flour power

FLOUR POWERDiscover the power of alternative flours

CLASSIC ROTI BREAD26

Choc Peanut Butter SliceINTRODUCTION 284

BLISS BALLSPeanut BUTTER & CHOCOLATE COOKIES 308

Spelt Cupcakes with Choc Avocado Icing

GLUTEN FREE DOUBLE CHOC BROWNIES 3210

Buckwheat Pancakes with Honey & Berries

BANANA OAT FLOUR PANCAKES 3412

Spelt Flour Carrot & Walnut CakeRICH CHOCOLATE CAKE 3614

Seeded Apricot Oat Slice

SPICED TIGERNUT DONUTS WITH LEMON GLAZE 3816

Gluten Free Chocolate Caramel Slice

FETA, ZUCCHINI & HERB MUFFINS 4018

Gluten Free Lemon Delicious Pudding

RASPBERRY & CHOC CHUNK MUFFINS 4220

Vanilla Biscuits Chunky Monkey Tigernut Cookies 4422

Vanilla Tigernut Cake with Lemon Glaze

COCONUT BANANA BREAD 4624

CONTENTS

FLOUR POWER – FAVOURITE RECIPES WITH A HEALTHIER TWIST

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At McKenzie’s, we are passionate about providing essential ingredients to create precious food memories to savour with family and friends. As the world moves faster, there’s pleasure to be found in simple and delicious home cooking, where food is made from scratch and with love.

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.

ALL ABOUT FLOUR POWER

With McKenzie’s range of alternative flours, you can add wholesome goodness and flair to your baking favourites.

They add nutrients and minerals to your diet, increasing the healthiness of your baked goods. And with much more character than wheat flour, they also add a delicious new flavour and texture to whatever you cook.

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TIGERNUT flour tipS• Tigernut flour has a granular texture and would work

as a non-nut substitute to almond meal in some cases.

• Works very well in baked goods, particularly when combined with tapioca flour.

OAT FLOUR flour tipS• Lends a lovely mild oat flour to baked goods.

• Great for use in baking biscuits, flatbreads and pancakes where significant rising is not required.

Coconut flour tips• Coconut flour is highly dense and absorbs a lot of

moisture, so recipes need a small amount of coconut flour (sometimes half the amount of wheat flour) and more liquid such as milk or eggs (often double the amount).

• Use coconut flour instead of wheat flour when crumb coating chicken to add lovely flavour and sweetness.

• Add ¼ cup coconut flour to your smoothies to add taste, texture and extra fibre and protein.

• Stir 2 tablespoons into your morning porridge for additional sweetness and creaminess.

Quinoa flour tipS• Try substituting 25% of plain flour in your baking

recipe with quinoa flour to add a bold and nutty flavour.

• Quinoa flour pairs well with fruit, dark chocolate, nuts and spices in baking.

Chick pea flour tipS• Season chick pea flour with herbs and spices to create

a crispy crumb coating for chicken, fish or tofu.

• Chick pea flour works perfectly in any fritter recipe as a binder and to add a lovely savoury note.

LENTIL flour tipS• The earthy flavour of lentil flour pairs perfectly with

chocolate in baking.

Tapioca Flour TIPS• Start by substituting 50% of plain flour into your

baking with tapioca flour and increase as needed.

• To thicken sauces, dissolve tapioca flour in 1 cup of cool liquid before adding to a hot liquid. Remove from heat immediately after mixture thickens to prevent thinning.

• To make a glaze, place 2 tsps of McKenzie’s Tapioca Flour and ½ cup water in a small pan. Stir continuously on a moderate heat until smooth, thickened and mixture becomes clear. Do not boil. Cool slightly before glazing. Allow to set.

Buckwheat Flour TIPS• Start by substituting 25% of plain flour in your baking

with buckwheat flour and increase as needed.

• Be careful not to overmix your batters and doughs as this may lead to a rubbery texture.

Wholemeal Spelt Flour TIPS• When substituting regular flour for spelt flour, in

general, less liquid is required.

• Avoid over mixing or beating as this may result in a drier and more crumbly texture.

• If using in recipes which require rising, add a little more baking powder or yeast.

