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Better Baking Simple Baking Using Wholesome Ingredients Contents Better Baking Simple baking using wholesome ingredients Contents 8 Wholesome CHOC CHIP 24 Coconut Banana Bread Cookies 10 Raspberry Coconut Slice 26 Light Lemon Slice 12 Guilt-Free Chocolate Cake 28 Choc Peanut Butter Slice 14 Plant-Based Raspberry 30 CLEAn Carrot Cake Balls Biscuits 32 Keto Blueberry Yoghurt 16 Keto Coconut Lemon Cake Cheesecake 18 Buckwheat Vanilla 34 Spelt Gingerbreads Cupcakes 36 Chick pea Cake with 20 Vegan Coconut Bounty Bar Lemon Glaze 22 Bacon & Goat Cheese 38 Healthy Cocoa Pancakes Muffins 4 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 5 Want to get started? Check out the table below highlighting the various benefits our Baking range has to offer. This will help you to make informed choices into your journey of better baking. Have your cake PRODUCT Gluten Source of Source of Vegan No Added 100% GMO Free Keto Paleo Free Fibre Protein SUGARS Wholegrain Friendly Friendly and eat it too There is nothing better than the aroma of freshly baked cakes, cookies and muffins filling the home. But knowing they are free from refined sugars, utilise plant-based milks and oils and harness the nutritional power of alternative flours, well that Baking AiDS just takes the cake! We are proud to offer you this new collection of classic and contemporary baking recipes, all lovingly made from scratch. These are tried and true recipes so you can achieve perfect results every time. Stock the perfect pantry with McKenzie’s, an Australian-owned company trusted by generations. There’s really nothing better than adding McKenzie’s goodness to your cooking, whether you’re baking, whipping up the evening meal or adding spice to a favourite dish. We’ve been doing it every day – for your everyday – since 1852. COCONUT RANGE FLOUR RANGE 6 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 7 Our Tip Make a second batch with honey and pecans instead of maple syrup Wholesome and walnuts. Choc Chip Cookies No refined sugar Gluten Free MAKEs: 18-20 PreP: 15 minutes Cook: 12-15 minutes Ingredients Method ½ cup peanut butter 1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking ¼ cup maple syrup paper. 1 ripe banana, well mashed 2. Place peanut butter, maple syrup, banana, egg and vanilla in a large mixing bowl. Mix with a fork or a whisk until well combined. 1 extra large egg 3. Add the oats, quinoa flour, arrowroot, baking powder and cinnamon, 1 tsp vanilla extract mixing well to combine. Fold in the choc chips, walnuts and chia. ¾ cup rolled oats 4. Dollop tablespoons of mixture onto baking tray and bake for 12-15 minutes ½ cup McKenzie’s Quinoa Flour until just golden underneath. Remove to a wire rack to cool completely. 1 tbs McKenzie’s Arrowroot 1 tsp McKenzie’s Baking Powder 1 tsp McKenzie’s Ground Cinnamon ¼ cup dark choc chips ¼ cup walnuts, chopped 1 tbs white chia seeds 8 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 9 Our Tip Why not swap out raspberries for blueberries. Raspberry Coconut Slice No refined sugar Dairy Free SERVEs: 12 PreP: 15 minutes Cook: 25 minutes Ingredients Method ½ cup dairy-free butter spread, 1. Pre-heat oven to 170°C (150°C fan-forced). Line a 26 x 17cm slice tray with melted baking paper. 3 extra large eggs 2. Combine the melted spread, eggs and lemon rind in a bowl. Whisk well. 1 tsp finely grated lemon rind 3. Place almond meal, sugar, flour and baking powder in a separate large bowl 1 ½ cups almond meal and mix well. Add the wet ingredients and mix together. Working quickly, spread into prepared tray and press the raspberries into the top of the ½ cup coconut sugar batter. Sprinkle with coconut and almonds. Bake for 25 minutes. ¹/ cup McKenzie’s Coconut Flour ³ 4. Allow to cool in the tray before removing to a wire rack to cool completely. 2 tsp McKenzie’s Baking Powder ¹/³ cup fresh raspberries 2 tbs McKenzie’s Shredded Coconut 1 tbs flaked almonds 10 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 11 Our Tip Cake will last up to 1 week in the refrigerator. Guilt-Free Chocolate Cake No refined sugar SERVEs: 10-12 PreP: 20 minutes Cook: 55 minutes Ingredients Method 2 cups McKenzie’s Wholemeal 1. Pre-heat oven to 180°C (160°C fan-forced). Line a 20cm cake pan with Spelt Flour baking paper. ¹/³ cup unsweetened cocoa 2. Combine flour, cocoa, baking powder and bi-carb soda in a large mixing 2 tsp McKenzie’s Baking Powder bowl. ¼ tsp McKenzie’s Bi-Carb Soda 3. Whisk together in a separate bowl the milk, maple syrup, oil, eggs, vanilla and vinegar. 