Quick mini muffins

Posted by Bake Club on Wednesday, July 12, 2017 In : small cakes 

These are the quickest and easiest muffins I've made. Only 6 ingredients plus your choice of flavour. With an hour to go before we went visiting, these were mixed and baked in no time. I also made a runny icing with icing sugar and lemon juice to drizzle over, topped with sprinkles for extra child-friendliness. Mini muffins only take 5-7 min to bake, so be careful not to overbake or else it might just taste like a rubber ball.

Makes about 36 mini muffins
200g almond flour/meal (or mix of 100g a...
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Apple crisps

Posted by Bake Club on Friday, June 30, 2017 In : sweets 


After years of experimenting with sugar-free healthy snacks for our daughter, the one thing she will always eat is dried apple slices. Kids love simplicity.
I used a mandoline to cut four apples into 3-4 mm rounds. Cut them whole with skin on, no need to de-core. Put the slices into a bowl and drizzle with a some lemon juice and mix to stop the apples going brown. Place the slices in one layer on dehydrator trays or baking trays. Sprinkle with cinnamon if desired. Dehydrate between 47-70C for ...
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Raw banoffee pie

Posted by Bake Club on Wednesday, June 28, 2017 In : desserts 

This is a recipe from Eleanor Ozich. It's delicious, but I will make it slightly different next time. I usually make a raw base with the usual suspects: dates, almonds, coconut oil, but I find it's not crunchy enough for my liking. So I add buckinis (activated buckwheat groats). Or do the easy classic non-raw cheesecake base - bashed up gingernuts or malt biscuits mixed with some melted butter. I wanted more caramel and less cream filling so next time I will halve the cashew cream.

Base:
1 c me...
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Chocolate aquafaba sponge

Posted by Bake Club on Friday, June 23, 2017 In : big cakes 
 
Make a quick sponge from chickpea brine! Aquafaba, as it is known, is useful if you're doing vegan baking. The brine whisks up like egg white.

1 c flour (spelt, wholemeal, gluten free, whatever you usually work with)
1 tsp baking powder
1 tsp baking soda
3 tbsp cacao powder
pinch salt
1/4 c aquafaba (brine from a can of chickpeas, drained)
1/4 coconut oil, melted
2 tbsp apple cider vinegar
1/4 c applesauce
1/2 c raw sugar

Preheat oven to 180C. Line 2 loaf tins with baking paper.
Sift and mix all dry ing...
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Blueberry muffins with crunchy crumb

Posted by Bake Club on Thursday, May 25, 2017 In : small cakes 

A quick muffin for a spontaneous afternoon tea. Make vegan by using a flax egg and substituting the butter in the crunchy crumb.

1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/3 c vegetable oil
1 egg
1/3 c milk
1 c blueberries, fresh or frozen

Crunchy crumb:
1/4 c sugar
1/4 c flour
1 1/2 tsp ground cinnamon
1/4 c butter, cut into cubes

Preheat oven to 180C. Line a 12-muffin tin with paper muffin cups.
If you're using fresh blueberries, coat them with a little flour. If you're using frozen blue...
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Rye oat soda bread

Posted by Bake Club on Thursday, May 25, 2017 In : bread 


This is from Jamie Oliver's Superfood cookbook. It rather annoys me how 'superfood' has become an overused word to market brands, books and recipes. Some food is higher in particular nutrients than others; it's just common sense to eat a variety and as whole as possible. I wouldn't call this bread a superfood, it's just a simple bread made from wholesome ingredients. That said, if Jamie can get the masses to eat more seeds, berries, vegetables and whole grains and less meat, that can only be ...
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Easy vanilla cake

Posted by Bake Club on Thursday, May 25, 2017 In : big cakes 

When it comes to birthday cakes, kids usually prefer simple flavours but lots of icing - and then just eat the icing. Our daughter requested a vanilla PJ Masks cake for her 5th birthday, so this is my first foray into fondant icing. It was easier than I thought. I just drew and cut out a template of Owlette's mask onto paper, then rolled out the store-bought red fondant, placed the template on top and cut it out. The black parts are cut from a licorice log. The white eyes are made from a mixt...
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Strawberry rose cheesecake

Posted by Bake Club on Friday, May 5, 2017 In : desserts 

Another one from Vanelja - a rawish cake with the right combination of strawberry tang, fragrant rose and rich chocolate.

Base:
1 1/2 c almonds
6 dates
2 tbs cacao powder
pinch salt

Filling:
1 c cashews
1 c strawberries, fresh or frozen
1 banana
1 tbs rosewater or extract
1 tsp vanilla extract
juice of a lemon
1/4 c grated cacao butter, melted
1/4 c coconut oil, melted

Icing:
2/3 c grated cacao butter
3 tbs coconut oil
1/2 c cacao powder
2 tbs honey or rice syrup
pinch sea salt

First, soak the cashews...


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Goji granola

Posted by Bake Club on Thursday, May 4, 2017 In : desserts 

This granola has just the right mix of nuts, fruit, spices and sweetness for me - and a fantastic crunch.

3 c oats
2 c chopped nuts
1 c sunflower seeds, or do a pumpkin seed mix
2 tsp cinnamon
1 tsp salt
4 tbs coconut oil
3/4 c rice syrup
2 tbs water
2 tbs vanilla extract
1/2 c chopped apricots
1/2 c goji berries
1/4 c raisins or chopped prunes

Preheat oven to 160C. Line a baking tray with baking paper.
Melt the coconut oil and rice syrup in a saucepan or double boiler over low heat. Mix the oats, ...


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Vegan carrot cake

Posted by Bake Club on Thursday, May 4, 2017 In : big cakes 

If you're avoiding dairy and eggs, this carrot cake will hit the spot for you! This recipe is adapted from Chocolate Covered Katie.

1 c grated/shredded carrots
1/2 c applesauce (basically stewed and mashed apples)
1/3 c oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 1/2 c flour (I use spelt)
1 tsp cinnamon
1/2 tsp baking soda
3/4 tsp salt
1/3 c cane/rapadura/coconut (ground or powdered)
optional - 1/2 c chopped walnuts, raisins, desiccated coconut

Mix the first five ingredients in a bowl and set a...
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Wookie cookies

Posted by Bake Club on Thursday, April 27, 2017 In : cookies 

I made these chocolate thins for a Star Wars kids' party. Low in sugar and no gluten, eggs, dairy or nuts, if you're avoiding such things.
1c buckwheat flour
1/2 tsp baking powder
1/2 tsp salt
1 tbs cocoa powder
1/4 c coconut sugar/rapadura - ground into a powder using a coffee grinder
1/4 c coconut oil
5-8 tbs nondairy milk

Whisk all the dry ingredients in a food processor. Add coconut oil and mix. With the motor running add the milk one tablespoon at a time until a dough forms. Wrap in cling film a...
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Vegan chocolate mousse

Posted by Bake Club on Thursday, April 27, 2017 In : desserts 

Super easy chocolate mousse! 

110g dates or apricots simmered in juice and zest of an orange for 15 min

400g silken tofu

4 tbs cocoa

Once fruit is stewed blitz all ingreds in a blender and then pour into ramekins. Store in the fridge until you want to serve. I served mine with toasted coconut flakes and cashew toffee praline. Any thinly sliced fruit or stewed dried fruit will complement the rich mousse.


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Toffees

Posted by Bake Club on Sunday, March 26, 2017 In : sweets 

Sugar-free toffees that have healthy ingredients! Thank you Virpi Mikkonen from It's a Pleasure (Weldon Owen, 2016). I used my homemade almond butter too so I'm well chuffed about that.
1/3 c nuts (I used cashews)
1/2 c honey
1 c almond or another nut butter
2 tbs coconut flakes
flakey sea salt (Maldon is my choice)

Have moulds ready or a baking tin lined with baking paper.
Crush or chop the nuts with a knife, in a grinder or mortar and pestle.
Pour honey into a frying pan over medium heat. Stir cont...
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Cocoa almond granola bars

Posted by Bake Club on Friday, March 24, 2017 In : slices 

These are a chewy choco bite. Don't overcook or they'll be rock hard (as mine were, on the edges). From Sweet & Easy Vegan by Robin Asbell (Chronicle, 2012).

1 1/2 c rolled oats
3/4 c spelt flour
1/4 c cocoa or cacao powder
1/4 tsp baking powder
1/2 c rice syrup
1/2 c rapadura/coconut or palm sugar
1/4 c almond butter
2 tbsp ground flaxseeds
2 tbsp oil
1 tbsp nondairy milk
1 tsp vanilla extract
1/4 c slivered almonds

Preheat oven to 170C and line a 20x20cm cake tin.
Mix all the dry ingredients (except almo...
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Hazelnut carrot cookies

Posted by Bake Club on Wednesday, March 22, 2017 In : cookies 

Hazelnuts! Yummy but expensive little things, aren't they? That's why I don't often bake with them, but I had half a cup in the cupboard for some such occasion. I added some diced dried fruit to the mix to sweeten the package for the 4-year-old. She turned her nose up at them, however. Oh well, more for me. These fall into the brutti ma buoni style of biscuit - ugly but good.

Makes about 20

1 c spelt flour
1 tsp baking powder
1 tbsp ground flaxseed
1/2 tsp salt
1/2 c rice syrup
1/4 c almond butter (...
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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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