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 and baking powder in a bowl. Mix in coconut. Pour chia mixture into dry ingredients and mix until fully combined and a dough forms.

Divide dough in half and make 2 long log shapes on the baking trays (wet hands make this easier). My dough was very soft and wouldn't hold its shape so I put it in a brownie tin.

Bake for about 30 min until lightly browned. Remove from oven and cool for 10 min.

Reduce oven to 135C. Cut logs into 1-2cm wide slices and place sidedown onto the baking trays.

Bake for 20-25 min until biscotti is dried out.

Once fully cooled you can dip the ends in melted dark chocolate.


 

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...


Continue reading...
 

Espresso sables

November 4, 2018

Biscuits for grown-ups! And a sturdy bite for dunking.

Makes 20-24
1 tbsp espresso powder
1 tbsp boiling water
225g butter
3/4 c sugar (I used organic golden)
1 1/4 c flour (I used spelt)
1/2 c cornflour
1/2 c ground almonds
1/2 tsp ground coffee beans
2 tbsp cinnamon
2 tbsp icing sugar

Mix coffee powder and water, set aside.

Beat butter and sugar. Add cooled espresso. Sift in flour, cornflour and almonds and ground coffee beans. Wrap dough in cling film and chill in fridge for at least 1 hour....


Continue reading...
 

Chocolate chip cranberry cookies

November 2, 2018

Only 4 basic ingredients in these cookies! Inspired by Wholefood Simply, you can swap out nut butters, sweeteners and flour and add spices or dried fruit if you like too.

Makes 16-20
4 tbsp almond butter (or peanut butter or cashew butter)
3 tbsp brown rice syrup (or maple syrup or honey)
1 1/4c almond meal
1/4 c dark chocolate chips or chopped dark chocolate (at least 70% cocoa)
1/4 c cranberries (this is my favourite combo to give the cookie some tartness)

Preheat oven to 180C. Line a ba...


Continue reading...
 

Chocolate pretzel spiders and webs

October 31, 2018

If you can't be bothered baking for Halloween, just have some fun with pretzels and chocolate.

Makes about 16 webs and 24 spiders
pack of pretzel sticks
250g white chocolate (I use Whittaker's)
250g dark chocolate (I use Whittaker's 72% cocoa)
1 1/2 c coconut cream
cocoa powder to dusting
cachous (silver balls) for decorating

For the webs:
Line 2 trays with baking paper. Make sure they can fit in your fridge.

Melt white chocolate and put in an icing bag with a small nozzle. Layout 6 pretzel ...


Continue reading...
 

Ghost meringues

October 30, 2018

Easy to spook up these meringues for Halloween with mini chocolate buttons.

Makes 25-35
4 egg whites, room temperature
1/2 tsp tartar
1 cup caster sugar
1/2 tsp vanilla extract
mini chocolate chips or buttons

Preheat oven to 100C. Line 2 baking trays with baking paper.

Whisk the egg whites in a clean, dry bowl until foamy. Add the cream of tartar and continue to whisk until soft peaks form. Add the sugar a little at a time until the meringue forms stiff peaks. Finally mix in vanilla extrac...


Continue reading...
 

Witch fingers

October 30, 2018

Happy halloween! I was determined to make something vaguely healthy for the school's Freaky Friday bake sale and for the trick or treaters. This is free of sugar, gluten and dairy. You can also make it paleo by using almond meal instead of flour.

Makes 16
1/2 c coconut oil, softened to the consistency of butter
1/3 c maple syrup (or rice syrup)
1/2 tsp vanilla extract
1/2 tsp almond extract
pinch salt
1 1/4 c flour (I use spelt)
16 blanched almonds
black food colouring (if desired)

Strawberry...


Continue reading...
 

Seed crackers

October 26, 2018

Crunchy salty goodness!

Makes 80-100 small crackers

1/2 c pumpkin seeds
1/2 c sunflower seeds
1/2 c sesame seeds
1/4 c black sesame seeds
2 tbsp chia seeds
2 tbsp poppy seeds
2 c flour (I used rye and spelt)
2 tsp cumin seeds, toasted and crushed
1 tsp coriander seeds, toasted and crushed
1 tsp salt
1/2 tsp black pepper
1/4 c olive oil
3/4 c cold water

Grind pumpkin and sunflower seeds in a coffee grinder or food processor until crumbly. Add to a bowl and mix in all the other ingredients by hand o...


Continue reading...
 

Almond crescents

October 25, 2018

Great to make if you have any leftover egg whites or you can make with a can of aquafaba too.

3/4 c chopped (or flaked) almonds
2 c ground almonds
1 c sugar (I used coconut)
zest of an orange
2 egg whites

Preheat oven to 160C. Link a baking tray with baking paper.
Whisk egg whites until stiff peaks. Whisk in sugar and fold in ground almonds and zest. Take small balls of the mixture and roll into a little log. Roll int the chopped almonds and place on your baking tray in a crescent shape.
Ba...


Continue reading...
 

Zucchini double chocolate brownies

October 19, 2018

Z is for zucchini brownies. It's no. 26 of 26 alphabetical bakes! I've made a vegan version before and this is just as easy with a couple of eggs. I added my go-to vegan chocolate ganache, to make it extra special. You can make these in muffin tins or a round cake. Brownies are an excellent quick option for school or office bakes.
This is the end of my A to Z of bakes, a little Instagram project, but now I'll just bake with whatever letter I fancy. Keep calm and carry on baking!

2 cups zucchini...
Continue reading...
 

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.


Recent Comments

Powered by Disqus

Tags

"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazils brownies buckinis buckwheat buns buttercream butterscotch cacao caramel caraway cardamom carly carrot cashews cauliflower cheese cheesecake cherries chia chia seeds chickpeas chickpeas. chocolate choux christmas christoph cinnamon coconut coconut oil coffee corn cornflakes courgette cranberries cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig fish flaxseed< focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lentils lime macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushrooms myles nectarine nerida new york nicola nigella nougat novelty oats olives onion orange orange. pancakes parmesan passionfruit pastry peaches peanut butter peanuts pear pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola