Bringing real baking into your home with deliciously simple recipes.
Prep 15minBake 30-40minMakes 1kg
Scrumptious and satisfying, this granola recipe is one that Make Me a Baker graduate, Sarah Taylor, serves at her cafe Six Smith in Cronulla on Sydney's southern beaches. If you would like to serve it just as Sarah does, greek-style yoghurt and seasonal fruit, such as oven-baked rhubarb, pears or apples, will make the perfect accompaniment.
275g rolled oats
75g sunflower seeds
75g coconut chips / flakes
75g shredded coconut
25g white chia seeds
25g black chia seeds
25g poppy seeds
200g unsalted macadamias
60g maple syrup
60g almond oil
Preheat the oven to 170°C (150°C fan-forced).
Combine all ingredients except the maple syrup and almond oil in a large bowl. Set aside.
Heat the maple syrup and almond oil in a small saucepan over a low heat until warmed through and and combined. Pour over the rolled oats mixture and mix thoroughly until combined and evenly coated.
Spread the oat mixture evenly over 2 medium shallow baking trays and bake in preheated oven for 30-40 minutes, stirring every 10 minutes, until golden and aromatic.
This granola will keep well in an airtight container or jar for up to 4 weeks.
Quinoa porridge is currently the darling of the café menu. This one is a no-fuss baked version teamed with tangy rhubarb and a vanilla and honey-spiked labna, so you can enjoy this beauty without even leaving home.
300g (1½ cups) white quinoa
500ml (2 cups) boiling water
55g (¼ cup, firmly packed) brown sugar
1 cinnamon stick
Toasted pistachio kernels, chopped, to serve
1½ vanilla beans, split and seeds scraped
390g (1½ cup) greek-style natural yoghurt
¼ cup honey
550g trimmed rhubarb (about 2 bunches), cut into 6cm lengths
110g (½ cup) raw sugar
375ml (1½ cups) milk
To make the Vanilla labna, place the vanilla seeds (reserve the bean for the rhubarb), yoghurt and honey in a bowl and stir to combine evenly. Line a sieve with two layers of muslin cloth or a linen tea towel and place over a bowl. Spoon the yoghurt into the sieve, fold any overhanging cloth over to enclose the yoghurt. Refrigerate overnight (at least 8 hours) to drain.
Preheat oven to 200ºC (180ºC fan-forced). To make the Oven-baked quinoa, combine the boiling water, brown sugar and cinnamon in a 1.5 litre capacity (6 cup) ovenproof dish. Cover with foil and bake for 30 minutes, stirring occasionally.
Meanwhile, to make the Roasted rhubarb, rinse the rhubarb and shake off any excess water. Place in a bowl with the sugar and reserved vanilla bean and toss to combine. Transfer to an ovenproof dish just large enough to hold the rhubarb in a single layer and cover with foil.
After the quinoa has been baking for 30 minutes, stir in the milk, cover and return to the oven with the rhubarb. Bake for another 20 minutes, stirring the quinoa 2-3 more times during baking.
Remove the foil from the rhubarb and bake both for a further 5 minutes or until the quinoa is tender and porridge-like and the rhubarb is still holding its shape but tender when tested with a skewer.
Immediately spoon the quinoa porridge into bowls, top with the rhubarb and pan juices, and a spoonful of labna. Sprinkle with pistachios and serve immediately.
The rhubarb can be roasted up to 2 days before serving and kept in an airtight container in the fridge. Remove from the fridge about 1 hour before serving to bring to room temperature
The vanilla and honey labna can be made up to 3 days before serving. Keep in an airtight container in the fridge.
This recipe was a little experiment. The question was: could French toast baked in the oven be just as delicious as when it is pan-fried in a generous amount of butter? The answer: Yes! And, as an extra bonus, it is so much easier to cook in large batches for more-the-merrier gatherings. So from now on I will be baking my French toast!
4 eggs 125ml (½ cup) milk 125ml (½ cup) thickened cream ½ teaspoon dry mustard powder 2 tablespoon finely chopped flat-leaf parsley 2 tablespoon finely snipped chives Salt and freshly ground black pepper, to taste 4 x 2cm-thick sliced sourdough or wood-fired bread 50g finely shredded Parmesan, plus extra to sprinkle 60g Persian feta, coarsely crumbled, to serve Flat-leaf parsley leaves, to serve Tabasco sauce (optional), to serve
20g butter 1 tablespoon olive oil 600g mixed mushrooms (such as portobello, mushroom caps and button) 2 garlic cloves, finely grated or crushed 2 teaspoon lemon juice
Preheat oven to 200ºC (180ºC fan-forced). Line an oven tray with non-stick baking paper
To make the baked herbed French toast, whisk together the eggs, milk, cream, mustard powder and parsley in a large bowl. Season well with salt and pepper. Pour onto a tray, place the bread in the egg mixture and allow to soak for 5 minutes each side. Transfer to a wire rack over a tray and stand for 1 minute, allowing any excess egg mixture to drain away.
