Browsing Archive: February, 2016

Vanilla and chocolate bliss balls

Posted by Bake Club on Monday, February 29, 2016, In : sweets 

Two more easy raw recipes from The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).
For the vanilla bliss balls:
2 c walnuts
2 Tbs rice malt syrup
1 tsp vanilla extract
pinch salt
1/2 c cashews
1/2 c raisins
1/2 c desiccated coconut

Blend walnuts in a food processor until smooth, Add sweetener, vanilla and salt and mix until combined. Add cashews and raisins and process until evenly distributed but not completely smooth so the mixture has some texture. Roll into little balls and r...


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Puffed millet bars

Posted by Bake Club on Monday, February 29, 2016, In : slices 

This is based on a cereal bar recipe in The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).

1/2 c almond, cashews or peanut butter
1/4 c tahini
1/2 c rice malt syrup
1 Tbs coconut oil
3 c puffed millet (you can also use puffed rice, cornflakes, rice flakes)
1/2 c raisins
1/2 c flaked or chopped almonds

Line a 20cm square or brownie tin with baking paper,

Mix the dry ingreds in a bowl. Melt all the wet ingreds over medium heat in a saucepan When all combined and melted p...


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Miso sesame eggplant

Posted by Bake Club on Saturday, February 27, 2016, In : savoury 

Some people like eggplant in ratatouille but I prefer Asian flavours. This is from My New Roots by Sarah Britton (Clarkson Potter, 2015), really yummy way to bake eggplant.

2 eggplants
knob coconut oil, olive oil or ghee
2 Tbs white miso
1 Tbs brown rice vinegar
1 Tbs tahini
1 tsp maple syrup (I used rice malt syrup)
2 Tbs sesame seeds
3 Tbs minced chives or spring onion if using

Preheat oven to 200C. Line a baking tray with baking paper.

Slice the eggplants in half lengthwise. Score the fle...


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Bounty bars with raspberry

Posted by Bake Club on Wednesday, February 24, 2016, In : sweets 

Here's a variation on the first raw bounty bars I made. The raspberry powder adds a special touch. You can see the subtle colouring in the pic. I found the chocolate melts really quickly once out of the fridge.

1/4 c coconut butter
2 Tbs coconut oil
1 tsp freeze-dried raspberry powder 
1/2 tsp vanilla extract or powder
3 Tbs coconut nectar (I used rice malt syrup)
pinch sea salt
1 1/2 c desiccated coconut

chocolate coating:
1/3 c cacao butter
1 Tbs coconut oil
1/3 c cacao powder
1 Tbs coconut nectar

Soft...


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Bagels!

Posted by Bake Club on Tuesday, February 23, 2016, In : bread 

I made bagels! First attempt and they turned out swell. This is Sophie Grey's recipe from Fill the Tins (Random House NZ, 2014).
2 1/2 tsp yeast
4 c spelt flour
2 1/2 tsp sugar
1 Tbs salt
1 1/2 c warm water
2 Tbs molasses
1 egg, beaten
toppings (I used poppy seeds, sesame seeds and parmesan)
In a large bowl mix the yeast, flour, sugar and salt. Add the warm water and mix till combined. Turn onto a floured bench and knead for a few mins until soft and elastic. Place in a greased bowl, cover with cling ...
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Peanut butter cookies

Posted by Bake Club on Sunday, February 21, 2016, In : cookies 

Another easy one from Lorraine Pascal's A Lighter Way to Bake (HarperColins, 2013). Uses far less sugar than this previous peanut butter cookie.

175g crunchy peanut butter
50g rice malt syrup
1 egg
1 tsp vanilla extract
50g wholemeal spelt
50g oats

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

Beat peanut butter and rice malt syrup in a large bowl until combined. Beat in egg and vanilla then add flour and oats and mix until a soft ball forms.

Divide mixture into 12 equal-size...


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Chocolate and almond cookies

Posted by Bake Club on Sunday, February 21, 2016, In : cookies 

A real quick recipe to make for 3 o'clock munchies. It's from Lorraine Pascal's A Lighter Way to Bake (HarperColins, 2013).

