Browsing Archive: January, 2016

Crunchy chocolate buckwheat bars

Posted by Bake Club on Thursday, January 28, 2016, In : slices 

I love using buckinis in baking for a healthy, wholesome crunch. This recipe by Lee Holmes from Supercharged Food worked out well.

1 c shredded or desiccated coconut
1 c buckwheat buckinis
1 Tbs cacao powder
1 c flour (I use spelt)
1/2 c pumpkin seeds
1/2 c coconut oil
1/2 c rice malt syrup
1 egg
1 tsp vanilla extract

50g 80% dark chocolate for drizzling

Preheat oven to 180C. Line a 20 x 20cm or 20 x 30cm baking tin with baking paper.

Mix coconut, buckinis, cacao, flour and seeds in a bowl. Ad...


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Lemon sugar cookies

Posted by Bake Club on Wednesday, January 20, 2016, In : cookies 

These are quite interesting, from Erin McKenna's Bread & Butter (Clarkson Potter, 2015). She of BabyCakes fame. She's done a whole lotta experimenting with her gluten-free, vegan recipes and is quite firm on using her certain favourite brands of flour and other ingreds, which of course we can't get here in New Zealand. But I get the gist of her style. Note: xanthan gum needs to be used sparingly, too much and it all becomes too gummy!
1 1/2 c gluten-free flour (Erin prefers Bob's Red Mill)
1/2 ...
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Sesame breadsticks

Posted by Bake Club on Wednesday, January 20, 2016, In : bread 

Who doesn't love a good crunchy breadstick? These ones are gluten-free too. I was going to just use spelt but the recipe called for almond flour so I wanted to see how they would turn out if I followed a recipe exactly for a change! It's from The Joy of Gluten-free, Sugar-free Baking by Peter Reinhart & Denene Wallace (Ten Speed Press, 2012).
2 c almond flour (ground in a coffee grinder)
1 c sesame seed flour (ditto)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum (don't use any more othe...
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Blueberry ice cream (dairy-free)

Posted by Bake Club on Friday, January 15, 2016, In : desserts 

This must be the easiest dairy-free ice cream to make. Kate Bradley from Kenko Kitchen (Hardie Grant Books, 2015) gives you coconut ice cream 6 ways. Just blend 2 x 400ml cans coconut cream, 1 c berries (I used fresh blueberries), 1/2 c rice malt syrup, 1 Tbs maple syrup and pinch salt until smooth in a blender. Then churn in an ice cream maker for about 20 mins. Transfer to airtight container to freeze. Works best if you refrigerate the coconut cream for a few hours or overnight beforehand.
B...

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Orange & apricot cookies

Posted by Bake Club on Friday, January 15, 2016, In : desserts 

Thank you Emily Rose, who wrote Have Your Cake (Five Mile Press, 2011). Her recipes have "no butter, no white flour, no added sugar". She uses wholemeal flour, rice bran oil and honey. I prefer spelt, coconut oil and rice malt syrup so have substituted with these and results were good!
Makes 16-20 cookies
1 c spelt flour
1 tsp baking powder
1/3 c dessicated coconut
1/3 c rolled oats (have also used buckinis)
1/2 c coconut oil, softened (or rice bran oil)
1/2 c rice malt syrup (or honey)
1 tsp grated ...
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Bran biscuits

Posted by Bake Club on Wednesday, January 13, 2016, In : cookies 

An old favourite when I was a kid so I thought our daughter would like them too. This is a tried and true recipe too, from Tui Flower in The Great New Zealand Cookbook (PQ Blackwell, 2014). I added some currants to my version.
Makes around 16
100g butter
1/3 c brown sugar
1/4 c rice milk
1 1/4 c flour (I used spelt)
3 tsp baking powder
1 c bran flakes
1/2 c currants
Preheat oven to 180C. Line a baking tray with baking paper.
In a bowl cream butter and sugar until light and fluffy. Sift in flour, baking...

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Snicky bars

Posted by Bake Club on Wednesday, January 13, 2016, In : sweets 

This is like a baked Snickers Bar, from Attila Hildman's Vegan for Fun (Becker Joest Volk, 2013). You can see the base is quite thick - too thick for my liking. I used a 20x20cm tin but next time I'll use my brownie tin, 26x16. He melted dark chocolate for his topping but I made my own.
Cookie layer:
1 1/4 c flour
1 tsp baking powder
100g cold vegan margarine
1/4 c (50g) raw sugar
sea salt

Caramel layer:
1 1/2 c crunchy peanut butter
1/2 c rice malt syrup
sea salt
1 tsp vanilla powder or extract

Chocolat...
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Gingerbread

Posted by Bake Club on Wednesday, January 13, 2016, In : small cakes 

The Moosewood Cookbook was one of the first vegetarian books I ever bought when I stopped eating meat. It was a revelation. I've never had the pleasure of going to their restaurant ... yet. This is their gingerbread recipe which they love because it has easy cup or half-cup measurements. DItto for me. Although I did find it a bit molassesy; I'll use less next time. I indulged the top with cream cheese lemony icing.
2 eggs
1/2 c sour cream (I used yoghurt)
1/2 c molasses (I'd use 1/4 or 1/3)
1/2 c...
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Vegan vanilla cupcakes

Posted by Bake Club on Wednesday, January 6, 2016, In : small cakes 

This is BabyCakes NYC's recipe. I tried to be as true to her recipe as I could but I didn't have all the ingreds and they turned out a bit heavy cos I didn't put enough hot water in. I had some besan flour I wanted to use up so that was good.
2 c besan (garbanzo bean) flour
1 c potato starch (I used rice flour)
1/2 c arrowroot (I used cornflour)
1 Tbs plus 1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
2 tsp salt
2/3 c coconut oil
1 1/2 c agave (I used 1 c rice malt syrup)
3/4 c applesau...
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Cheesy kale chips

Posted by Bake Club on Wednesday, January 6, 2016, In : savoury 

I've made a few kale chips in my time, but all in the oven. Sometimes they suffer from too crispiness from lack of monitoring. Ok, burnt. I don't know why I haven't done them in the dehydrator before but now I'm never going back. This is exactly what Terry Walters says in her book Eat Clean, Live Well (Sterling Epicure, 2014). She gives recipes for chile, falafel and cheesy dressings and I was drawn to the cheesy one first.
2 bunches kale (about 8-10 leaves)
1/2 red capsicum, chopped
1/4 c tahin...
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Gingersnaps

Posted by Bake Club on Wednesday, January 6, 2016, In : cookies 

I've discovered BabyCakes NYC! Happy new year to me. Erin McKenna opened her BabyCakes bakery in New York in 2005, now renamed Erin McKenna's Bakery. It's vegan and mostly gluten- and sugar-free. I am not vegan or gluten-free but I love to experiment with these recipes especially if baking for friends with these preferences. These gingersnaps turned out really well. I did not have evaporated cane juice so just used some rice malt syrup and decided to sprinkle a bit of muscovado sugar on top. ...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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