Chocolate crunch

Posted by Bake Club on Tuesday, March 29, 2016 In : slices 

I made up this recipe to enter an @ceresorganics and @panaceas_pantry Instagram competition - turned out pretty good! It's a superfood version of two of my faves - ginger crunch and childhood chocolate slice. I'm in a Ceres co-op so where possible I've used Ceres products.
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1 Tbs chia seeds soaked in 3 Tbs water
1/2 c coconut oil, softened
1 tsp vanilla extract
1 1/4 c spelt flour (you can use gluten free flour and also add 1/2 tsp xanthan gum)
1/2 c buckinis (...
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Hot cross buns

Posted by Bake Club on Thursday, March 24, 2016 In : bread 

No one makes hot cross buns as well as Mama Chan! Sweet, soft and fluffy - a perfect Easter treat.

4 tsp dried yeast (14g)
1/4 c caster sugar
1 c warm milk
4 c flour (Mama Chan uses plain, I use spelt)
1 tsp ground cinnamon
60g butter, softened
1 egg, slightly beaten
1/2 c warm water
3/4 c dried currants
1/4 c mixed peel
beaten egg for glazing

flour paste for crosses:
1/2 c flour
1 Tbs caster sugar
1/4 c water

glaze after baking:
1/4 c lemon juice
2 Tbs sugar
boil for few min
or 1 Tbs apricot jam

Combin...


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Pita bread

Posted by Bake Club on Sunday, March 20, 2016 In : bread 

Who knew pita bread was so easy to make!
Makes 8
3 c flour (I used spelt)
2 tsp sugar
1 tsp salt
2 tsp dried yeast
1 Tbs oil
1 1/4 c lukewarm water
Combine all ingreds in a bowl, except water. Stir in water and mix to a dough. Turn out onto a floured surface and knead for about 8 mins until smooth and elastic. Place in a clean greased bowl, drizzle with oil and cover with cling film, and leave to rise until doubled in size.
When doubled, place a baking sheet in the oven at its highest temperature. Pun...
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Mitey scrolls

Posted by Bake Club on Thursday, March 17, 2016 In : bread 

These are very similar to yoghurt scrolls but they have a standard yeasted dough recipe. This one is by Destitute Gourmet Sophie Gray from Fill the Tins. Her recipe included a sweet version which I didn't try this time.

Makes 24 scrolls

6 c flour
2 tsp salt
1 tsp sugar
2 tsp yeast
2 Tbs olive oil
2 1/2 c warm water

Mitey cheese filling
1 Tbs Vegemite (I prefer it to Marmite because it has no sugar)
1 Tbs butter or non-dairy spread
1 1/2 c grated cheese

Spicy custard and sultana filling
1 Tbs c...


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Salted apricot caramels

Posted by Bake Club on Sunday, March 13, 2016 In : sweets 

Thank you Jasmine and Melissa Hemsley for this super easy recipe that feels like such a treat.
Makes 40-50 
250g organic unsulphured apricots, chopped
1 tsp salt
80g coconut oil
2 Tbs hot water
1 tsp vanilla extract
For the chocolate coating:
200g cocoa butter
12 Tbs cacao powder
2 Tbs maple syrup or rice syrup
2 tsp vanilla extract
In a food processor blend the apricots, salt, oil, hot water and vanilla until smooth.
Roll into little balls and place on a baking tray lined with baking paper. If mixture is...
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Breakfast cookies

Posted by Bake Club on Saturday, March 5, 2016 In : cookies 

One of my new favourite blogs is My New Roots by Sarah Britton. In her book of the same name (Clarkson Potter, 2015) is a recipe called Fully Loaded Breakfast Bars. I'm always on the hunt for a healthy cookie I can give my 3-year-old in the morning when she's not fussed by porridge or toast, or if I'm pressed for time.
Makes 12-14
1 Tbs chia seeds
3 1/4 c rolled oats
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp sea salt
1 1/2 c cooked white beans such as cannellini, butter, navy ...

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Orange and cardamom shortbread

Posted by Bake Club on Friday, March 4, 2016 In : cookies 

I used Lorraine Pascal's recipe for inspiration but added a touch of orange and used xanthan gum instead of egg white.
100g butter, softened
80g soft brown sugar
200g spelt flour
1 tsp ground cardamon
1 tsp vanilla extract
1 Tbs orange zest
1/2 tsp xanthan gum
pinch salt
2 Tbs milk

Preheat oven to 170C. Line a baking sheet with baking paper.

Cream butter and sugar by hand or with an electric beater. Add rest of ingreds with 1 Tbs cold water if needed and mix well till it forms a ball. Refriger...


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Coconut macaroons with aquafaba

Posted by Bake Club on Tuesday, March 1, 2016 In : cookies 

So easy to make these vegan treats. Instead of egg whites you use the brine from a chickpea can.

1 c aquafaba from 400g can drained chickpeas
pinch salt
1 tsp vanilla extract
1/2 tsp xanthan gum
1/2 c golden sugar
1/2 c rice malt syrup
2 c desiccated coconut
2 c almond meal

Preheat oven to 150C and line a baking tray with baking paper.
Whip up the aquafaba and salt in a food processor until thick and frothy. Add vanilla and xanthan to combine. Add sweeteners slowly. Transfer mixture to a bowl a...


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Vanilla and chocolate bliss balls

Posted by Bake Club on Monday, February 29, 2016 In : sweets 

Two more easy raw recipes from The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).
For the vanilla bliss balls:
2 c walnuts
2 Tbs rice malt syrup
1 tsp vanilla extract
pinch salt
1/2 c cashews
1/2 c raisins
1/2 c desiccated coconut

Blend walnuts in a food processor until smooth, Add sweetener, vanilla and salt and mix until combined. Add cashews and raisins and process until evenly distributed but not completely smooth so the mixture has some texture. Roll into little balls and r...


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Puffed millet bars

Posted by Bake Club on Monday, February 29, 2016 In : slices 

This is based on a cereal bar recipe in The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).

1/2 c almond, cashews or peanut butter
1/4 c tahini
1/2 c rice malt syrup
1 Tbs coconut oil
3 c puffed millet (you can also use puffed rice, cornflakes, rice flakes)
1/2 c raisins
1/2 c flaked or chopped almonds

Line a 20cm square or brownie tin with baking paper,

Mix the dry ingreds in a bowl. Melt all the wet ingreds over medium heat in a saucepan When all combined and melted p...


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Miso sesame eggplant

Posted by Bake Club on Saturday, February 27, 2016 In : savoury 

Some people like eggplant in ratatouille but I prefer Asian flavours. This is from My New Roots by Sarah Britton (Clarkson Potter, 2015), really yummy way to bake eggplant.

2 eggplants
knob coconut oil, olive oil or ghee
2 Tbs white miso
1 Tbs brown rice vinegar
1 Tbs tahini
1 tsp maple syrup (I used rice malt syrup)
2 Tbs sesame seeds
3 Tbs minced chives or spring onion if using

Preheat oven to 200C. Line a baking tray with baking paper.

Slice the eggplants in half lengthwise. Score the fle...


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Bounty bars with raspberry

Posted by Bake Club on Wednesday, February 24, 2016 In : sweets 

Here's a variation on the first raw bounty bars I made. The raspberry powder adds a special touch. You can see the subtle colouring in the pic. I found the chocolate melts really quickly once out of the fridge.

1/4 c coconut butter
2 Tbs coconut oil
1 tsp freeze-dried raspberry powder 
1/2 tsp vanilla extract or powder
3 Tbs coconut nectar (I used rice malt syrup)
pinch sea salt
1 1/2 c desiccated coconut

chocolate coating:
1/3 c cacao butter
1 Tbs coconut oil
1/3 c cacao powder
1 Tbs coconut nectar

Soft...


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Bagels!

Posted by Bake Club on Tuesday, February 23, 2016 In : bread 

I made bagels! First attempt and they turned out swell. This is Sophie Grey's recipe from Fill the Tins (Random House NZ, 2014).
2 1/2 tsp yeast
4 c spelt flour
2 1/2 tsp sugar
1 Tbs salt
1 1/2 c warm water
2 Tbs molasses
1 egg, beaten
toppings (I used poppy seeds, sesame seeds and parmesan)
In a large bowl mix the yeast, flour, sugar and salt. Add the warm water and mix till combined. Turn onto a floured bench and knead for a few mins until soft and elastic. Place in a greased bowl, cover with cling ...
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Peanut butter cookies

Posted by Bake Club on Sunday, February 21, 2016 In : cookies 

Another easy one from Lorraine Pascal's A Lighter Way to Bake (HarperColins, 2013). Uses far less sugar than this previous peanut butter cookie.

175g crunchy peanut butter
50g rice malt syrup
1 egg
1 tsp vanilla extract
50g wholemeal spelt
50g oats

Preheat oven to 180C. Line a baking sheet with baking paper.

Beat peanut butter and rice malt syrup in a large bowl until combined. Beat in egg and vanilla then add flour and oats and mix until a soft ball forms.

Divide mixture into 12 equal-size...


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Chocolate and almond cookies

Posted by Bake Club on Sunday, February 21, 2016 In : cookies 

A real quick recipe to make for 3 o'clock munchies. It's from Lorraine Pascal's A Lighter Way to Bake (HarperColins, 2013).

50g butter, softened
50g brown sugar
1 egg
100g spelt flour
50g ground almonds
50g cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
flaked almonds

Preheat the oven to 180C. Line a baking sheet with baking paper.

Mix butter and sugar well in a bowl until smooth and well combined. Add egg and mix. Then add rest of ingreds and mix together to form a c...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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