Plaited loaf

Posted by Bake Club on Friday, November 17, 2017 In : bread 

The crust came out a little dark, oops, but the inside is nice and fluffly. The last sweet buns I made needed kneading but not this recipe, so I wanted to compare the results.

250ml milk (I used rice)
50g butter or non-dairy spread
2 heaped tsp honey
500g spelt flour
2 tsp sea salt
12g dried yeast
1 egg, beaten

Scald the milk by heating it in a small saucepan with the butter and honey. Allow to cool so it is just warm.
Sift the flour and salt in a large bowl and sprinkle in the yeast. Make a well in t...
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Marmalade cake

Posted by Bake Club on Saturday, November 11, 2017 In : big cakes 

We received some lovely grapefruit marmalade so I decided to use some in a cake. A quick recipe that doesn't involve creaming and it turned out moist and tangy.
225g flour
1 tsp baking powder
pinch salt
115g butter (I used Olivani this time)
85 g sugar (I used brown)
1 tsp orange rind
2 eggs, beaten
3 heaped tbsp marmalade
2 tbsp milk (I used rice)

Preheat oven to 170C. Line a loaf tin with baking paper.
Mix flour, baking powder and salt in a bowl. Rub in butter till it resembles breadcrumbs. Mix in sug...
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Sweet buns

Posted by Bake Club on Wednesday, November 8, 2017 In : bread 

This is from Gino D'Acampo - pizzicotti rolls from his hometown Torre del greco. It's like a brioche bun, fluffy and buttery. This baked in 20 min but I should have checked it before, as it's gone a little brown. I was too engrossed decluttering upstairs...

450g flour
1 tsp salt
4 tbsp caster sugar
10g dried yeast
150g melted butter, plus more for brushing
120ml milk, warm
3 medium eggs, slightly beaten

1. Mix flour, salt, sugar and yeast in a bowl. Pour in butter and milk and mix together. Cover ...


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Double chocolate chip cookies

Posted by Bake Club on Monday, November 6, 2017 In : cookies 

160g butter or non-dairy spread (I used Olivani)
3/4 c coconut sugar or brown sugar
1 egg
1 tsp vanilla extract
1/2 c oats, ground in a coffee grinder to make flour
2 c buckwheat flour
2 tbsp cacao powder
1 tsp baking powder
1/2 tsp baking soda
1/3 c dark chocolate chips or 150g dark chocolate cut into chunks

Cream butter and sugar until pale and fluffy. Add in egg. Then mix in flours and dry ingredients. Lastly mix in the chocolate chips.

Wrap dough in cling film and chill in freezer for half...


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Trio of bliss balls - chocolate, strawberry, cookie dough

Posted by Bake Club on Friday, November 3, 2017 In : sweets 

It all started with our daughter wanting chocolate chip cookies. I decided to make healthy chocolate chip cookie bliss balls and found this easy recipe from Wholefood Simply. Then I decided to make my own recipes using different sweeteners, flavours and flours, but all still raw, whole, organic, sugar and gluten free.

Makes about 24
2 c rolled oats
1/3 c tahini
2 tbsp honey or rice syrup
2 tbsp maple syrup
1/2 tsp cinnamon
1 tsp vanilla extract
pinch salt
1/3 c dark chocolate chips
Blitz the oats in a ...
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Vegan marshmallows

Posted by Bake Club on Monday, October 30, 2017 In : sweets 

Another experiment with aquafaba. Turned out well, although they became quite sticky after a day, need to dry them out at room temperature for longer. Quite satisfying making your own marshmallows without gelatin. You'll need a kitchen thermometer. This is adapted from Seitan Is My Motor.

For dusting:
1/2 c cornflour
1/2 c icing sugar

1/2 c toasted desiccated coconut

For the marshmallows:
1/2 c  water plus 1/4 c water
2 tsp agar powder
3/4 c sugar
1/3 c glucose syrup
1/2 c aquafaba (brine from can of c...
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Healthy Halloween snacks

Posted by Bake Club on Sunday, October 29, 2017 In : sweets 

So easy to make these cute Halloween snacks for kids. Pumpkin mandarins with a bit of celery as the stalk (or use cucumber), boonanas or ghost bananas with chocolate drop eyes and pretzel broomsticks with sliced cheese brooms (held together by a string of spring onion or chive)
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Chocolate thins

Posted by Bake Club on Friday, October 27, 2017 In : cookies 

If you make anything heart-shaped with icing it's a guaranteed winner with the kids. This is a very basic but easy chocolate biscuit. The key is to chill the dough and roll out to an even 3mm thickness.

