BETTER BAKING SIMPLE BAKING USING WHOLESOME INGREDIENTS - MCKENZIE'S FOODS
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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
Have your cake
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.
and eat it too
PRODUCT Gluten Source of Source of Vegan No Added 100% GMO Free Keto Paleo
Free Fibre Protein SUGARS Wholegrain Friendly Friendly
There is nothing better than the aroma of freshly baked cakes, cookies and muffins
Baking AiDS
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
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
COCONUT RANGE
favourite dish. We’ve been doing it every day – for your everyday – since 1852.
FLOUR RANGE
6 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 7
Our Tip
Wholesome
Make a second batch
with honey and pecans
instead of maple syrup
Choc Chip
and walnuts.
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
Raspberry
out raspberries
for blueberries.
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.
¹/³ cup McKenzie’s Coconut Flour
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
Guilt-Free
in the refrigerator.
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
Plant-Based
Add ½ tsp ground
cinnamon for a flavour
Raspberry
variation.
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
Keto Coconut
syrup, use honey instead.
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
Buckwheat
Cupcakes will keep best in
an airtight container in the
Vanilla
fridge for up to 5 days.
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
Vegan Coconut
from the fridge.
Bounty Bar
No refined sugar Vegan
MAKEs: 14-16 bars PreP: 45 minutes
Ingredients Method
2 ½ cups McKenzie’s Fine 1. Line a square 20cm x 20cm baking tin with parchment paper allowing an
Desiccated Coconut overhang on each side.
3 tbs maple syrup 2. Place desiccated coconut, maple syrup, coconut cream, coconut oil and
½ cup coconut cream vanilla extract into a food processor. Process for a short period of time
until all ingredients are combined and the mixture forms easily into a ball.
2 tbs coconut oil, at room
If too dry, add a touch more coconut cream.
temperature
3. Place the coconut mixture into the prepared tin. Use your hands to press
½ tsp vanilla extract
down the mixture equally and place in the freezer for 20 minutes.
300g dark chocolate
4. Once firm, take the coconut block out of the tin and use a hot knife to cut
1 tsp coconut oil, extra into rectangular bars. Place the bars back in the freezer while you melt
¹/³ cup McKenzie’s Shredded the chocolate.
Coconut, for decoration 5. Break the chocolate into small pieces and place in a microwave safe
bowl. Add the extra coconut oil. Microwave in 30 second increments until
melted and smooth. Cover each bar with melted chocolate, place on a
lined tray and sprinkle with shredded coconut. Place in the fridge until
chocolate is firm.
20 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 21Our Tip
Bacon &
Opt for short-cut bacon or
sliced ham if you want a
Goat Cheese
less fatty alternative.
Muffins
No refined sugar
MAKEs: 8 PreP: 15 minutes Cook: 25 minutes
Ingredients Method
2 tsp olive oil 1. Pre-heat oven to 190°C (170°C fan-forced). Line 8 x ¾ cup capacity muffin
3 pieces middle bacon, trimmed and pans with paper cases.
cut into 1cm dice 2. Heat oil in a small frying pan. Add bacon and cook, tossing regularly until
1 cup McKenzie’s Chick Pea Flour just crisp. Drain on paper towel.
¾ cup McKenzie’s Buckwheat Flour 3. Place flours, baking powder and pepper in a large mixing bowl. Mix well.
Make a well in the centre.
2 tsp McKenzie’s Baking Powder
4. Whisk together the milk, oil and eggs. Fold in goat cheese and chives. Add
Freshly ground black pepper, to taste
to dry ingredients with ²/³ of the cooked bacon and mix with a large spoon
1 cup almond milk until combined. Do not over-mix.
¹/³ cup sunflower oil 5. Spoon batter between paper cases and sprinkle the tops with remaining
2 extra large eggs bacon, parmesan and extra chives. Bake for 20 minutes until risen and
60g goat cheese, roughly crumbled cooked. Enjoy warm or at room temperature with some tomato relish.
2 tbs finely chopped chives
2 tbs finely shredded parmesan
Extra chopped chives
22 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 23Our Tip
Spread a little dairy-free
Coconut
butter on the slices for
extra indulgence.
Banana Bread
Dairy Free
MAKEs: 1 loaf PreP: 15 minutes Cook: 1 hour
Ingredients Method
5 eggs 1. Pre-heat oven to 160°C (140°C fan-forced). Line a 10 x 20cm loaf pan with
4 very ripe bananas, mashed baking paper.
¼ cup macadamia oil 2. Whisk the eggs lightly, then add the bananas and oil, mixing well.
¾ cup McKenzie’s Coconut Flour 3. Combine flour, sugar, baking powder and spices in a large bowl. Add
banana mixture and whisk until well combined.
