Browsing Archive: February, 2019

Prune muffins

Posted by Bake Club on Thursday, February 28, 2019, In : small cakes 

How I do love prunes, and they add such sweetness and moistness to cakes and muffins. Keeps you regular too!

1 egg
1 c milk (I used rice)
1/4 c vegetable oil (I used rice bran)
1/4 c honey or brown rice syrup
2 tbsp panela or coconut sugar
2 c flour (I used wholemeal spelt)
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 c prunes, diced

Preheat oven to 180C. Line a 12-cup muffin tin with muffin cases

In a small bowl mix egg, milk, oil, sweetener and sugar.

In a large bowl sift in flou...

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Sesame nori crackers

Posted by Bake Club on Saturday, February 23, 2019, In : savoury 

I just don't have enough black sesame seeds in my life! This recipe only uses a tablespoon but it really adds to the flavour. It's from Superfood Energy Balls & Bites by Nicola Graimes (Ryland Peters & Small, 2018). You can use other flours if you don't have buckwheat on hand but buckwheat is particularly high in protein and fibre.

Makes 12 crackers
1/3 c white sesame seeds
1/2 c buckwheat flour (I made mine by grinding buckwheat groats in a coffee grinder)
1 tbsp sea salt
1 tbsp chia seeds
1 tbs...

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Healthy popcorn balls

Posted by Bake Club on Thursday, February 21, 2019, In : sweets 

What to make for the school picnic? Something bite size, sweet and healthy - who doesn't love popcorn?

Makes 20 balls

1/4 c popcorn kernels
1/4 c tahini or nut butter
1/2 c rice syrup or honey
1 tbsp coconut oil
1/4 tsp salt
3 tbsp sesame seeds
3 tbsp desiccated coconut

Pop the corn (on stove top or microwave) and put in a large bowl; discard kernels that haven't popped.

In a small saucepan melt the tahini, rice syrup and coconut oil. Let bubble vigorously for a few minutes, remove from hea...

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Vegan gingernuts

Posted by Bake Club on Tuesday, February 19, 2019, In : cookies 

I've made a few gingernuts in my time but I wanted to use molasses in these ones to add a depth of flavour. I also think to get the best crispiness in a biscuit you need to cream your butter and sugar first. Vegan butter and unrefined sugar work just as well as your bog-standard alternative, and are much healthier of course.

Makes 24
60g dairy-free spread (I used Olivani)
3/4 c coconut or brown sugar
1/4 c molasses
1/2 tsp vanilla extract, optional
2 c flour (I used spelt)
1/4 tsp salt
1 tsp baking...

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Vegan chocolate cranberry muffins

Posted by Bake Club on Tuesday, February 19, 2019, In : small cakes 

No eggs - no worries! You can still whip up a batch of yummy muffins, and make them sugar-free and gluten-free too. I got these done in less than an hour and took them to a Connect the Dots art appreciation event. This charity connects and engages older people and people living with dementia in art tours and workshops in galleries around Auckland. I help out at Pah Homestead, such a lovely venue.

4 tbsp flaxmeal (ground flaxseed)
10 tbsp filtered water
1/4 c maple syrup
3/4 c rice syrup
1/4 c coco...
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Beetroot carrot crackers

Posted by Bake Club on Saturday, February 16, 2019, In : savoury 

These raw crackers are pretty tasty. Great by themselves or with dips and spreads. It's from The Unbakery by Megan May (Beatnik, 2014). You'll need a dehydrator - the crispier the better.

1 cup sunflower seeds, soaked 4-6 hours
1 cup sunflower seeds, soaked 4-6 hours
1 cup flaxseed, ground (I use a coffee grinder)
1/4 c flaxseed
1 beetroot, grated
1 carrot, grated
1 red onion, finely chopped
3/4 c filtered water
1 1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
1 1/2 tbsp rosemary or thyme, choppe...
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Vegan banana bread

Posted by Bake Club on Saturday, February 16, 2019, In : big cakes 

An easy peasy loaf for very ripe bananas. Great with a slathering of butter/non-dairy spread/honey/nut butter.

3 ripe bananas, mashed
1/2 c coconut oil, softened or 100g dairy-free spread
1/2 c rice malt syrup
1 tsp vanilla extract
1 3/4 c flour (I used a mix of buckwheat and wholemeal spelt)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
dairy-free milk if required

Preheat oven to 170C. Line a loaf tin with baking paper.
In a large bowl whisk the oil/dairy-free spread with rice syru...

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EST. 2010

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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