We wanted to help you get started on your BAKE journey and whilst we strongly believe your know your kitchen and family best, here's some of our favourite ways to use BAKE.

BAKE Zucchini Slice

Ingredients

• 2 medium zucchini, grated (approx. 400g)
• 200g streaky bacon, diced
• 1 garlic clove, crushed
• ¼ cup extra virgin olive oil
• 8 eggs
• 1 cup BAKE
• 1 brown onion, grated
• 1 ½ cups grated cheddar or tasty cheese
• Salt and pepper, to taste

Method

1. Preheat oven to 180°C (160°C fan-forced). Line a 30cm x 20cm baking dish or slice tin with baking paper.
2. Heat the olive oil in a frying pan over medium heat. Cook the bacon until golden, then add the garlic and cook for a further minute. Remove from heat and allow to cool slightly.
3. In a large bowl, whisk the eggs until combined. Add the BAKE and whisk until smooth.
4. Add the grated zucchini, grated onion, cooked bacon mixture and most of the cheese (reserve a small handful for the top). Season with salt and pepper and mix well.
5. Pour the mixture into the prepared tin and spread evenly. Sprinkle the remaining cheese over the surface.
6. Bake for 35–40 minutes or until golden on top and set in the centre.
7. Allow to cool for 10 minutes before slicing.

Serve warm or cold. Perfect for lunchboxes, meal prep or a protein and fibre-packed snack. Using BAKE adds extra fibre and resistant starch while keeping the same easy, throw-it-all-together style of the classic Australian zucchini slice.

BAKE Pancakes

Ingredients

• 1 cup M BODY BAKE
  (or ½ cup of your choice of flour + ½ cup of BAKE)
• 2 eggs
• ¾ cup milk of choice
• 1 tsp vanilla

Method

1. Whisk all ingredients together until a smooth batter forms.
2. Heat a lightly greased frying pan over low to medium heat.
3. Pour batter into the pan to form pancakes. Cook until bubbles appear on the surface.
4. Flip and cook for a further minute, or until golden and cooked through.
5. Serve with your favourite toppings including berries, maple syrup, banana, yoghurt, nuts and seeds for crunch.

Light, fluffy and an easy way to add more fibre to breakfast without changing your morning routine.

BAKE One Cup 'Mix and Scoff '(aka Chocolate Mug Cake)

Ingredients

• 2 tbsp BAKE
• 1 tbsp cacao powder
• 2 tbsp maple syrup
• 1 egg
• 2 tbsp milk
• 1 tbsp olive oil
• ⅛ tsp baking soda
• Pinch of salt

Method

1. Combine all ingredients in a mug and mix until smooth.
2. Microwave for 1–1.5 minutes, or until cooked through.
3. Add an extra drizzle of maple syrup on top.
4. Eat standing up in the kitchen for immediate satisfaction. 

A quick, fibre-packed chocolate fix when you want something warm, comforting and ready in minutes. Perfect for those moments when only cake will do.

BAKE Bliss Balls

Ingredients

• 1 cup M BODY BAKE
• 1 cup Medjool dates, pitted
• ½ cup almond butter or peanut butter
• ¼ cup shredded coconut
• 1 tbsp cacao powder
• 1 tsp vanilla
• Pinch of sea salt
• Optional: 1–2 tbsp water if needed for texture
• Optional: dark chocolate to coat

Method

1. Soak the dates in enough water to cover for 30 minutes, then drain.
2. Add the dates to a food processor and blend until sticky.
3. Add the remaining ingredients and process until the mixture comes together.
4. If the mixture is too dry, add a very small splash of water.
5. Roll into balls.
6. Coat in chocolate if desired (and top with a sprinkle of sea salt for extra yum factor).
7. Refrigerate for 30 minutes to firm, then enjoy!

A simple, fibre-friendly snack that tastes like a treat while helping keep you fuller for longer. Perfect for lunchboxes, afternoon pick-me-ups or those moments when something sweet is calling.

BAKE Famous Farrell Slice

Now this one will trick your friends into thinking you are a gourmet GENIUS. (And no the cheese is not a mistake - its the star of the show)

Ingredients

• 1 cup M BODY BAKE
• 1 cup plan organic flour
• 2 cups rolled oats
• 1 cup brown sugar
• 1 tsp baking powder
• 1 tsp salt
• approx 300 grams butter (you will see the texture if it needs more)
• Cheedar cheese - grated (3/4 cup)
• Honey (fresh from the farmers market
• sultanas (approx a cup)

Method

1. Mix the dry ingredients in a large bowl (flour, BAKE, Oats, Baking powder + salt) integrate the dry ingredients well.
2. Melt your butter and add stirring in to coat your dry mix. This should be a thick glorious golden mix.
3. Line a rectangle baking tray with paper. Turn your oven to 180 degrees and warm up.
4. Add half of the mix to the base of the dish - pressing down firmly.
5. Now drizzle honey all over.
6. Sprinkle your sultanas (be generous now)
7. Sprinkle you grated cheddar cheese on top (she's going to be glorious)
8. Now add the remaining mix on top and press down firmly (try not to eat batter fresh out of bowl)
9. Bake for 25-30 mins and should be a little soft to touch. Pull out of oven and leave to cool before removing and cutting. Resist the urge to cut too soon.
10. Surprise everyone with the ingredients.

Nada's BAKE Flatbread Wraps

Ingredients

• 50g M BODY BAKE
• 75g Greek yoghurt
• Pinch of salt

Method

1. Combine the BAKE, Greek yoghurt and salt in a bowl and mix until a dough forms.
2. Divide the dough into two equal portions.
3. Roll each portion into a thin round flatbread on a lightly floured surface.
4. Heat a non-stick frying pan over medium heat.
5. Cook each flatbread for 2–3 minutes on one side, then flip and cook for a further 1–2 minutes until lightly golden and cooked through.
6. Allow to cool slightly before filling with your favourite wrap ingredients.

Soft, flexible and packed with fibre, these easy flatbreads are perfect for wraps, lunchboxes, pizzas or dipping into your favourite spreads. Makes 2 wraps