Marble cupcakes

May 12, 2019

Just chuck everything in the food processor! It was quick to whip these up for a play date. This recipe is from Bake Me Home (HarperCollins, 2015) by Alice Arndell.

Makes 12
150g softened butter
2/3 c sugar
1 1/2 flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tbsp milk, or more
1 tbsp vanilla extract
food colouring

Preheat oven to 180C. Line a 12-cup muffin tin with paper cases.
Put all the ingredients except food colouring in a food processor and mix until light and fluffy.
Transfer batter evenly into 3 bowls. Colour each one with your desired food colourings.
Spoon about a tbsp of each colour into the muffin tins. Swirl colours together with a skewer.
Bake for 15-18 minutes until cooked through, they should spring back when lightly touched. Cool in the tin for a few minutes then transfer to a wire rack to cool completely.
The cupcakes are delicious as they are but you can also ice with buttercream or a simple icing sugar and lemon juice drizzle.

Pumpkin seed and sesame crackers

May 10, 2019

These crackers have a lovely salty sweet taste with a honey and soy glaze. I ate a lot of these as is but also ideal for dips and spreads. Another recipe from Miranda Gore Browne's 'Biscuit'.

Makes 48 long crackers
2 1/2 c flour (I used a mix of spelt and wheat, you can use all GF flour)
2 tsp baking powder
1 1/2 tsp salt
85g butter or non-dairy spread, softened
200g yoghurt or coconut/soy yoghurt
1/3 c sesame seeds
1/3 c pumpkin seeds

For the glaze:
1 egg (or 3 tbsp non-dairy milk)
1 tbsp honey
1/2 tbsp...
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Olive oil shortbread

May 8, 2019

This recipe is adapted from an Italian vegetarian cookbook. They called it a crisp olive oil cake, which is it, but I'd say it would be more commonly known as a shortbread. The Italians don't cut the biscuit into shapes, they just break it off in pieces, but I decided to cut before baking using a pizza cutter. I like that you don't even need a bowl for this recipe, just work straight off your kitchen counter.

4 c flour
2 tsp baking powder
3/4 c sugar
finely grated zest of 1 lemon
1/4 c vermouth or...
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Baci di dama (lady's kisses)

May 7, 2019

Oh so cute! These little Italian kisses can be made with hazelnuts or almonds. You can fill with plain melted chocolate or chocolate ganache (chocolate mixed with coconut cream). This is from Biscuit by Miranda Gore Browne (Ebury Publishing, 2012).

Makes about 25 sandwiched biscuits
75g ground almonds
50g whole almonds, toasted
125g caster sugar
125g butter, softened and chopped (or non-dairy spread)
125g flour (I used spelt)
1 tsp vanilla extract
pinch salt
200g dark chocolate

Preheat oven to 180C. Li...
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Lemon bliss balls

May 4, 2019

Sometimes I get bored of chocolate truffles so I made lemon ones for a change. I used a mixture of almond, hazelnut and brazil nut meal - you whatever you have around.

Makes around 20

1 3/4 c desiccated coconut
1 c almond meal (or any nut meal)
juice and zest of a lemon
pinch salt
1 tsp vaniila extract
1/3 c coconut oil, melted
1/3 c honey

1/4 c desiccated coconut for rolling

Blend all ingredients in a food processor (except last measure of coconut) until fully combined and sticky. Roll into...

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Caraway breadsticks

May 2, 2019

It's fun to make your breadsticks and they don't take very long as you don't need to wait for the dough to rise. Instead of caraway you can use poppy or sesame seeds.

Makes 20
2/3 c warm water
1/2 tsp dried yeast
pinch sugar
2 c flour (I used spelt)
1/2 tsp salt
2 tsp caraway seeds

Mix water, yeast and sugar in a cup. Leave for 10 min until bubbles appear.

Mix flour, salt and seeds in a bowl. Make a well in the centre and pour in yeast mixture. Mix until a soft dough forms.

Preheat oven to 2...

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Lime and poppy seed drizzle cake

April 30, 2019

I was lucky to receive a bag of limes so I put them to good use in this tangy cake. Of course you can use lemons or oranges instead. You can make the cake with or without the syrup and with or without the icing, or just by itself - all options work just fine!

Wet ingredients:
200ml non-dairy milk (I used rice)
1/4 c coconut oil, melted
1/2 c natural sweetener (I used maple and rice syrup)
4 tbsp lime juice, about 1/4 c
2 tbsp lime zest
1 tsp vanilla extract
pinch salt

Dry ingredients:
1 1/4 c...

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Hazelnut thins

April 28, 2019

This is a sophisticated biscuit for grown-ups. The thins are lovely as they are but you can take it to the next level by sandwiching them with a hazelnut chocolate ganache! This is from Biscuit by Miranda Gore Browne (Ebury Press, 2012).

Makes 32 singles or 16 sandwich cookies
110g butter or non-dairy spread, softened
55g soft brown sugar
170g flour (I used wholemeal and white spelt)
120g hazelnuts, toasted and ground

Chocolate hazelnut ganache
150ml coconut cream
150g dark chocolate, broken into pie...
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April 25, 2019

I never knew crumpets were so easy! Allow an hour or so for proving and they do take a few minutes to cook, so set a timer and go and do something else while the bubbles rise.

Makes 8-10
2 tsp dried yeast
1 tsp sugar
1/2 c non-dairy milk
1/2 c water
1 3/4 c flour (I used a mix of white and wholemeal spelt)
1/2 tsp salt
3/4 tsp baking soda
1/2 c lukewarm water

9 or 10cm egg/crumpet rings

Heat milk and water in a cup until lukewarm. Add yeast and sugar and mix. Leave for 10 minutes until frothy....

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April 23, 2019

My first attempt at a 6-braided challah loaf turned out so well! It was soft and sweet and had an excellent crumb. Thanks to TheKitchn for the inspiration.

1 c lukewarm water or non-dairy milk
2 tsp dried yeast
pinch sugar
4 c flour (I used organic wheat and spelt)
1/4 c unrefined golden sugar
2 tsp salt
2 eggs, whisked
1 egg yolk, reserve egg white for wash
1/4 c neutral oil

In a small bowl mix the water, yeast and sugar and leave to froth.

Put flour, sugar and salt in a large bowl. Make a we...

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Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.

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