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Grain-free carrot, banana, rosemary & lemon babycakes

Grain-free carrot, banana, rosemary & lemon babycakes

Grain-free carrot, banana, rosemary & lemon babycakes

Grain-free carrot, banana, rosemary & lemon babycakes

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Grain-free carrot, banana, rosemary & lemon babycakes

We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.

Preheat oven to 170c. 

Place the butter and sugar in a food processor and run until creamy. Add the banana, eggs, lemon zest, vanilla, baking powder and spices. Run the machine until thoroughly mixed, scraping the sides as necessary.

Add the almond meal, coconut and rosemary. Process until well combined.

Spoon the batter into a large bowl and mix the carrot and sultanas through.

Place paper cupcake cases inside the holes of a 12-hole muffin tray. Spoon the batter evenly into each case. The mixture will be very thick and not runny. Bake for 30–35 minutes until a skewer comes out clean when inserted. Leave to cool completely before topping.

Use an electric beater or a food processor to whip together the topping ingredients. Spread over each cake using a palate knife or wide knife.

Store in the fridge in an airtight container for up to four days.


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