Chocolate mint sandwich cookies

January 17, 2019

Like oreo cookies but better! These cookies don't use butter. You can easily use gluten-free flour too.

Makes 12-14 sandwiched cookies
1/2 c/90g dark chocolate or chocolate chips
40ml hot water
1 c flour (I used spelt)
1 tsp baking powder
1/4 c icing sugar
1 egg 

Peppermint filling:
1 c icing sugar
1 tsp peppermint extract
1-2 tbsp water

Melt the chocolate and hot water in a double boiler or in a microwave. Stir until smooth and let cool.
In a medium bowl sift the flour, sugar and baking powder. Mix the egg with the chocolate mixture then pour over the flour and stir to combine. Use your hands to scoop into a ball and mix in all the crumbly bits. Wrap in cling film and refrigerate for 15 min.
Preheat the oven to 180C and line a baking sheet with baking paper.
Roll out the dough between 2 pieces of baking paper to 3mm thick. Cut into your desired shapes (around 5cm wide) and place onto your baking tray. Repeat until all the dough is used. Circles are easy and work well. I have a cool cutter cube with the playing card suit shapes on it.The cookies don't spread so you can place them close together. Bake for 10 min.
Let cool on a wire rack.
In a small bowl mix the icing sugar and peppermint extract together with enough water to make a spreadable paste. Spread a little filling onto one cookie and sandwich another one on top.
Mint is a universal favourite but you could experiment with other flavoured fillings, such as orange or berry, which also go well with chocolate.

 

Strawberry coconut bounty bars

December 28, 2018

Would you believe our oven broke down two days before Xmas! I couldn't bake any cakes so a good excuse to make raw treats. I updated my usual bounty bars with strawberry chia jam. Thanks to Little Bird Goodness by Megan May (Penguin, 2017) for the inspiration. The jam is so versatile - it can be used to jazz up muffins, granola, ice cream and swirl it into these bounty bars to make a healthy 'cherry ripe'.

Berry jam:
1/4 c ground chia seeds
1/4 c filtered water
2 tbsp lemon juice
2 tbsp honey
1 tsp...
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Rocky road

December 19, 2018

Quick and easy rocky road to give to the teachers this year, and for random visitors to our house this festive season.
1 c cacao butter
1 c cacao or cocoa powder
1/4 c maple syrup
1 tsp vanilla extract
pinch salt
1/2 c cranberries
1/2 c toasted hazelnuts
1/2 c mini marshmallows

Line a loaf tin with baking paper.
Melt the cacao butter in a heatproof bowl set over a saucepan with 2-3 cm water. Heat on a low-medium heat until melted.
Take off the heat and stir in the maple syrup, cacao powder, vanilla, sal...
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Vegan neapolitan ice cream

December 17, 2018


This is my go-to recipe for dairy-free ice cream. I went all out and made three kinds for neaopolitan thrills.

Vanilla ice cream:
2 cans coconut cream
1 tsp vanilla extract (use vanilla bean paste for extra yummy flavour and looks)
1/4 c maple or rice syrup
pinch salt

Blitz all the ingredients in a blender then transfer to an ice cream maker and churn for 10-15 min. Pour into a litre container and freeze. If you don't have an ice cream maker you can just freeze for a couple of hours then blitz agai...

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Lime semolina cake

December 15, 2018

Eat the pantry! That's my new year resolution. Might as well start today so I used up some semolina and ground almonds and frozen lime zest and juice. Damn nice cake. You can replace the lime with lemon or orange if you have other citrus to use up.

125g butter or non-dairy spread, softened
3/4 c caster or golden sugar
zest of a lime
2 eggs
3/4 c fine semolina
1 1/2 c ground almonds
1 tsp baking powder
1/2 c milk or yoghurt

Syrup:
3/4 c sugar
1/2 c lime juice
1/2 c water
thin slices of lime

Preheat oven to ...


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Banoffee chia pudding

December 10, 2018

Banoffee is usually a mix of bananas, cream and toffee but this one is banana, coconut cream and coffee - brilliant! It's a super easy pudding/mousse/parfait that can be indulged in any time of day. In the morning top it with yoghurt and granola or for dessert add whipped coconut cream and nuts. The recipe is from Kings Plant Barn.

Makes 8 servings
1 can coconut cream
2 c cooled espresso coffee (if making for kids, use a non-dairy milk)
1 c ground chia seeds (I like mine ground, for a smoother pu...
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Vegan chocolate muffins

December 7, 2018


A good, basic muffin that you can jazz up with icing and sprinkles for the kiddies. Ok, they look like cupcakes now but you don't have to cream the butter and sugar in this recipe.

1 1/2 c flour (I used wholemeal spelt, you can use oat flour or almond flour for other gf options)
1 c cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 c water, plus up to 1/4 c
1/2 c non-dairy milk
1/4 c coconut or rapadura sugar
1/4 c maple syrup
1 tsp vanilla extract
1/4 c coconut oil, melted

Icing:
1/2 c dairy-free butte...


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Neapolitan marble cake

December 4, 2018

I thought the time had come for me to introduce the joys of neapolitan to our 6-year-old. Marble cakes are fun and a relatively easy way to make an impressive bake. I think I might try neapolitan ice cream next - yum!

250g butter, softened
2/3 c caster sugar
1/2 c rice syrup
1 tsp vanilla extract or vanilla bean paste
3 eggs
1/2 c milk of choice (or yoghurt or sour cream)
2 c flour (I used white spelt and wholemeal spelt)
2 tsp baking powder
2 tbsp cocoa
1 tbsp milk of choice
2 tbsp strawberry ...


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Vegan chocolate biscotti

November 14, 2018

1/4 c ground chia seeds
1 c hot water
1/2 c coconut sugar or raw sugar
1/4 c brown rice syrup or maple syrup
1/2 c olive oil
1 tsp vanilla extract
1/2 tsp salt
2 c flour (I use spelt)
3/4 c cocoa or cacao powder
2 tsp baking powder
1/2 c desiccated coconut
100g dark chocolate for dipping

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

Put chia seeds and hot water in a blender and let soak for 5 minutes. Add sweeteners, oil, vanilla and salt and blitz until smooth.

Sift flour, cacao...


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Healthy chocolate cereal

November 8, 2018

When the 6-year-old won't eat porridge or muesli it's time to make cereal a bit more appealing. Homemade cacao puffs are simple to make and you can swap out with any puffed grain or activated buckwheat groats.

4 cups puffed spelt (or wheat, rice, amaranth puffs)
1/4 c coconut oil
1/4 c maple syrup or brown rice syrup
1/4 c cacao powder

Preheat oven to 170C. Line a baking tray with baking paper.

Put the puffs in a large bowl.

In a small bowl heat or microwave the oil until melted. Stir in...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

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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