Place the bread slices on the lined oven tray and sprinkle with the parmesan. Bake for 15 minutes or until golden.
Meanwhile, to make the garlic mushrooms, slice any of the larger mushrooms and mushroom flats. Halve larger button mushrooms and keep any small button mushrooms whole. Heat the butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the mushrooms and cook, stirring occasionally, for 8-10 minutes or until the mushrooms are tender. Add the garlic and cook, stirring occasionally, for 1 minute or until aromatic. Remove from heat and stir through the lemon juice.
To serve, place a slice of the baked herbed French toast on each serving plate and top with the garlic mushrooms, Persian feta and parsley leaves. Sprinkle with pepper and serve accompanied by the Tabasco sauce.
This French toast is best served straight from the oven.
Serve with milk and a dollop of Greek-style yoghurt for a satisfying and tasty breakfast that will take you through to lunchtime without the need to nibble.
300g (3 cups) rolled oats 75g (½ cup) pumpkin seeds (pepitas) 75g (½ cup) sunflower seeds 65g (1 cup) shredded coconut 100g natural almonds, coarsely chopped 1 teaspoon ground cinnamon 125ml (½ cup) unsweetened apple juice 2 tablespoons single-origin floral honey 90g (½ cup) dried blueberries (see Baker’s Tips) Milk, Greek-style yoghurt and coarsely grated apple or other fresh fruit of your choice
Preheat oven to 160°C. Line a large oven tray with non-stick baking paper.
Combine the oats, pumpkin seeds, sunflower seeds, coconut, almonds and cinnamon in a large bowl. Pour over the apple juice and stir until evenly combined. Spread evenly on the oven tray and then drizzle evenly with the honey.
Bake in preheated oven for 50 minutes, stirring about every 10 minutes, until evenly toasted and crisp (the muesli will crispen further once cooled). Remove from the oven and set aside to cool. Stir in the blueberries.
Serve with milk, yoghurt and apple or fruit of your choice.
Store the toasted muesli in and airtight container or jar for up to 1 month.
You can use 75g (½ cup) currants in place of the dried blueberries.
This muesli (without the blueberries) makes a wonderful crumble topping. Reduce the baking time to 20 minutes.
Almond & Blueberry Bircher Muesli (for 3 serves): combine 1½ cups of Toasted Almond & Blueberry Muesli, 185ml (¾ cup) natural apple juice, 95g (⅓ cup) natural Greek-style yoghurt, and ½ large red apple (such as pink lady), coarsely grated. Cover and place in the fridge for 1 hour or until the muesli has soaked up the liquid and is creamy. Serve topped with yoghurt, coarsely grated apple and coarsely chopped toasted almonds. Keep any remaining muesli covered in the fridge for up to 3 days.
In my eyes, pears are the quintessential autumn fruit. The simplicity of this dish makes it so special. You could also serve these caramelised pears with vanilla bean ice cream (instead of yoghurt) and push it to the other end of the day for a divine dessert.
4 (about 200g each) firm but ripe pears (such as Williams or Beurre Bosc)
20g butter, softened
2½ tablespoons honey
Greek-style natural yoghurt, to serve
Almond seed bark
40g natural almonds, coarsely chopped
1 tablespoon sesame seeds
1 tablespoonsunflower seeds
2 tablespoonsshredded coconut
1 teaspoon ground cinnamon
1 tablespoonhoney, warmed
Preheat oven to 160ºC (140ºC fan-forced). Line an oven tray with non-stick baking paper.
To make the almond seed bark, combine the almonds, sesame seeds, sunflower seeds, coconut and cinnamon in a bowl and toss well. Drizzle with the honey and toss well to coat evenly. Spread on the lined tray and bake in preheated oven for 12 minutes, stirring occasionally or until golden and aromatic (it will become crisp on cooling). Remove from oven and set aside to cool. Break into large pieces.
To make the caramelised honey-roasted pears, increase the oven temperature to 200ºC (180ºC fan-forced). Peel and halve the pears. Use a teaspoon or a melon baller to remove the core from the pears. Rub the butter over the base of a shallow ovenproof dish just large enough to hold the pears in one layer. Place the pear halves in the dish cut side down. Drizzle with the honey and bake for 30 minutes, basting occasionally with the juices, or until the pears are just tender and caramelised underneath.
Serve the pears warm or at room temperature sprinkled with the Almond seed bark and accompanied by the yoghurt.
These pears will keep in an airtight container in the fridge for up to 3 days. Serve slightly chilled or at room temperature.
The Almond seed bark will keep in an airtight container at room temperature for up to one week. If it loses its crunch, place on a lined oven tray in a preheated 160°C oven (140°C fan-forced) for 10-12 minutes or until aromatic. Cool on tray.