Banana date loaf with honey spiced labne

Australian Women’s Weekly NZ - - CONTENTS -

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

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