Following the packet mix instructions. Preheat oven to 160°C (325°F). Line a 21cm x 10cm loaf tin with non-stick baking paper. Placed the mashed bananas, oil, milk, eggs and banana bread mix in a ...

⅓ cup (90g/3 oz) crunchy peanut butter ⅓ cup (80ml/2¾ fl oz) coconut milk 1 tablespoon soy sauce or coconut aminos 2 teaspoons raw caster (superfine) sugar 2 tablespoons lime juice + For a satay ...

Preheat oven to 200°C (400°F). To make the paprika dressing, whisk together the paprika, maple and vinegar. Set aside. Place the pumpkin and eschalots on a baking tray lined with non-stick baking ...

Preheat oven to 200°C (400°F). Place the zucchini in a clean tea towel and squeeze out any excess liquid. Place in a medium bowl and add the dill and chives. Place the flour in a large bowl. Add the ...

Preheat the oven to 180°C. Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases. Place the flour, almond meal, baking powder, sugar, chia, yoghurt, oil, vanilla and egg in a bowl and mix ...

Preheat oven to 160°C (325°F). Line a 20cm x 30cm slice tin with non-stick baking paper. Following the packet mix instructions, place the mashed bananas, oil, milk, eggs and banana bread mix in a ...

Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over medium heat. Add the garlic and onion and cook for 4–5 minutes or until softened. Add the vinegar, chilli, coriander, ...

½ cup flat-leaf parsley leaves, finely chopped, plus extra to serve ½ cup dill leaves, finely chopped, plus extra to serve natural Greek-style (thick) yoghurt and finely grated Place the quinoa and ...

Preheat oven to 200°C (400°F). Remove the vines from 600g of the tomatoes and place the loose tomatoes, garlic, vinegar, oil, salt and pepper in an 8-cup-capacity (2 litre) baking dish. Cook for 15 ...

Preheat oven grill over high heat. Combine the miso, syrup, oils and ginger in a bowl. Divide between two bowls. Add the chicken to one bowl and toss to coat. Set aside to marinate for 20 minutes. Add ...

Preheat oven to 180°C (350°F). Place the pineapple, water and ½ cup (110g) sugar in a wide saucepan over medium heat. Bring to the boil and cook for 15 minutes. Remove the pineapple and set aside.

Preheat oven to 160°C (325°F). Place the oats, almonds, walnuts, pecans, brown sugar, ginger and cinnamon in a large bowl and mix to combine. Place maple syrup, oil, vanilla and orange rind in a jug ...