As the festive season approaches, there’s no need to compromise on taste or well-being. These yummy mini cakes bring together the goodness of wholesome ingredients with the feeling of holiday magic. Bursting with seasonal spices, sweetened with natural goodness, and boasting a moist, fluffy texture, these mini cakes are the perfect addition to your Christmas morning breakfast spread.

These mini cakes were lovingly prepared by former Billabong Retreat Chef Annette Robinson

Banana and sticky date mini cakes with tahini maple drizzle

(makes around 15)



Dry ingredients:

*1 1/2 cups Almond meal

*1 1/2 cups buckwheat flour

*1 cup Rapadura sugar or coconut sugar

*1 cup desiccated coconut *2 tsp baking powder

*1 tsp bicarb soda

*2 tbsp flax meal

*2 tsp cinnamon

*1 tsp ginger powder

*good pinch of salt


Wet ingredients:

*2 cups dates soaked in enough boiling water to cover

*3 large ripe bananas (mashed)

*1 cup of plant based milk like oat or coconut

*2 tsp vanilla paste

*1/2 cup olive oil or coconut oil



-mix dry ingredients together in mixing bowl

-empty dates and soaking water into a mixing bowl and break up into a chunky paste with your hands or process until you get a paste with bits of date still through it

-add mashed bananas to date mix along with all other wet ingredients

-add wet ingredients to dry mix and stir till well combined -use muffin tray for 15 individual cakes

-cut small squares of baking paper to put in each individual muffin hole -fill each one with mix -top with a sprinkle of rapadura sugar

-bake for 35/40 mins on 160 degrees -for topping mix a cup of tahini with around 2 tbsp of maple syrup and pop a good dollop on top once cakes are cooled

-toast some crushed almonds in a fry pan with a good drizzle of maple and pinch of salt till golden brown, then sprinkle on top of the tahini along with a few rose petals.


About Annette, Omsai Ayurveda:

Annette Robinson incorporates Ayurvedic medicinal herbs and spices into her dishes to cater to and balance the three unique Ayurvedic doshas: Vata, Pitta and Kapha.

Having had extensive training as an Ayurvedic chef under both Hale Pule, in Kauai and Dr Adjit, Australasia’s most experienced Ayurvedic doctor, Annette focuses her meal plans on maximising the healing benefits of each dish to aid in enhanced digestion, reduced inflammation, increased energy, increased vitality and happiness.

For more recipes from Annette visit: