Browsing Archive: September, 2015

Double chocolate chip cookies

Posted by Bake Club on Wednesday, September 16, 2015, In : cookies 

This is adapted from I Quit Sugar. She uses buckwheat flour but I just used a gluten-free mix and added cocoa as well for double the fun!

1 1/2 c flour (I used a gluten-free mix)
1 tsp baking powder
2 Tbs cocoa
1/2 tsp salt
125g softened butter
1/2 c rice malt syrup
1 egg
1 tsp vanilla essence or powder
100g dark chocolate, coarsely chopped (I used 72% Whitaker's Dark Ghana)

Preheat oven to 160C. Line 2 baking trays with baking paper.

In a large bowl sift the flour, baking powder, cocoa and s...


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Rye soda bread

Posted by Bake Club on Friday, September 11, 2015, In : bread 

This is from Heidi Swanson's Super Natural Every Day. I didn't have buttermilk so I used yoghurt. This is a very quick loaf because there's no yeast.
2 1/3 c rye flour
1 3/4 c all-purpose flour
1 3/4 tsp baking soda
1 1/4 tsp salt
2 c buttermilk, plus more for brushing

Preheat oven to 205C and put oven rack in middle of the oven. Sift dry ingredients into a bowl, make a well in the middle and pour in buttermilk. Mix until it just comes together in a dough. Turn out onto a floured surface and knead ...
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Rosewater almond cake

Posted by Bake Club on Thursday, September 10, 2015, In : big cakes 

This recipe is a combination of Petite Kitchen's almond cake and Bonnie Delicious's cream cheese icing, free of gluten and sugar, which I made for Father's Day. I'm very excited to be attending a wholefood cooking class by Kelly Gibney from Bonnie Delicious on Sep 17 in Auckland.

2 c almond meal
3 eggs
4 Tbs sweetener (I used rice malt syrup)
1/3 c coconut oil
2 Tbs lemon zest
2 Tbs rosewater
1 tsp baking soda
1 tsp vanilla

icing:
250 g cream cheese
seeds 1 vanilla pod
juice 1 lemon
50g butter
1 T...


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Apricot clafoutis

Posted by Bake Club on Tuesday, September 1, 2015, In : desserts 


We've made nectarine and feijoa clafoutis on Bake Club but this one is gluten and sugar free, however, you can add whatever flour or sweetener you like.

Fresh or canned apricots, drained
1/2 c milk (I used almond)
1 egg
3 Tbs rice malt syrup
1 tsp vanilla extract
3 1/2 Tbs flour (I used spelt)
flaked almonds

Cashew cream:
1 1/2 c cashews soaked in filtered water for at least an hour
3/4 c filtered water
juice of a lemon
1 Tbs rice malt syrup
pinch salt

Preheat oven to 180C. Butter a shallow baki...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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