Browsing Archive: September, 2020

Tiramisu ice cream

Posted by Bake Club on Saturday, September 26, 2020, In : desserts 


When I see tiramisu on a menu, I am compelled to order it! The there's nothing quite like a creamy, coffee, spongey dessert to end your meal. This healthy ice cream version is tiramisu reimagined, in a good way. It's from Jessica Sepel's Living the Healthy Life (Macmillan, 2017)

2 frozen bananas

1 tbsp tahini

1 tsp cinnamon

1 tsp instant coffee/espresso/Inka

1 tbsp cacao powder

pinch sea salt

1 c coconut cream or milk

few ice cubes, optional


crushed roasted peanuts and chocolate flakes to garnish


Just ...


Continue reading ...
 

Life-changing crackers

Posted by Bake Club on Friday, September 25, 2020, In : savoury 

Sarah Britton of My New Roots created the life-changing bread, using only seeds and psyllium. Here's the cracker version from Super Loaves & Simple Treats by Melissa Sharp (PK, 2017). They go so well with all kinds of sweet or savoury toppings, or just by themselves.

1/2 c sunflower seeds
1/3 c flaxseeds
1/4 c hazelnuts
3/4 c oats
2 tsp chia seeds
3 tbsp psyllium
1/2 tsp sea salt
1 tsp seaweed flakes
2/3 c water
2 tbsp coconut oil, melted
1 tbsp honey

Preheat oven to 160C. Line 2 baking sheets with bakin...
Continue reading ...
 

Yoghurt crackers

Posted by Bake Club on Saturday, September 19, 2020, In : savoury 

It's a cliche but these ARE easy and quick to make and will have you crunching in no time. Quicker than going out to buy crackers from the shop.

250g wholemeal flour, or flour of choice, plus extra for rolling

1/2 c yoghurt

2 1/2 tbsp milk of choice

2 tsp sea salt

1/3 c olive oil

1-2 tbsp water, as needed

3-4 tbsp olive oil for drizzling

3-4 tbsp seeds of choice (I used fennel, caraway and sesame)


In a bowl mix the flour, yoghurt, milk, salt and oil into a dough. You can do this in a food processor or...


Continue reading ...
 

Black Forest gateau

Posted by Bake Club on Wednesday, September 16, 2020, In : big cakes 


Here's another excellent vegan chocolate cake (another one here) zhujed up with some cherries in the chocolate ganache. A 3-tiered cake means business! Thanks to Nadia Lim for the foolproof recipe. She says you can use any liquid but coffee gives more depth and richness to the cake.

2 1/2 c self-raising flour or plain flour with 3 1/2 tsp baking powder

3/4 c cocoa

1 1/2 c sugar (I used coconut)

1 tsp baking soda
pinch salt

2 c coffee, water or milk (I used decaffeinated coffee)

2 tsp vanilla extract...


Continue reading ...
 

Coffee cardamom cookies

Posted by Bake Club on Tuesday, September 15, 2020, In : cookies 

The flavours here are very popular in the Scandinavian countries - it's a sophisticated biscuit. I was surprised that our 8-year-old liked them too; I used decaf coffee to mitigate any caffeine effects!


Makes about 24

2 c flour

1 tbsp ground espresso or 2 tsp instant coffee

2 tsp cinnamon

1/2 tsp cardamom

pinch sea salt

115g butter

1/2 c soft brown sugar

1/4 c sugar (I used coconut)

1 egg

1 1/2 tbsp molasses

1 tsp vanilla extract


Glaze:

1/2 egg white (15g)

3/4 c icing sugar

1 1/2 tsp melted butter

1-2 tsp war...


Continue reading ...
 

Dinner rolls

Posted by Bake Club on Friday, September 11, 2020, In : bread 

Here's an easy bread roll recipe mixed in the food processor - no need to knead!


Makes 12

1 c / 250ml water

2 tsp dried yeast

1 tsp sugar

3 1/2 c / 500g flour (I used spelt)

1 egg

50g butter, softened

1 tbsp salt

1 egg whisked with 1 tbsp milk for egg wash (or use milk)


Place all the ingredients in a food processor fitted with a blade and mix until a dough forms. Use floured hands to transfer the dough into a floured bowl. Cover with a tea towel and leave to prove at room temperature for at least 2 hou...


Continue reading ...
 

Healthy florentines

Posted by Bake Club on Monday, September 7, 2020, In : sweets 

A refined-sugar-free treat for any time of the day. I think the thinness of a florentine is the secret to its success, so use flaked or slivered almonds. Pepitas and oats add extra nutrition.


Makes about 25

1/2 c rolled oats

1/3 c almonds

1/3 c finely chopped walnuts

1/3 c pepitas (pumpkin seeds)

1/3 c finely chopped apple-sweetened cranberries (I didn't have any so used sulphur-free apricots. Other tangy dried fruit would work well too, such as cherries or blueberries)

1 tsp mixed spice (or a mix o...


Continue reading ...
 

Lavender and white chocolate sables

Posted by Bake Club on Sunday, September 6, 2020, In : cookies 

Sablés are just French versions of shortbread, i.e. very buttery and sugary! The lavender here is a subtle fragrance that complements the white chocolate well. A lovely crisp biscuit perfect with a cuppa.

Makes about 40
1/2 c sugar
2 tsp ground culinary lavender
2 1/3 c flour
1/2 tsp sea salt
225 g unsalted butter at room temperature, cut into pieces (omit salt if you use salted butter)
1 tsp vanilla extract
115g white chocolate, finely chopped

Put sugar and lavender in a bowl of a stand mixer or foo...
Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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 brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese 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 lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley 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 poppyseeds 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 sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine 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