MOREFLOUR POWER EVERYDAY RECIPES INSPIRED BY OUR GROWING RANGE OF ALTERNATIVE FLOURS - MCKENZIE'S FOODS
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more flour power Everyday recipes inspired by our growing range of alternative flours
Contents
8 Chocolate Almond Torte 24 Yellow Pea Flour Tortillas
10 Wholesome Brown Bread 26 Yo-Yo Biscuits
12 Cinnamon & Brown Sugar 28 Jam Drop Biscuits
Shortbread
14 Frangipane Pear Tart 30 Orange & Poppy Seed Friands
16 Gluten Free Banana Bread 32 Rustic Bread
18 Fluffy Vanilla Cake 34 Zucchini, Pea & Corn Fritters
20 ‘Pea-Nut’ Choc Chunk Cookies 36 Choc Banana Pancakes
22 Garlic Rosemary Focaccia 38 Choc Chip Cookies
4 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 5
Discover the NEW alternative flours* THE PERFECT
MATCH
power of ore m
With McKenzie’s range of alternative flours, you can add wholesome goodness and flair
to your baking favourites. We are proud to introduce 3 new flours that will add variety
and vitality to your baking.
alternative flours
Flour is power when it comes to baking. For several years, we have
learnt a thing or two about alternative baking; exploring, crafting
BI-CARB SODA &
and mastering many recipes along the way. Now that alternative BAKING POWDER
flours appear in more and more Aussie pantries, we have decided to Your classic, trusted raising
take the guesswork out of all the flour choices available and share agents of the kitchen.
AUSTRALIAN ALMOND FLOUR BROWN RICE FLOUR AUSTRALIAN YELLOW PEA FLOUR
a new bank of delicious, wholesome recipes, with a little indulgence Made from 100% Australian Made from 100% Wholegrain Made from 100% Australian
in between. Conquer your flour fears and re-discover the wonders of almonds, this flour adds a mild & brown rice, this flour is gluten yellow peas, this flour adds an
nutty flavour to your baking while free and adds a mild, nutty earthy flavour to your baking
baking with our growing alternative flour range. boosting protein and fibre. flavour to your cooking. while boosting protein and fibre.
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, NEW Special Purpose flours* NEW
whipping up the evening meal or adding spice to a favourite dish. At McKenzie's, we know not all flours are the same, so we have created a new range Baker’s Yeast
We’ve been doing it every day – for your everyday – since 1852. of blended flours, perfectly suited for different baking and cooking occasions. New to the McKenzie’s family,
our Premium Baker’s Yeast
Visit mckenziesfoods.com.au for more information. does not require dissolving and
works great in bread machines.
NEW
BREAD & PIZZA FLOUR CAKE FLOUR COOKIE FLOUR PANCAKE FLOUR Egg Replacer
With a blend of plain, oat and With a blend of low-protein plain With a blend of plain, oat and With a blend of plain, oat and The new vegan powder on the
wholemeal spelt flour, it’s the flour and corn flour, it’s the chick pea flour, it’s the perfect rice flour, it’s the perfect flour block, our Egg Replacer will
perfect flour blend for bread, perfect flour blend with a light flour blend for cookies while blend for fluffy pancakes. help you make egg-free baked
pizza bases and focaccia, while texture to make fluffy cakes, boosting protein and fibre. goods with a similar texture.
boosting protein and fibre. cupcakes and biscuits.
*Alternative & special purpose flours are not always a 1:1 or direct substitute for wheat flour. Stick to tried and tested recipes that use alternative & special purpose flours for the best results.
Our Tip
Make sure the bowl with
chocolate and butter
Chocolate
does not touch the water
in the saucepan.
Almond Torte
Gluten Free
SERVEs: 10 PreP: 25 minutes Cook: 55 minutes
Ingredients Method
150g dark chocolate, roughly chopped 1. Pre-heat oven to 160°C (140° fan-forced). Grease and line the base and sides
150g butter, diced of a 20cm cake tin with removable base.
¾ cup brown sugar, lightly packed 2. Place chocolate and butter in a heatproof bowl over a saucepan of gently
simmering water. Stir until melted and smooth. Remove from heat and whisk
¼ cup cocoa
in the sugar and cocoa. Cool slightly then mix in the egg yolks and flour.
4 eggs, separated
3. Beat egg whites with an electric mixer until firm peaks have formed. Fold
1 cup McKenzie’s Almond Flour into the chocolate mixture with a large metal spoon until well incorporated.
