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
- 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
- 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!