USING ALTERNATIVE FLOURS Explore the possibilities of alternative flours and you’ll taste the difference instantly. They’re wholesome, packed with fibre and protein, and a great way to add vitality to your baking.

Alternative flours are not a 1:1 or direct substitute for wheat flour. Here are some tips to help you succeed in the kitchen with McKenzie's range of flours.

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FLOUR POWER – DISCOVER TH E POWER OF ALTERNATIVE FLOURS

Coconut flour adds a touch of sweetness and a healthy twist to your cooking. This dense white flour is grain free, gluten free and a high source of fibre. It’s also an excellent source of protein. You can use coconut flour in breads, biscuits, cakes, pancakes, muffins and crumbed chicken. With no added sugar, you’ll find that a hint of sweetness comes from the coconut – naturally.

Lentil flour, with a slightly nutty flavour, works well in breads, fritters, biscuits and muffins. Made from 100% Australian ground red lentils, it’s gluten free and a good source of fibre and protein.

A delicious and healthy alternative to wheat flour. This hearty flour adds a healthy twist and earthy, toasted flavours to your baking. It boosts your protein and fibre intake too.

Tigernut Flour is a healthy and non-nut substitute to almond meal. This hearty flour is granular in texture, similar to almond meal with a mild nutty flavour. It's gluten free and boosts your fibre intake too.

Tapioca flour is a gluten free flour that is made from ground cassava root. It has a neutral flavour that makes it useful in both sweet and savoury cooking. Its starchy texture also makes it great for thickening or binding ingredients together.

A BOOST IN PROTEIN WITH OAT FLOUR

Tigernut is not nuts!

COCONUT FLOUR FOR NATURAL SWEETNESS

VERSATILE TAPIOCA FLOURLENTIL FLOUR FOR A HEALTHY TWIST

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Buckwheat flour adds a rich and hearty flavour to your baking. Great to add a bold, almost toasted flavour to your pancakes, biscuits, scones, breads and muffins.

BUCKWHEAT PACKS A PUNCH

NUTTY ABOUT CHICK PEA FLOURMade from 100% Australian chick peas ground to a creamy yellow flour, chick pea flour is gluten free and an excellent source of fibre and protein. It adds a healthy twist and nutty flavour to your cooking, and is great to use in flatbread, fritters, biscuits, cakes and pizza crusts.

Wholemeal Spelt Flour is ground from ancient wheat and most closely resembles wheat flour in cooking and baking. It has a sweeter flavour and lighter texture than wheat flour and is perfect to use in cakes, pancakes, breads and muffins.

SWAP IT WITH SPELT

Made from one of the oldest cultivated super grains in the world, quinoa flour is gluten free and a great source of fibre and protein. It’s great to use in muffins, bread, tortillas, cakes, pancakes and brownies, adding a bold and earthy flavour.

BE BOLD LIKE QUINOA FLOUR

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FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.2. Beat butter and sugar until pale and creamy. Add egg and mix until well combined.

Fold in peanut butter and vanilla.3. Fold in flour, almond meal, cocoa and bi-carb. Stir in chocolate bits and roll into balls. Flatten slightly and place

onto oven trays, allowing a little room for spreading. Bake for 18-20 minutes and allow to cool slightly on tray before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Ingredients

125g butter, cubed and softened¾ cup caster sugar1 extra large egg¼ cup crunchy peanut butter1 tsp vanilla extract1 ½ cups McKenzie’s Lentil Flour

½ cup almond meal2 tbs cocoa powder¼ tsp McKenzie’s Bi-Carb Soda¼ cup dark chocolate bits

Peanut BUTTER & CHOCOLATE COOKIES Preparation time: 15 minutes Cooking time: 20 minutes Makes: Approx. 24

PEANUT BUTTER & CHOCOLATE COOKIES

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line a 4cm deep, 20 x 20cm baking tray.2. Using an electric mixer, beat the butter and sugar until pale and creamy.

Add eggs one at a time until well combined.3. Stir in the flour, cocoa and baking powder, mixing until well combined. Pour into prepared tray

and sprinkle with chopped chocolate. Bake for 25-30 minutes until just cooked. Allow to cool slightly before removing from tray.

