Low GI & Omega 3 Rich Recipes

Recipes for healthy, slower-carb eating. Eat till you're full, feel satisfied and lose weight at the same time!

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Passionfruit ricotta cupcakes

October 2nd, 2009


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!

Life Organic Newtown

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!





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