Ginger & spice molasses friands

Ginger & spice molasses friands

By
From
The Yoga Kitchen
Serves
12
Photographer
Lisa Cohen

The combination of warming spices and soft texture of these friands are wonderful. Using molasses as the sweetener with spices, such as cinnamon and clove adds to the rich flavour of these treats. Best eaten warm from the oven, these will last for 3 days in an airtight container.

Ingredients

Quantity Ingredient
210g dried dates, stoned
120ml boiling filtered water
1/2 teaspoon bicarbonate of soda
120g buckwheat flour
1 teaspoon gluten-free baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
100ml olive oil
2 tablespoons molasses
2 eggs
chopped hazelnuts, to decorate

Method

  1. Preheat the oven to 180°C. Lightly grease the 12 sections of a friand tin (pan) with a little coconut oil.
  2. Mix the dates, boiling water and bicarbonate of soda into a small mixing bowl and allow to stand for 10 minutes.
  3. In a separate bowl, whisk together the flour, baking powder and spices. Set aside.
  4. Place the date mixture into a blender, add the olive oil and molasses and blend until smooth. Add the eggs, then the flour mixture and process until just combined.
  5. Pour the mixture into the friand tin and top with chopped hazelnuts. Bake for 20 minutes or until the friands have risen and a skewer comes out clean. Allow the friands to cool in the tin then remove and enjoy!
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