125 g chilled butter or non-dairy spread (I used Olivani this time and it worked well)
2/3 c coconut/brown/rapadura sugar (I used organic golden sugar that I put in a spice grinder first)
1 tsp vanilla extract
1/2 tsp salt
1 egg
1/4 c cornflour
1/2 c cacao or cocoa powder
1 1/2 c flour

Cream t...


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Ghost pretzels from scratch

Posted by Bake Club on Friday, October 27, 2017 In : bread 

Last year for Halloween I painstakingly chocolate-dipped about 50 tiny pretzel sticks and added chocolate chips for eyes and a mouth. They sure didn't last long at the kindergarten's Halloween party. This year I decided to make my own thick pretzel rods so they'd be much quicker to coat with chocolate. It's quite a process making your own pretzels; like bagels, you poach them before baking, but in a special solution. The result is a flavoursome crunchy stick. It's adapted from Serious Eats.

Ma...
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Chocolate and strawberry chia jam cups

Posted by Bake Club on Wednesday, October 25, 2017 In : sweets 

It's great to make your own chocolate and jam as you can control the sweetness and get your kids to get used to less sugary foods. Grown-ups will like these too, of course!

Make the jam first by blitzing in a blender 1 c strawberries or other berries, 2 tbsp water, 2 tbsp brown rice syrup and 2 tbsp chia seeds. Transfer to a small bowl and heat over medium heat until mixture starts to bubble. Cook for 3-5 minutes, whisking constantly, until mixture thickens. Remove from the heat and c...


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Raspberry rose macarons

Posted by Bake Club on Sunday, October 22, 2017 In : small cakes 

This is adapted from Crazy Vegan Kitchen, I've cut down on the sugar a bit. My first time making macarons with aquafaba. I know they're not perfect, they don't have macaron 'feet' and they're not completely smooth on top (I ground up almonds with the skins on), but they're good enough for me and they taste delicious. Our 5-year-old proclaimed it the best thing I've ever made!
Macarons take an age to make, you need to start the night before. It's a real process, and it makes you understand why ...
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Healthy Shrewsbury biscuits

Posted by Bake Club on Thursday, October 19, 2017 In : cookies 

Shrewsburys, also known as Jammie Dodgers in England, are two shortbread-style biscuits with jam in the middle. I found this healthy version from Niomi Smart's Eat Smart (HarperCollins, 2016). The biscuits are not too sweet, however, they don't have a super crunch, as they use a liquid sweetener, not sugar. I would make these again a little thinner and maybe add some coconut sugar for crunch.
Makes 25
1 1/2 c ground almonds
2 c buckwheat flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinna...
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Coconut almond macaroons

Posted by Bake Club on Sunday, October 15, 2017 In : cookies 

Whenever I make hummus with canned chickpeas it's an excuse to make something with the aquafaba as well. It's a perfect vegan alternative to egg whites. I've been experimenting to make macaroons with the least amount of ingredients possible.

Makes about 16
1/2 c aquafaba
1 tsp cream or tartar or 1/2 tsp xanthan gum
1/2 c brown rice syrup
1 1/2 c desiccated coconut
1 1/2 c ground almonds
150g dark/bittersweet chocolate

Preheat oven to 170C. Line a baking tray with baking paper.
Simmer the aquafaba in a...
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Gingerbread with coconut icing

Posted by Bake Club on Sunday, October 15, 2017 In : big cakes 

This is adapted from Emma Galloway's recipe from My Darling Lemon Thyme and her book A Year in My Real Food Kitchen. My coconut icing didn't work out as nice and white and smooth as hers, even after aaaaages whizzing the coconut in the blender. Well, I tried, and it's edible although probably not Instagram-worthy!
Emma likes to add crystallised ginger but I prefer a smooth gingery cake. My cakes tend to crack so I've baked it at a lower temperature and placed it in the lower third of the oven....
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Healthy caramels

Posted by Bake Club on Thursday, October 12, 2017 In : sweets 

Mmmmmm - make your own caramels for a guilt-free sweet treat.

Makes 14-16
1 cup pitted dates (medjools are superior but you can use deglet noors too)
1 tbsp nut butter (peanut, almond or cashew work well)
1 tbsp coconut oil
pinch sea salt
For coating:
150 g unsweetened dark/bittersweet chocolate
or 1/2 c cocoa butter, 1/2 c cacao powder, 1/4 c rice syrup

Line a small tray or plate that you can fit in your freezer with baking paper.
If you are going raw, soak the dates in a bowl with a little bit of wa...
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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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