Browsing Archive: August, 2020

Choconutty popcorn cookies

Posted by Bake Club on Saturday, August 29, 2020, In : cookies 

Heidi Swanson calls these carnival cookies, not the sickly sweet artificial-coloured kind, but wholesome sugar-free bites packed with nutrients. The popcorn and chocolate chips bring to mind amusement park snacks.


Makes 22-24

1 1/2 c rolled oats

1/2 c almond meal or ground almonds

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp sea salt

1 1/2 c mashed bananas (about 3 or 4)

1 tsp vanilla extract

1/4 c coconut oil, softened or just melted

1 1/2 c popcorn

1 c chocolate of choice (chopped, chips, buttons or b...


Continue reading ...
 

Cheesy seedy crackers

Posted by Bake Club on Saturday, August 22, 2020, In : savoury 

Kiwis and Aussies of a certain age may remember a classic TV ad from the 80s for Sara Lee Danishes. Oh, how we loved to imitate the line "layer upon layer upon layer"! The Danes are the masters of buttery pastry and this recipe is no exception - I've never used so much butter in a biscuit before. The particular rolling and folding of the dough creates the layers that crisp up so beautifully when baked.


600g / 4 1/2 c flour

400g butter, chopped

cold water, about a cup

2 tsp salt

1 egg, beaten

Mix in...


Continue reading ...
 

Runeberg cakes

Posted by Bake Club on Wednesday, August 19, 2020, In : small cakes 

These pretty cakes are named after the Finnish poet Johan Ludvig Runeberg. Apparently he used to eat one for breakfast every day. He sure had a sweet tooth. It's a dense cake but was nice warmed up before eating. I think the tradition is raspberry jam but you can use whatever you like - even lemon curd.

200g butter at room temperature
100g/ 1/2 c brown sugar
100g/ 1/2 c granulated sugar
2 eggs
1 1/2 c ground almonds
1 1/3 c breadcrumbs
2 tsp baking powder
1 tsp ground cardamom
3 tbsp orange zest
1/2 c ...
Continue reading ...
 

Healthy chocolate spread

Posted by Bake Club on Monday, August 17, 2020, In : sweets 


This is a great alternative to store-bought Nutella or chocolate spread. The kids will never know it's full of chickpeas. The recipe is from David Frenkiel and Luise Vindahl's Little Green Kitchen (Hardie Grant, 2019). The spread can be used on crackers, bread, plain biscuits or cakes, pancakes, waffles - go crazy!

400g tin chickpeas, drained and rinsed
8 pitted dates
3 tbsp peanut butter, tahini or any nut/seed butter of your choice
4 tbsp cacao powder
2 tbsp maple syrup or rice syrup or honey
2-4...

Continue reading ...
 

Lemon poppy seed shortbread

Posted by Bake Club on Monday, August 10, 2020, In : cookies 


You can make this versatile mix into any-shaped shortbread. I doubled the recipe to fit into a 33cm x 23cm slice tin, as I wanted rectangular pieces to fit into our daughter's lunchbox. One batch will fit a 20cm round pan to make 12 triangle pieces.

1/3 c granulated sugar
1/4 tsp sea salt
zest of a lemon
115 g butter at room temperature
1 tsp vanilla extract
1/4 tsp lemon oil or extract (I used some lemon juice)
1 cup plus 2 tbsp (150g) flour
1 tbsp poppy seeds, plus extra for sprinkling

Lemon drizzle...
Continue reading ...
 

Cornflake haystacks

Posted by Bake Club on Thursday, August 6, 2020, In : cookies 

A very satisfying caramely crunch that uses up cornflakes that have been sitting around for too long. It's from a 517-page tome called Dorie's Cookies by Dorie Greenspan (Houghton MIfflin Harcourt, 2016).

Makes about 36
2 eggs
1/2 c natural liquid sweetener, eg brown rice syrup, maple syrup, honey
3/4 tsp sea salt
1 c desiccated or shredded coconut
1 c chopped nuts (I used almonds)
1 c raisins (I plumped mine up by placing them in a small bowl and soaking in boiled water for 5 min, then drain)
170g m...
Continue reading ...
 

Banana chocolate muffins

Posted by Bake Club on Tuesday, August 4, 2020, In : small cakes 

What's the secret to soft fluffy muffins? Don't overmix the batter. This is Nadia Lim's very easy recipe and it works well. You can swap out whatever flours/sugars/flavours you want or have on hand. You can even use replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water).

Makes 12
2 c self-raising flour (or use any flour mixed with 2 1/2 tsp baking powder)
3/4 c sugar (I used coconut), or use 1/2 c honey/rice syrup/maple syrup
1/2 c chocolate chips/buttons/chopped bit...
Continue reading ...
 

Spelt rolls

Posted by Bake Club on Saturday, August 1, 2020, In : bread 

Who doesn't like the aroma of freshly baked bread in the morning? Just mix the dough in the evening, leave in the fridge overnight and bake the next day.


Makes 16

10g instant dried yeast or fresh yeast

3 c cold water (or lukewarm if you're using active yeast)

3 c white spelt flour

2 1/2 c wholemeal spelt flour

1/2 c spelt flakes, optional

1 tsp salt


In the evening:

Dissolve the yeast and water in a large bowl and wait a few min until frothy. Mix in flours, flakes and salt and knead for up to 10 minute...


Continue reading ...
 
 

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.


Recent Comments

Powered by Disqus

Tags

"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caramel caraway cardamom carly carrot cashews cauliflower cheese cheesecake cherries chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed< flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lentils lime limes macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushrooms myles nectarine nerida new york nicola nigella nougat novelty oats olives onion orange orange. pancakes parmesan passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola