Beautifully Baked
Baking is a form of cooking that uses prolonged heat and we know that ovens date back at least 6500 years. Although baking has been around for millennia, the appearance of ovens in homes for domestic baking probably only occurred around 400–500 years ago. While, traditionally, baked goods were thought of as flour-based, and often sweet, the modern oven is used to enhance the flavour and aroma of savoury dishes without the need for oil. If you are making something of the “sweet” variety, of course you can make healthy choices by using non-white flours and sugar alternatives. Bake up some delicious, healthy beauties using these recipes: Vegan Pumpkin & Zucchini “No-Pasta” Lasagne; Sticky Baked Tempeh with Asian Greens & Brown Rice; Baked Sweet Potato Hash Browns; Miso-Glazed Eggplant with Sesame & Basil; Spicy Baked Eggs; Baked Chips with Vegan Aioli; Cranberry & Almond Biscotti; Almond & Berry Scone Cake; Pear, Ginger & Yoghurt Cake; and Sweet Spiced Carrot Loaf with Maple & Peanut Frosting.
Quinoa & Berry Muesli Slice
Recipe / Jacqueline Alwill
Here’s a super-simple recipe that also makes for a super quick, nutritious, flavoursome breakfast or snack when you need it.
Makes: 16 slices
½ cup quinoa flakes
½ cup almond milk
¼ cup coconut oil or macadamia oil
2 free-range eggs
¼ cup honey
2 tsp baking powder
1 tsp cinnamon
1 tsp orange zest
½ cup sultanas
½ cup cranberries
½ cup chopped prunes
2 tbsp golden linseeds
2 tbsp hemp seeds
1 cup buckwheat flour
1 cup coconut flakes
150g mixed berries (frozen or fresh)
Preheat oven to 170°C and line square baking tin with greaseproof paper.
In small bowl, combine quinoa flakes and almond milk. Mix and set aside to soak for 5–10 mins.
Place coconut/macadamia oil, eggs, honey, baking powder, cinnamon and orange zest in large bowl and whisk until creamy.
Add sultanas, cranberries, prunes, linseeds, hemp seeds, buckwheat flour, coconut flakes and soaked quinoa and mix well.
Spoon into lined tin, top with berries, pressing in slightly, then bake for 45–55 mins.
Cool in tin for 20 mins, then transfer to wire rack to cool completely.
Slice into pieces and serve.
Store in airtight container up to 3 days or in
