Browsing Archive: April, 2022

Miso caramels

Posted by Bake Club on Tuesday, April 26, 2022, In : sweets 

Mmmm miso and nutmeg make a nice-flavoured caramel! You'll need a candy thermometer to get the exact balling temperature. Benjamina Ebuehi calls these nutmeg caramels in A Good Day to Bake (Hardie Grant, 2022) but I upped the miso content to suit my preference.

1 c coconut cream or cream

1/2 tsp nutmeg

2 tsp white miso

2 1/2 Tbsp brown rice syrup (or maple or golden)

2/3 c granulated sugar (I used coconut)

2/3 c light brown or muscovado sugar

55 g butter or dairy-free spread

Line a 20 cm square tin f...

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Chocolate truffles two ways

Posted by Frances Chan on Sunday, April 24, 2022, In : sweets 

A packet of goji berries had been sitting in the pantry for too long so I put them in these delicious vegan truffles. My other favourite flavour at the moment is rum and raisin so I made those too. I found Lagusta Yearwood's recipe in Sweet & Salty (Da Capo Lifelong, 2019) very easy and with lots of flavour options.

Master ganache recipe makes 2 cups:

200 g coconut milk or cream

1/4 c coconut oil

1 Tbsp water

340 g dark chocolate, broken into small pieces


1/2 c goji berries, soaked unti...

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Milk buns

Posted by Bake Club on Friday, April 22, 2022, In : bread 

This is an Italian recipe for panini al latte and it makes lovely soft rolls, just perfect with butter.

Makes 8 medium or 10 small

7 g dried yeast

250 ml warm milk

500 g flour

50 g caster sugar

1 1/2 tsp salt

100 g butter, softened

1 egg, beaten

In a large bowl dissolve the yeast in 3 Tbsp of warm milk. Add 30 g of flour and 1 tsp sugar. Mix and knead until you have a small dough. Flour the bowl and place dough inside. Cover and leave in a warm place for 30 minutes.

Sift remaining flour onto a benchtop...

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Chocolate cupcakes

Posted by Bake Club on Tuesday, April 19, 2022, In : small cakes 

A great go-to recipe if you need to bake a free-from treat. Swap out flours, milks as you need. Another one by Jo Pratt from The Flexible Baker (White Lion, 2022)

Makes 12

1 1/3 c milk of choice

2 tsp vinegar

1 3/4 c self-raising flour (if using normal flour add 1 1/2 tsp baking powder)

1/3 c cocoa powder

1 c sugar of choice, fine

1/2 c light vegetable oil

1 tsp vanilla paste or extract


Preheat oven to 180C. Line 12-hole muffin tin with paper cases.

In a jug mix the milk and vinegar together ...

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Lemon polenta shortbread

Posted by Bake Club on Saturday, April 16, 2022, In : slices 

Polenta adds colour and crunch to this crispy olive oil shortbread. It's from The Flexible Baker by Jo Pratt (White Lion, 2022).

2 1/4 c / 225 g ground almonds or flour of choice

1 1/2 c / 225 g fine polenta

1 1/4 c / 175 g icing sugar

zest of 2 lemons

1/2 tsp sea salt

1 c olive oil

1 Tbsp caster sugar

Preheat oven to 170C. Have a 20 cm square tin or similar ready.

In a large bowl mix all the dry ingredients together with the zest. Stir in the olive oil and bring together as a crumbly dough.

Press even...

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Oaty mushroom scones

Posted by Bake Club on Saturday, April 16, 2022, In : savoury 

Love a flexible recipe. And this is what Jo Pratt is all about. Her recipes can be adapted to be gluten, dairy or nut free and vegan. I've been enjoying her latest, The Flexible Baker (White Lion, 2022). I usually make cheese scones but mushrooms are a nice change for a savoury bite.

Makes 8

15 g dried porcini mushrooms

4 Tbsp boiled water

1 1/4 c  / 175 g Tbsp oats

3/4 c / 75 g ground almonds

2 tsp baking powder

1 tsp baking soda

2 tsp fresh thyme or 1 tsp dried thyme

1/2 tsp paprika

1 tsp sea salt


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Chocolate orangey cookies

Posted by Bake Club on Tuesday, April 12, 2022, In : cookies 

A delightfuly easy one-bowl recipe. No creaming, just mix!

Makes 24

2 1/4 c flour

1/3 c granulated sugar (I used coconut)

1/2 c soft brown sugar

1 tsp baking powder

1/2 tsp baking soda

zest and juice of 2 oranges - juice simmered until reduced by half

170 g butter or dairy-free spread, at room temperature

2 eggs

200 g dark chocolate bar, broken into small squares

In a large bowl or food processor whisk together the flour, sugars, baking powder, baking soda and zest. Add the juice, butter and eggs and be...

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Vegan hot cross buns

Posted by Bake Club on Friday, April 8, 2022, In : bread 

Easy buns! For us non-religious types, why don't we make hot cross buns all throughout the year and just call them not cross buns?

Makes 12

500 g flour

2 1/2 tsp dried yeast

1/4 c caster sugar

1 1/4 c mixed dried fruit (I used mixed peel and prunes)

1 Tbsp allspice

1 tsp cinnamon

1/2 tsp nutmeg

2 Tbsp apple sauce

2 Tbsp vegetable oil

1/2 c dairy-free milk

1/2 c warm water


2 Tbsp flour

3 Tbsp water

2 Tbsp apricot jam

In a large bowl mix together the flour, yeast, sugar, fruit and spices. 

Mix in the apple...

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Chocolate macadamia brownies

Posted by Bake Club on Wednesday, April 6, 2022, In : slices 

The healthiest, fudgiest brownie you'll ever make.

3 Tbsp ground flaxseed

6 Tbsp milk of choice

2 cups dates, pitted and soaked in boiling for 15 minutes

2 Tbsp almond butter

2 Tbsp milk of choice

1 c flour of choice (I used ground almonds)

1/4 c cocoa powder

1 tsp vanilla extract

1/3 c milk of choice

200g dark chocolate, melted

1/2 c chopped macadamias plus 1/4 c

1/4 c dark chocolate chips

Preheat oven to 180C. Line a 20 cm square tin with baking paper.

Mix the flaxseed and milk together in a small bowl a...

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Posted by Bake Club on Sunday, April 3, 2022, In : cookies 

A lovely chewy bite, ideal with coffee. Fika your heart out.

Makes 24

2 egg whites

1 c caster sugar

1 1/2 tsp honey

1 tsp vanilla paste

zest of a lemon, orange or grapefruit

3 c ground almonds

1/2 tsp sea salt flakes

1/2 c icing sugar

Preheat oven to 180C. Line 2 baking trays with baking paper.

Beat egg whites in a large bowl until frothy. Add sugar and beat until thick and glossy. Mix in honey, vanilla and zest.

Stir in the almonds and salt with a spoon or spatula until just combined. It will be a soft ...

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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.


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