Baked recipes
Browse our baked recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Whole Wheat Banana Peanut Butter Muffins - Children friendly
Soft banana muffins with a lightly nutty crumb, made with unsweetened applesauce and whole wheat flour. Cinnamon rounds out the fruit and peanut butter without adding sugar.
Tomato-Baked Rice with White Beans and Mozzarella
Tomato-baked rice turns tender beneath a browned mozzarella & parmesan crust, with White Beans tucked through the sauce. Blended Silken tofu gives the tomato base a fuller body while keeping its clean, tomato-led flavour.
Yeasted Whole Wheat Lavash
Thin whole wheat flatbreads with a supple chew, scattered brown spots, and a faintly nutty crust. A short yeast rise makes the dough easier to roll without turning the lavash into a puffy pita.
High-Protein Naan Pizzas with Mozzarella, White beans
Crisp-edged naan replaces the usual dough marathon, while white beans tucked into the tomato layer make these pizzas properly filling. Mozzarella still delivers the browned, stretchy finish.
High-Protein Spinach Mushroom Quiche with Whole Wheat Yogurt Crust
This quiche keeps the flaky promise without dragging in half a block of butter like it’s still 1987. The crust is a simple whole wheat yogurt dough, so you get something tender and crisp enough to hold a generous filling of spinach, mushrooms, eggs, cottage cheese, and Greek yogurt. It bakes up light but properly savory, with that quiet nutmeg-and-garlic smell that makes the kitchen wonderful. Good for a family lunch, make-ahead slices, or a quick snack for a world cup match.
Unsweetened Whole Wheat Challah
This whole wheat challah skips the sugar but still bakes up with a tender crumb, a deep wheat aroma, and that familiar braided loaf shape that makes plain sandwich bread look like it gave up years ago. The eggs keep it rich enough for challah territory, while olive oil softens the dough without leaning on butter or sweetness. It is a good fit for a more plant-forward table because the recipe keeps the animal ingredients modest and uses whole grain instead of white supremacist flour.
High-Protein Sourdough Bread Pudding with Banana and Cinnamon
This is the kind of recipe that rescues stale sourdough before it completes its final transformation into a countertop weapon. The custard bakes up tender in the middle, bronzed on top, with little pockets of soft banana and a gentle almond note from de-oiled almond flour. Eggs and milk keep it solidly practical, the protein is respectable, and the ingredient list reads like an actual kitchen rather than a list of chemicals provided by Dupont & Dupont.
Vegetarian Protein-Boost Pizza with Homemade Tomato Sauce, Mozzarella, Mushrooms & Spinach
This pizza keeps the mozzarella where it belongs—melted, blistered, and doing its one respectable job—while the rest of the topping strategy quietly fixes the usual cheese-heavy calorie spiral. A quick homemade tomato sauce, plenty of mushrooms, a little spinach, and a light layer of mozzarella give you something that still smells like a proper pizza night, not a nutritional intervention in disguise. For extra protein without piling on calories, the trick is to lean on vegetables with decent texture and keep the cheese measured, which feels almost subversive in a world that treats dairy avalanches as a personality.
Planet-Saner Banana Bread with Skyr, Peanut Butter, and Dark Chocolate
This banana bread lands somewhere between breakfast and dessert, which is honestly where many of us live emotionally. Ripe bananas bring natural sweetness, skyr and eggs add protein, whole wheat flour and de-oiled almond flour keep the crumb hearty without turning it into a brick, and a little dark chocolate reminds me that restraint is nice in theory.
Chocolate Chickpea Blondies
These chocolate chickpea blondies are fudgy, softly chewy, and just decadent enough to make you forget they started with legumes. It is the sort of dessert that quietly smuggles in fiber and plant protein. A very Eat-Lancet kind of compromise.
Whole Wheat & Whole Spelt Sourdough Bread
A hearty sourdough loaf made with whole wheat flour and whole spelt flour, with a crackly crust, a mildly tangy crumb, and enough character to make supermarket bread seem like a bureaucratic error. It leans into whole grains for fiber and steadier energy, while sourdough fermentation helps with flavor and digestibility. Very Eat-Lancet, very practical, and deeply satisfying if you enjoy your kitchen smelling like competence.
Almond Protein Muffins
These tender muffins lean on de-oiled almond flour for a pleasantly nutty crumb, then keep sugar and fat on a short leash instead of letting them run the kitchen. They are lightly sweet, properly snackable, and ideal for breakfast, lunchbox duty, or that 4 p.m. moment when life suggests eating frosting straight from the container.