1 cup almond milk, or milk of choice 4. Form a well in the centre of dry ingredients and add wet mixture. Mix until ¾ cup maple syrup well combined. Pour into the prepared pan and bake for 50-55 minutes, or ½ cup macadamia oil until an inserted skewer comes out clean. Allow to cool. 2 extra large eggs 5. For ganache, heat coconut milk and maple syrup in a small saucepan, until 2 tsp vanilla extract hot. Remove from heat and stir in chocolate until smooth. Allow to cool. 1 tsp vinegar Layer the ganache in between cake layers. Note: Our cake has used double the amount of ingredients, which is Ganache: perfect for larger celebrations or gatherings. ½ cup coconut milk 1 tbs maple syrup 150g dark chocolate, chopped 12 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 13 Our Tip Add ½ tsp ground cinnamon for a flavour variation. Plant-Based Raspberry Biscuits No refined sugar Gluten Free Vegan MAKEs: 24 PreP: 25 minutes Cook: 16-18 minutes Ingredients Method ½ cup dairy-free butter spread 1. Pre-heat oven to 180°C (160°C fan-forced). ½ cup maple syrup Line 2 oven trays with baking paper. 1 tsp vanilla extract 2. Place spread, maple syrup and vanilla in a mixing bowl. Using a handheld mixer, beat until combined. 1 ¼ cups McKenzie’s Rice Flour 3. Gradually add the flours until mixture is well 1 cup McKenzie’s Tapioca Flour combined. Sprinkle extra rice flour onto bench top, 2 tbs McKenzie’s Rice Flour extra, remove dough from bowl and knead until smooth for rolling and not sticky, incorporating the flour on the bench top. Cover and refrigerate for 30 minutes. Chia Jam: 4. Roll dough out between pieces of baking paper to ½ cup raspberries ½ cm thickness. Cut out shapes using a 6cm fluted 1 tbs water round cutter. Place onto prepared trays and prick 2 tsp maple syrup with a fork several times. ½ tsp vanilla extract 5. Bake for 16-18 minutes, until firm and golden 2 tsp white chia seeds underneath. Allow to cool on tray for 5 minutes, before removing to a wire rack to cool completely. 6. For Chia Jam, combine raspberries and water in a small saucepan, mash with a fork. Add maple syrup and vanilla and heat through. Stir in chia and set aside for 10 minutes. 14 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 15 Our Tip If you don’t have maple syrup, use honey instead. Keto Coconut Lemon Cake No refined sugar Gluten Free SERVEs: 8 PreP: 20 minutes Cook: 35 minutes Ingredients Method ½ cup Stevia 1. Pre-heat oven to 190°C (170°C fan-forced). Line a 10 x 20cm loaf pan with 3 extra large eggs baking paper. ½ cup olive oil 2. Combine Stevia, eggs, oil, lemon juice, sour cream and lemon rind in a large mixing bowl. Whisk until well combined. ¼ cup lemon juice 3. Add almond meal, flour and baking powder to wet ingredients. Mix well and ¼ cup sour cream pour into the prepared pan. Bake for 33-35 minutes until just golden and 2 tsp finely grated lemon rind an inserted skewer comes out clean. Allow to cool. 1 cup almond meal 4. For the glaze, mix together the ingredients and drizzle over the cake. ½ cup McKenzie’s Coconut Flour Sprinkle with lemon rind. 3 tsp McKenzie’s Baking Powder Note: Cake is best stored, covered in the refrigerator for up to 4 days. Lemon Glaze: ¼ cup sour cream 1 tbs maple syrup 2-3 tsp lemon juice Finely grated lemon rind, for garnish 16 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 17 Our Tip Cupcakes will keep best in an airtight container in the Buckwheat fridge for up to 5 days. Vanilla Cupcakes No refined sugar Dairy Free MAKEs: 16 PreP: 25 minutes Cook: 15 minutes Ingredients Method 125g dairy-free butter spread 1. Pre-heat oven to 180°C (160°C fan-forced). Place 16 patty cases ½ cup coconut sugar between ¹/³ cup capacity cake pans. ¼ cup maple syrup 2. Place spread, sugar and maple syrup in a mixing bowl. Using a hand held mixer, beat until well combined. Add eggs one at a time until 2 extra large eggs incorporated, followed by the vanilla. 1 tsp vanilla extract 3. Combine the flours and baking powder, mix well. Gradually add to wet 1 ½ cups McKenzie’s Buckwheat ingredients until batter is smooth. Do not over beat. Flour 4. Spoon mixture between patty cases and bake for 15 minutes ¼ cup McKenzie’s Tapioca Flour until risen and cooked. Cool on a wire rack. 2 tsp McKenzie’s Baking Powder 5. For cashew cream, drain cashews and place in a blender. Process 170ml almond milk until smooth, add remaining ingredients and mix until well combined, smooth and creamy. Spoon on top of cupcakes. Cashew Cream: 1¼ cups raw cashews, soaked in hot water for up to 1 hour ¹/³ cup coconut oil 2 tbs maple syrup 1 tsp vanilla extract 18 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 19 Our Tip Best eaten straight from the fridge.
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