Raw blueberry cheesecake

Posted by Bake Club on Sunday, September 14, 2014 In : desserts 

By Frances
My best cheesecake yet, thanks to the actual recipe from Little Bird, found on Matakana Superfoods website. They do a strawberry one, but my fave berry is blue. And to quote one of Tui's favourite books, "My Blue is Happy"!

Biscuit Base
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews (I used buckinis - sprouted buckwheat groats)
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or hima...


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Lemon tarts with chocolate crust

Posted by Bake Club on Sunday, August 31, 2014 In : small cakes 

By Frances
I cobbled this recipe together as I wanted to use up some lemons and make something sugar-free.

For the lemon curd:
3 eggs
1 tbs lemon zest
½ cup freshly squeezed lemon juice (I used 4 lemons)
½ cup rice malt syrup
4 tbs of coconut oil
1 tsp vanilla extract
1 tbs cacao butter (optional)
  1. In a saucepan on low heat – whisk together the eggs, lemon zest and rice syrup.
  2. Add the lemon juice, coconut oil, vanilla and cacao butter and continue to whisk on medium heat until everything is melted a...

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Homemade snickers bars

Posted by Bake Club on Friday, July 25, 2014 In : sweets 

By Frances
Like the homemade bounty bars, these are SO much better than the bought ones! Great satisfaction from making them yourself with wholesome ingredients.

Base:
1 c almonds or cashews
1/2 c rice malt syrup

Caramel nut layer:
1 c dates, soaked (or you could use rice malt syrup)
2 Tbs coconut oil
1 tsp vanilla extract
pinch salt

2 Tbs peanut butter (or tahini or almond butter)
1/4 c water if needed
1 c peanuts (I dry roasted mine)

Chocolate coating:
1/2 c coconut oil
1/2 c cacao butter
1/2 c cacao powde...

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Raw chocolate fudge

Posted by Bake Club on Tuesday, July 22, 2014 In : sweets 

By Frances
Thanks My Darling Lemon Thyme for this lovely recipe - full of good things that my two-year-old likes too.
1/2 cup natural sweetener (I used rice malt syrup)
3 tablespoons virgin coconut oil
300g tahini (I use unhulled)
2 tablespoons raw cacao powder (or cocoa powder)
1/2 c raisins, that have been soaked (you can also use 3 Tbs raw cacao nibs or toasted nuts)

2 teaspoons vanilla extract
a good big pinch of sea salt flakes

Line a small tin or container with baking paper (my tin was ab...
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Yoghurt scrolls

Posted by Bake Club on Sunday, June 29, 2014 In : bread 

By Frances
This recipe is from I Quit Sugar Kids by Sarah Wilson. She uses mainly rice malt syrup and other natural sweeteners instead of sugar. I like the savoury version best - vegemite and cheese.
Dough Base
* 1 cup yoghurt (thicker the better)
* About 2 cups self raising flour, plus extra for dusting
* Additional topping ingredients (see below)

Preheat oven to 180°C and line a baking tray with baking paper.
Mix dough ingredients in a bowl until they start to come together into a ball. Turn out...
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Pumpkin spice muffins

Posted by Bake Club on Sunday, June 22, 2014 In : small cakes 

By Frances
Cheap pumpkins! So this week I made pumpkin soup, pumpkin granola bars, pumpkin muffins, and froze a batch of pumpkin puree. These muffins are an easy alternative to the carrot version. The cream cheese icing really sets it off.
This recipe is adapted from The Pioneer Woman.

  • 1 cup All-purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 c...

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Cashew coconut cookies

Posted by Bake Club on Tuesday, June 17, 2014 In : bread 

By Frances
I'm trying to perfect my raw cookie recipe, making it as simple as possible so you can easily use alternatives if you have other ingredients on hand. These went down a treat with our toddler so I'll be making more.

1 c raw cashews
1 c buckinis (buckwheat groats sprouted then dehydrated - they give a nice crunch)
1 c sunflower seeds, soaked for a few hours
1/2 c or more dessicated coconut
1/2 c natural sweetener - use more or less to taste (I used mix of date paste, rice syrup and honey) ...
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Homemade bounty bars

Posted by Bake Club on Sunday, June 15, 2014 In : sweets 

By Frances
These raw chocolate covered coconut bars are really easy to make - and delicious and healthy too! I adapted a recipe from Health Yeah.