Extra cocoa, for dusting Pour into the prepared pan and bake for 55 minutes. Allow to cool in the
pan for 15 minutes, before removing to a cooling rack to cool completely.
4. For serving, dust with extra cocoa and serve with cream or ice-cream.
8 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 9
Our Tip
The bread will last
for several days stored
Wholesome
in an airtight container.
Great for toasting too.
Brown Bread
dairy Free
MAKEs: 1 loaf PreP: 20 minutes + proving time Cook: 35 minutes
Ingredients Method
400ml warm water 1. Combine half of the water with the psyllium husk. Mix and set aside.
2 tbs psyllium husk 2. In a large mixing bowl, combine the flours, yeast, salt and sugar. Add
1 cup McKenzie’s Buckwheat Flour psyllium husk, remaining water and vinegar. Mix well until it all comes
together. Remove to a lightly floured surface and bring dough together
¾ cup McKenzie’s Tapioca Flour
for several minutes, kneading until smooth. Dough will be a little sticky so
¾ cup McKenzie’s Brown Rice Flour the floured surface will help. Form into a ball and place in a lightly oiled
2 tsp McKenzie’s Baker’s Yeast bowl, cover with a damp tea towel and set aside in a warm place for 45-60
2 tsp salt minutes until doubled in size.
2 tsp caster sugar 3. Once dough has risen, tip it onto a lightly floured surface and knead
gently whilst shaping it into a log to fit a 10 x 20cm loaf pan. Scatter seed
2 tsp apple cider vinegar
mixture on bench top and roll dough over it, coating the outside. Place into
¼ cup mixed seeds the lightly oiled loaf pan, cover loosely and set aside for a further 45-60
Use a mixture of seeds such as minutes, or until doubled in size.
sesame, sunflower, flaxseeds, chia etc. 4. Pre-heat oven to 240°C (220°C fan-forced). Cut several slits on the surface
of the dough and bake for 35 minutes. Tip out of the pan once cooked and
allow to cool on a wire rack.
Refrain from cutting into your bread until it has cooled for at least an hour.
10 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 11
Our Tip
Mixed spice can
Cinnamon & Brown
also be used instead
of cinnamon.
Sugar Shortbread
MAKEs: Approx. 32 PreP: 15 minutes Cook: 20 minutes
Ingredients Method
125g butter, diced and softened 1. Pre-heat oven to 180°C (160°C fan-forced). Line oven trays with baking
½ cup brown sugar, firmly packed paper.
1 cup McKenzie’s Wholemeal Spelt 2. Place butter and sugar in the large bowl of an electric mixer. Beat until
Flour pale and creamy.
²/³ cup McKenzie’s Brown Rice Flour 3. With the mixer on low speed, gradually add the flours and cinnamon.
Mix until well combined. Remove from the mixer and bring dough together
1 tsp cinnamon
with your hands.
4. Roll dough out on a lightly floured surface to ½ cm thickness.
Using a 4cm round cutter, cut out shapes and transfer to the oven trays.
Prick each shape several times with a fork and bake for 18-20 minutes.
Allow to cool on the tray for 5 minutes, before removing to a cooling rack
to cool completely.
Keeps for at least a week in an airtight container.
12 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 13
Our Tip
Fresh pears can also be
Frangipane
used; simply peel, core
and finely slice.
Pear Tart
makes: 1 x 20cm tart PreP: 25 minutes Cook: 1 hour 20 minutes
Ingredients Method
Pastry: 1. For the pastry, combine the butter, flours and sugar
125g chilled butter, diced in a food processor and pulse until well combined and
resembles fresh breadcrumbs. Add egg yolk, mixing
1 cup plain flour
until well combined. Remove from the bowl and bring
½ cup McKenzie’s Almond Flour together with your hands and form into a flat disc.
¼ cup caster sugar Cover and refrigerate for 20 minutes.
1 egg yolk 2. Roll dough onto a lightly floured surface and press into
a 20cm fluted tart pan with removable base. The dough
Frangipane: will be quite soft, so you can trim and press it together
100g butter, diced and softened quite easily to fit the pan. Refrigerate for 20 minutes.
¾ cup caster sugar Pre-heat oven to 200°C (180°C fan-forced).
2 eggs 3. Prick pastry base with a fork, line with baking paper and
1 ½ cups McKenzie’s Almond Flour fill with blind baking weights or beans. Bake for 20 minutes,
remove paper and weights and cook for a further 8-10
6-8 canned pear quarters, sliced minutes until base is cooked through. Remove and allow to
2 tbs flaked almonds cool. Reduce oven temperature to 180°C (160°C fan-forced).
