Milk chocolates

Posted by Bake Club on Saturday, March 11, 2017 In : sweets 

These chocolates are especially good for kids as they have a more milky smooth texture, but they are not hard setting. The recipe is from Virpi Mikkonen. You need to keep these in the freezer, they are sticky and soft - and very moreish.

1/2 c cashews or macadamias or mix of, soaked a few hours then drained
1/2 c grated cacao butter
1/3 c coconut oil
1/3 c cacao powder
1/3 c rice syrup, honey or coconut syrup
1 tsp vanilla extract
pinch sea salt

Melt the cacao butter and coconut oil in a bowl set ove...
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Lace biscuits

Posted by Bake Club on Thursday, March 9, 2017 In : cookies 

These remind me of brandy snaps. Easy to make and bake in a few minutes. Virpi Mikkonen from Vanelja.com has a super book called It's a Pleasure (Weldon Owen, 2015). Everything is free of gluten, dairy and refined sugar, although this recipe has some butter. I accidentally baked these at a higher temperature, hence they're a bit too brown but still awfully moreish.

1/4 c butter (by all means use vegan butter if you can find it)
1/4 c honey
1/4 g ground oats
1/4 c ground almonds
3 tbsp rapadura or ...
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Plum muffins

Posted by Bake Club on Monday, March 6, 2017 In : small cakes 

Mmmm...loving plum season! This recipe is adapted from Nadia Lim's.
4 plums
2 tbs honey
2 c spelt flour
1/2 c almond meal
1/2 c rapadura sugar (or coconut or brown)
2 tsp baking powder
1 tsp cinnamon
2 eggs
1/2 c olive oil
1 c natural yoghurt
1 tsp vanilla essence

Preheat oven to 180C. Grease and/or line your muffin tins. This amount made 18 medium muffins.
Dice the plum flesh into 1cm cubes and mix with honey in a small bowl. Set aside.
Sift all dry ingredients in a large bowl. Mix wet ingredients in anot...
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Vegan black bean brownies

Posted by Bake Club on Tuesday, February 21, 2017 In : slices 

I've made black bean brownies before in a slab tin and they were DF, GF, SF too. This recipe is adjusted slightly, tastes better and the nuts are a good addition.

Makes 18 small brownies about 2 tbsp each

400g can of black beans, drained

2 tbsp ground flaxseed stirred into 4 tbsp warm water and set aside for 5 min

1/4 c coconut oil

1/4 c cacao or cocoa powder

1/2 c rice malt syrup

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract
chopped nuts for topping if desired

Preheat oven to 1...


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Vegan lemon almond cake

Posted by Bake Club on Monday, February 20, 2017 In : big cakes 

A healthy and tasty lemony cake! You could jazz it up with a honey-lemon drizzle or whipped coconut cream icing but really, it's great the way it is - moist, tangy and nutritious.

1 c ground almonds (I use use a coffee grinder and grind as needed)
1/2 c buckwheat flour (you can use any kind of flour or polenta)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
juice and zest of 2 lemons
2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp hot water and left to stand for 5 minutes)
1/2 c rice ma...
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Vegan gingernuts

Posted by Bake Club on Friday, February 17, 2017 In : cookies 

After the success of my vegan digestives I decided to use the same method to make these crispy healthy gingernuts. Just a couple of adjustments.

1 1/2 c buckwheat flour
1/2 c rolled oats, ground first in a coffee grinder
1/4 c + 1 tbsp rapadura sugar, ground first in a coffee grinder
1 tsp baking powder
3/4 tsp salt
2 tbsp ground ginger
1 tsp cinnamon
2 tbsp treacle (I used Kokonati's organic wild kithul treacle)
1/4 c + 2 tbsp coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line 2 baking tray...
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Vegan digestives

Posted by Bake Club on Tuesday, February 14, 2017 In : cookies 

Healthy digestive biscuits for my two valentines - my husband and our daughter. You can also make them pure gluten-free by using buckwheat flour or a general gluten-free flour. Variation on a theme of lil digestives and digestives (with butter).

1/2 c rolled oats, ground in a coffee grinder
1 1/2 c spelt flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon if desired
1/4 c + 1 tbsp rapadura sugar, or coconut sugar (you can grind these granules too if you wish)
1/4 c + 2 tbsp coconut oil
5-8 tbsp n...
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Buckwheat nut crackers

Posted by Bake Club on Saturday, February 11, 2017 In : savoury 

Love making my own crackers! Buckwheat flour works really well in combination with nuts of your choice for more nutrients. You can also grind sunflower and pumpkin seeds.

