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 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 ...

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 ...

Preheat oven to 180°C (350°F). Place the flour, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the oats and blueberries. Divide the mixture between 12 ...

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.

Line a lightly greased 8cm x 7.5cm x 32.5cm (2-litre-capacity) tin with non-stick baking paper. Line the base with half the wafers, trimming if necessary. Freeze until ready to use. Place the mango ...

Preheat oven to 220°C. Using a vegetable peeler, peel the pumpkin into thin ribbons and set aside. Place each flatbread on a large baking tray and spread with the caramelised onion. Top with the ...

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