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Chocolate cornflake slice

Posted by Bake Club on Tuesday, October 15, 2019, In : slices 

A super easy slice to rustle up in less than 30 minutes.

1 c flour of choice (I used spelt)
1 c cornflakes
1 c desiccated coconut
2 tbsp cocoa
3/4 c sugar of choice (brown or coconut are good)
150g butter or non-dairy spread, melted

Icing:
1 c icing sugar
2 tbsp cocoa 
2-3 tbsp milk of choice
sprinkles

Preheat oven to 180C. Line a brownie tin with baking paper, leaving overhang on the sides.
Combine all the ingredients in a bowl. Press evenly into tin and bake for about 25 min until cooked through and you...
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Apple cheese caraway scones

Posted by Bake Club on Sunday, October 13, 2019, In : savoury 


This is an intriguing recipe by Malika Ameen from Sweet Sugar, Sultry Spice (Roost Books, 2016). After reading the ingredients I really wanted taste these flavours together. It's mostly a savoury bite but with a sugary crust. I bought dried apples specially but I think chunks of fresh apple would be fine too.

1 1/4 c flour (I used spelt)
1/2 c oat flour (I ground oats in a coffee grinder)
3 tbsp granulated sugar
1 1 /2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
115g cold butter, cut into 1cm...

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Chocolate banana muffins with streusel

Posted by Bake Club on Thursday, September 19, 2019, In : small cakes 

Elevate your muffins with a salty nutty topping! You can make the streusel ahead of time and keep in the fridge until needed. This recipe is adapted from Sweet Sugar Sultry Spice by Malika Ameen (Roost Books, 2016).

Makes 18 muffins
For streusel:
2 tbsp sesame seeds (I prefer unhulled)
3/4 flour
1/2 c brown sugar
1 1/2 tsp sea salt
6 tbsp butter, melted
1/2 c roasted nuts of choice (I used cashews as they were on hand but macadamias or pecans would be excellent)

For batter:
1 3/4 c flour
1 c sugar
1 tsp ...
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Lemon coconut cookies

Posted by Bake Club on Thursday, September 19, 2019, In : cookies 


This recipe called these biscuits 'washboards', which I love, but you can shape the dough into circles too. You can replace the lemon with lime or orange. All citrus flavours go well with coconut.

Makes 32
2 tbsp non-dairy milk
1 tsp lemon juice or apple cider vinegar
1/2 tsp baking soda
1/2 c coconut oil, room temperature
1 c unrefined sugar
1 egg or flax egg
1/2 tsp vanilla extract
1 c desiccated coconut
1 tbsp lemon zest
2 c flour (I used spelt)
3/4 tsp baking powder
1/4 tsp sea salt

Preheat o...


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Hasselnötskaka (hazelnut coffee cake)

Posted by Bake Club on Thursday, September 5, 2019, In : big cakes 

This is such a simple beautiful cake, made special with ground hazelnuts and a hint of coffee. It's classic Swedish fika fare.

150g butter
1/2 c hazelnuts, toasted and ground
3 egg yolks
1/4 c brown sugar
1/2 c flour
3 tbsp cold espresso coffee
pinch salt
3 egg whites
2/3 c cane sugar

Preheat oven to 175C. Line a 23 cm round tin with baking paper.
Melt butter in a saucepan and set aside to cool. In a bowl, whisk the egg yolks and brown sugar until pale and frothy. Pour in the cooled butter and mix. Sift...
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Hastbullar (Swedish scones)

Posted by Bake Club on Tuesday, August 27, 2019, In : small cakes 

Swedish hastbullar ("quick buns") are like fancy scones. You can make them without paper cases, but the Swedish like to present their fika nicely.

