Baking Brunch


March 12, 2018

Sometimes even breakfast calls for cake! Lately I’ve been eating banana loaf with home-made chia jam and yoghurt for breakfast but felt I needed to mix it up. These muffins are stuffed full of carrot, oats, dates, pecans and chia seeds so they’re as healthy as I could make them while still tasting good. Better still, everything goes in the food processor so they’re simple to make.

I’ve made Labneh (strained yoghurt) here as it feels like icing – it’s really simple to make it just requires straining through a sieve overnight but feel free to use regular yoghurt. I keep the Labneh in a jar and warm the muffins then ‘ice’ them as I need them.

1 cup rolled oats
1 over-ripe banana
1 cup gluten free flour (or regular)
1 1/2  tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
2 tbsp chia seeds
2/3 cup neutral oil (I used rice bran)
1/3 cup maple syrup (or honey)
1/4 cup brown sugar
4 medium carrots, scrubbed and grated
1/3 cup coconut
1/2 cup pecan nuts, roughly chopped
3/4 cup dates, roughly chopped

Orange & Maple Labneh
2 cups plain unsweetened yoghurt
Zest of an orange
3 tbsp maple syrup

Make ahead -for the labneh pour yoghurt into a sieve lined with a damp tea towel. Place over a bowl to strain, then cover and refrigerate overnight.

Preheat oven to 180C and line a 12 hole muffin tin with paper cases.

In a food processor, whizz the oats to create a flour, add the banana and blitz until mashed. Add gluten free flour, cinnamon, baking powder, baking soda, eggs, chia seeds, oil, maple syrup and brown sugar, blitz together for 30 seconds or so until smooth. Stir in grated carrots, coconut, pecan nuts and dates.

Divide between paper cases and bake for 20-25 minutes or until a skewer comes out clean.

For labneh, stir through orange zest and maple syrup and serve as you need it. It’ll last a week in an airtight jar in the fridge.


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