FLOUR POWER

Discover the power of alternative flours

CONTENTS 26
CLASSIC
ROTI BREAD

Choc Peanut
4 INTRODUCTION 28
Butter Slice

Peanut BUTTER &

8 30 BLISS BALLS
CHOCOLATE COOKIES

GLUTEN FREE Spelt Cupcakes with

10 32
DOUBLE CHOC BROWNIES Choc Avocado Icing

BANANA OAT FLOUR Buckwheat Pancakes

12 34
PANCAKES with Honey & Berries

Spelt Flour Carrot

14 RICH CHOCOLATE CAKE 36
& Walnut Cake

SPICED TIGERNUT DONUTS Seeded Apricot

16 38
WITH LEMON GLAZE Oat Slice

FETA, ZUCCHINI & Gluten Free Chocolate

18 40
HERB MUFFINS Caramel Slice

RASPBERRY & Gluten Free Lemon

20 42
CHOC CHUNK MUFFINS Delicious Pudding

Chunky Monkey
22 44 Vanilla Biscuits
Tigernut Cookies

COCONUT Vanilla Tigernut Cake

24 46
BANANA BREAD with Lemon Glaze
 FLOUR POWER – FAVOURITE RECIPES WITH A HEALTHIER TWIST

At McKenzie’s, we are passionate about providing essential ingredients to
create precious food memories to savour with family and friends. As the
world moves faster, there’s pleasure to be found in simple and delicious
home cooking, where food is made from scratch and with love.
USING ALTERNATIVE FLOURS
Explore the possibilities of alternative flours and you’ll taste the difference instantly.
They’re wholesome, packed with fibre and protein, and a great way to add vitality to your baking.
Alternative flours are not a 1:1 or direct substitute for wheat flour. Here are some tips to help you
succeed in the kitchen with McKenzie's range of flours.

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, whipping up
the evening meal or adding spice to a favourite dish. We’ve been doing it
every day – for your everyday – since 1852.
TIGERNUT flour tipS
• Tigernut flour has a granular texture and would work
as a non-nut substitute to almond meal in some cases.
• Works very well in baked goods, particularly when
combined with tapioca flour.
OAT FLOUR flour tipS
• Lends a lovely mild oat flour to baked goods.
• Great for use in baking biscuits, flatbreads and
pancakes where significant rising is not required.
Coconut flour tips
• Coconut flour is highly dense and absorbs a lot of
LENTIL flour tipS
• The earthy flavour of lentil flour pairs perfectly with
chocolate in baking.
Tapioca Flour TIPS
• Start by substituting 50% of plain flour into your
baking with tapioca flour and increase as needed.
• To thicken sauces, dissolve tapioca flour in 1 cup of
cool liquid before adding to a hot liquid. Remove from
heat immediately after mixture thickens to prevent
thinning.
• To make a glaze, place 2 tsps of McKenzie’s Tapioca
Flour and ½ cup water in a small pan. Stir continuously

ALL ABOUT
moisture, so recipes need a small amount of coconut on a moderate heat until smooth, thickened and
flour (sometimes half the amount of wheat flour) and mixture becomes clear. Do not boil. Cool slightly
more liquid such as milk or eggs (often double the before glazing. Allow to set.

FLOUR POWER
With McKenzie’s range of alternative flours, you can add
wholesome goodness and flair to your baking favourites.
They add nutrients and minerals to your diet, increasing
the healthiness of your baked goods. And with much more
character than wheat flour, they also add a delicious new
flavour and texture to whatever you cook.
amount).
Buckwheat Flour TIPS
• Use coconut flour instead of wheat flour when crumb
coating chicken to add lovely flavour and sweetness. • Start by substituting 25% of plain flour in your baking
with buckwheat flour and increase as needed.
• Add ¼ cup coconut flour to your smoothies to add
• Be careful not to overmix your batters and doughs as
taste, texture and extra fibre and protein.
this may lead to a rubbery texture.
• Stir 2 tablespoons into your morning porridge for
additional sweetness and creaminess. Wholemeal Spelt Flour TIPS
Quinoa flour tipS • When substituting regular flour for spelt flour, in
general, less liquid is required.
• Try substituting 25% of plain flour in your baking
recipe with quinoa flour to add a bold and nutty flavour. • Avoid over mixing or beating as this may result in a
drier and more crumbly texture.
• Quinoa flour pairs well with fruit, dark chocolate, nuts
and spices in baking. • If using in recipes which require rising, add a little
more baking powder or yeast.
Chick pea flour tipS
• Season chick pea flour with herbs and spices to create
a crispy crumb coating for chicken, fish or tofu.
• Chick pea flour works perfectly in any fritter recipe as
a binder and to add a lovely savoury note.