Ingredients

185g butter, diced and softened1 cup brown sugar2 extra large eggs¾ cup McKenzie’s Quinoa Flour½ cup cocoa powder½ tsp McKenzie’s Baking Powder50g dark cooking chocolate, roughly chopped

Gluten Free Double Choc Brownies Preparation time: 15 minutes Cooking time: 30 minutes Serves: 12

GLUTEN FREE DOUBLE CHOC BROWNIES

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FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURSBANANA OAT FLOUR PANCAKES

Method

1. In a small mixing bowl, stir together bananas, milk and maple syrup. Beat in the eggs.2. In a separate bowl combine all the dry ingredients, form a well in the centre and add the wet ingredients.

Mix gently until combined. Do not over mix.3. Let the batter sit for 10 minutes, you can add a little more milk if you find the batter becomes too thick.4. Heat a non-stick frying pan, lightly grease with butter or oil. Once hot, poor ¼ cup of the batter into the frying

pan and cook for approx. 3 minutes, until bubbles start to form around the edges. Flip and cook for another 90 seconds or until golden.

5. Serve warm with your favourite condiments.

Ingredients

3 small bananas, mashed¼ cup milk1 tsp maple syrup2 eggs1 cup McKenzie’s Oat Flour½ tsp McKenzie’s Bi-Carb Soda½ tsp McKenzie’s Australian Sea Salt, fine grind ½ tsp McKenzie’s Ground Cinnamon

Banana Oat Flour Pancakes Preparation time: 15 minutes Cooking time: 15 minutes Serves: 8

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FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURSDECADENT CHOCOLATE CAKE

Method

1. Preheat oven to 160°C/320°F. Grease and line the base of the sides of a 20cm round spring form tin with baking paper.

2. Place chocolate, butter and vanilla in a heatproof bowl over a saucepan of simmering water. Stir occasionally until the chocolate and butter have melted. Remove from heat and allow to cool slightly.

3. Add the sugar, almond meal, quinoa flour and cocoa powder to the chocolate mixture and stir to combine. Add the egg yolks one at a time, stirring well after each addition. Using an electric mixer, beat the egg whites until firm peaks form. Gently fold the egg whites into the chocolate mixture, until just combined.

4. Spoon mixture into prepared tin, place in the pre-heated oven and bake for 35 minutes or until just firm. Remove and set aside on a wire rack to cool completely in pan, before carefully removing.

5. Serve with a dusting of cocoa powder and a dollop of natural yoghurt.

Ingredients

180g good quality dark chocolate, chopped125g unsalted butter, chopped1 ½ tsp vanilla extract¾ cup brown sugar¹/³ cup almond meal½ cup McKenzie’s Quinoa Flour, sifted1 tbs cocoa powder, sifted4 eggs, separated

RICH Chocolate Cake Preparation time: 20 minutes Cooking time: 35 minutes Serves: 12

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FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURSSPICED TIGERNUT DONUTS WITH LEMON GLAZE

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Grease a 6 hole donut pan.2. Whisk together the coconut oil, maple syrup, egg and vanilla until well combined.3. Combine dry ingredients in a large mixing bowl. Add wet ingredients and mix well. Spoon between donut pans

and bake for 10-12 minutes until golden. Allow to cool in pan for 5 minutes before removing to a cooling rack.4. For glaze, whisk together all ingredients and smooth over the donuts. If glaze thickens up, put over a bowl of

boiling water for a minute.

Ingredients

¼ cup coconut oil, melted and cooled¼ cup maple syrup1 extra large egg1 tsp vanilla extract1 cup McKenzie’s Tigernut Flour2 tbsp McKenzie’s Arrowroot1 tsp McKenzie's Baking Powder½ tsp McKenzie's Mixed Spice

Lemon Glaze1 tbs coconut oil1 tbs lemon juice2 tbs icing sugar

SPICED TIGERNUT DONUTS WITH LEMON GLAZE Preparation time: 15 minutes Cooking time: 12 minutes Serves: 6

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FETA, ZUCCHINI & HERB MUFFINS

Method

1. Pre-heat oven to 190°C (170°C fan-forced). Line a 12 cup muffin pan with paper cases.2. Combine lentil flour, almond meal and baking powder in a large mixing bowl.3. In a separate bowl, whisk together the milk, oil and eggs. Stir in zucchini and feta.

