Browsing Archive: November, 2013

Chocolate, cranberry and honey muffins for National Honey Week

Posted by Bake Club on Saturday, November 23, 2013, In : small cakes

By Frances

This is for the ‘Cook Something Yummy With Honey’ competition for the inaugural National Honey Week 25 Nov – 2 December. I read about it on Alessandra Zecchini’s blog. This year’s hero honey is manuka – yummmmm. I just made up this recipe with what I had in the pantry. I like to contrast the richness of chocolate flavour with the tartness of a fruit such as cranberry. Any fresh or dried berry would be equally delicious – raspberry is a favourite. I...

Raw caramel slice no. 3

Posted by Bake Club on Monday, November 18, 2013, In : slices

By Frances
On my quest to find the perfect raw caramel slice, here is version no. 3 from Keilanaskye. The caramel part is particularly good - just tahini and maple syrup really. For the base I used sunflower seeds and activated buckwheat (buckinis) instead of cashews (just over 1/2 c each). I find the buckwheat gives a nice crunch that I really like.
I'm going to enter this in November's Sweet NZ monthly blog event, hosted by Toast.

For the base:
1 1/2 cups raw, organic cashews (pre-soaked for...

Cronuts!

Posted by Bake Club on Friday, November 15, 2013, In : small cakes

By Sophie
Ahhh Cronuts, 1/2 croissant, 1/2 donut! These take time but are so worth all the wait. These trendy treats make the perfect midnight snack (in moderation!). We filled ours with a mix of vanilla custard and salted caramel as well as plain coated cinnamon sugar!

Recipe from WWW.SORTED FOOD.COM which includes a very helpful video.

milk (60ml)
warm water (65ml)
dried yeast (6g)
cold, diced butter (150g)
plain flour (125g)
strong flour (125g)
caster sugar (30g)
1/2 tsp salt
bowl of vanilla sug...

Sesame honey kisses

Posted by Bake Club on Monday, November 11, 2013, In : cookies

By Frances
These use a lot of sesame seeds! But they make a tasty crunch in the chewy biscuit. The recipe is from Annabel Lang bein.

2¼ cups flour
2 cups sesame seeds, toasted
½ cup desiccated coconut, toasted
½ cup soft brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp ground cardamom
½ tsp salt
2 eggs
¾ cup neutral oil
½ cup light honey
1 tsp vanilla extract

Preheat oven to 160°C and line a baking tray with ...

Blueberry tart

Posted by Bake Club on Tuesday, November 5, 2013, In : desserts

By Sophie
This easy yummy tart is from Growing Up Ga bel.

1 recipe pate brisee or any pie crust (see below)
2 cups fresh blueberries
2 Tablespoons flour
2 Tablespoons sugar
1/2 teaspoon cinnamon
Zest and juice of 1/2 a small lemon
pinch of salt

Instructions

Prepare the pate brisee or crust through the chill.
When ready to bake, roll out the crust in to a 12-inch circle on a piece of parchment paper large enough to hold the circle.
In a small bowl stir together berries, flour, sugar, cinnamon, zest a...

Soft treacle parkin

Posted by Bake Club on Tuesday, November 5, 2013, In : big cakes

By Frances

I never knew a parkin was a traditional cake made from treacle and oatmeal, originating in northern England. This recipe from the 1830s was in Paul Hollywood’s Bread book. They used to measure from a breakfast cup but he’s given the metric equivalent too.

½ c treacle (200g)

½ butter (140g)

½ c brown sugar (120g)

2 c oatmeal (250g)

20g ginger

1 tsp bicarb soda

2 eggs

1 Tbs cider vinegar

Melt treacle, butter and sugar. Mix dry ingreds, pour in wet mixture. Stir ...

Pumpkin pie

Posted by Bake Club on Monday, November 4, 2013, In : desserts

By Sophie
Another Halloween-themed treat. This is from BBC Good F ood but Sophie cut out most of the sugar.

750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
1 tbsp icing sugar

Place the pumpkin in a large saucepan, cover ...

Chocolate, pumpkin & walnut brownies

Posted by Bake Club on Sunday, November 3, 2013, In : slices

By Sophie
Some healthy Halloween sugar-free, gluten-free brownies! From the Move Nourish Believe website.

500g pumpkin
500g almond meal
1 cup dates
½ tsp. bicarb soda
2 eggs
100g 85% dark chocolate
½ cup chopped walnuts

How To Make It:

Prepare the pumpkin puree at least an hour in advance.
Chop the pumpkin into small pieces, then steam or boil until soft.
Mash the pumpkin and then suspend it in a sieve lined with cheesecloth (or a clean, dry chux cloth) to drain out the liquid from the pumpki...

Raw ginger cashew slice

Posted by Bake Club on Sunday, November 3, 2013, In : slices

By Frances
An easy raw slice by Petite Kitchen.

for the base:

2 cups cashews (I used roasted, but raw is fine)
1 cup medjool, or soft pitted dates
2 tbsp water
1 tsp ground ginger

for the icing:
3 tbsp coconut oil
1 tbsp honey
2 tsp ground ginger

*this slice needs to be keep in the fridge. if you would prefer a slice that can be kept at room temperature, you can bake the base in the oven at 160°C until golden, then leave to cool before icing.

In a food processer, blend the cashews until...