Makes 12
2 c flour
2 tsp baking powder
2 tsp cardamom seeds, crushed (or used ground cardamom)
1/2 c unrefined sugar
100g cold butter, cubed
1/2 c chopped dried fruit (I used apricots, they used figs, anything works well)
1 egg
3/4 c milk

For the topping:
1 egg, beaten
1/4 c chopped nuts (I used hazelnuts) or demerara/raw/turbinado sugar

Preheat oven to 220C. L...
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Havreflarn (oat thins)

Posted by Bake Club on Sunday, August 25, 2019, In : cookies 

Here's a healthy twist on a classic Swedish havreflarn (thin oat biscuits). I've used banana instead of sugar and added toppings for variety. Sometimes chocolate is sandwiched in between 2 biscuits; I've just spread one side with chocolate, like a chocolate digestive.

Makes around 20
2 c rolled oats
2 bananas, mashed
1 tsp vanilla extract
pinch sea salt
1 tbsp coconut oil, melted (optional)
toppings if desired: threaded coconut, black sesame seeds, pumpkin seeds
125g dark chocolate

Preheat oven to 175...
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Chokladbollar (chocolate balls)

Posted by Bake Club on Friday, August 23, 2019, In : sweets 

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 ma...
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Vegan carrot cake

Posted by Bake Club on Monday, August 19, 2019, In : big cakes 

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

Posted by Bake Club on Tuesday, July 23, 2019, In : big cakes 

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

Posted by Bake Club on Thursday, July 18, 2019, In : cookies 

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

Posted by Bake Club on Monday, July 15, 2019, In : cookies 

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

Posted by Bake Club on Thursday, July 11, 2019, In : big cakes 

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

Posted by Bake Club on Sunday, July 7, 2019, In : cookies 

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

Posted by Bake Club on Friday, July 5, 2019, In : big cakes 

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

Posted by Bake Club on Tuesday, July 2, 2019, In : cookies 

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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Slice and bake cookies

Posted by Bake Club on Friday, June 28, 2019, In : cookies 

This is a great basic recipe from which to make any kind of slice and bake cookie - add your favourite flavours and coatings then freeze the dough until you need it. This is adapted from Bake Me Home by Alice Arndell (HarperCollins, 2015).

Makes 60
250g butter, softened
1 1/4 c sugar
1 tbsp vanilla extract
3 eggs
4 1/2 c flour
2 tsp baking powder
1 tsp salt

Flavouring examples
1/2 c each cranberries and pistachios
1/2 c each dark and white chocolate chunks
2/3 c chopped almonds and 1/3 c crystallised gin...
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Gingernuts

Posted by Bake Club on Sunday, June 23, 2019, In : cookies 

The beauty of these cookies is that you can bake them so they're crunchy on the outside and chewy in the middle or if you prefer gingernuts just bake them for a few minutes more. Thanks to Elinor Klivans and her book Slice & Bake Cookies.

Makes 24
1/2 c vegetable oil
1/4 c molasses
1 c brown sugar
1 egg
2 c flour (I used wholmeal and white spelt)
2 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 crystallised ginger, finely c...


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Neapolitan cookies

Posted by Bake Club on Friday, June 21, 2019, In : cookies 

This is my second attempt at these cookies. My first lot were too big and the strawberry dough was too soft, as I added too much jam to the mix. Now I've fine-tuned my technique I can share it with you! It's another recipe from Elinor Klivans' Slice & Bake Cookies.

Makes 40
225g butter, softened
1 c sugar
2 egg yolks
1 tsp vanilla extract
2 c flour
1/2 tsp baking powder
1/4 tsp salt
55g dark chocolate, melted
1 tbsp cocoa
3 tbsp strawberry jam or 1tsp strawberry essence and few drops red food c...


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Hazelnut & blue cheese thumbprints

Posted by Bake Club on Thursday, June 20, 2019, In : savoury 

I have become rather enamoured with a book called Slice & Bake Cookies by Elinor Klivans (Chronicle Books, 2013) who I discovered is a 76-year-old legend in baking and dessert making. Her signature technique is to freeze the cookie dough before baking, and you can store dough in the freezer to whip out and bake whenever you fancy. Having both hazelnuts and blue cheese on hand, I made a savoury version first.