50g butter, softened
50g brown sugar
1 egg
100g spelt flour
50g ground almonds
50g cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
flaked almonds

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

Mix butter and sugar well in a bowl until smooth and well combined. Add egg and mix. Then add rest of ingreds and mix together to form a c...


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Nut and sesame crackers

Posted by Bake Club on Saturday, February 20, 2016, In : savoury 

This is a Ceres Organics recipe. They came out a bit crumbly so I'll add more binder next time. I didn't realise I've made these previously. I think the round shapes look cuter though.

1/2 c almond meal
1/2 c ground cashews
2 Tbs ground flaxseed
3/4 tsp sea salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice malt syrup)
1 Tbs olive oil
1-2 Tbs water

Put all dry ingreds in a food processor except sesame seeds and pulse until combined. Add remaining ingreds...


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Digestives

Posted by Bake Club on Friday, February 19, 2016, In : cookies 

Ooh don't you love a good digestive for a dunking. I've never made my own, but they are so easy and satisfying to make. I think I'll add a few raisins next time. This is from Homemade Memories (Orion, 2015) by Kate Doran of thelittleloaf.com

Makes 16

65g rolled oats
100g spelt flour
100g cold butter, cubed
35g wheatgerm (or substitute with more ground or whole oats)
50g light muscovado sugar
1 tsp baking powder
1 tsp salt
1-2 Tbs milk if needed

Blitz oats to a fine powder in a food processor...


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Peach/nectarine cake

Posted by Bake Club on Thursday, February 18, 2016, In : big cakes 

This is lovely moist fruity cake by Amber Rose from Love Bake Nourish. You can use nectarines or plums as well.

175g butter
150g spelt flour
2 eggs
2 tsp baking powder
170g honey/rice malt syrup/maple syrup
3 Tbs milk
100g ground almonds
400g very ripe nectarines or peaches, cut into 1-2cm pieces
icing sugar for dusting if desired

Preheat oven to 160C. Line and grease a 20cm cake tin.

In a large bowl cream the butter until pale and fluffy with an electric hand mixer. Add 2 Tbs of the flour an...


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Fruit jellies

Posted by Bake Club on Tuesday, February 16, 2016, In : sweets 

A refined sugar free treat the littlies will love.
1/3 c fruit juice or pulp (I used some plums that I had stewed before)
1 1/2 Tbs agar agar powder (find it in Chinese grocers)
1-2 Tbs rice malt syrup
In a small bowl over medium heat, heat up the juice, stir in the agar well, bring to boil, then lower heat and cook the agar for about a minute until the mixture thickens. Work quickly to pour into chocolate moulds or ice cube trays. Put in fridge to set.
You can experiment with any kind of fruit or...
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Courgette and apple cake

Posted by Bake Club on Tuesday, February 16, 2016, In : big cakes 

Tried to include some vegies in this cake so my daughter wouldn't notice. She was a bit fussy but the adults enjoyed it. This is a very moist cake from Love Bake Nourish by Amber Rose.
200g courgettes
50g apple, peeled and cored
2 eggs, separated
125ml olive oil
225g spelt flour
2 tsp baking powder
1/2 tsp baking soda
150ml maple syrup (I used rice malt syrup)
pinch salt
For the topping:
200g cream cheese
100g rice malt syrup
zest and juice of a lemon
3 Tbs pistachios (I used pine nuts)

Preheat oven to 180C...
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Raw apple cinnamon crackers

Posted by Bake Club on Wednesday, February 10, 2016, In : cookies 

Great little heatlhy naturally sweetened crackers for a seriously moreish snack.
1/2 c flaxseeds (golden or brown)
1/2 c flaxmeal (just blitz in a coffee or spice grinder)
3 apples - 2 chopped into small pieces, 1 grated (leave skin on)
1 Tbs cinnamon
1 tsp freshly grated ginger
1 tsp orange zest
juice of an orange
1/4 c water

In a blender put in the flaxmeal, chopped apple, spices, juice and enough water to blend into a paste. Transfer into a bowl and stir in the flax seeds and grated apple. Let sit ...
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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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