Add to flour mixture and mix until just combined. Season well. Spoon between paper cases and sprinkle with pinenuts. Bake for 20 minutes.

Ingredients

1 cup McKenzie’s Lentil Flour¾ cup almond meal2 tsp McKenzie’s Baking Powder¾ cup milk½ cup sunflower oil2 extra large eggs

1 zucchini, grated and squeezed of excess liquid50g feta, crumbledSalt flakes and freshly ground black pepper¼ cup pine nuts

Feta, Zucchini & Herb Muffins Preparation time: 15 minutes Cooking time: 20 minutes Serves: 12

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RASPBERRY & CHOC CHUNK MUFFINS

Method

1. Pre-heat oven to 190°C (170°C fan-forced). Line a 12 cup muffin pan with paper cases.2. Combine quinoa flour, almond meal, sugar and baking powder in a large mixing bowl.3. Whisk together the milk, oil, eggs and vanilla. Add to flour mixture with raspberries and chocolate.

Mix until well combined. Spoon between paper cases and sprinkle with some additional broken raspberries and chocolate pieces. Bake for 25-30 minutes.

Ingredients

1 cup McKenzie’s Quinoa Flour1 cup almond meal1 cup raw sugar2 tsps baking powder1 cup milk½ cup sunflower oil

2 extra large eggs1 tsp vanilla extract²/³ cup frozen raspberries, broken up100g dark chocolate, choppedExtra raspberries and chocolate chunks, for decoration

Raspberry & Choc Chunk Muffins Preparation time: 15 minutes Cooking time: 30 minutes Makes: 12

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CHUNKY MONKEY TIGERNUT COOKIES

Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.2. Place peanut butter, maple, banana, egg and vanilla in a large mixing bowl. Mix with a fork or a whisk until well

combined.3. Add the oats, tigernut flour, arrowroot, baking powder and cinnamon, mixing well to combine. Fold in the choc

chips, walnuts and chia.4. Dollop tablespoons of mixture onto baking tray and bake for 12-15 minutes until just golden underneath.

Remove to a wire rack to cool completely.

Ingredients

½ cup peanut butter¼ cup maple syrup1 ripe banana, well mashed1 extra large egg1 tsp vanilla extract¾ cup rolled oats½ cup McKenzie’s Tigernut Flour

1 tbs McKenzie’s Arrowroot1 tsp McKenzie’s Baking Powder1 tsp McKenzie’s Ground Cinnamon¼ cup dark choc chips¼ cup walnuts, chopped1 tbs white chia seeds

Chunky Monkey Tigernut Cookies Preparation time: 15 minutes Cooking time: 12-15 minutes Makes: 18-20


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COCONUT BANANA BREAD

Method

1. Pre-heat oven to 160°C (140°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. 2. Whisk the eggs lightly, then add the bananas and oil, mixing well.3. Combine coconut flour, sugar, baking powder and spices in a large bowl.

Add banana mixture and whisk until well combined.4. Pour into prepared loaf pan, sprinkle with walnuts and coconut. Bake for 1 hour, or until an inserted

skewer comes out clean. Cool for 10 minutes in pan, before removing to a rack to cool completely.

Ingredients

5 eggs4 very ripe bananas, mashed¼ cup macadamia oil¾ cup McKenzie’s Coconut Flour¹/³ cup raw sugar2 tsps McKenzie’s Baking Powder

1 tsp cinnamon½ tsp mixed spice2 tbs chopped walnuts1 tbs McKenzie’s Shredded Coconut

Coconut Banana Bread Preparation time: 15 minutes Cooking time: 1 hour Makes: 1 loaf

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CLASSIC ROTI BREAD

Method

1. Combine flours and salt in a large mixing bowl. 2. Whisk together the water, oil and yoghurt. Add to flours and mix well. Use hands to bring together

and knead until smooth. Cover and set aside for 15-20 minutes.3. Divide dough into 8 even portions and roll each into a ball. Roll each ball on a lightly oiled surface to approx.

15cm diameter.4. Heat a frying pan or grill plate over medium heat, brush with oil and add bread. Cook for 1-2 minutes,

and turn once air pockets have risen in the bread. Cook a further minute. Brush with oil or butter and set aside to keep warm.