2 tsp apricot jam, warmed 4. For the frangipane, place butter and sugar in a bowl and
mix with electric beaters until pale and creamy. Add eggs
one at a time, until well combined, then fold in the almond
flour. Pour into the cooled pastry case. Press in the pear
slices and sprinkle with almonds. Bake for 45-50 minutes or
until cooked in the middle. Brush with apricot jam while still
warm. Serve with cream or ice-cream.
14 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 15
Our Tip
Sprinkle the top with
Gluten Free
some oats or seeds
prior to baking.
Banana Bread
Gluten Free dairy Free
MAKEs: 1 loaf PreP: 15 minutes Cook: 40 minutes
Ingredients Method
1 cup McKenzie’s Brown Rice Flour 1. Pre-heat oven to 180°C (160°C fan-forced). Grease and line the base and
¾ cup McKenzie’s Almond Flour sides of a 10 x 20cm loaf pan.
¼ cup McKenzie’s Tapioca Flour 2. Combine the flours, baking powder and mixed spice in a large mixing bowl.
2 tsp McKenzie’s Baking Powder 3. In a separate bowl whisk together the oil, sugar, eggs, milk and vanilla.
Mix in the banana. Add to the bowl of dry ingredients and mix until just
1 tsp mixed spice
combined. Pour into the prepared pan and bake for 40 minutes until golden
½ cup sunflower oil and an inserted skewer comes out clean.
¹/³ cup raw sugar
2 extra large eggs
2 tbs almond or soy milk
1 tsp vanilla extract
2 small ripe bananas, mashed
16 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 17
Our Tip
Cake can keep
Fluffy
refrigerated for up
to 5 days.
Vanilla Cake
servEs: 10-12 PreP: 15 minutes Cook: 60-65 minutes
Ingredients Method
250g butter, diced and softened 1. Preheat oven to 180°C (160°C fan-forced). Grease and line the
1 cup caster sugar base and sides of a 20cm cake tin.
3 extra large eggs 2. Beat butter and sugar using an electric mixer until pale and
creamy. Add eggs one at a time, mixing well between each
2 tsp vanilla extract
addition. Mix in the vanilla.
2 ¼ cups McKenzie’s Cake Flour
3. Gradually add the flour, baking powder and bi-carb soda,
1 tsp McKenzie’s Baking Powder alternately with the buttermilk. Mix until batter is smooth.
¼ tsp McKenzie’s Bi-Carb Soda Pour into prepared tin and smooth the top. Bake for 60-65
200ml buttermilk minutes, or until an inserted skewer comes out clean.
Allow to cool in the pan for 10 minutes before removing
Icing: to a cooling rack to cool completely.
90g butter, diced and softened 4. For the icing, place butter in a large mixing bowl. Beat with
1 ½ cups icing sugar electric beaters until soft and creamy. Gradually add icing
2-3 tsp water or milk sugar and water until the mix is smooth.
5. Ice cake once cool and keep in a sealed container in the
refrigerator after the first day.
18 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 19
Our Tip
Crunchy peanut butter
‘Pea-Nut’ Choc
can also be used for
added texture.
Chunk Cookies
MAKEs: Approx. 24 PreP: 15 minutes Cook: 20 minutes
Ingredients Method
125g butter, diced and softened 1. Pre-heat oven to 180°C (160°C fan-forced). Line oven trays with baking
¾ cup raw sugar paper.
1 extra large egg 2. Place butter and sugar in the large bowl of an electric mixer. Beat until pale
and creamy. Add egg, mixing well. Fold in the peanut butter.
¼ cup smooth peanut butter
3. With mixer on low speed, gradually add flours, mixing until a dough has
1 cup McKenzie’s Yellow Pea Flour
formed. Remove bowl from stand and fold in the chocolate and peanuts
½ cup McKenzie’s Almond Flour with a spoon. Form dough into tablespoon measures of balls and flatten
60g dark chocolate, roughly chopped slightly when placing on trays. Bake for 20 minutes. Allow to cool on a
2 tbs roasted peanuts, roughly cooling rack.
chopped Store in an airtight container for up to 1 week.
Sprinkle with sea salt when fresh out of the oven to enhance the flavour.
20 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 21Our Tip
For added flavour, press
Garlic Rosemary
pitted kalamata olives into
the dough before baking.
