Browsing Archive: September, 2016

Lil digestives

Posted by Bake Club on Wednesday, September 28, 2016, In : cookies 

I've been dying to try out my new Kilo cookie cutters and they worked a treat on this digestive dough. Always good to add some extra fibre in a biscuit. I've done these digestives before but here's a reprise.
90g rolled oats finely ground in a coffee/herb grinder
100g cold butter, cubed
100g spelt flour
1 tsp baking powder
1 tsp salt
50g rapadura sugar, finely ground
1-2 tbsp milk if needed (I use homemade almond) 

Blitz oats, butter and flour in a food processor until it resembles fine breadcrumbs. ...
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Chocolate apricot cookies

Posted by Bake Club on Tuesday, September 13, 2016, In : cookies 

This easy recipe is adapted from Healthy Food Guide. From this base you can make many variations of cookie – plain, with nuts, with coconut, oats, other dried fruit, spices. I like that it adds LSA to sneak in an extra nutrient punch.

100g butter
½ c natural sweetener (I used rapadura sugar and honey)
1 tsp vanilla essence
1 egg
1 ¼ c flour (I used spelt)
¼ c Dutch cocoa powder (Dutch process cocoa gives a fudgier, denser flavour but natural is fine too. Here's an...

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Berry cake

Posted by Bake Club on Friday, September 2, 2016, In : big cakes 

Yes, it's berry berry good... A classic buttery cake but uses honey for sweetener and has a tangy, creamy topping.

200g butter
100g ground almonds
3 eggs
100g flour (I used spelt)
2 tsp baking powder
200ml honey, melted
1 tsp vanilla extract
1c blackberries (or any berries of your choice, fresh or frozen)
Topping - whip together:
200ml cream
1 Tbs yoghurt
1 Tbs jam

Preheat oven to 170C. Line a cake tin with baking paper.
Cream butter, add almonds, flour, eggs and baking powder and mix. Fold in honey, vanil...
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Healthy Anzac biscuits

Posted by Bake Club on Thursday, September 1, 2016, In : cookies 

Here's a healthy, low-sugar, vegan version of the classic Anzac biscuit. Thanks to Be Good Organics for the recipe and inspiration.
3/4 c rolled oats
2/3 c desiccated coconut
1/2 c spelt flour (or almond meal or any flour you wish)
2 Tbs non-refined sugar, such as coconut, rapadura
1 tsp baking powder
pinch sea salt
3 Tbs coconut oil
2 Tbs liquid sweetener (I use rice malt syrup)
1 tsp vanilla extract
4 Tbs water

Preheat oven to 175C. Line baking trays with baking paper.
Combine all dry ingredients in a ...
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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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