3 cups (780g) roughly mashed banana (about 8 bananas) 1¼ cups (100g) shredded coconut 1 x quantity base muffin mixture (see recipe link under method) 1 tablespoon raw caster (superfine) sugar ...

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 ...

Line a large baking tray with non-stick baking paper. Pour the chocolate onto the tray and, using a palette knife, spread into a thin layer. Sprinkle with the chopped almonds, the cranberries and ...

Preheat oven to 160°C (325°F). Place the flour and cacao in a bowl. Add the maple syrup, sugar, oil, vanilla and eggs and mix until combined. Pour the mixture into a 20cm square cake tin lined with ...

Line a 20cm x 30cm slice tin with non-stick baking paper. Place the biscuits in a food processor and process until fine. Add the butter and process until combined. Transfer to the tin and, using the ...

Place the water and sugar in a medium saucepan over high heat, bring to the boil and cook, stirring, until the sugar is dissolved. Set aside to cool slightly. Add the blood orange rind, juice and ...

Preheat oven to 180°C (350°F). Place the flour, cocoa, sugar, butter, egg, milk and vanilla in a large bowl and whisk until well combined. Add the beetroot and mix to combine. Pour into a 10cm x 21cm ...

Preheat the oven to 180°C (355°F). Place the rice and stock in a 22 x 30cm (8½ x 12 in) 10-cup (80 fl oz) capacity baking dish and stir to combine. Cover tightly with foil and bake for 40 minutes or ...

Preheat oven to 180°C. Place the dates, water and bicarbonate of soda in a bowl and set aside for 5 minutes. Place the date mixture, butter and sugar in the bowl of a food processor and process until ...

Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough. Knead very lightly then wrap ...

Preheat oven to 200°C (400°F). Line a large baking tray with non-stick baking paper. Place the apple in a clean tea towel and squeeze out any excess juice. Place the drained apple in a medium bowl, ...

+ We used Glad to be Green® Compostable Brown Paper. The double layer of baking paper that extends above the tin protects the sides from overcooking.