4 4 55
 FLOUR POWER – DISCOVER TH E POWER OF ALTERNATIVE FLOURS

OUR RANGE

Tigernut is not A BOOST IN PROTEIN COCONUT FLOUR FOR NUTTY ABOUT

nuts!
Tigernut Flour is a healthy and non-
nut substitute to almond meal. This
hearty flour is granular in texture,
similar to almond meal with a mild
nutty flavour. It's gluten free and
boosts your fibre intake too.
WITH OAT FLOUR
A delicious and healthy alternative
to wheat flour. This hearty flour adds
a healthy twist and earthy, toasted
flavours to your baking. It boosts
your protein and fibre intake too.
NATURAL SWEETNESS
Coconut flour adds a touch of sweetness and a
healthy twist to your cooking. This dense white
flour is grain free, gluten free and a high source of
fibre. It’s also an excellent source of protein. You
can use coconut flour in breads, biscuits, cakes,
pancakes, muffins and crumbed chicken. With no
added sugar, you’ll find that a hint of sweetness
comes from the coconut – naturally.
CHICK PEA FLOUR
Made from 100% Australian chick peas ground
to a creamy yellow flour, chick pea flour is gluten
free and an excellent source of fibre and protein.
It adds a healthy twist and nutty flavour to your
cooking, and is great to use in flatbread, fritters,
biscuits, cakes and pizza crusts.

LENTIL FLOUR FOR A
HEALTHY TWIST
Lentil flour, with a slightly nutty
flavour, works well in breads,
fritters, biscuits and muffins.
Made from 100% Australian ground
red lentils, it’s gluten free and a
good source of fibre and protein.
BUCKWHEAT PACKS
A PUNCH
Buckwheat flour adds a rich and
hearty flavour to your baking.
Great to add a bold, almost toasted
flavour to your pancakes, biscuits,
scones, breads and muffins.
SWAP IT WITH SPELT
Wholemeal Spelt Flour is ground
from ancient wheat and most closely
resembles wheat flour in cooking
and baking. It has a sweeter flavour
and lighter texture than wheat
flour and is perfect to use in cakes,
pancakes, breads and muffins.
BE BOLD LIKE
QUINOA FLOUR
Made from one of the oldest cultivated super
grains in the world, quinoa flour is gluten free and
a great source of fibre and protein. It’s great to use
in muffins, bread, tortillas, cakes, pancakes and
brownies, adding a bold and earthy flavour.
VERSATILE TAPIOCA FLOUR
Tapioca flour is a gluten free flour that is made from
ground cassava root. It has a neutral flavour that
makes it useful in both sweet and savoury cooking.
Its starchy texture also makes it great for thickening
or binding ingredients together.

6 7
 PEANUT BUTTER & CHOCOLATE COOKIES FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Peanut BUTTER &

CHOCOLATE COOKIES
Preparation time: 15 minutes Cooking time: 20 minutes Makes: Approx. 24

Ingredients
125g butter, cubed and softened ½ cup almond meal
¾ cup caster sugar 2 tbs cocoa powder
1 extra large egg ¼ tsp McKenzie’s Bi-Carb Soda
¼ cup crunchy peanut butter ¼ cup dark chocolate bits
1 tsp vanilla extract
1 ½ cups McKenzie’s Lentil Flour

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
2. Beat butter and sugar until pale and creamy. Add egg and mix until well combined.
Fold in peanut butter and vanilla.
3. Fold in flour, almond meal, cocoa and bi-carb. Stir in chocolate bits and roll into balls. Flatten slightly and place
onto oven trays, allowing a little room for spreading. Bake for 18-20 minutes and allow to cool slightly on tray
before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week.

8 9
 GLUTEN FREE DOUBLE CHOC BROWNIES FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Gluten Free
Double Choc Brownies
Preparation time: 15 minutes Cooking time: 30 minutes Serves: 12

Ingredients
185g butter, diced and softened
1 cup brown sugar
2 extra large eggs
¾ cup McKenzie’s Quinoa Flour
½ cup cocoa powder
½ tsp McKenzie’s Baking Powder
50g dark cooking chocolate, roughly chopped

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Line a 4cm deep, 20 x 20cm baking tray.
2. Using an electric mixer, beat the butter and sugar until pale and creamy.
Add eggs one at a time until well combined.
3. Stir in the flour, cocoa and baking powder, mixing until well combined. Pour into prepared tray
and sprinkle with chopped chocolate. Bake for 25-30 minutes until just cooked. Allow to cool
slightly before removing from tray.

