Minty bites

June 19, 2018

These are rather like after dinner mints, but you won't feel guilty having one, two, or more... It's no. 13 of 26 alphabetical bakes!

Makes 36

3 x 12 mini muffin tins
1 c desiccated coconut
1 c cashews
2 1/2 tsp peppermint extract
1 tbsp honey
1 tbsp coconut oil, warmed

chocolate coating:
1 c cacao butter
3-4 tbsp maple syrup or brown rice syrup
1 c cacao powder
pinch salt

Blitz the coconut and cashews in a food processor until crumbly. Add the peppermint, honey and coconut oil and mix until fully combined and sticks together when pressed. 

Take a heaped teaspoon and press into the base of the mini muffin tin. Repeat until you've used up all the mixture. I made 36 mini bites. Freeze for at least 30 min. You could also roll the mixture into a log, freeze, and cut into discs.

Melt the cacao butter over a bain marie. Take off the heat and stir in your sweetener, cacao powder and salt.

Using 2 forks dip each bite into the chocolate to fully coat and place on a baking tray lined with baking paper. Pop them all in the fridge to set. Store in fridge or freezer.


 

Graham crackers

June 19, 2018

Fran Costigan makes a mean oat cinnamon graham cracker, as they call them in the US - very similar to these digestives, which is what we call them in NZ, Australia and the UK. For me, the key is the thinner the better, and coconut sugar adds a lovely caramely crunchiness.

To make ginger snaps, just swap out the cinnamon for ground ginger.

Makes around 30 biscuits

1 1/2 c oat flour, toasted in a 175C oven for 10 min
1/4 c ground coconut sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp se...


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Lunchbox slice

June 16, 2018

This is another great recipe from Wholefood Simply to which I zhujed up with a chocolate marble topping to increase the appeal to a 6 year old. You can swap out seeds for nuts or tahini for another nut butter. I have not met anyone yet who did not like this slice! This is no.12 of 26 alphabetical bakes!

1 c desiccated coconut
1/3 c sunflower seeds
1/3 c pumpkin seeds
1/3 c sesame seeds
pinch of salt
1/2 c brown rice syrup or honey
1/2 c tahini
1/3 c dark chocolate drops if desired or add som...


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Key lime pie

June 15, 2018

This super healthy cheesecake uses an oat crust and tofu-based filling. I found the oat graham cracker recipe from Fran Costigan and it makes a delicious cinnamony crunchy pie crust and the vegan pie filling is from The Gentle Chef. It's no. 11 of 26 alphabetical bakes!

Base:
1 1/2 c oat flour, toasted (I ground organic jumbo oats in a coffee grinder)
6 tbsp coconut sugar, finely ground
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1/4 c neutral oil
2 tbsp maple syrup or brown rice s...


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Jaffa cakes

June 11, 2018

I do love the combination of chocolate and orange. These healthy jaffa cakes from Nadia's Healthy Kitchen
don't last long but they're worth the effort. The chocolate coating can get a bit messy but that's all part of the fun.

Makes 12

Base:
1/2 c flour (I use spelt)
1/3 c ground almonds
1/2 tsp baking powder
1/4 tsp salt
3 tbsp coconut oil, melted
3 tbsp brown rice syrup (or maple syrup)
up to 4 tbsp milk

Orange jelly:
1/2 c orange juice
zest of 1 orange
1 tbsp rice syrup
1 tsp agar powder
20cm round cake/sp...
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Italian ricotta torta

June 10, 2018

I have never attempted a ricotta cheesecake before - what a winner to start with. It's from Julie Le Clerc's Favourite Cakes (Penguin Books, 2011). She created the recipe from memory after tasting a ricotta cake in Rome. It's indulgent and rich, no doubt about that, but the addition of citrus peel and almonds cuts through the cheese and chocolate.

Base and topping:
1 1/2 c flour (I used spelt)
1/2 c ground almonds
1/3 c coconut sugar (hence the dark colour; use caster sugar if you want a...


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Vegan hazelnut meringue torte with coffee buttercream

June 5, 2018

I was at the Dunedin Farmers Market recently and splashed out on roasted hazelnuts from Amazelnuts, grown in Mosgiel. Fortuitous timing, as I was looking for an 'H' ingredient. This is no. 8. of 26 alphabetical bakes.
Aquafaba, the liquid from a drained can of chickpeas. makes a great meringue if you want to avoid egg whites - just don't open the door while cooking! I did, and in that brief moment the cold air took the lift out of my meringue sails. My meringues may not have risen but fear not...
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Vegan ginger crunch

June 3, 2018

I've made plenty of ginger crunch and perfected this recipe here. But I challenged myself to make a vegan, gluten free and sugar version and this is it!

Base:
1 1/4 c flour (I used spelt)
1/3 c activated buckwheat groats (aka buckinis)
1 tsp baking powder
2 tsp ground ginger
1/4 c ground coconut sugar
1/2 c olive oil

Topping:
4 tbsp coconut oil
3 tbsp honey (or golden syrup if you don't mind refined sugar)
4 tsp ground ginger
1 tsp vanilla extract
1/4 c chopped pistachios (optional)

Preheat oven ...


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Granola bars

May 29, 2018

Twice baked oats and activated buckwheat groats make for a supercrunchy granola bar. The cranberries add a lovely tang to round out the sweetness.

4 c rolled oats
1 c activated buckwheat
100g coconut oil, melted
2/3 c honey
1/3 c apple juice
1/4 c treacle or molasses
1/2 c cranberries
1 c puffed rice

Preheat oven to 180C. Line a baking tray with baking paper. Line a 30cm x 20cm brownie/swiss roll tin with baking paper.
Mix oats, buckwheat and oil in a bowl until evenly coated. Lay out on the baking tra...
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Forgotten cookies

May 10, 2018

Forgotten cookies are actually super easy meringues - you just leave in a turned-off oven overnight and they should be crisp by the morning. Mine weren't unfortunately, I think I preheated the oven too low. If this happens you can just bake at 60-70C for an hour or so until meringues are dried or put in a dehydrator. The recipe is adapted from Healthy Food Guide. You can leave plain or flavour with mint and strawberry. It's my no. 6 of 26 alphabetical bakes!

Makes 20-15
2 egg whites, r...


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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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CAKE — THE FINAL FRONTIER

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