Our cooking habits have been drastically altered due to the current Covid-19 pandemic. We’re nearly always at home, and it seems a lot of us have turned to baking to pass the time and to channel our anxieties into a productive activity. Baking is entertaining, fun and rewarding too (that smell! that taste!) and provides a little slice of happiness in what we know are challenging times.
So if you’ve been baking up a storm and you’re looking for some recipe inspiration, or if you’ve been seeing that friend post a picture of banana bread every week for a month and you’re looking to see what all the fuss is about, you’ve come to the right place! We’ve got 10 12WBT recipes to share today for your scrumptious and nutritious baking needs.
Reviewed By: Lisa Donaldson, APD, M.Nutr&Diet, B.Edu
- 16 Serves
- 15 min prep time
- 45 min cooking
- 255 Cal / serve
125g Rolled Oats
3 Cups Self Raising Wholemeal Flour (450g)
2 Teaspoons Baking Powder (7g)
135g Brown Sugar
3 Bananas (303g)
150g Butter, No Added Salt, melted
1 1/2 Cups Low Fat Milk (375g)
2 Teaspoons Vanilla Essence (10g)
- Preheat oven to 180 C. Lightly spray two 17.5cm x 8.5cm (base measurement) loaf tins with olive oil spray. Line bases with non-stick baking paper.
- Combine oats, flour, baking powder and sugar in a large bowl. Make a well in the centre. Mash bananas until almost smooth. Add banana, butter, milk and vanilla essence to dry ingredients. Fold together until evenly combined; do not over beat.
- Divide mixture between lined pans. Bake for 40-45 minutes or until a skewer inserted into centre comes out clean. Leave in tins for 10 minutes before transferring to a wire rack to cool.
- Cut banana bread into slices to serve.
Healthy Brekky Apple Crumble
- 6 Serves
- 15 min prep
- 20 min cooking
5 Red Apples (625g), peeled, cored and thinly sliced
2 Green Pears (332g), peeled and thinly sliced
1/2 Fresh Lemon (50g), zest finely grated and juiced
4 Tablespoons Maple Syrup (80g)
1 1/2 Teaspoons Ground Cinnamon (2g)
1 Cup Rolled Oats (90g)
1/4 Cup Desiccated Coconut (20g)
1/2 Teaspoon Ground Nutmeg (1g)
2 Tablespoons Coconut Oil (50g)
2 Cups Low Fat Natural Yoghurt (500g), or 2 Tablespoons per serve
- Preheat oven to 180C or 160C fan-forced. Thinly slice the apples and pears and place in a microwave safe container with lemon juice, zest and 1 tsp cinnamon. Microwave for approximately 3 mins to soften the fruit.
- Remove the fruit from the microwave and stir through 2 TBS maple syrup.
- Meanwhile, create the crumble top by combining the dry ingredients: coconut, oats, nutmeg, remaining cinnamon and pepitas in a small bowl.
- Melt the coconut oil in the microwave for 1 minute and stir through 2 TBS maple syrup. Drizzle this over the dry crumble mixture and stir through.
- Place softened fruit into a ceramic baking dish and then top with the crumble mixture.
- Bake 20 mins to create a golden crumble.
- Serve with 2 tbs of yoghurt.
Gluten-Free Spiced Summer Cake
- 16 serves
- 15 min prep time
- 60 min cooking
- 278 Cal / serve
- 3 Cups Almond Meal (360g)
- 1/2 Cup Desiccated Coconut (50g)
- 1 Cup Sugar (125g), Castor OR Coconut sugar
- 1/2 Cup Butter (120g), softened
- 1 Pinch Salt (1g)
- 2 Cage Free Eggs (100g), lightly beaten
- 1 Cup Low Fat Natural Yoghurt (250g)
- 6 Teaspoons Mixed Spice (5g), (mixed nutmeg, cardamon & cinnamon)
- 1 1/2 Cups Fresh or Frozen Mixed Berries (375g), we used fresh
- 1 Sprig Mint Leaves (1g), for garnish
- 1g Olive Oil Spray
- Preheat the oven to 160C (fan forced)
- Line a 22cm springform cake tin with baking paper. Lightly spray with olive oil.
- In a large bowl add the almond meal, desiccated coconut, sugar, butter and salt. Combine by rubbing with fingers so it forms a crumb.
- Place half the mixture into the cake tin and press down to form a crust.
- With the remaining mixture, add the eggs, yoghurt and spices. Beat until well combined.
- Pour mixture over the base and smooth over the top.
- Bake for 60mins (or until skewer comes out clean). Cover the cake with foil if it begins to brown too much.
- Once cooked, leave the cake in the tin to cool before removing.
- Serve with fresh or frozen berries topped with mint.
- Serves 1 (increase as appropriate for number of people)
- 20 min prep time
- 25 min cooking time
- 311 calories per serve
- 1g olive oil spray
- 1 shallot (6g), finely chopped
- 1 clove garlic (3g), crushed
- 1/2 teaspoons fennel seeds (1g)
- 1/2 carrot (30g), grated
- 1/2 zucchini (50g), grated
- 60g lean beef mince
- 50g lean pork mince
- 1 1/2 sheets filo pastry (27g)
- 60g cherry tomatoes, chopped
- 1 teaspoons balsamic vinegar (5g)
- 20g mixed salad leaves
- Preheat oven to 200°C and line a baking tray with non-stick baking paper.