10 10 11
 BANANA OAT FLOUR PANCAKES FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Banana Oat
Flour Pancakes
Preparation time: 15 minutes Cooking time: 15 minutes Serves: 8

Ingredients
3 small bananas, mashed
¼ cup milk
1 tsp maple syrup
2 eggs
1 cup McKenzie’s Oat Flour
½ tsp McKenzie’s Bi-Carb Soda
½ tsp McKenzie’s Australian Sea Salt, fine grind
½ tsp McKenzie’s Ground Cinnamon

Method
1. In a small mixing bowl, stir together bananas, milk and maple syrup. Beat in the eggs.
2. In a separate bowl combine all the dry ingredients, form a well in the centre and add the wet ingredients.
Mix gently until combined. Do not over mix.
3. Let the batter sit for 10 minutes, you can add a little more milk if you find the batter becomes too thick.
4. Heat a non-stick frying pan, lightly grease with butter or oil. Once hot, poor ¼ cup of the batter into the frying
pan and cook for approx. 3 minutes, until bubbles start to form around the edges. Flip and cook for another
90 seconds or until golden.
5. Serve warm with your favourite condiments.

12 12 13
 DECADENT CHOCOLATE CAKE FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

RICH Chocolate Cake

Preparation time: 20 minutes Cooking time: 35 minutes Serves: 12

Ingredients
180g good quality dark chocolate, chopped
125g unsalted butter, chopped
1 ½ tsp vanilla extract
¾ cup brown sugar
¹/³ cup almond meal
½ cup McKenzie’s Quinoa Flour, sifted
1 tbs cocoa powder, sifted
4 eggs, separated

Method
1. Preheat oven to 160°C/320°F. Grease and line the base of the sides of a 20cm round spring form tin
with baking paper.
2. Place chocolate, butter and vanilla in a heatproof bowl over a saucepan of simmering water.
Stir occasionally until the chocolate and butter have melted. Remove from heat and allow to cool slightly.
3. Add the sugar, almond meal, quinoa flour and cocoa powder to the chocolate mixture and stir to combine.
Add the egg yolks one at a time, stirring well after each addition. Using an electric mixer, beat the egg whites
until firm peaks form. Gently fold the egg whites into the chocolate mixture, until just combined.
4. Spoon mixture into prepared tin, place in the pre-heated oven and bake for 35 minutes or until just firm.
Remove and set aside on a wire rack to cool completely in pan, before carefully removing.
5. Serve with a dusting of cocoa powder and a dollop of natural yoghurt.

14 14 15
 SPICED TIGERNUT DONUTS WITH LEMON GLAZE FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

SPICED TIGERNUT
DONUTS WITH LEMON GLAZE
Preparation time: 15 minutes Cooking time: 12 minutes Serves: 6

Ingredients
¼ cup coconut oil, melted and cooled Lemon Glaze
¼ cup maple syrup 1 tbs coconut oil
1 extra large egg 1 tbs lemon juice
1 tsp vanilla extract 2 tbs icing sugar
1 cup McKenzie’s Tigernut Flour
2 tbsp McKenzie’s Arrowroot
1 tsp McKenzie's Baking Powder
½ tsp McKenzie's Mixed Spice

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Grease a 6 hole donut pan.
2. Whisk together the coconut oil, maple syrup, egg and vanilla until well combined.
3. Combine dry ingredients in a large mixing bowl. Add wet ingredients and mix well. Spoon between donut pans
and bake for 10-12 minutes until golden. Allow to cool in pan for 5 minutes before removing to a cooling rack.
4. For glaze, whisk together all ingredients and smooth over the donuts. If glaze thickens up, put over a bowl of
boiling water for a minute.

