There’s not just a bun in this oven … I’m baking up a storm!

Posted: April 23, 2014 in Food, Pregnancy, Wellbeing
Tags: , , , , , , ,

Well it’s less than 4 weeks until my due date, I’m officially on maternity leave, and I cannot stop cooking!

Now I was no slouch when it came to cooking before I got pregnant, but the baking craze is a relatively recent thing. I’ve been baking a mix of healthy and downright unhealthy cakes, slices and biscuits over the past few weeks, and here are a couple of my absolute favourites. These are both on high rotation in our household right now.

MUESLI SLICE – recipe found here and also below. This one is pretty healthy, but still tastes sweet with the addition of the honey, sultanas and small amount of raw sugar. I’m making this every weekend now, and it gets us both through the week for a mid-morning or afternoon snack. You can use other nuts, seeds or dried fruit if you have it. The best thing about this recipe (apart from how tasty it is) is that it’s super-easy – literally 10 mins prep and it’s in the oven baking away.

Muesli slice


  • 50g butter
  • 1/2 cup raw sugar
  • 1/4 cup honey
  • 200g pepitas (pumpkin seeds)
  • 1 Sanitarium Weet-bix, crushed
  • 1/2 cup sultanas
  • 1/2 cup rolled oats
  • 1/2 cup self-raising flour (I use wholemeal flour)



  1. Preheat oven to 170°C. Line a 20cm (base measurement) square cake pan with non-stick baking paper. Place the butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or until the mixture is smooth and the sugar has dissolved. Set aside to cool slightly.

  2. Combine the pepitas, Weet-bix, sultanas, oats and flour in a large bowl. Add the butter mixture and stir until combined.

  3. Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 minutes or until golden. Set aside in the pan for 30 minutes to cool completely. Cut into slices to serve.


WALNUT & CHUNKY CHOC CHIP COOKIES – recipe found here or below. This recipe is also super easy (notice a trend here – I don’t often make anything that requires a million ingredients or hours of prep time) but not quite as good for you as the muesli slice. But walnuts are a super-food, right? And dark choc is good for you 🙂 Speaking of which, I generally just use dark chocolate buttons or melts, instead of going to the hassle of chopping a block of dark choc. Then it’s even quicker to whip these delicious morsels up!

Walnut & chunky choc cookies


  • 125g butter, softened
  • 1/2 cup, firmly packed brown sugar
  • 1 egg, at room temperature
  • 1 1/2 cups plain flour
  • 200g good-quality dark cooking chocolate, coarsely chopped
  • 1 1/2 cups walnut halves, coarsely chopped



  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

  2. Use an electric beater to beat butter and sugar in a medium bowl until well combined. Add the egg and beat until combined. Sift the flour over the butter mixture and stir with a wooden spoon until well combined. Add the chocolate and walnuts, and stir to combine.

  3. Use your hands to roll tablespoonsful of the cookie mixture into balls. Place the balls, 3cm apart, on prepared trays. Use a fork to flatten slightly. Bake in preheated oven, swapping the trays halfway through cooking, for 20 minutes or until light golden. Remove from oven and set aside to cool on the trays for 5 minutes. Transfer cookies to a wire rack to cool completely.


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