¹/³ cup raw sugar
4. Pour into prepared loaf pan, sprinkle with walnuts and coconut. Bake for 1
2 tsp McKenzie’s Baking Powder
hour, or until an inserted skewer comes out clean. Cool for 10 minutes in
1 tsp cinnamon pan, before removing to a rack to cool completely.
½ tsp mixed spice
2 tbs chopped walnuts
1 tbs McKenzie’s Shredded Coconut
24 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 25Our Tip
Store slice chilled in an
Light
airtight container for
up to 4 days.
Lemon Slice
No refined sugar Vegan
servEs: 12 PreP: 15 minutes Cook: 15 minutes
Ingredients Method
1 ½ cups McKenzie’s Oat Flour 1. Pre-heat oven to 180°C (160°C fan-forced). Line an 18 x 18 cm slice tray
1 ½ cups McKenzie’s Fine with baking paper.
Desiccated Coconut 2. Combine flour, coconut, almonds and lemon in a large mixing bowl. Mix
¾ cup slivered almonds, roughly well. Form a well in the centre and add the maple syrup and oil. Mix well.
chopped 3. Press mixture into prepared tray and bake for 15 minutes until just starting
2 tsp finely grated lemon rind to turn golden. Allow to cool.
¹/³ cup maple syrup 4. For coconut cream, scoop solid part of the coconut cream into a bowl,
discarding the liquid. Add maple syrup and whisk well. Fold in lemon rind
¹/³ cup macadamia oil
and spread over the cooled slice. Sprinkle with coconut and enjoy.
Coconut Cream:
400ml can coconut cream,
refrigerated
1 tbs maple syrup
1-2 tsp finely grated lemon rind
2 tbs McKenzie’s Fine Desiccated
Coconut
26 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 27Our Tip
For added texture and
crunch, use a crunchy
Choc Peanut
peanut butter spread
instead of smooth.
Butter Slice
No refined sugar Vegan
MAKEs: 10 PreP: 12 minutes Cook: 15 minutes
Ingredients Method
1 cup walnuts 1. Pre-heat oven to 160°C (140°C fan-forced) and toast the nuts for approx.
¾ cup smooth peanut butter 6-10 minutes. If using whole walnuts chop into smaller pieces. Line a 20cm
square tin with baking paper.
1 cup dark choc chips
2. In a medium size saucepan, combine peanut butter, choc chips, maple
¹/³ cup maple syrup
syrup, coconut oil, salt and cinnamon. Warm the pot on a low-medium heat,
¼ cup coconut oil, melted stirring continuously, until the mixture is melted and combined.
½ tsp salt Remove from heat.
½ tsp McKenzie’s Ground 3. Stir in the vanilla extract, followed by flour, coconut and then the walnuts.
Cinnamon The mixture should have dried a little and it should be tough to mix the
1 ½ tsp vanilla extract walnuts through.
1 cup McKenzie’s Oat Flour 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
½ cup McKenzie’s Fine Desiccated
flat bottomed drinking glass press down and smooth out the mixture.
Coconut
5. Cover and refrigerate for 2-3 hours (you can also freeze for 30-45 minutes
Optional: sea salt flakes, for
if you require a quicker result.)
sprinkling on top
28 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 29Our Tip
For added sweetness,
add 1-2 tbs of honey or
Clean Carrot
maple syrup when mixing
ingredients.
Cake Balls
No refined sugar Vegan
MAKEs: 20 PreP: 15 minutes
Ingredients Method
1 cup dates, pitted 1. To make the base, mix dates in a food processor until it forms a paste.
1 cup walnuts Break up the paste into a few chunks to spread it evenly throughout the
food processor.
1 cup carrots, shredded
2. Add the walnuts, carrots, ginger, cinnamon, coconut flour, coconut oil,
½ tsp McKenzie’s Ground Ginger
mixed spice and shredded coconut into the food processor with the date
1 tsp McKenzie’s Ground Cinnamon paste and combine until mixed together.
¼ cup McKenzie’s Coconut Flour 3. Place desiccated coconut in a shallow bowl or tray. Roll a tablespoon of
¼ cup coconut oil, melted mixture into balls and roll in the desiccated coconut. Place the coated balls
½ tsp McKenzie’s Mixed Spice onto a tray.
½ cup McKenzie’s Shredded 4. Refrigerate the carrot cake balls for 30 minutes before serving. Any
Coconut leftovers should remain in the refrigerator.
½ cup McKenzie’s Fine Desiccated
Coconut
30 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 31Our Tip
Keto Blueberry
Cheesecake will last in
the fridge for 3-4 days.
Yoghurt
Cheesecake
No refined sugar
SERVEs: 10 PreP: 20 minutes Cook: 10 minutes
Ingredients Method
¼ cup McKenzie’s Coconut Flour 1. Pre-heat oven to 180°C (160°C
1 cup walnuts, chopped fan-forced). Line the base and
sides of a 20cm cake pan that has a
80g butter, melted
removable base, with baking paper.