16 16 17
 FETA, ZUCCHINI & HERB MUFFINS FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Feta, Zucchini &

Herb Muffins
Preparation time: 15 minutes Cooking time: 20 minutes Serves: 12

Ingredients
1 cup McKenzie’s Lentil Flour 1 zucchini, grated and squeezed of excess liquid
¾ cup almond meal 50g feta, crumbled
2 tsp McKenzie’s Baking Powder Salt flakes and freshly ground black pepper
¾ cup milk ¼ cup pine nuts
½ cup sunflower oil
2 extra large eggs

Method
1. Pre-heat oven to 190°C (170°C fan-forced). Line a 12 cup muffin pan with paper cases.
2. Combine lentil flour, almond meal and baking powder in a large mixing bowl.
3. In a separate bowl, whisk together the milk, oil and eggs. Stir in zucchini and feta.
Add to flour mixture and mix until just combined. Season well. Spoon between
paper cases and sprinkle with pinenuts. Bake for 20 minutes.

18 18 19
 RASPBERRY & CHOC CHUNK MUFFINS FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Raspberry &
Choc Chunk Muffins
Preparation time: 15 minutes Cooking time: 30 minutes Makes: 12

Ingredients
1 cup McKenzie’s Quinoa Flour 2 extra large eggs
1 cup almond meal 1 tsp vanilla extract
1 cup raw sugar ²/³ cup frozen raspberries, broken up
2 tsps baking powder 100g dark chocolate, chopped
1 cup milk Extra raspberries and chocolate chunks, for decoration
½ cup sunflower oil

Method
1. Pre-heat oven to 190°C (170°C fan-forced). Line a 12 cup muffin pan with paper cases.
2. Combine quinoa flour, almond meal, sugar and baking powder in a large mixing bowl.
3. Whisk together the milk, oil, eggs and vanilla. Add to flour mixture with raspberries and chocolate.
Mix until well combined. Spoon between paper cases and sprinkle with some additional broken
raspberries and chocolate pieces. Bake for 25-30 minutes.

20 20 21
 CHUNKY MONKEY TIGERNUT COOKIES FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Chunky Monkey
Tigernut Cookies
Preparation time: 15 minutes Cooking time: 12-15 minutes Makes: 18-20

Ingredients
½ cup peanut butter 1 tbs McKenzie’s Arrowroot
¼ cup maple syrup 1 tsp McKenzie’s Baking Powder
1 ripe banana, well mashed 1 tsp McKenzie’s Ground Cinnamon
1 extra large egg ¼ cup dark choc chips
1 tsp vanilla extract ¼ cup walnuts, chopped
¾ cup rolled oats 1 tbs white chia seeds
½ cup McKenzie’s Tigernut Flour

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
2. Place peanut butter, maple, banana, egg and vanilla in a large mixing bowl. Mix with a fork or a whisk until well
combined.
3. Add the oats, tigernut flour, arrowroot, baking powder and cinnamon, mixing well to combine. Fold in the choc
chips, walnuts and chia.
4. Dollop tablespoons of mixture onto baking tray and bake for 12-15 minutes until just golden underneath.
Remove to a wire rack to cool completely.

22 22 23
 COCONUT BANANA BREAD FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Coconut
Banana Bread
Preparation time: 15 minutes Cooking time: 1 hour Makes: 1 loaf

Ingredients
5 eggs 1 tsp cinnamon
4 very ripe bananas, mashed ½ tsp mixed spice
¼ cup macadamia oil 2 tbs chopped walnuts
¾ cup McKenzie’s Coconut Flour 1 tbs McKenzie’s Shredded Coconut
¹/³ cup raw sugar
2 tsps McKenzie’s Baking Powder

Method
1. Pre-heat oven to 160°C (140°C fan-forced). Line a 10 x 20cm loaf pan with baking paper.
2. Whisk the eggs lightly, then add the bananas and oil, mixing well.
3. Combine coconut flour, sugar, baking powder and spices in a large bowl.
Add banana mixture and whisk until well combined.
4. Pour into prepared loaf pan, sprinkle with walnuts and coconut. Bake for 1 hour, or until an inserted
skewer comes out clean. Cool for 10 minutes in pan, before removing to a rack to cool completely.

