Browsing Archive: November, 2019

Oatmeal chocolate chip cookies

Posted by Bake Club on Thursday, November 28, 2019, In : cookies 

This will be the 14th chocolate chip cookies recipe on Bake Club! And it's a good variation - adding oats and being free of gluten, sugar and dairy if you need to bake for special dietary requirements. Thanks to Minimalist Baker for the inspo.

3/4 c rolled oats, or quick cook oats
3/4 c ground almonds
1/4 c desiccated coconut
3/4 tsp baking powder
14 tsp salt
1/4 c dark chocolate chips
1/4 c chopped dried fruit, optional (I used apricots but I've also used prunes and freeze-dried blueberries)
1/4 c a...
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Mocha molasses loaf

Posted by Bake Club on Friday, November 22, 2019, In : big cakes 

Coffee and chocolate is another baking match made in heaven. If you want to make an even more decadent version you could replace the cocoa powder with melted dark chocolate.

115g butter
1 c soft brown sugar
2 tbsp molasses
1 egg
1 c black coffee
1/4 c kahlua or substitute coffee for non-alcoholic version
1 1/2 c flour
3/4 c cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp sea salt

Preheat oven to 180C. Line a loaf tin with baking paper.

In a bowl beat the butter, sugar, molasses and ...


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Coffee biscotti

Posted by Bake Club on Wednesday, November 20, 2019, In : cookies 

A solid biscuit for grown-ups! Perfect for dunking in coffee, of course.

1 c flour (I used spelt)
1 tsp baking powder
2 tbsp ground coffee
1/4 c soft brown sugar
pinch sea salt
1 or 2 eggs
1/4 c dark chocolate drops or chips
1/4 c lightly toasted hazelnuts (pistachios, macadamias or pecans are also nice)

Preheat oven to 160C. Line a baking tray with baking paper.
In a bowl mix the flour, baking powder, coffee, sugar and salt. Break in 1 egg and mix in with the chocolate bits and nuts. If dough is still...
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Matcha mint slice

Posted by Bake Club on Friday, November 15, 2019, In : slices 

I must admit when I first made this I didn't get much green tea or mint flavour, so I've upped my quantities and now use a larger tin to get thinner slices. Whatever works for you though, thick slices are just as good too. Thanks to Lola Berry's Food to Make You Glow (Plum, 2017) for the inspiration.

Base:
1 c desiccated coconut
1 c almond meal (I ground almonds in a coffee grinder)
2 tbsp almond butter (or any nut butter you prefer)
1 c dates (medjool are best but I also use deglet nour)...


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Flapjacks

Posted by Bake Club on Thursday, November 14, 2019, In : slices 

Flapjacks, muesli bars, granola bars, oatmeal crunch - whatever you call them these wholesome bites are great for lunch boxes and snacks in general. In the US though, flapjacks are pancakes, so don't get lost in translation. What makes traditional flapjacks compared to other granola bars is the inclusion of golden syrup, which gives a caramely taste.
I have substituted with healthier rice syrup (no fructose) but feel free to use whatever sweetener you prefer. You can also use non-dairy spread ...
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Marmalade biscotti

Posted by Bake Club on Saturday, November 9, 2019, In : cookies 

An easy bake from Rachel Khoo from her Little Swedish Kitchen (Michael Joseph, 2018). A great way to use up marmalade, as I don't eat it very often. The biscuit is not too sweet, and with a citrus tang.

100g soft butter
80g caster sugar
100g marmalade of choice
zest of a lemon
225g flour
1/2 tsp baking powder
1 tsp sea salt

Preheat oven to 180C. Line a baking sheet with baking paper.

Beat the butter, sugar, marmalade and zest in a bowl until creamy. Sift in flour, baking powder and salt and...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

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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