Passionfruit from the garden, delicious coarse wholegrain & wholemeal stoneground flour, and cashew nut butter combine for mouthwatering bite sized treats. Freeze them in individual packs and take them to work with your lunch — by morning tea time they will have thawed and be perfect with coffee or tea, or serve after dinner with a scoop of sugar free or low GI ice cream or passionfruit butter and treat your guests to a reasonably healthy low to medium GI and absolutely scrumptious dessert.
Recently I discovered to my great delight, a Sydney health food store “Life Organic” stocked to the brim with good supplies, including a great range of wholegrain flours and other dried goods. I got talking to Angie Plataniotis, who has co-run the store since 2002 with Vicki Kritikos, and mentioned I had noticed the distinct lack of shelves and shelves of vitamins and protein supplements – and how refreshing I found this to be.
She said that those products really do bring in the cash, which is why so many stores have them cluttering the aisles, but they have a real commitment to supplying healthy food. It is an ethical stance to be applauded, and I will certainly be returning for all my supplies from now on. They have a mail order option too, which is great if you haven’t the time to drive in to the city — or don’t live in Sydney!
Serves: Makes approx 12 medium size muffins, or 24 small
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
- 1/2 cup skim milk
- 300g ricotta cheese
- 2 eggs
- 1/2 vanilla bean pod (seeds only)
- 50g cashew butter
- 3 tablespoons agave nectar (or replace with maple syrup — read Passionfruit curd & the agave story for my take on agave)
- 2 tablespoons baking powder
- pulp and seeds of 2-3 passionfruit
- 1 cup wholegrain stoneground flour
Method:
- Preheat oven to 180 degrees celcius
- Beat cashew butter with agave nectar, then add eggs one at a time and continue beating
- add vanilla pod seeds, milk, passionfruit pulp, ricotta cheese and stir well
- Fold in flour a few spoonfuls at a time
- Put spoonfuls inside cupcake tins lined with small cupcake papers
- Bake for 10-15 minutes for small cupcakes, or 15-20 minutes for larger size
- Eat as they are, or top with our delicious passionfruit curd – for a special treat!
I can attest that these are among the most delicious morsels I've had in my entire life!! Soft, fluffy, buttery, delicious. With the passionfruit curd that Libby made for them, oh my god!
Thanks Libby, I was just given some passionfruit yesterday, this will be a great idea!
Great! I hope you enjoy! Passionfruit is one of my favourite fruits. I love to cut them in half and eat them as they are with a spoon too!