1 c buckwheat flour
1 c ground nuts (I used walnuts and cashews)
1 tsp salt
3 tsp sesame seeds
1/4 c oil
up to 1/2 c water
seasonings of choice - e.g. pepper, cumin, paprika

Preheat oven to 175C. Line 2 baking trays with baking paper.
Mix all the dry ingredients in a bowl. Stir in oil then slowly add water to form into a ball.
Roll ou...
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Impossible pie (coconut sponge)

Posted by Bake Club on Friday, February 3, 2017 In : big cakes 

I love finding recipes in unexpected places, like at the end of the novel Dead Man's Chest - A Phryne Fisher Mystery by Kerry Greenwood (Poisoned Pen Press, 2010). I've been finding these mystery novels set in Melbourne in the 1930s pleasant easy reading. This recipe is called impossible pie, but it's just really a coconut cake that doesn't need creaming.

1/2 c flour (I use spelt)
3/4 c caster sugar
3/4 c desiccated coconut
3 large eggs
1 tsp vanilla extract
125g butter, melted
1/2 c flaked almonds
1...
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Cheese crackers

Posted by Bake Club on Thursday, January 12, 2017 In : savoury 

These lil' cheesey morsels are great eaten the same day as baking. Because they are gluten free they will soften overnight so put in the oven again for a few minutes to crisp up.

2 c almond meal or flour
2 tsp coconut flour
1/2 tsp xantham gum
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp cayenne 
1/4 tsp onion powder if desired
1 egg
3 Tbs butter
2 1/2 c grated cheese

Place all the ingredients in a food process and blitz until a dough forms.Roll into a ball, wrap in cling film and chill in fridge for at l...
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Vegan chocolate chunk cookies

Posted by Bake Club on Tuesday, January 10, 2017 In : cookies 

This is adapted from Eleanor Ozich's My Family Table (Murdoch Books, 2015) but I used less sugar and a bit of spelt flour to help bind. The oats add a texture and the sugar helps to make a crispy cookie. You could replace the sugar with a natural liquid sweetener to make a chewy cookie.

2 1/2 c oats (or use any gluten free flour)
1 tsp baking soda
pinch salt
2/3 c muscovado, rapadura or coconut sugar
1/3 c melted coconut oil
1 linseed egg (1Tbs linseed mixed with 3 Tbs water)
1 tsp vanilla extract
15...
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Gingerbread cookies

Posted by Bake Club on Monday, December 19, 2016 In : cookies 

A good one for Christmas, this is a mixture of recipes from Annabel Langbein and Nigel Slater.

150g butter, cubed
1/4 c muscovado or brown sugar
3 Tbs golden syrup (or replace 1 Tbs with treacle)
1 egg yolk
1 Tbs ginger, generous
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cardamom
2 c flour (I use spelt)
1 tsp baking soda dissolved in 1 1/2 tsp boiling water

Cream the butter, sugar and syrup until pale and fluffy. Lightly mix in egg yolk then add the spices, baking soda and flour. Mix till it forms a ...
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Marshmallow fridge slice

Posted by Bake Club on Monday, December 19, 2016 In : slices 

An easy, indulgent, no-bake slice good for parties and get-togethers. You can basically chuck in anything you like with the chocolate, any nuts or dried fruit will give a crunchy, chewy texture. I prefer a tart fruit such as cranberries or cherries to offset the chocolate.

100g butter, cubed
200g milk or dark chocolate, as you prefer
2 Tbs golden syrup
200g digestive biscuits
1/2 c mini marshmallows
1/2 c dried cranberries
1/2 c salted peanuts, roughly chopped
desiccated coconut to sprinkle i...


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Focaccia

Posted by Bake Club on Tuesday, December 13, 2016 In : bread 

This is from Alessandra Zecchini's Savour (New Holland, 2006), an easy recipe that uses salamoia, a water/oil mix that makes your olive oil go further.

600ml warm water
3 tsp active yeast
1/4 tsp sugar
1 kg flour
pinch salt
rock salt for sprinkling

salamoia:
1 tsp salt
50ml hot water
25ml olive oil

Put a little bit of the warm water with the yeast and sugar in a bowl and wait 5 min until it starts to bubble. Add in flour, salt and rest of water and mix to a dough. Knead for about 10 min until smooth and...
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Chocolate beetroot cake v2

Posted by Frances Chan on Wednesday, December 7, 2016 In : big cakes 

I made a chocolate beetroot cake in 2015 that used raw beetroot, this one uses cooked beets and I think that helps to give the cake a real fudgy texture. Kids won't even know there's beetroot in there! This recipe is from Marian Keyes' Saved By Cake, but I used less sugar.

250g cooked beetroot
100g dark chocolate
125g butter
1c muscovado or brown sugar
3 eggs
225g flour (I use spelt)
30g cocoa powder
pinch salt

Preheat oven to 180C and line a 20cm cake tin with baking paper. Grate the beetroot or blit...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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