smooth and creamy.
Spread the icing over the cooled cupcakes, sprinkle with the buckwheat almond crunch and top with extra maple syrup to serve. MAKES 12.
+ You can find firm ricotta in the deli section of supermarkets and puffed buckwheat in health food stores.