2 cups desiccated coconut
1 cup of coconut cream or milk
3 Tbs coconut oil or coconut butter
4 Tbs natural sweetener (maple syrup, coconut syrup, rice syrup or date paste)
pinch sea salt

For the chocolate coating:
5 Tbsp of  organic coconut oil
3 Tbsp of raw cacao powder
2 tsp of coconut syrup or maple syrup

Mix all the ingreds except dessicated coconut in...
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Salted caramel doughnuts

Posted by Bake Club on Thursday, June 12, 2014 In : small cakes 

By Frances

Been wanting to make these doughnuts for a while, from Pease Pudding.

My niece Sophie actually made some salted caramel beforehand and there was a lot left over so I had to make something to go with it!

350g plain flour

50g brown sugar

1 tsp instant yeast

165ml luke warm milk

1 free range egg

70g butter, melted

vegetable oil for frying

 

Combine the flour and sugar in a bowl.

Add the yeast to the milk and put aside for a few minutes until it starts to f...


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Mango & coconut chia pudding

Posted by Bake Club on Monday, June 9, 2014 In : desserts 

By Frances
A super easy breakfast or dessert from MoveNourishBelieve.com. Most fruits will work well, frozen or fresh, eg banana, berries, peach. You can add whatever fruit or nuts you like on top too.

2 c coconut cream or milk
1.5 c mango (frozen or canned, drained first)
8 Tbs chia seeds

Combine cream and mango in a blender until smooth, Mix in chia seeds, Evenly divide mixture between 4 jars/ramekins/bowls and leave in fridge overnight. I topped with banana and chocolate shavings.

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Cornbread

Posted by Bake Club on Sunday, June 8, 2014 In : savoury 

By Frances
I've had this cornmeal sitting in the pantry for AGES so had to make something to go with a lovely ripe avocado and chill adzuki beans. It was a little crumbly but still lovely and moist. I adapted the recipe from Simply Recipes.

  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk (I used yoghurt)
  • 1 egg (optional)
  • 6 Tbsp unsalted butter, melted

Preheat oven to 180C. Line ...


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Chocolate cherry macaroon cake

Posted by Bake Club on Sunday, June 8, 2014 In : big cakes 

By Frances
Yet another great recipe from Julie Le Clerc's Favourite Cakes. Didn't rise a heck of a lot but still yummy with a macaroony taste with the coconut. Cross between a brownie and a cake.

100g butter, cubed
100g quality dark chocolate, chopped
1/3 c brown or dark sugar
1/2 c self-raising flour (I used rice and added 1 tsp baking powder)
1/4 c dessicated coconut
1 egg, lightly beaten
1 tsp vanilla extract
1/3 c chocolate chips (didn't use)
1 c pitted cherries (fresh or well-drained preserved che...
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Crusty no-knead bread

Posted by Bake Club on Friday, June 6, 2014 In : bread 

By Frances
I've made no-knead bread before, but this one has a real good crust by baking it in a casserole dish in the oven to form steam. It's from simplysogood.com.

3 cups unbleached all purpose flour (I used wholemeal spelt)
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great...

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Mandarin cake with cream cheese icing

Posted by Bake Club on Thursday, June 5, 2014 In : big cakes 

By Sophie
Another goodie from Julie Le Clerc's Favourite Cakes. It's great the way it uses whole mandarins. I added cream cheese icing and decorated it with almond praline.

6 mandarins (600g) or oranges
6 eggs
1 c sugar (I used rice malt syrup)
1 c dessicated coconut
2 c ground almonds
1 tsp baking powder

Preheat oven to 160C. Grease a 22cm cake tin and lightly dust with flour. Coarsely chop mandarins, including the skin but removing any pips, and place in a saucepan with enough water to cover.
Bring ...
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Pistachio cake

Posted by Bake Club on Thursday, June 5, 2014 In : big cakes 

By Frances
I'm on a roll with Julie Le Clerc's Favourite Cakes. I love cakes with nuts in them!
90g butter, softened
1/3 c sugar (I used organic golden)
2 eggs
1/3 c plain yoghurt
1 c gluten-free flour (I used rice)
1 tsp baking powder
2/3 c ground pistachio nuts
2 Tbs extra ground nuts
honey to drizzle

Preheat oven to 180C. Line a 20cm cake tin.
Cream butter and sugar until pale. Add eggs and beat well. Stir in yoghurt then sifted flour, baking powder and nuts.
Spread mixture into tin. Bake for 60 min or...
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