Gingerbread cookies

December 18, 2019

Even though I'm not a Christmassy person, I do like to make gingerbread and have a go at icing. I don't have much flair, as you can see, but the biscuits taste fine anyway.

3 c flour
1 tsp baking powder
1/2 tsp baking powder
pinch sea salt
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp allspice (or 1/2 tsp each cloves, nutmeg)
250g butter at room temperature
1 1/4 c brown sugar
1 egg
2 tbsp molasses
1 tbsp freshly grated ginger

Royal icing:
1 egg white
250 g icing sugar
1 tsp lemon juice

Sift the dry ingredients in a bowl and mix together.
In a large bowl cream the butter and sugar until pale and fluffy, about 3 min. Beat in egg, molasses and fresh ginger until mixed through. Fold in dry ingredients with a metal spoon or spatula.
Shape the dough into a rough square or rectangle, cover in cling film and refrigerate until firm, about an hour, or overnight. You can also wrap dough tightly and store in freezer.
When you're ready to bake, preheat oven to 170C. Line at least 2 baking sheets with baking paper.
Roll out the chilled dough in between 2 sheets of baking paper to about 5mm thick and cut out your shapes of choice. Using a metal spatula, transfer to your baking trays about 2.5cm apart to allow for spreading. If the dough becomes too warm and soft, once rolled out between the sheets of baking paper put onto a tray and place in the freezer for a few minutes until it has firmed up enough to be able to cut out shapes.
Bake for about 12-14 min, until they become darker around the edges, rotating the trays halfway through cooking. Let cool on the trays for a few minutes before transferring to a wire rack to cool completely.
For the icing, beat the egg white in a bowl until frothy, slowly beat in sugar and lemon juice, then mix until shiny and thick. Fill your piping bag and away you go. Sets within 5 minutes. You can keep royal icing at room temperature for up to 2 weeks, or store in the fridge wrapped well in cling film or a plastic bag.




 

Chocolate cashew truffles

December 12, 2019

First attempt - used stick blender and only did one coat of chocolate - very nice


Second attempt - doubled the recipe, used Omniblend, double coat of chocolate - extremely nice

Yum - guilt-free treats that are full of nutrients. Everything tastes better coated in homemade chocolate, right? A stick blender is best for this recipe. I tried processing the filling in my Omniblend but there wasn't enough mixture for the blades to mix.

Makes 14
100g cashews
3 tbsp coconut oil
3 tbsp date syrup
1 tbsp caca...
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Almond pulp bliss balls

December 8, 2019

A useful recipe to use up almond pulp from making almond milk.

1 c almond pulp (I didn't have enough so added whole almonds)
1 c dates
1/2 c desiccated coconut
3 tsp cacao or cocoa powder
1 tsp soft coconut oil
grated zest from 1 orange
pinch sea salt

Blitz all ingredients in a food processor until sticky and hold together. Roll into balls and coat in coconut and place in an airtight container in the freezer to firm up. You can also roll in cacao powder or cinnamon, finely chopped nuts or c...


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Almond pulp crackers

December 6, 2019

You've made your own almond milk, now what do you do with the pulp? Chuck all these ingredients in a bowl, roll out thin and Bob's your cracker! Thanks to Detoxinista for the inspiration.

1 c almond pulp (from making almond milk)
1 tbsp ground flaxseeds (you could also use chia)
3 tbsp olive oil (or coconut oil)
2 tbsp sesame seeds
1/2 tsp sea salt
1 minced garlic clove, optional
finely chopped herbs are also optional (2 tbsp fresh or 2 tsp dried)

Preheat oven to 170C. 

Mix all the ingredie...


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Honey maca ice cream

December 5, 2019

I decided to make a dairy-free ice cream from scratch, and that included the almond milk. The xanthan gum really helps to make the ice cream smooth and creamy. When you make almond milk you have almond pulp left over, so I'll also post two recipes to use up the almond pulp.

200g almonds
500ml water
1/2 c honey
1 tsp maca powder
1 tsp vanilla extract or paste
1 tsp xanthan gum

If you have an ice cream make, put the bowl in the freezer for at least 24 hours.
Soak the almonds in a bowl of water for at l...
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Oatmeal chocolate chip cookies

November 28, 2019

This will be the 14th chocolate chip cookies recipe on Bake Club! And it's a good variation - adding oats and being free of gluten, sugar and dairy if you need to bake for special dietary requirements. Thanks to Minimalist Baker for the inspo.

3/4 c rolled oats, or quick cook oats
3/4 c ground almonds
1/4 c desiccated coconut
3/4 tsp baking powder
14 tsp salt
1/4 c dark chocolate chips
1/4 c chopped dried fruit, optional (I used apricots but I've also used prunes and freeze-dried blueberries)
1/4 c a...
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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 ...


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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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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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