Brilliant breakfast muffins

Posted by Bake Club on Monday, November 30, 2015 In : small cakes 

My little baby girl used to love porridge - one of her first words, one of her daily favourite foods. But at 3 and a half she's a bit more picky and some days breakfast is a scant affair and I'm left to eat the porridge she didn't touch. As I was pondering this dilemma I came across Nadia Lim's super breakfast muffins in her Good Food Cook Book (Random House, 2013). I used her recipe as a base but reduced the sugar content by 1 whole cup; I don't think you need it with the dates and banana in...
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Ratatouille cobbler

Posted by Bake Club on Monday, November 30, 2015 In : savoury 

Have you visited Sainsbury Food Rescue? You just input the ingredients you want to work with and they suggest a whole lotta recipes for you! So helpful when it's 4 o'clock and you don't feel inspired to cook dinner or need ideas for a sweet treat that you don't have to shop for. So I typed in eggplant and this hearty stew looked just what I felt like. I served it with rice too.
1 eggplant cut into chunks
2 red onions cut into wedges
2 peppers cut into chunks
olive oil
2 courgettes cut into chunks
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Raw ginger slice

Posted by Bake Club on Monday, November 30, 2015 In : slices 

This is another Little Bird beauty that I adjusted with my ingredients on hand. It has a great gingery taste and not too sweet. I do find their bases can be a bit thick and dry and one note so I like to add buckinis (activated buckwheat) for a bit of crunch and a bit less of the nut flours so make a thinner base.
Makes 24 pieces
1 c cashews
1 c almonds
1/2 c coconut flour
1/2 c buckinis
1 c pitted dates
2 tsp vanilla extract
2 pinches salt
1 tsp lemon rind
Ginger topping:
1 c melted coconut oil
2 c ...
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Chocolate tuiles

Posted by Bake Club on Monday, November 23, 2015 In : cookies 

Gee, French pastry can be really fussy. These took a while to make and we ate them in nanoseconds! Lovely crisp bites though and I'll make them again and try other varieties. Perfect for a dainty afternoon tea occasion. 

Makes around 24

1 egg white
1/4 c light brown sugar
2 Tbs flour
2 tsp cocoa powder
30g melted butter
1 tsp milk
1 Tbs ground hazelnuts or almonds

Preheat oven to 180C. Draw 6 x 8cm diameter circles on a sheet of baking paper about 4cm apart.

Beat egg white with an electric ...

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Sweet kumara pie

Posted by Bake Club on Saturday, November 21, 2015 In : desserts 

With leftover shortcrust pastry and boiled kumara on hand, I decided to make a sweet pie. I just looked for pumpkin pie recipes and improvised. This is a yummy spicy pie served warm or cold. I made an almond milk caramel sauce from Oh Ladycakes to go with. See how glossy and firm it looks in the photo? That's because I cooked the sauce a bit too long and it became so hard it set like that on the pie!
How I made the pastry:  In a food processor mix 1 3/4 c flour and 155g cold chopped butter unt...
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Apple and prune slice

Posted by Bake Club on Friday, November 20, 2015 In : slices 

On a visit to the library I spied a whole table of enticing cookbooks, including French by the Australian Women's Weekly. I went straight to the After-Dinner Treats section and found something fruity I could make with what I had on hand. This is the first time I've made my own shortcrust pastry, using a food processor. Turned out lovely and crisp and I shall be doing it again!

4 apples (about 600g)
3/4 c prunes, chopped
2 1/2 c water
1 tsp each cinnamon and nutmeg
2 Tbs ground hazelnuts (...

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Italian jam drops

Posted by Bake Club on Thursday, November 19, 2015 In : cookies 

These biscuits sound so much more exotic when you put 'Italian' in front of them. In his book Italian Home Baking (Kyle Books, 2011) Gino D'Acampo makes these egg cookies with jam. I've never used boiled egg yolk in baking before so I wanted to see what kind of biscuit it would make instead of creaming the butter and sugar.
Makes 20-25 cookies
3 medium eggs
150g flour
80g caster sugar
50g salted butter, softened
1 tsp vanilla extract
2 Tbs milk
5 Tbs apricot jam
Boil the eggs for 10 minutes. Cool unde...
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Italian flatbread (piadine romagnole)

Posted by Bake Club on Monday, November 16, 2015 In : bread 

Not baked but fried! Easy flatbreads that go great with falafels and I made a red lentil hummus as well. It's from Italian Home Baking (Kyle Books, 2011) by Gino D'Acampo.

