Mocha molasses loaf

November 22, 2019

Coffee and chocolate is another baking match made in heaven. If you want to make an even more decadent version you could replace the cocoa powder with melted dark chocolate.

115g butter
1 c soft brown sugar
2 tbsp molasses
1 egg
1 c black coffee
1/4 c kahlua or substitute coffee for non-alcoholic version
1 1/2 c flour
3/4 c cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp sea salt

Preheat oven to 180C. Line a loaf tin with baking paper.

In a bowl beat the butter, sugar, molasses and egg until pale and fluffy, either by hand or electric mixer, about 5 min. Stir in coffee and liqueur.

Sift in dry ingredients and mix until just combined.

Pour batter into tin and bake for about 60-75 minutes until cooked through. Leave in tin for 10 minutes then transfer to a wire rack to cool completely.


 

Coffee biscotti

November 20, 2019

A solid biscuit for grown-ups! Perfect for dunking in coffee, of course.

1 c flour (I used spelt)
1 tsp baking powder
2 tbsp ground coffee
1/4 c soft brown sugar
pinch sea salt
1 or 2 eggs
1/4 c dark chocolate drops or chips
1/4 c lightly toasted hazelnuts (pistachios, macadamias or pecans are also nice)

Preheat oven to 160C. Line a baking tray with baking paper.
In a bowl mix the flour, baking powder, coffee, sugar and salt. Break in 1 egg and mix in with the chocolate bits and nuts. If dough is still...
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Matcha mint slice

November 15, 2019

I must admit when I first made this I didn't get much green tea or mint flavour, so I've upped my quantities and now use a larger tin to get thinner slices. Whatever works for you though, thick slices are just as good too. Thanks to Lola Berry's Food to Make You Glow (Plum, 2017) for the inspiration.

Base:
1 c desiccated coconut
1 c almond meal (I ground almonds in a coffee grinder)
2 tbsp almond butter (or any nut butter you prefer)
1 c dates (medjool are best but I also use deglet nour)...


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Flapjacks

November 14, 2019

Flapjacks, muesli bars, granola bars, oatmeal crunch - whatever you call them these wholesome bites are great for lunch boxes and snacks in general. In the US though, flapjacks are pancakes, so don't get lost in translation. What makes traditional flapjacks compared to other granola bars is the inclusion of golden syrup, which gives a caramely taste.
I have substituted with healthier rice syrup (no fructose) but feel free to use whatever sweetener you prefer. You can also use non-dairy spread ...
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Marmalade biscotti

November 9, 2019

An easy bake from Rachel Khoo from her Little Swedish Kitchen (Michael Joseph, 2018). A great way to use up marmalade, as I don't eat it very often. The biscuit is not too sweet, and with a citrus tang.

100g soft butter
80g caster sugar
100g marmalade of choice
zest of a lemon
225g flour
1/2 tsp baking powder
1 tsp sea salt

Preheat oven to 180C. Line a baking sheet with baking paper.

Beat the butter, sugar, marmalade and zest in a bowl until creamy. Sift in flour, baking powder and salt and...


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Chocolate mud brownies

October 27, 2019

You can make this batter into brownies, cakes, muffins - whatever suits your occasion. I usually go for a square or rectangle tin so it's easier to cut for lunch boxes or to serve many people. The best thing is that the food processor does all the work. Thanks Rachel Khoo for a winning free-from recipe from The Little Swedish Kitchen (Michael Joseph, 2018).

250g pitted dates
90ml hot espresso coffee
80g ground flaxseed
180ml vegetable oil
1 x 400g can black beans, drained (reserve 1/2 c of the liq...


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Lemon drizzle cake

October 25, 2019

This is a light, gluten-free, sugar-free cake with a gooey sauce.

3 eggs, separated
1/2 c milk of choice
1/3 c vegetable oil
juice and zest of 2 lemons (reserve 1 tbsp juice for drizzle)
1/3 c rice syrup
1 tsp vanilla extract
1 c ground almonds
1/4 c coconut flour
1 tsp baking powder
1/2 tsp baking soda

Drizzle:
1/2 c coconut milk
1/4 c rice syrup
1 tbsp lemon juice

Preheat oven to 160C. Line a cake tin with baking paper.
In a large bowl whisk egg yolks, milk, oil, juice and zest, rice syrup and vanilla unti...
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Chocolate cornflake slice

October 15, 2019

A super easy slice to rustle up in less than 30 minutes.

1 c flour of choice (I used spelt)
1 c cornflakes
1 c desiccated coconut
2 tbsp cocoa
3/4 c sugar of choice (brown or coconut are good)
150g butter or non-dairy spread, melted

Icing:
1 c icing sugar
2 tbsp cocoa 
2-3 tbsp milk of choice
sprinkles

Preheat oven to 180C. Line a brownie tin with baking paper, leaving overhang on the sides.
Combine all the ingredients in a bowl. Press evenly into tin and bake for about 25 min until cooked through and you...
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Apple cheese caraway scones

October 13, 2019


This is an intriguing recipe by Malika Ameen from Sweet Sugar, Sultry Spice (Roost Books, 2016). After reading the ingredients I really wanted taste these flavours together. It's mostly a savoury bite but with a sugary crust. I bought dried apples specially but I think chunks of fresh apple would be fine too.

1 1/4 c flour (I used spelt)
1/2 c oat flour (I ground oats in a coffee grinder)
3 tbsp granulated sugar
1 1 /2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
115g cold butter, cut into 1cm...

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Golden semolina friands

October 10, 2019

These yummy and sunny little bites are made with some unusual ingredients. I'm really enjoying exploring the flavours in Sweet Sugar, Sultry Spice by Malika Ameen (Roost Boos, 2015). She mixes and matches all sorts of exotic spices in her recipes.

Makes 12 friands or 24 minis
2 tbsp cold tahini
3/4 c granulated sugar
2 tsp black sesame seeds
1/4 tsp sea salt
115g butter
1/4 tsp turmeric
1 c fine semolina
1/2 c flour
1/2 tsp baking powder
3/4 c milk
2 tbsp water
1/4 tsp vanilla extract
1/4 c golden...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

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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