Browsing Archive: January, 2019

Amaretti

Posted by Bake Club on Friday, January 25, 2019, In : cookies 

Crisp on the outside and chewy in the middle - the perfect amaretti. To get the crispiness you need to use granulated sugar. You could use coconut sugar for a darker colour, or at least use organic. And to get that lovely crackle look, roll in icing sugar before baking.

Makes 32
3 egg whites or aquafaba from a can of drained chickpeas
2 1/2 c ground almonds
1 c sugar (if I have to use granulated sugar I use organic golden sugar from Ceres)
1/2 tsp vanilla extract
1 tsp almond extract
20ml a...


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Caramel slice - version 4

Posted by Bake Club on Friday, January 25, 2019, In : slices 

Here's another version of a raw caramel slice. I've tweaked the ingredients to make it simpler. If you're not averse to peanuts, peanut butter makes a very good caramel base. The prunes add a lovely sweetness to the base.

Base:
1/2 c pitted dates
1/3 c prunes, optional
1 c almonds (toasted if you like)
1 1/2 tbsp coconut oil
pinch sea salt

Caramel:
1/2 c pitted dates (or date syrup)
1/2 c maple syrup
1/3 c peanut butter (I prefer smooth)
1/4 c coconut oil

Topping:
1/4 c cacao powder
1/4 c coconut oil, so...


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Chocolate mint sandwich cookies

Posted by Bake Club on Thursday, January 17, 2019, In : cookies 

Like oreo cookies but better! These cookies don't use butter. You can easily use gluten-free flour too.

Makes 12-14 sandwiched cookies
1/2 c/90g dark chocolate or chocolate chips
40ml hot water
1 c flour (I used spelt)
1 tsp baking powder
1/4 c icing sugar
1 egg 

Peppermint filling:
1 c icing sugar
1 tsp peppermint extract
1-2 tbsp water

Melt the chocolate and hot water in a double boiler or in a microwave. Stir until smooth and let cool.
In a medium bowl sift the flour, sugar and baking powder. Mix the e...
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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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