Makes 4

180g flour
1 tsp dried oregano
1 tsp salt
1 Tbs olive oil
110ml water, warm

Sift flour in a bowl, mix in oregano and salt. Make a well in the centre and pour in water and oil. Mix to form a dough.

Turn out onto a floured surface and knead for about 5 minutes until dough is smooth and elastic. Put in an oiled bow...

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Apricot almond muesli bars

Posted by Bake Club on Sunday, November 15, 2015 In : slices 

This is another one from Little Bird. Apricots, almonds and sesame are a winning combination and the addition of lemon zest makes it sing. After the mixture set in the fridge I cut them into bars and dehydrated for 24 hours as they advised. But they hardly dried out and were still crumbly so I just put them in an oven at 150C for 15-20 min until golden. If you're a raw purist just keep them in the fridge.

Makes 20 bars

1 c almonds, activated if possible
1/4 c flaxseeds, ground in a cof...

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Mars Bars/Snickers Bars

Posted by Bake Club on Wednesday, November 11, 2015 In : sweets 

Here's a variation on a theme of homemade raw Snickers bars. Firstly, these ones are not entirely raw - I used toasted peanuts. Toasting just adds an extra nutty flavour. This is adapted from the Not Mars Bars on the Ceres website. I didn't have cacao paste so just used powder. Some great recipes there if you haven't checked it out already. 
For the nougat:
1 c cashews, soaked 2-4 hours
1/4 c coconut milk
1/4 c cacao paste (I just used cacao powder)
1/4 c melted coconut oil
2 Tbs rice malt syrup or...
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Vegan lemon cake

Posted by Bake Club on Sunday, November 8, 2015 In : big cakes 

As part of my binge baking weekend I made this lemon cake for the preschool working bee. Several parents came to help paint a new bike park and picket fence. Our daughter’s preschool is nut-free at present so I did a nut-free, vegan, low sugar variety (apart from some icing). Made a square shape so it could be easily cut into pieces for parents and kids. The adults certainly appreciated after a few hours painting in the sun. Thanks to Ethical Chef for this simple recipe, whic...

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Vegan muesli bars

Posted by Bake Club on Sunday, November 8, 2015 In : slices 

I’ve made a no-bake seed version and a buttery caramelly one but these muesli bars are dairy- and sugar-free – bonus! Oh She Glows calls this a feel-good hearty granola bar – I second that! I added some extra seeds in mine. 

1 ½ c mashed banana (about 3 ripe bananas)
1 tsp vanilla extract
2 c rolled oats
½ c dried fruit, chopped if necessary (I used sultanas)
½ c walnuts, chopped (I used cashews)
½ c pumpkin seeds
½ c sunflower seeds
½ c sliced almonds
¼ c ground flax see...

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Raw carrot cake

Posted by Bake Club on Sunday, November 8, 2015 In : big cakes 

I’ve been out of commission for a whole month thanks to a perforated ear drum  (yes – ow!) but this weekend I was well enough to do some cooking and baking. It gave me so much pleasure and I’m starting to feel human again! I started with making hummus with canned chickpeas, then made a meringue from the chickpea brine (aquafaba meringue). Then I decided on a ‘major’ project – raw carrot cake from Little Bird’s Unbakery cookbook. I usually go for the cheesecakes at...

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Aquafaba meringues

Posted by Bake Club on Saturday, November 7, 2015 In : desserts 

Who would have thought that chickpea brine is an excellent substitute for egg whites? Aquafaba, as it's known, can make vegan meringues and pavlovas! My first attempt was ok, but I followed a recipe that put the oven on at 150C which is way too hot, and they turned too brown when I wasn't checking. But yummy anyway with dairy-free cream and fresh fruit.

1 c aquafaba at room temperature (drained from a can of chickpeas)
pinch salt
2 c icing sugar
2 Tbs cornflour
1.5 tsp white vinegar
1 tsp vanilla e...
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Chocolate & almond butter cookies

Posted by Bake Club on Wednesday, October 28, 2015 In : cookies 

I made these after attending Kelly Gibney's wholefood cooking class from Bonnie Delicious. It was lovely to meet her and see her prepare several recipes. She made sauerkraut and almond butter look easy so I tried them myself and they worked! You can use different nuts or dried fruit in these cookies and their cute size are perfect for little hands.

3/4 c dried dates soaked for 10 min in hot water and drained
1 c desiccated coconut
1/2 c almond butter (homemade in 5 min in the Omniblend!)
1/2 c wa...
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