Ingredients

1 cup McKenzie’s Chick Pea Flour½ cup plain flour1 tsp McKenzie’s Sea Salt, fine grind 60ml warm water40ml vegetable oil1 tbs plain yoghurt

Classic Roti Bread Preparation time: 15 minutes Cooking time: 10 minutes Makes: 8

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CHOC PEANUT BUTTER SLICE

Method

1. Pre heat oven to 160 degrees and toast the nuts for approx. 6-10 minutes. If using whole walnuts chop into smaller pieces. Line a 20cm square tin with baking paper.

2. In a medium size saucepan, combine peanut butter, choc chips, maple syrup, coconut oil, salt and cinnamon. Warm the pot on a low-medium heat, stirring continuously, until the mixture is melted and combined. Remove from heat.

3. Stir in the vanilla extract, followed by the oat flour, coconut and then the walnuts. The mixture should have dried a little and it should be tough to mix the walnuts through.

4. Put the mixture into the tin and spread using the back of a spoon. Sprinkle the salt flakes (if using) and place some baking paper over the top, using a flat bottomed drinking glass press down and smooth out the mixture.

5. Cover and refrigerate for 2-3 hours (you can also freeze for 30-45 minutes if you require a quicker result.)

Ingredients

1 cup walnuts¾ cup smooth peanut butter1 cup dark choc chips¹/³ cup maple syrup¼ cup coconut oil, melted½ tsp salt

½ tsp McKenzie's Ground Cinnamon1 ½ tsp vanilla extract1 cup McKenzie's Oat Flour½ cup McKenzie's Fine Desiccated CoconutOptional: sea salt flakes, for sprinkling on top

Choc Peanut Butter Slice Preparation time: 12 minutes Cooking time: 15 minutes Makes: 10

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BLISS BALLS

Method

1. Soak the dates in warm water for 20 minutes to soften. Drain the dates, reserving the soaking liquid.2. Add dates, nuts, flour and shredded coconut to a food processor and mix until it resembles fine crumbs.3. Add cacao powder and coconut oil and blend. If mixture is too dry add 1/4 cup of soaking liquid from dates and

blend. Mixture needs to be moist enough to roll into balls.4. Roll into mini golf balls. Continue until all mixture is used. Roll each ball into the desiccated coconut to coat.5. Store in a sealed container in the fridge.

TIPS: Use any dried fruit or nut/seed combination that you prefer. Love the flavour of cinnamon? Add ½ tsp McKenzie's Ground Cinnamon at step 2. Want a zesty flavour. Add ¼ cup of freshly squeezed orange juice instead of the soaking liquid from the dates at step 3.

Ingredients

1 cup pitted dates1 cup mixed nuts (almonds, cashews & walnuts)¹/³ cup McKenzie’s Coconut Flour½ cup McKenzie’s Shredded Coconut¹/³ cup cacao powder¼ cup coconut oil, melted½ cup McKenzie’s Desiccated Coconut

Bliss Balls

Preparation time: 10 minutes Cooking time: Nil Serves: 12

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line 16 x ¹/³ cup capacity muffin pans with paper cases.2. Using electric beaters, cream together the butter and sugar. Add eggs one at a time until well incorporated.

Add vanilla.3. Combine the flours, cocoa, baking powder and bi-carb. Gradually add to the butter mixture, alternating with

the milk until mixture is smooth.4. Spoon between paper cases and bake for 16-18 minutes, or until they spring back when pressed. Allow to cool

on a wire rack.5. For frosting: Beat together the avocadoes until smooth. Add cocoa and maple mixing well. Refrigerate until

required. When serving, pipe frosting over cooled cupcakes.

Ingredients

125g butter, diced and softened1 cup brown sugar2 extra large eggs1 tsp vanilla extract1 cup McKenzie’s Wholemeal Spelt Flour¾ cup plain flour¼ cup cocoa2 tsp McKenzie's Baking Powder

½ tsp McKenzie's Bi-Carb Soda1 cup milk

Frosting2 ripe avocados¼ cup cocoa2 tbs maple syrup

Spelt Cupcakes with Choc Avocado Icing Preparation time: 15 minutes Cooking time: 18 minutes Makes: 16

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SPELT CUPCAKES WITH CHOC AVOCADO ICING

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Method

1. Combine flour and baking powder in a large mixing bowl.Combine milk with the eggs and honey. Whisk well. Add to flour and mix until smooth.