24 24 25
 CLASSIC ROTI BREAD FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Classic
Roti Bread
Preparation time: 15 minutes Cooking time: 10 minutes Makes: 8

Ingredients
1 cup McKenzie’s Chick Pea Flour
½ cup plain flour
1 tsp McKenzie’s Sea Salt, fine grind
60ml warm water
40ml vegetable oil
1 tbs plain yoghurt

Method
1. Combine flours and salt in a large mixing bowl.
2. Whisk together the water, oil and yoghurt. Add to flours and mix well. Use hands to bring together
and knead until smooth. Cover and set aside for 15-20 minutes.
3. Divide dough into 8 even portions and roll each into a ball. Roll each ball on a lightly oiled surface to approx.
15cm diameter.
4. Heat a frying pan or grill plate over medium heat, brush with oil and add bread. Cook for 1-2 minutes,
and turn once air pockets have risen in the bread. Cook a further minute. Brush with oil or butter and
set aside to keep warm.

26 26 27
 CHOC PEANUT BUTTER SLICE FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Choc Peanut
Butter Slice
Preparation time: 12 minutes Cooking time: 15 minutes Makes: 10

Ingredients
1 cup walnuts ½ tsp McKenzie's Ground Cinnamon
¾ cup smooth peanut butter 1 ½ tsp vanilla extract
1 cup dark choc chips 1 cup McKenzie's Oat Flour
¹/³ cup maple syrup ½ cup McKenzie's Fine Desiccated Coconut
¼ cup coconut oil, melted Optional: sea salt flakes, for sprinkling on top
½ tsp salt

Method
1. Pre heat oven to 160 degrees and toast the nuts for approx. 6-10 minutes. If using whole walnuts chop into
smaller pieces. Line a 20cm square tin with baking paper.
2. In a medium size saucepan, combine peanut butter, choc chips, maple syrup, coconut oil, salt and cinnamon.
Warm the pot on a low-medium heat, stirring continuously, until the mixture is melted and combined.
Remove from heat.
3. Stir in the vanilla extract, followed by the oat flour, coconut and then the walnuts. The mixture should have
dried a little and it should be tough to mix the walnuts through.
4. Put the mixture into the tin and spread using the back of a spoon. Sprinkle the salt flakes (if using) and place
some baking paper over the top, using a flat bottomed drinking glass press down and smooth out the mixture.
5. Cover and refrigerate for 2-3 hours (you can also freeze for 30-45 minutes if you require a quicker result.)

28 28 29
 BLISS BALLS FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Bliss Balls

Preparation time: 10 minutes Cooking time: Nil Serves: 12

Ingredients
1 cup pitted dates
1 cup mixed nuts (almonds, cashews & walnuts)
¹/³ cup McKenzie’s Coconut Flour
½ cup McKenzie’s Shredded Coconut
¹/³ cup cacao powder
¼ cup coconut oil, melted
½ cup McKenzie’s Desiccated Coconut

Method
1. Soak the dates in warm water for 20 minutes to soften. Drain the dates, reserving the soaking liquid.
2. Add dates, nuts, flour and shredded coconut to a food processor and mix until it resembles fine crumbs.
3. Add cacao powder and coconut oil and blend. If mixture is too dry add 1/4 cup of soaking liquid from dates and
blend. Mixture needs to be moist enough to roll into balls.
4. Roll into mini golf balls. Continue until all mixture is used. Roll each ball into the desiccated coconut to coat.
5. Store in a sealed container in the fridge.

TIPS: Use any dried fruit or nut/seed combination that you prefer. Love the flavour of cinnamon?
Add ½ tsp McKenzie's Ground Cinnamon at step 2. Want a zesty flavour. Add ¼ cup of freshly squeezed
orange juice instead of the soaking liquid from the dates at step 3.

30 30 31
 SPELT CUPCAKES WITH CHOC AVOCADO ICING FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Spelt Cupcakes with

Choc Avocado Icing
Preparation time: 15 minutes Cooking time: 18 minutes Makes: 16

Ingredients
125g butter, diced and softened ½ tsp McKenzie's Bi-Carb Soda
1 cup brown sugar 1 cup milk
2 extra large eggs
1 tsp vanilla extract Frosting
1 cup McKenzie’s Wholemeal Spelt Flour 2 ripe avocados
¾ cup plain flour ¼ cup cocoa
¼ cup cocoa 2 tbs maple syrup
2 tsp McKenzie's Baking Powder

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Line 16 x ¹/³ cup capacity muffin pans with paper cases.
2. Using electric beaters, cream together the butter and sugar. Add eggs one at a time until well incorporated.
Add vanilla.
3. Combine the flours, cocoa, baking powder and bi-carb. Gradually add to the butter mixture, alternating with
the milk until mixture is smooth.
4. Spoon between paper cases and bake for 16-18 minutes, or until they spring back when pressed. Allow to cool
on a wire rack.
5. For frosting: Beat together the avocadoes until smooth. Add cocoa and maple mixing well. Refrigerate until
required. When serving, pipe frosting over cooled cupcakes.

