Chokladbollar (chocolate balls)

August 23, 2019

I am officially obsessed with fika - the Swedish art of the coffee break. A time to take a break alone or with friends, to reflect and recharge with a coffee (or tea) and something delicious to eat. I'd like to share some of my favourite recipes from Fika by Anna Brones & Johanna Kindvall (Ten Speed Press, 2015). The Swedish chocolate ball is a classic that all bakeries will make. Like most Swedish baked goods, it uses butter and cane sugar. These may look like one of those raw bliss balls made from nuts and dried fruit, but it's not as sweet.

Makes around 20
2 c rolled oats
1/2 c (115g) butter
1/4 c natural cane sugar
1/4 c cocoa powder
1 tsp vanilla extract
pinch salt
1/2 c shredded coconut

Grind the oats in a coffee grinder or food processor until a course meal. Cream butter and sugar in a small bowl. Add cocoa and vanilla and mix well. Mix in oats and salt to combine. Roll into small balls then roll each one in coconut. Store in an airtight container in the fridge.
 

Caramelised banana cake

August 20, 2019

I've made this before but it's worth revisiting because it's an impressive upside-down cake - bananas love to be caramelised. 

Caramel topping:
50g butter or dairy-free spread, melted
1/2 c firmly packed brown sugar
2-3 large bananas, sliced on an angle

Cake batter:
125g butter, softened (I used dairy-free spread this time)
3/4 c organic cane sugar
1 very ripe banana, mashed
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 c self-raising flour (I used spelt and increased baking ...


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Vegan carrot cake

August 19, 2019

Vegan carrot cake with non-vegan icing! But you can easily veganise the icing too if you wish. The oil helps to keep this cake moist.

2 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 1/3 c grated carrot (250g)
1 c brown sugar or unrefined sugar
2 tbsp flaxmeal mixed wtih 6 tbsp water
1/2 c olive oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
optional extras: 1 c chopped walnuts, 1/2 c raisins

For the icing:
100g softened butter or non-dairy spre...
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Spiced honey cake

July 23, 2019

This is an easy one-bowl mix - you can veganise it too.

75g butter or non-dairy spread

1/2 c honey

1/3 c unrefined sugar

75g water

1 egg or 1 tbsp flaxseed mixed with 3 tbsp water

1 1/2 c flour (I used wholemeal spelt)

1 tsp baking soda

3 tsp ground ginger

2 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 160C. Line a loaf tine with baking paper.

Melt the butter, honey, sugar and water in a medium saucepan.

Add rest of ingredi...


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Jam & coconut thumbprints

July 18, 2019

Good ol' jam thumbprints! I think a lemon curd would also work well in the biscuit.

115g butter or non-dairy spread, softened
1/4 c coconut sugar or rapadura
1 egg, separated
1 tsp grated orange zest
1 tbsp orange juice
1 tsp vanilla extract
1/4 tsp almond extract
1 c flour (I sued spelt)
1/2 c desiccated coconut
1/2 tsp baking powder
pinch salt
3/4 c desiccated coconut for coating
2 tbsp jam

Cream the butter and sugar in a bowl. Mix in egg yolk, orange juice and zest, and extracts. Sift in flour,...


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Orange spelt biscuits

July 15, 2019

A healthyish biscuit!

50g rolled oats
250g wholemeal spelt flour
1 tsp baking powder
juice and grated zest of 1 orange
60ml extra virgin olive oil
50g unrefined sugar (I used coconut)
2 tbsp honey
pinch salt

Icing:
150g icing sugar
1 tbsp orange juice
1 tbsp orange zest

Grind oats in a coffee grinder or food processor until fine. Mix with flour and baking powder in a large bowl.

In a separate bowl whisk together orange juice and zest, oil, sugar, honey and salt. Pour into flour bowl and mix unti...


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Dutch apple cake

July 11, 2019

This is a lovely moist cake with a hint of cinnamon - I've eaten it for breakfast, dessert and many times in between! Perfectly fine served at room temperature but extra nice served warm with yoghurt or cream.

100g softened butter or non-dairy spread
3/4 c brown sugar (ground coconut or rapadura sugar also good)
1 egg
1 tsp vanilla extract
1 1/2 c flour (I used white and wholemeal spelt)
1 1/2 tsp baking powder
1/2 tsp cinnamon
3/4 c milk (I used rice)
3 medium or 4 small cooking apples, peele...


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Date & hazelnut pinwheels

July 7, 2019

A fancy-looking biscuit! You can use any nuts you prefer for this recipe - pecans, pistachios, almonds, walnuts, whatever you have handy.

Makes 60
Filling:
1 1/3 c pitted dates, cut into pieces
1/2 c water
1/2 c toasted hazelnuts, finely chopped

Cookies:
115g butter or non-dairy spread
1 c brown sugar (or coconut or rapadura)
1 egg
1 egg yolk
1 tsp vanilla extract
2 c flour
1/2 tsp baking soda
pinch salt

Make the filling by putting the dates and water in a saucepan on medium heat. Bring to a simm...


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Banana caramel cake with cream cheese icing

July 5, 2019

What makes this banana cake special? Coconut cream caramel in the middle and cream cheese icing on top!

Caramel sauce:
1 c coconut cream or milk
3/4 c unrefined sugar (coconut, rapadura or brown)
pinch sea salt

Cake:
125 g butter or non-dairy spread
3/4 c unrefined sugar
1 egg
3 mashed bananas
2 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda

Icing:
50g softened butter or non-dairy spread
75g icing sugar
1 c icing sugar
1/4 c chopped toasted walnuts (optional)

Make the caramel sauce by...


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Bonfire cracklers

July 2, 2019

What a great name for these delicious chocolate morsels with a hint of chilli. The recipe is from Miranda Gore Browne's Biscuit. You can make these without the chilli too and you could use almond flour instead of hazelnut.

Makes 30+
175g 70% dark chocolate (I use Whittaker's)
50g butter or non-dairy spread
1 tsp coffee essence (I didn't have any so used 1 tbsp strong espresso)
100g toasted hazelnuts
175g flour (I used spelt)
1/4 tsp salt
1 tsp chilli powder or flakes, finely chopped
1/4 tsp cinnamon
1/...
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WELCOME 2 BAKE CLUB -
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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