Conscious Baking - Delicious Bakes, Mindful Choices

We don't know about you, but baking isn’t just about creating something delicious - it’s a chance to slow down, get creative, and make choices that are better for your health and the planet. Something our team likes to call 'Conscious Baking', it's all about being mindful of the ingredients you use, the tools you choose, and the waste you create, without sacrificing flavour or fun.

From sourcing local produce to swapping single-use plastics for reusable tools, small changes in your baking routine can make a big difference. Whether you’re making Sunday scones or a birthday cake, these tips and recipes will help you bake with purpose.

10 Top Conscious Baking Tips

1. Choose Seasonal & Local Ingredients

   Support local farmers and reduce food miles by baking with fresh, in-season produce. Most towns have a farmers' market; it's just a Google search away! 
   

   

2. Opt for Organic & Chemical-Free

   Organic flours, sugars, and spices can reduce pesticide exposure and support regenerative farming.

3. Swap Plastic for Sustainable Tools

   Stainless steel, glass, silicone, and wooden baking tools last longer and are plastic-free. We are so proud to offer an entire range of baking plastic swaps. If you'd like to explore the range, you can do that HERE. 

   
   

4. Buy in Bulk

   Reduce packaging waste by buying flour, sugar, and baking staples from bulk food stores. Our new Hemp Bulk Food Bags are the perfect option for plastic-free shopping. 

   
   

5. Compost Food Scraps

   Eggshells, fruit peels, and paper muffin cases can all be composted to nourish your garden. If you're not sure where to start on your composting journey, check out our blog 'How to Compost: Why, how & what to do with it. The Ultimate Guide.' 

6. Low-Waste Storage

   Store ingredients in glass jars to keep them fresh and reduce plastic in your pantry.

7. Bake in Batches

   Save energy by baking multiple items in one oven session - perfect for meal prep. Our Freezer Mould Trays are the perfect way to bake & store your meals. They can be used in the oven, fridge, freezer & are dishwasher safe so easy to clean. 

   
   

8. Repurpose Leftovers

   Turn stale bread into pudding, overripe bananas into muffins, and leftover pastry into snacks. 

9. Use Reusable Baking Mats

   Ditch single-use baking paper for silicone mats or long-lasting, compostable parchment. If you're not sure what we mean here...check out of Silicone Baking Mats. 

   
   

10. Mindful Measuring

    Avoid food waste by measuring accurately and following recipes closely – baking’s a fine art when it comes to precision, not like tossing a mystery stir-fry together from fridge scraps. 

3 Conscious Baking Recipes to inspire you!

No-Bake Cheesecake

INGREDIENTS

Crust Ingredients

200g digestive biscuits (approx. 13 pieces), 90g unsalted butter melted, ½ tsp cinnamon powder (optional), 1 tbsp brown sugar, pinch of salt,

Filling Ingredients

2¼ tsp unflavoured gelatin powder (or agar-agar for a vegan option), 2 tbsp cold water, 1 cup thickened or heavy cream, 500g cream cheese (block, softened), ¾ cup caster sugar, 1 tsp vanilla extract, 1 tbsp lemon juice (optional),

To Decorate

Whipped creamFresh berries

METHOD

• • Prepare the base - combine crushed biscuits, melted coconut oil, and maple syrup.
  • Press firmly into the base of each Mini Pie Dish. Place in the fridge to set.
  • Make the filling - In a small saucepan, whisk gelatin with water & bring to a simmer and cook for 2 minutes until fully dissolved.
  • Blend cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
  • Add warm gelatin mixture and blend again to combine.
  • Assemble - Pour filling over the base in each Mini Pie Dish. Smooth the tops and refrigerate for at least 4 hours (or overnight) until set.
  • Optional toppings - fresh berries, lemon zest, or a drizzle of berry compote.

Caramel Bites

INGREDIENTS

Caramel Ingredients

200g pitted dates, 2 tablespoons coconut oil ,1 tablespoon nut butter like peanut/almond/cashew, 4 tablespoons maple syrup or honey, 3-4 tablespoons boiling water

Base Ingredients

100g oats, 15g cocoa powder or Collagen Protein Powder, 30g coconut oil, 2 tablespoons boiling water

Top Ingredients

80g dark or milk chocolate, 20g coconut oil, sea salt optional

METHOD

• •  Make the caramel by adding all of the ingredients to a powerful blender. Blend until smooth. Take out 3/4 of the caramel and put it in a bowl and set it aside until later.
  •  Make the base by blending 1/4 of the caramel, oats, cocoa powder or collagen powder, coconut oil and boiling water. Blend until combined.
  • Spoon the base mix into the 6 portion Freezer Moulds, smooth with a spoon. top with the remaining caramel and smooth. Put this in the fridge for 1 hour to set.
  • Melt the chocolate and coconut oil together. Pour over the top and tilt the tin to cover, sprinkle with sea salt. Chill for 30 minutes. Slice into bars and enjoy.

Coconut, Lemon & Tahini Bliss Balls

INGREDIENTS

• • 1 cup desiccated coconut
  • 2 teaspoon lemon juice
  • Zest of 1 lemon
  • 1/3 cup of almond flour
  • 2 teaspoon coconut oil
  • 1 tablespoon of tahini
  • 1 teaspoon of vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoon sweetener (to taste can omit if preferred)
  • 1 tablespoon of soy milk to loosen

Toppings

• • Desiccated coconut
  • Melted vegan chocolate

METHOD

• • Blend all ingredients together. Test the consistency by rolling a bite-sized ball, which should hold its form. If it doesn't, then add more soy milk.
  • Roll into 12 balls, roll on a plate of desiccated coconut and then drizzle with melted vegan chocolate. Yum!

Can be stored in the fridge (1 week) or freezer (3 months)

For more recipes to bake up - we have a range of them online - HERE

Happy Conscious Baking!