Focaccia
dairy Free
makEs: 1 focaccia PreP: 20 mins + proving time Cook: 20 minutes
Ingredients Method
400g McKenzie’s Bread & Pizza 1. In a large bowl mix flour, yeast and salt until well combined.
Flour 2. Make a well in the centre and add lukewarm water and oil. Using a spatula,
2 tsp McKenzie’s Bakers Yeast bring mixture together into a dough. Place onto a lightly floured surface
½ tsp table salt and knead for 7 minutes until smooth and elastic.
1 cup lukewarm water 3. Place dough into a greased bowl, cover with cling wrap or a clean tea
towel and set aside to rise in a warm place for approx. 60 minutes or until
Olive oil, for greasing
doubled in size.
4 garlic cloves, crushed
4. Punch down dough with fists, then turn onto a lightly floured surface and
4 sprigs fresh rosemary knead again for 2 minutes. Roll dough with rolling pin into an approx. 8mm
¾ tsp McKenzie’s Natural Sea Salt thick rectangle.
Grinder 5. Brush a 23 x 33cm baking tray with oil then transfer dough to greased tray,
gently pressing dough into sides to fit the tray. Let dough sit in a warm
place for approx. 30 minutes or until it is doubled in height.
6. While dough is sitting, preheat the oven to 220°C (200°C fan forced).
Mix crushed garlic cloves with olive oil and rosemary.
7. With the end of a wooden spoon or fingertips, dimple the dough surface
at evenly spaced intervals and brush the surface with the garlic, oil and
rosemary mixture. Sprinkle with salt.
8. Bake in oven for 20 minutes, until golden and cooked through. Allow to cool
on a wire rack.
22 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 23Our Tip
For added flavour and
Yellow Pea
spice, add turmeric or
cumin seeds to the batter.
Flour Tortillas
dairy Free READY INOur Tip
Biscuits can be stored in
Yo-Yo
an airtight container for
up to a week.
Biscuits
MAKEs: 32 (16 joined biscuits) PreP: 20 minutes Cook: 18 minutes
Ingredients Method
250g butter, diced and softened 1. Pre-heat oven to 180°C (160°C fan-forced). Line oven trays with baking
½ cup icing sugar mixture paper.
2 ½ cups McKenzie’s Cake Flour 2. Place butter and icing sugar in the large bowl of an electric mixer.
Beat until pale and creamy.
1 tsp vanilla extract
3. With the mixer on low speed, gradually add the flour, vanilla and lemon
½ tsp finely grated lemon rind
rind. Mix until well combined. Remove from the mixer and bring dough
Icing: together with your hands.
125g butter, diced and softened 4. Roll tablespoon measures of dough into balls and flatten slightly when
placed on trays. Press lightly with a fork and bake for 18 minutes.
1 ½ cups icing sugar
Allow to cool on tray for 5 minutes before removing to a cooling rack to
1 ½ tbs lemon juice cool completely.
5. For the icing, cream the butter and icing sugar together, then add in the
lemon juice, mixing until smooth.
6. Once cooled, spoon a little icing between biscuits and sandwich together.
26 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 27Our Tip
Can be stored in an
Jam Drop
airtight container for
up to 1 week.
Biscuits
MAKEs: Approx. 24 PreP: 15 minutes Cook: 18 minutes
Ingredients Method
125g butter, diced and softened 1. Pre-heat oven to 180°C (160°C fan-forced). Line oven trays with baking
½ cup caster sugar paper.
1 extra large egg 2. Place butter and sugar in the large bowl of an electric mixer. Beat until pale
and creamy. Add egg and vanilla, mixing until well combined.
½ tsp vanilla extract
3. With the mixer on low speed, gradually add the flour and baking powder.
1 ½ cups McKenzie’s Cake Flour
Mix until well combined. Remove from the mixer and bring dough together
1 tsp McKenzie’s Baking Powder with your hands.
Raspberry jam 4. Roll tablespoon measures of dough into balls and flatten slightly when
Use your favourite flavoured jam placed on trays. Press into the middle of each biscuit with a floured
fingertip to form an indentation. Spoon a little raspberry jam into each and
bake for 18 minutes. Allow to cool on tray for 5 minutes before removing to
a cooling rack to cool completely.
28 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 29Our Tip
If you don’t have a friand
Orange & Poppy
mould, use a ¹/³ cup
capacity muffin tray.
Seed Friands
Ready in 30 mins
makEs: 12 PreP: 10 minutes Cook: 20 minutes
Ingredients Method
1 ½ cups icing sugar 1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease with butter
1 cup McKenzie’s Almond Flour 12 x ¹/³ cup capacity friand moulds.
