IN THE GI NEWS KITCHEN

SPEAKEASY’S HONEY ROASTED BABY CARROTS WITH HOUSE LABNE, HAZELNUT PRALINE, AND FRESH HERBS 
Speakeasy Bar is a warm and welcoming communal space in Bondi Beach that serves simple and delicious food (mostly tapas-style share plates) inspired by Asian and Mediterranean dishes. They use honey from local beekeepers in Bellingen in northern NSW. Serves 4 as a share plate.

2 bunches baby (Dutch carrots), scrubbed
¼ cup (60ml) honey
Juice 1 orange
1 tablespoon olive oil
1 tablespoon paprika
1–2 teaspoons ground cumin
Pinch salt

To serve
½ cup labne
1 tablespoon crumbled hazelnut praline
Picked leaves fresh herbs such as dill, mint and coriander
½ small Spanish onion, thinly sliced in rings and marinated in lemon vinaigrette

Preheat the oven to 180°C/350°F. • Combine the honey, orange juice, olive oil, paprika, cumin and salt in a mixing bowl and toss carrots to coat well with the marinade. • Place the carrots in an oven roasting tray, pour over the marinade and cover with foil. Cook for 20 minutes or longer depending on thickness of the carrots. Serve the carrots with a dollop of labne and the fresh picked herbs and marinated onion rings. Sprinkle over the crumbled hazelnut praline.

Per slice 
Energy 970kJ/ 230Cal; protein 4g; fat 10g (includes 3g saturated fat; saturated : unsaturated fat ratio 0.4); available carbohydrate 31g (includes 30g sugars; 1g starches); fibre 6g; sodium 175mg; potassium 450mg; sodium : potassium ratio 0.4

ANNEKA MANNING: BAKECLUB 

Anneka Manning is an author, food editor, cooking teacher, home economist, mother of two and the founder of BakeClub. With over 27 years’ experience, she specialises in teaching the ‘why’ behind the ‘how’ of baking, giving home cooks the know-how, understanding and skill to bake with confidence and success, every time. She has written and contributed to a number of books, including The Low GI Family Cookbook (Hachette), Mastering the Art of Baking (Murdoch Books) and BakeClass (Murdoch Books).

ANNEKA MANNING’S BANANA BREAD This recipe is a favourite in our house and I love it as much as the kids do. It includes many ingredients such as pure floral honey, bananas, buttermilk and oat bran, that are perfect for ‘better-for-you’ baking. Makes 20 pieces • Preparation time: 15 minutes • Baking time: 45–50 minutes

Melted unsalted butter, to grease
100g (3½oz) unsalted butter, softened
½ cup single-origin floral honey
2 eggs
2 large very ripe bananas (about 400g/14oz)
⅓ cup buttermilk
1¼ cups wholemeal spelt flour
½ cup unprocessed oat bran
1½ teaspoons bicarbonate of soda
1½ teaspoons ground cinnamon

Preheat the oven to 180°C (350°F). Grease a 21 x 11cm/8 x 3in (base measurement) loaf pan with melted butter and line the base and the two long sides with a piece of non-stick baking paper. • Combine the butter and honey in a large mixing bowl and beat with electric beaters until well combined and creamy. Add the eggs, one at a time, beating well after each addition until well combined. • Peel and mash the bananas and stir into the mixture with the buttermilk using a spatula or large metal spoon to combine well. • Sift the flour, bicarbonate of soda and cinnamon together into a mixing bowl and return any husks to the bowl. Add the oat bran and stir to combine. Add to the banana mixture and use a large metal spoon or spatula fold in until just combined. • Spoon into the prepared loaf pan and smooth the surface with the back of a spoon. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes before turning onto a wire rack to cool. • Store the banana bread in an airtight container in a cool place (but not in the refrigerator) for up to 3 days. • To freeze, wrap individual slices in plastic wrap and then seal in a freezer bag or airtight container before freezing. Alternatively, pack slices in an airtight container and interleave with freezer wrap or non-stick baking paper). Thaw the slices at room temperature or toast straight from the freezer.

Per slice
Energy 500kJ/ 120Cal; protein 2g; fat 5g (includes 3g saturated fat; saturated : unsaturated fat ratio 1.5); available carbohydrate 16g (includes 10g sugars; 6g starches); fibre 2g; sodium 94mg; potassium 111mg; sodium : potassium ratio 0.8