32 33
 BUCKWHEAT PANCAKES WITH HONEY & BERRIES FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Buckwheat Pancakes
with Honey & Berries
Preparation time: 10 minutes Cooking time: 12 minutes Makes: 12

Ingredients
1 ½ cups McKenzie’s Buckwheat Flour
2 tsp McKenzie’s Baking Powder
1 cup milk
2 extra large eggs
2 tbsp honey
Butter, for melting
Yoghurt, additional honey and berries, for serving

Method
1. Combine flour and baking powder in a large mixing bowl.Combine milk with the eggs and honey. Whisk well.
Add to flour and mix until smooth.
2. Heat a frying pan over medium heat and add a little butter. Pour 2 tablespoon measures of batter into pan and
cook until bubbles appear. Flip over and cook a further 30 seconds until golden. Set aside to keep warm whilst
cooking the remainder of the pancakes.
3. For serving, pile 3 pancakes onto serving plate, top with a good dollop of yoghurt, drizzle with honey and
scatter with berries.

34 35
 SPELT FLOUR CARROT & WALNUT CAKE FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Spelt Flour Carrot

& Walnut Cake
Preparation time: 15 minutes Cooking time: 45 minutes Serves: 16

Ingredients
1 cup McKenzie's Wholemeal Spelt Flour Cream Cheese Frosting
¾ cup self-raising flour 250g cream cheese, diced and softened
1 cup brown sugar 80g butter, diced and softened
½ cup walnuts, roughly chopped 3 cups icing sugar mixture
1 tsp McKenzie’s Baking Powder ¼ cup McKenzie’s Shredded Coconut, toasted
1 tsp McKenzie’s Ground Cinnamon
4 extra large eggs
1 cup sunflower oil
Finely grated rind from 1 orange
300g carrots (aprox. 2), finely grated

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Line a 20 x 20cm square cake pan with baking paper.
2. Combine flours, sugar, walnuts, baking powder and cinnamon in a large mixing bowl.
3. Whisk together the eggs, oil and orange rind. Add to dry ingredients with the carrot and mix well.
Spoon into prepared pan and bake for 45 minutes. Allow to cool for 15 minutes before removing to a wire rack
to cool completely.
4. For cream cheese frosting; beat together the cream cheese, and butter until smooth. Gradually add icing sugar
until all combined. Spread over cooled cake and sprinkle with shredded coconut.

36 37
 SEEDED APRICOT OAT SLICE FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Seeded Apricot
Oat Slice
Preparation time: 15 minutes Cooking time: 30 minutes Makes: 16

Ingredients
60g dried apricots ½ cup McKenzie’s Desiccated Coconut
60g dried dates 1 tsp McKenzie's Baking Powder
¹/³⅓ cup orange juice 1 tsp McKenzie's Ground Cinnamon
2 extra large eggs 1 ½ tbs sunflower kernels
¼ cup sunflower oil 1 tbs McKenzie’s Desiccated Coconut, extra
¼ cup honey
1 cup McKenzie’s Oat Flour

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20 x 20cm slice pan.
2. Combine apricots, dates and juice in a small saucepan. Bring to a boil, and reduce to a gentle simmer
for 5 minutes. Puree with a handheld blender and allow to cool slightly.
3. Place eggs, oil and honey in a bowl and whisk until well combined. Add cooled puree and mix in well.
4. Combine flour, coconut, baking powder and cinnamon in a large mixing bowl. Add wet mixture and combine
well. Spoon into prepared pan and sprinkle with seeds and extra coconut. Bake for 25 minutes until just
golden. Allow to cool.