2. Heat a frying pan over medium heat and add a little butter. Pour 2 tablespoon measures of batter into pan and cook until bubbles appear. Flip over and cook a further 30 seconds until golden. Set aside to keep warm whilst cooking the remainder of the pancakes.

3. For serving, pile 3 pancakes onto serving plate, top with a good dollop of yoghurt, drizzle with honey and scatter with berries.

Ingredients

1 ½ cups McKenzie’s Buckwheat Flour2 tsp McKenzie’s Baking Powder1 cup milk2 extra large eggs2 tbsp honeyButter, for meltingYoghurt, additional honey and berries, for serving

Buckwheat Pancakes with Honey & Berries Preparation time: 10 minutes Cooking time: 12 minutes Makes: 12

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BUCKWHEAT PANCAKES WITH HONEY & BERRIES

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line a 20 x 20cm square cake pan with baking paper.2. Combine flours, sugar, walnuts, baking powder and cinnamon in a large mixing bowl.3. Whisk together the eggs, oil and orange rind. Add to dry ingredients with the carrot and mix well.

Spoon into prepared pan and bake for 45 minutes. Allow to cool for 15 minutes before removing to a wire rack to cool completely.

4. For cream cheese frosting; beat together the cream cheese, and butter until smooth. Gradually add icing sugar until all combined. Spread over cooled cake and sprinkle with shredded coconut.

Ingredients

1 cup McKenzie's Wholemeal Spelt Flour¾ cup self-raising flour1 cup brown sugar½ cup walnuts, roughly chopped1 tsp McKenzie’s Baking Powder1 tsp McKenzie’s Ground Cinnamon4 extra large eggs1 cup sunflower oilFinely grated rind from 1 orange300g carrots (aprox. 2), finely grated

Cream Cheese Frosting250g cream cheese, diced and softened80g butter, diced and softened3 cups icing sugar mixture¼ cup McKenzie’s Shredded Coconut, toasted

Spelt Flour Carrot & Walnut Cake Preparation time: 15 minutes Cooking time: 45 minutes Serves: 16

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SPELT FLOUR CARROT & WALNUT CAKE

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20 x 20cm slice pan. 2. Combine apricots, dates and juice in a small saucepan. Bring to a boil, and reduce to a gentle simmer

for 5 minutes. Puree with a handheld blender and allow to cool slightly.3. Place eggs, oil and honey in a bowl and whisk until well combined. Add cooled puree and mix in well.4. Combine flour, coconut, baking powder and cinnamon in a large mixing bowl. Add wet mixture and combine

well. Spoon into prepared pan and sprinkle with seeds and extra coconut. Bake for 25 minutes until just golden. Allow to cool.

Ingredients

60g dried apricots60g dried dates¹/³ ⅓ cup orange juice2 extra large eggs¼ cup sunflower oil¼ cup honey1 cup McKenzie’s Oat Flour

½ cup McKenzie’s Desiccated Coconut1 tsp McKenzie's Baking Powder1 tsp McKenzie's Ground Cinnamon1 ½ tbs sunflower kernels1 tbs McKenzie’s Desiccated Coconut, extra

Seeded Apricot Oat Slice Preparation time: 15 minutes Cooking time: 30 minutes Makes: 16

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SEEDED APRICOT OAT SLICE

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line a 20 x 20cm slice tray with baking paper.2. For the base; Combine almond meal, coconut, sugar and tapioca in a large mixing bowl. Add melted butter and

mix well. Press into the prepared tray and bake for 15 minutes until golden. Set aside to cool slightly.3. For the caramel; combine condensed milk, butter and golden syrup in a small saucepan. Cook over a low heat

for approx. 6 minutes, stirring constantly to avoid sticking to the bottom. Pour over base and return to the oven for 12-15 minutes. Allow to cool, then refrigerate.

4. Chocolate layer; place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until chocolate and butter are melted and mix is smooth. Pour over the chilled caramel layer, sprinkle with toasted nuts and refrigerate for at least 1 hour. Cut into pieces for serving.