- Spray a non-stick frying pan lightly with oil and heat over medium heat. Add shallots, garlic and fennel seeds and cook, stirring, for 30 seconds. Add carrot and zucchini and cook, stirring, for about 5 minutes or until softened.
- Transfer to a large mixing bowl, season with freshly ground black pepper and set aside to cool completely.
- Add beef and pork mince to cooled carrot mixture and mix with your hands to combine.
- Lay one sheet of filo on a clean work surface. Spray with oil. Place other sheet on top, spraying each except for the last one.
- Place portion in a sausage shape down the centre of pastry rectangle. Fold in sides, then roll up to enclose filling. Place on prepared tray.
- Spray with oil and bake for 15-20 minutes or until golden brown and cooked through.
- Combine tomatoes and balsamic in a bowl, mix well. Serve sausage roll with salad leaves and tomato mixture.
Mini Chocolate Fudge Cakes
- 10 Serves
- 10 min prep time
- 15 min cooking
- 169 Cal / serve
- 1/2 cup self raising wholemeal flour (70g)
- 1/4 cup plain flour (40g)
- 1/3 cup cocoa powder (35g)
- 1/2 cup brown sugar (80g)
- 1 x 140g tubs apple puree (140g)
- 130g low fat natural yoghurt
- 2 x cage free eggs (118g)
- 10 small scoops low-fat vanilla ice cream
- 250g raspberries
- Preheat oven to 150 C (fan-forced). Spray 10 × 80ml (1/3 cup) muffin pans with cooking spray.
- Sift the flour and cocoa powder into a bowl, returning any husks from the sieve to bowl.
- Stir in the sugar.
- Whisk the apple puree, yoghurt and eggs in a bowl. Add to the flour mixture and mix until combined.
- Spoon the mixture evenly between the muffin pans. Bake for 15-20 minutes or until a skewer inserted into the cakes comes out clean. Set aside in the pan for 5 minutes before using a small knife to loosen the cakes and place on serving plates.
- Dust each cake with cocoa and serve with a scoop of ice-cream and raspberries.
Low Carb Vege Bread
- Serves 15
- Prep time: 10 min
- Cooking time: 60 min
- 192 cals/serve
1 Cup Carrot (90g), grated weight
1 Cup Pumpkin (105g), grated weight
1 Cup Zucchini (120g), grated weight
4 Cage-Free Eggs (236g)
45g Olive Oil
2 Cups Almond Meal (228g)
1 Cup Buckwheat Flour (133g)
2 Teaspoon Baking Powder (8g)
1 Pinch Salt (2g)
1 Tablespoon Sunflower Seed (14g), for topping
1 Tablespoon Pepitas (14g), for topping
1 Tablespoon Psyllium (12g)
- Preheat the oven to 180C and line a loaf tin with baking paper.
- Grate up the pumpkin, carrot, zucchini. This will make up 3 cups of grated vegetables, Place the grated vegetables on some paper towel to remove some of the moisture while you measure out the dry ingredients.
- Place the almond meal, buckwheat flour, baking powder, psyllium and salt into a large bowl. Combine well to ensure there are no lumps.
- Add the vegetables, eggs and olive oil to the dry ingredients. Mix well and put the mixture into the lined loaf tin.
- Sprinkle seeds on the top and drop the oven temp to 160C. Place the load into the preheated oven.
- After 1 hour of baking, test with a skewer. It should come out clean. If not, pop back in for another 10-15 minutes.
- When cooked, remove from the oven and allow the bread to cool completely.
Lime & Vanilla Cheesecake with Honeyed Cherries
- 1 1/2 Tablespoons Cornflour (30g)
- 250g Extra Light Cream Cheese
- 500g Reduced Fat Ricotta
- 1 Teaspoon Vanilla Bean Paste (5g)
- 1 Fresh Lime (49g), rind finely grated
- 1/3 Cup Sugar (75g)
- 3 Cage-Free Eggs (177g)
- 2 Tablespoons Honey (40g)
- 250g Cherries, halved and pitted
- 1 Tablespoon Unsalted Pistachio Kernels (7g), chopped
- 1/2 Cup Mint Leaves (20g)
- Preheat oven to 150°C. Grease base and sides of a 22cm (base measurement) round springform tin, and line base with non-stick baking paper. Sprinkle 2 teaspoons of cornflour into tin, and shake to lightly coat sides to prevent sticking. Stand tin on a baking tray.
- Place cream cheese, ricotta, remaining cornflour, vanilla bean paste, lime rind and sugar in a food processor. Process until almost smooth. Scrape down sides with a spatula and process for a further 20 seconds or until smooth.
- Add eggs and process until smooth and creamy. Pour mixture into prepared tin and smooth surface. Bake for 50-55 minutes or until just set in the middle. It will still have a slight wobble. Cool completely, then refrigerate until firm.
