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Recipes and images extracted from Smart Carbs by Luke Hines, published by Plum, RRP $39.99. Available in all good book stores.
Photography: Mark Roper
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Frosting
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Serves: 12
Nothing beats using your own fresh produce or materials around the house.
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Frosting
Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
Beat the eggs, melted butter, stevia, and vanilla in a large bowl until well combined. Add the remaining ingredients and mix well to form a thick batter.
Spoon the batter evenly into the paper cases and bake for 40–45 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Set aside to cool.
To make the frosting, put everything in a food processor and blend until smooth and creamy. Transfer the mixture to a piping bag or zip-lock bag and place in the fridge to firm up slightly.
Once cool, cover the muffins generously with the frosting and finish with a sprinkling of crushed, toasted walnuts, if you like. Enjoy straight away or transfer to an airtight container and keep in the fridge for up to 7 days or in the freezer for up to 3 months.
Recipes and images extracted from Smart Carbs by Luke Hines, published by Plum, RRP $39.99. Available in all good book stores.
Photography: Mark Roper
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
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