Browsing Archive: December, 2018

Strawberry coconut bounty bars

Posted by Bake Club on Friday, December 28, 2018, In : sweets 

Would you believe our oven broke down two days before Xmas! I couldn't bake any cakes so a good excuse to make raw treats. I updated my usual bounty bars with strawberry chia jam. Thanks to Little Bird Goodness by Megan May (Penguin, 2017) for the inspiration. The jam is so versatile - it can be used to jazz up muffins, granola, ice cream and swirl it into these bounty bars to make a healthy 'cherry ripe'.

Berry jam:
1/4 c ground chia seeds
1/4 c filtered water
2 tbsp lemon juice
2 tbsp honey
1 tsp...
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Rocky road

Posted by Bake Club on Wednesday, December 19, 2018, In : sweets 

Quick and easy rocky road to give to the teachers this year, and for random visitors to our house this festive season.
1 c cacao butter
1 c cacao or cocoa powder
1/4 c maple syrup
1 tsp vanilla extract
pinch salt
1/2 c cranberries
1/2 c toasted hazelnuts
1/2 c mini marshmallows

Line a loaf tin with baking paper.
Melt the cacao butter in a heatproof bowl set over a saucepan with 2-3 cm water. Heat on a low-medium heat until melted.
Take off the heat and stir in the maple syrup, cacao powder, vanilla, sal...
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Vegan neapolitan ice cream

Posted by Bake Club on Monday, December 17, 2018, In : desserts 


This is my go-to recipe for dairy-free ice cream. I went all out and made three kinds for neaopolitan thrills.

Vanilla ice cream:
2 cans coconut cream
1 tsp vanilla extract (use vanilla bean paste for extra yummy flavour and looks)
1/4 c maple or rice syrup
pinch salt

Blitz all the ingredients in a blender then transfer to an ice cream maker and churn for 10-15 min. Pour into a litre container and freeze. If you don't have an ice cream maker you can just freeze for a couple of hours then blitz agai...

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Lime semolina cake

Posted by Bake Club on Saturday, December 15, 2018, In : big cakes 

Eat the pantry! That's my new year resolution. Might as well start today so I used up some semolina and ground almonds and frozen lime zest and juice. Damn nice cake. You can replace the lime with lemon or orange if you have other citrus to use up.

125g butter or non-dairy spread, softened
3/4 c caster or golden sugar
zest of a lime
2 eggs
3/4 c fine semolina
1 1/2 c ground almonds
1 tsp baking powder
1/2 c milk or yoghurt

Syrup:
3/4 c sugar
1/2 c lime juice
1/2 c water
thin slices of lime

Preheat oven to ...


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Banoffee chia pudding

Posted by Bake Club on Monday, December 10, 2018, In : desserts 

Banoffee is usually a mix of bananas, cream and toffee but this one is banana, coconut cream and coffee - brilliant! It's a super easy pudding/mousse/parfait that can be indulged in any time of day. In the morning top it with yoghurt and granola or for dessert add whipped coconut cream and nuts. The recipe is from Kings Plant Barn.

Makes 8 servings
1 can coconut cream
2 c cooled espresso coffee (if making for kids, use a non-dairy milk)
1 c ground chia seeds (I like mine ground, for a smoother pu...
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Vegan chocolate muffins

Posted by Bake Club on Friday, December 7, 2018, In : small cakes 


A good, basic muffin that you can jazz up with icing and sprinkles for the kiddies. Ok, they look like cupcakes now but you don't have to cream the butter and sugar in this recipe.

1 1/2 c flour (I used wholemeal spelt, you can use oat flour or almond flour for other gf options)
1 c cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 c water, plus up to 1/4 c
1/2 c non-dairy milk
1/4 c coconut or rapadura sugar
1/4 c maple syrup
1 tsp vanilla extract
1/4 c coconut oil, melted

Icing:
1/2 c dairy-free butte...


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Neapolitan marble cake

Posted by Bake Club on Tuesday, December 4, 2018, In : big cakes 

I thought the time had come for me to introduce the joys of neapolitan to our 6-year-old. Marble cakes are fun and a relatively easy way to make an impressive bake. I think I might try neapolitan ice cream next - yum!

250g butter, softened
2/3 c caster sugar
1/2 c rice syrup
1 tsp vanilla extract or vanilla bean paste
3 eggs
1/2 c milk of choice (or yoghurt or sour cream)
2 c flour (I used white spelt and wholemeal spelt)
2 tsp baking powder
2 tbsp cocoa
1 tbsp milk of choice
2 tbsp strawberry ...


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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.


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