½ cup plain flour 2. Combine icing sugar, flours and poppy seeds in a large mixing bowl.
1 tbs poppy seeds 3. In a separate bowl, whisk the egg whites until frothy. Mix in the melted
butter and orange rind. Add to dry ingredients and mix well.
6 egg whites
4. Pour mixture between prepared moulds and bake for 18-20 minutes. Allow
180g butter, melted
to cool for 5 minutes before removing to a cooling rack to cool completely.
Finely grated rind of 1 orange
Friands will keep for several days, preferably in the refrigerator.
Use lemon rind in place of orange Warm through gently in a microwave after a couple of days if preferred.
if preferred.
30 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 31Our Tip
Bread can be kept in the
pantry for several days
Rustic
in a sealed container.
Toasts great too!
Bread
MAKEs: 1 loaf PreP: 20 mins + proving time Cook: 40 minutes
Ingredients Method
500g McKenzie’s Bread & Pizza 1. In a large bowl, mix flour, yeast, sugar and salt until well combined.
Flour 2. Make a well in the centre and add lukewarm water.
2 tsp McKenzie’s Baker’s Yeast 3. Using a spatula, bring mixture together into a dough, then mix with hands
1 tbs sugar until dough is smooth and leaves bowl clean.
1 tsp fine salt 4. Place dough onto a lightly floured surface and knead for 5 minutes.
350ml lukewarm water Shape into a round, then place dough onto baking paper. Sprinkle top with
a little flour. Cover with cling wrap or a clean tea towel and set aside to rise
in a warm place for approx. 90 minutes, or until doubled in size.
5. Preheat oven to 220°C (200°C fan forced). Place round onto a lined baking
tray. Cut 3-4 slits on the top and bake near the centre of the oven for 40
minutes. Cool on a wire rack.
32 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 33Our Tip
Chives can be used
instead of spring onion.
Zucchini, Pea &
Basil can also be added
for additional flavour.
Corn Fritters
MAKEs: Approx. 12 PreP: 15 minutes Cook: 25 minutes
Ingredients Method
2 medium zucchini, grated 1. In a large bowl, combine the zucchini, corn, eggs, spring onions, parsley
½ cup corn kernels and cheese. Whisk well with a fork. Add flour and seasonings to the
mixture and mix well.
4 extra large eggs
2. Heat a large frying pan over medium heat. Pour ¼ cup measures of
4 spring onions, chopped
batter into the pan, adding some of the oil each time, and cook for several
¹/³ cup parsley, chopped minutes until golden. Turn fritters and cook a further 3-4 minutes until
½ cup parmesan cheese, grated golden and cooked through. Keep fritters warm whilst the remainder of
²/³ cup McKenzie’s Yellow Pea Flour mixture is cooked.
McKenzie’s Salt & Whole Black 3. Serve fritters with sour cream and sweet chilli sauce.
Pepper Grinder, to taste Add some finely grated lemon rind if preferred.
2 tbs canola oil
34 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 35Our Tip
For blueberry pancakes,
Choc Banana
add ½ cup blueberries
to the batter.
Pancakes
READY IN 30 MINUTES
MAKEs: 8 pancakes PreP: 5 minutes Cook: 20-25 minutes
Ingredients Method
1 cup McKenzie’s Pancake Flour 1. Combine all dry ingredients in a bowl. Mix well.
¼ cup caster sugar 2. In a separate bowl, whisk the egg, milk and vanilla extract. Create a well in
1 egg, lightly beaten the dry ingredients, add the wet ingredients and mix well.
½ cup milk 3. Pour 2 tbs batter into a pan greased with butter and cook on both sides
until lightly golden.
½ tsp salt
4. Using same pan, caramelise sliced banana with brown sugar and butter.
1 tsp vanilla extract
5. Sprinkle choc chips and caramelised banana on pancakes. Serve with
Butter, to grease pan
cream or whipped cream.
1 banana, sliced
1 tbs brown sugar
¹/³ cup choc chips
Cream or whipped cream, for serving
36 McKENZIE'S – MORE FLOUR POWER McKENZIE'S – MORE FLOUR POWER 37Our Tip
For a coconut twist, replace
½ cup choc chips with
Choc Chip
½ cup of McKenzie's Fine
Desiccated Coconut.
Cookies
READY INMore great everyday recipes at mckenziesfoods.com.au /mckenziesfoods /mckenziesfoods
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