Ingredients

Base1 cup McKenzie’s Almond Meal1 cup McKenzie’s Desiccated Coconut¼ cup firmly packed brown sugar2 tbs McKenzie’s Tapioca Flour80g butter, melted

Caramel395g can condensed milk60g butter, diced2 tbs golden syrup

Chocolate125g dark cooking chocolate, chopped80g butter, diced¼ cup flaked natural almonds, toasted

Chocolate Caramel Slice

Preparation time: 20 minutes Cooking time: 30 minutes Serves: 12-16

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CHOCOLATE CARAMEL SLICE

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Method

1. Pre-heat oven to 180°C (160°C fan-forced). Lightly butter a 4 cup (1 litre) capacity baking dish.2. Using electric beaters, cream together the butter and sugar. Add the egg yolks one at a time until well

combined. Fold in the lemon rind and juice. Alternate the addition of the almond meal and flour with the milk. Mixing until smooth.

3. In a separate mixing bowl, beat the egg whites until firm peaks have formed. Using a large metal spoon, fold into the batter until well combined without overmixing. Pour batter into baking dish and place into a larger baking tray, filling with room temperature water halfway up the sides of the baking dish. Cook for 30-35 minutes until golden. Serve warm with cream or yoghurt. TIP: If using a shallow baking dish, cook pudding for 5-8 minutes less time.

Ingredients

80g butter, diced and softened¾ cup caster sugar3 extra large eggs, separated1 tbsp finely grated lemon rind¹/³ cup lemon juice½ cup milk¹/³ cup McKenzie’s Almond Meal¼ cup McKenzie’s Tapioca Flour

Gluten Free Lemon Delicious Pudding Preparation time: 15 minutes Cooking time: 35 minutes Serves: 4-6

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GLUTEN FREE LEMON DELICIOUS PUDDING

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Method

1. Pre-heat oven to 160°C (140°C fan-forced). Line two oven trays with baking paper.2. Using electric beaters, cream together the butter, sugar and vanilla. Gradually add flours and continue beating

until well combined. Remove bowl from stand and bring mixture together with your hands.3. Press dough onto a sheet of baking paper, and roll out to 5-7mm thickness. Cut out desired shapes and place

onto trays. Prick each biscuit with a fork several times. Bake for 20-25 minutes until base is firm and golden. Allow to cool on tray for 5 minutes, then remove to a cooling rack to cool completely. TIPS: Add 1 tbsp cocoa and ½ tsp ground cardamom to mixture for a flavour variation, or simply add 1 tsp ground ginger.

Ingredients

125g butter, diced and softened½ cup caster sugar1 tsp vanilla extract1 cup McKenzie’s Buckwheat Flour¼ cup McKenzie’s Tapioca Flour

Vanilla Biscuits Preparation time: 20 minutes Cooking time: 20-25 minutes Makes: 24

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VANILLA BISCUITS

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Method

1. Pre heat oven to 175 degrees and line or grease a round ring, 20cm cake tin.2. Combine all dry ingredients in a bowl, mix well. In a separate bowl, whisk eggs and add the rest of the wet

ingredients. Create a well in the dry ingredients, add the wet ingredients and mix well. 3. Pour into cake tin and cook for approximately 30 minutes, or until skewer comes out clean.4. Let the cake cook for about 10-15 minutes before removing from tin. Allow to cool completely before you add

the glaze.5. Make the glaze by mixing all ingredients together.

Ingredients

2 ½ cups of McKenzie’s Tigernut Flour½ tsp McKenzie’s Bi-Carb Soda ½ tsp McKenzie’s Fine Pink Himalayan salt2 eggs¼ cups coconut oil, melted½ cups milk½ cups maple syrup1 tsp vanilla extract

Glaze1 tsp coconut flour2 tbs coconut oil, melted2 tbs honey1 tsp lemon juiceZest ½ lemonPinch McKenzie’s Fine Pink Himalayan salt

Vanilla Tigernut Cake with Lemon Glaze Preparation time: 12 minutes Cooking time: 15 minutes Makes: 30

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VANILLA TIGERNUT CAKE WITH LEMON GLAZE

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