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 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 ...

Place the sugar, onion, garlic, salt, vinegar, ginger and 1 litre of the water in a large saucepan over high heat. Bring to the boil, stirring to dissolve the salt. Allow to cool slightly. Pour 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 ...

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 ...

Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and process until smooth. Place in a serving bowl and top with the yoghurt, walnuts and lemon ...

Preheat oven to 200°C (400ºF). Place the chicken bones, onion, carrot and celery in a large baking dish and bake for 1 hour or until well browned. Transfer to a stockpot or large saucepan with the ...

Preheat oven to 200°C (400°F). Place the pita breads on a lightly greased large oven tray lined with non-stick baking paper. Spread each of the pitas with yoghurt and top with the artichoke. Cook for ...

Place the tea leaves and half the coconut milk in a small saucepan over high heat and bring to just below the boil. Set aside for 5 minutes to infuse. Place the vanilla, cacao, dates, maple syrup, ...

Line a 20cm square slice tin with non-stick baking paper. Place the chocolate, condensed milk, cream and vanilla in a medium saucepan over medium heat. Cook, stirring, for 5–6 minutes or until melted ...

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 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 ...