38 39
 CHOCOLATE CARAMEL SLICE FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Chocolate Caramel Slice

Preparation time: 20 minutes Cooking time: 30 minutes Serves: 12-16

Ingredients
Base Chocolate
1 cup McKenzie’s Almond Meal 125g dark cooking chocolate, chopped
1 cup McKenzie’s Desiccated Coconut 80g butter, diced
¼ cup firmly packed brown sugar ¼ cup flaked natural almonds, toasted
2 tbs McKenzie’s Tapioca Flour
80g butter, melted

Caramel
395g can condensed milk
60g butter, diced
2 tbs golden syrup

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Line a 20 x 20cm slice tray with baking paper.
2. For the base; Combine almond meal, coconut, sugar and tapioca in a large mixing bowl. Add melted butter and
mix well. Press into the prepared tray and bake for 15 minutes until golden. Set aside to cool slightly.
3. For the caramel; combine condensed milk, butter and golden syrup in a small saucepan. Cook over a low heat
for approx. 6 minutes, stirring constantly to avoid sticking to the bottom. Pour over base and return to the oven
for 12-15 minutes. Allow to cool, then refrigerate.
4. Chocolate layer; place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until
chocolate and butter are melted and mix is smooth. Pour over the chilled caramel layer, sprinkle with toasted
nuts and refrigerate for at least 1 hour. Cut into pieces for serving.

40 41
 GLUTEN FREE LEMON DELICIOUS PUDDING FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Gluten Free Lemon

Delicious Pudding
Preparation time: 15 minutes Cooking time: 35 minutes Serves: 4-6

Ingredients
80g butter, diced and softened
¾ cup caster sugar
3 extra large eggs, separated
1 tbsp finely grated lemon rind
¹/³ cup lemon juice
½ cup milk
¹/³ cup McKenzie’s Almond Meal
¼ cup McKenzie’s Tapioca Flour

Method
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly butter a 4 cup (1 litre) capacity baking dish.
2. Using electric beaters, cream together the butter and sugar. Add the egg yolks one at a time until well
combined. Fold in the lemon rind and juice. Alternate the addition of the almond meal and flour with the milk.
Mixing until smooth.
3. In a separate mixing bowl, beat the egg whites until firm peaks have formed. Using a large metal spoon,
fold into the batter until well combined without overmixing. Pour batter into baking dish and place into a
larger baking tray, filling with room temperature water halfway up the sides of the baking dish. Cook for
30-35 minutes until golden. Serve warm with cream or yoghurt.

TIP: If using a shallow baking dish, cook pudding for 5-8 minutes less time.

42 43
 VANILLA BISCUITS FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Vanilla Biscuits
Preparation time: 20 minutes Cooking time: 20-25 minutes Makes: 24

Ingredients
125g butter, diced and softened
½ cup caster sugar
1 tsp vanilla extract
1 cup McKenzie’s Buckwheat Flour
¼ cup McKenzie’s Tapioca Flour

Method
1. Pre-heat oven to 160°C (140°C fan-forced). Line two oven trays with baking paper.
2. Using electric beaters, cream together the butter, sugar and vanilla. Gradually add flours and continue beating
until well combined. Remove bowl from stand and bring mixture together with your hands.
3. Press dough onto a sheet of baking paper, and roll out to 5-7mm thickness. Cut out desired shapes and place
onto trays. Prick each biscuit with a fork several times. Bake for 20-25 minutes until base is firm and golden.
Allow to cool on tray for 5 minutes, then remove to a cooling rack to cool completely.

TIPS: Add 1 tbsp cocoa and ½ tsp ground cardamom to mixture for a flavour variation, or simply add 1 tsp
ground ginger.

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 VANILLA TIGERNUT CAKE WITH LEMON GLAZE FLOUR POWER – DISCOVER THE POWER OF ALTERNATIVE FLOURS

Vanilla Tigernut Cake

with Lemon Glaze
Preparation time: 12 minutes Cooking time: 15 minutes Makes: 30

Ingredients
2 ½ cups of McKenzie’s Tigernut Flour Glaze
½ tsp McKenzie’s Bi-Carb Soda 1 tsp coconut flour
½ tsp McKenzie’s Fine Pink Himalayan salt 2 tbs coconut oil, melted
2 eggs 2 tbs honey
¼ cups coconut oil, melted 1 tsp lemon juice
½ cups milk Zest ½ lemon
½ cups maple syrup Pinch McKenzie’s Fine Pink Himalayan salt
1 tsp vanilla extract

Method
1. Pre heat oven to 175 degrees and line or grease a round ring, 20cm cake tin.
2. Combine all dry ingredients in a bowl, mix well. In a separate bowl, whisk eggs and add the rest of the wet
ingredients. Create a well in the dry ingredients, add the wet ingredients and mix well.
3. Pour into cake tin and cook for approximately 30 minutes, or until skewer comes out clean.
4. Let the cake cook for about 10-15 minutes before removing from tin. Allow to cool completely before you add
the glaze.
5. Make the glaze by mixing all ingredients together.

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