½ tsp McKenzie’s Ground
2. Combine flour, walnuts, butter and
Cinnamon
cinnamon. Press into the base of
3 tsp McKenzie’s Gelatine Leaves prepared pan. Bake for 10 minutes,
500g cream cheese, cubed and and allow to cool.
softened to room temperature 3. Pour ¼ cup of boiling water over
½ cup Stevia gelatine, stir to dissolve then
1 cup natural yoghurt microwave for 25 seconds. Set aside.
2 tsp finely grated lemon rind 4. Place cream cheese and Stevia
in a large mixing bowl. Beat with
Blueberries, for serving
electric beaters until smooth. Add
McKenzie’s Shaved Coconut, gelatine mixture slowly until well
for serving incorporated. Then fold in yoghurt
and lemon. Pour over base and press
in some blueberries. Refrigerate for
2-3 hours.
5. For serving, sprinkle with more
blueberries and shaved coconut.
32 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 33Our Tip
With the right cutter,
these are the ideal easy
treats for any occasion.
No refined sugar Vegan
MAKEs: 10-12 PreP: 15 minutes Cook: 15 minutes
Ingredients Method
1 ¼ cups McKenzie’s Wholemeal 1. Pre-heat oven to 160°C (140°C fan-forced). Line oven trays with baking
Spelt Flour paper.
¼ cup McKenzie’s Rice Flour 2. Combine flours, bi-carb soda and spices in a mixing bowl.
¼ tsp McKenzie’s Bi-Carb Soda 3. Whisk together in a separate bowl the spread and maple syrup. Add to dry
1 tsp McKenzie’s Ground Ginger ingredients. Mix until just combined. You will need to bring together with
your hands. Pat into a smooth dough, cover and refrigerate for 30 minutes.
1 tsp McKenzie’s Mixed Spice
4. Roll dough between two pieces of baking paper to ½ cm thickness. Cut out
60g dairy-free butter spread, melted
shapes and place onto trays. Press in currants for buttons and bake for 15
¼ cup maple syrup minutes. Allow to cool on the tray for 5 minutes before removing to a wire
Currants, for decoration rack to cool completely.
34 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 35Our Tip
Chick Pea Cake
Sprinkle on top some
shredded coconut or
chopped walnuts and pecans
with Lemon
for added indulgence.
Glaze
No refined sugar
SERVEs: 12 PreP: 15 minutes Cook: 30 minutes
Ingredients Method
1 ½ cups McKenzie’s Chick Pea 1. Pre heat oven to 170°C (150°C fan-forced) and line or grease a round ring,
Flour 20cm cake tin.
1 cup McKenzie’s Coconut Flour 2. Combine all dry ingredients in a bowl, mix well. In a separate bowl, whisk
1 tsp McKenzie’s Bi-Carb Soda eggs and add the rest of the wet ingredients. Create a well in the dry
ingredients, add the wet ingredients and mix well.
½ tsp McKenzie’s Himalayan Pink
Rock Salt 3. Pour into cake tin and cook for approximately 30 minutes, or until skewer
comes out clean.
1 tsp McKenzie’s Baking Powder
4. Let the cake cool for about 10-15 minutes before removing from tin, allow
3 eggs
to cool completely before you add the glaze.
¹/³ cup coconut oil, melted
5. Make the glaze by mixing all ingredients together and whisking well.
1 cup milk
½ cup maple syrup
1 tsp vanilla extract
Glaze:
1 tsp McKenzie’s Coconut Flour
2 tbs coconut oil, melted
2 tbs honey
1 tbs lemon juice
½ lemon zest
Pinch McKenzie’s Himalayan Fine
Pink Salt
36 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 37Our Tip
For added indulgence,
Healthy Cocoa
top with some dairy-free
vanilla ice-cream.
Pancakes
No refined sugar Gluten Free
MAKEs: 8 PreP: 10 minutes Cook: 15 minutes
Ingredients Method
²/³ cup McKenzie’s Quinoa Flour 1. Mix together all dry ingredients. Add the eggs and milk.
¹/³ cup coconut sugar 2. Whisk well together until all ingredients are blended and no lumps are
2 tbs cocoa powder visible.
½ tsp McKenzie’s Baking Powder 3. Spray a non-stick pan with cooking spray and heat over low-medium heat.
¼ tsp salt 4. Drop ¼ cup of batter into the pan and cook until bubbles form on top
(about 2-3 minutes). Carefully flip pancakes and continue to cook on the
¹/³ cup milk
other side until done (about 1 minute).
2 large eggs
5. Top with your favourite sauce or toppings.
38 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 39More great everyday recipes at mckenziesfoods.com.au /mckenziesfoods /mckenziesfoods
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