- Meanwhile, combine honey, half the cherries and 1/4 cup (60ml) water in a medium saucepan. Then, stir over medium heat to dissolve honey, and bring to a simmer. Cook for 5-10 minutes, until cherries have softened and liquid is syrupy. Remove from heat and cool completely.
- To serve, run a flat bladed knife around edge of cheesecake to loosen. Remove sides from tin and ease cheesecake onto a serving plate. Decorate with remaining cherry halves, pistachios and mint leaves. Lastly, strain cherry syrup and drizzle over top.
Berry and Carrot Loaf
- 10 serves
- 20 mins prep time
- 50 mins cooking time
- 297 calories per serve
- 1/3 cup oil, canola (80g)
- 1/2 cup honey (170g)
- 100g low fat natural yoghurt
- 2 cage free eggs (100g)
- 1 teaspoons vanilla essence (5g)
- 2 carrots (122g), coarsely grated
- 100g raspberries
- 100g fresh blueberries
- 1 cups rolled oats (90g)
- 2 cups self raising wholemeal flour (300g)
- 1 teaspoons ground cinnamon (2g)
- Preheat oven to 180°C. Lightly oil a 21 × 11cm (base measurement) loaf pan and line with non-stick baking paper.
- Whisk the oil, honey, yoghurt, eggs and vanilla in a large bowl until combined. Mix in the carrot then fold the berries through.
- Place the oats into a food processor and process until finely ground. Add to bowl along with flour and cinnamon. Fold together until evenly combined. Transfer to loaf pan.
- Bake for 50 minutes, or until a skewer comes out clean when inserted into centre. Cover loosely with foil if top is becoming too brown during cooking. Stand in tin for 10 minutes, then turn out onto a wire rack to cool.
Caramelised Onion & Spinach Tart
- 10 Serves
- 20 min prep time
- 50 min cooking
- 154 Cal / serve
- 2 Tablespoons Olive Oil (40g)
- 5 Onions (750g), peeled, thinly sliced into rings
- 2 Teaspoons Brown Sugar (10g)
- 1 Teaspoons Balsamic Vinegar (5g)
- 1/2 Bunches English Spinach (125g), washed, roughly chopped
- 3 Cage Free Eggs (177g)
- 1 Cage Free Egg White (33g)
- 1/2 Cup Low Fat Milk (125g)
- 1/2 Cup Low Fat Cottage Cheese (125g)
- 2 Tablespoons Parmesan Cheese (20g), finely grated
- 8 Sheets Filo Pastry (112g)
- 1g Olive Oil Spray
- Preheat oven to 180C. Grease a shallow, 28cm loose-bottomed flan tin or a 26 cm springform tin with oil spray.
- Heat the oil in a large non-stick frying pan. Add the onion and cook, stirring over a medium to low heat for 10-15 minutes or until the onions are golden and caramelised in colour. Add a little water during cooking if sticking. Don’t let them burn. Remove from the heat. Stir in the brown sugar and vinegar. Set aside to cool.
- Place the spinach in a heatproof bowl. Cover with boiling water, leave for 1 minute. Drain. When cool enough to handle, squeeze excess moisture from the spinach.
- Whisk the eggs, extra white, milk, cottage and parmesan cheese in a large jug or bowl. Season with pepper.
- Working with one sheet of pastry at a time, spray each sheet lightly with oil spray and lay at alternate angles to cover the base and sides of the prepared tin. Tuck the edges into the sides to neaten. Scatter the onions over the base. Top with the spinach. Pour over the egg mixture and bake for 40 minutes or until golden. Serve cut into wedges with salad leaves.
Pistachio, Hazelnut & Cranberry Biscotti
- 56 Serves
- 30 min prep time
- 55 min cooking
- 44 Cal / serve
- 1 1/4 Cups Plain Flour (190g)
- 1/2 Cup Plain Wholemeal Flour (80g)
- 1/2 Cup Sugar (110g)
- 1/2 Teaspoon Baking Powder (1g)
- 1/2 Cup Dried Cranberries (75g)
- 1/3 Cup Unsalted Pistachio Kernels (55g)
- 1/3 Cup Raw Hazelnuts (55g)
- 3 Cage Free Eggs (177g), whisked
- Preheat oven to 160 C (fan-forced). Line two baking trays with non-stick baking paper. Place the flours, sugar, baking powder, cranberries, pistachio nuts and hazelnuts in a large bowl. Mix well, make a well in the centre.
- Pour the eggs into the well and stir until combined and the mixture just starts to come together to form a ball. Turn out onto a lightly floured surface and knead until smooth. Divide the dough into two and roll each into a 35cm log. Place the logs on the prepared trays. Bake for 25-30 minutes or until they are lightly browned and firm to touch. Set aside for 1 hour to cool.
- Reduce oven to 120 C (fan-forced). Using a serrated-edged knife, cut each loaf diagonally into 28 slices. Place slices in a single layer on the baking trays. Bake for 20-25 minutes, turning over once, until the biscotti are dry and crisp. Transfer to a wire rack to cool.