Banana date loaf with honey spiced labne
Banana date loaf with honey spiced labne
SERVES 8 PREP + COOK TIME 1 HOUR 40 MINUTES (+ REFRIGERATION & COOLING) YOU WILL NEED TO START THIS RECIPE A DAY AHEAD.
NUTRITIONAL COUNT PER SERVING
18.6G TOTAL FAT (2.7G SATURATED FAT); 2069KJ (495 CAL); 69.1G CARBOHYDRATE (34.3G SUGAR); 14.1G PROTEIN; 5G FIBRE; 887MG SODIUM ½ cup (55g) coarsely chopped walnuts ½ cup (45g) traditional rolled oats 1 tablespoon coconut oil 1 tablespoon pure maple syrup 1 cup (300g) mashed ripe banana 2 teaspoons vanilla extract ¾ cup (180ml) buttermilk 200g medjool dates, pitted, chopped coarsely (see tips previous page) 2 cups (300g) high-fibre self-raising flour 1 teaspoon bicarbonate of soda 1½ teaspoons baking powder ⅓ cup (80g) coconut oil, extra
HONEY SPICED LABNE
500g Greek-style yoghurt 2 tablespoons honey 2 teaspoons ground cardamom 1 HONEY SPICED LABNE Line a sieve with muslin (see tips on previous page); place over a medium bowl. Spoon yoghurt into sieve, gather cloth and tie into a ball with kitchen string. Refrigerate for 24 hours, gently squeezing occasionally to Encourage the liquid to drain. Reserve ½ cup of draining liquid. Place labne in a medium bowl with honey and cardamom; mix well. Refrigerate until required. 2 Preheat oven to 180°C (160°C fan-forced). Grease and line a 10cm x 20cm loaf pan with baking paper. 3 Combine walnuts, oats, coconut oil and maple syrup in a bowl. Place half the walnut mixture on an oven tray lined with baking paper. Bake for 10 minutes or until golden; cool. Reserve remaining walnut mixture. 4 Place banana, extract, reserved ½ cup of labne draining liquid, buttermilk and half the dates in a blender; blend until smooth. 5 Sift the flour, soda and baking powder into a large bowl. Add banana mixture, remaining dates, extra coconut oil and roasted walnut mixture; stir to combine. Spoon mixture into pan, smooth surface. Sprinkle with reserved walnut mixture. 6 Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Leave in pan for 15 minutes; turn, top-side up, onto a wire rack to cool. 7 Serve bread with Honey Spiced Labne. Loaf suitable to freeze. Not suitable to microwave.
Breakfast muffins
MAKES 8 PREP + COOK TIME 40 MINUTES
NUTRITIONAL COUNT PER MUFFIN
3.1G TOTAL FAT (1G SATURATED FAT); 872KJ (209 CAL); 35.5G CARBOHYDRATE (11.3G SUGAR); 7.1G PROTEIN; 5G FIBRE; 123MG SODIUM ½ cup (45g) rolled oats 1½ cups (240g) wholemeal plain flour 2 teaspoons ground cinnamon 1 teaspoon baking powder ½ teaspoon bicarbonate of soda ⅓ cup (55g) sultanas 2 eggs, beaten lightly ½ cup (125ml) buttermilk ½ cup (110g) apple puree ½ cup (120g) mashed banana (see tips) 2 teaspoons vanilla extract 2 teaspoons honey, warmed 1 Preheat oven to 200°C (180°C fan-forced). Line 8 holes of two 6-hole (¾-cup/180ml) Texas muffin pans with muffin wraps or paper cases. 2 Reserve 1 tablespoon of the oats. Sift the flour, cinnamon, baking powder and soda in a medium bowl. Add sultanas and the remaining oats to the flour mixture; stir in combined egg, buttermilk, puree, banana and extract. 3 Divide the mixture among prepared pan holes; sprinkle with reserved oats. Bake for 20 minutes. 4 Brush tops with honey. Bake for a further 5 minutes or until golden and cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. Suitable to freeze. Not suitable to microwave