Makes 28
1 c flour (I used wholemeal and white spelt)
1/2 tsp salt
1/4 tsp baking powder
1...
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Chocolate chip cookies

Posted by Bake Club on Monday, June 10, 2019, In : cookies 

What to do when the child is home sick - bake, of course! Here's another version of a healthy choc chip cookie. This one uses a flaxseed egg.

Makes 16-20 cookies
1 tbsp flaxseed
3 tbsp water
2 c ground almonds
1/2 c brown rice flour (or another gluten free flour or almond flour)
1 tsp baking soda
1 tsp salt
1/2 c maple syrup (or rice syrup or honey)
2 tsp vanilla extract
1/3 c melted coconut oil
3/4 c dark chocolate chips or chunks

Preheat oven to 180C. Line a baking tray with baking paper.
Mix flaxseed a...
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Waffles

Posted by Bake Club on Sunday, June 9, 2019, In : desserts 

I've usually had to whisk egg whites separately to get fluffly waffles. No more! Thanks to GraceGoodEats I whipped these up super quick. My only regret was that I didn't do a double batch to freeze some for later.

2 c flour (I used spelt)
4 tbsp natural unrefined sweetener (eg coconut sugar, rapadura, maple syrup)
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 c milk (I used rice)
85g melted butter (or non-dairy spread or vegetable oil)
1 tsp vanilla extract

Preheat your waffle iron. Mix all ...


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Almond roulade with lime curd

Posted by Bake Club on Friday, June 7, 2019, In : desserts 

Isn't wonderful how one act of kindness can lead to multiple levels of joy! A friend of my mother's gave her some makrut (knobbly) and key (smooth) limes. She gave them to me and I instantly started craving lime curd! After I made it I decided I needed a suitably spongey base to soak up the zesty curd. With whipped cream to soften the blow, a roulade was the ideal choice. Now my whole family and whatever friends come to visit can enjoy the spoils. I learnt how to roll a sponge properly too.

...
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Fully loaded gingerbread

Posted by Bake Club on Thursday, June 6, 2019, In : cookies 

Miranda Gore Browne calls this rainy day gingerbread in her book Biscuit. It is certainly good for that, and any kind of weather really. it is a hearty biscuit that will warm you up with a good cuppa.

1 c wholemeal spelt
1 c ground oats
3/4 c demerara sugar
1 tsp ground ginger
1/2 tsp baking powder
pinch salt
150g butter at room temperature
1/3 c crystallised ginger, chopped
1/3 c mixed peel, chopped
1 tbsp maple syrup
1 tbsp treacle or molasses

Topping:
1 tbsp wholemeal spelt
3 tbsp ground oats
1 tsp groun...
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Chocolate lamington cake

Posted by Bake Club on Tuesday, June 4, 2019, In : big cakes 

What's better than a lamington? A giant lamington cake! I made this to celebrate Boomerang Bags Dominion Rd reaching 2019 recycled reusable cloth bags since its inception in Oct 2017. I started volunteering late 2018 and always enjoy the sewing bee sessions at the Gribblehirst Hub. Lovely bunch of people! This is Julie Le Clerc's recipe. Instead of putting coconut on the top I have a ganache top with royal icing.

4 eggs
1 c caster sugar
1 tsp vanilla extract
pinch salt
1 c flour
2 tbsp cocoa powder...
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Vegan banana cake

Posted by Bake Club on Sunday, June 2, 2019, In : big cakes 


Cake, loaf, bread - whatever you wanna call it - cooking up ripe bananas brings such a warm, homely aroma to the house.
This one-bowl wonder can be whisked up in no time and you'll be munching within the hour.

3 ripe bananas
75g vegetable oil
100g unrefined sugar, such as coconut or rapadura
225g flour (I used wholemeal and white spelt)
3 tsp baking powder
2 tsp cinnamon or mixed spice, optional
50g chopped dried fruit or nuts, optional

Preheat oven to 180C. Line a loaf tin with baking paper.
Mash the ...
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Vanilla marble cake

Posted by Bake Club on Friday, May 31, 2019, In : big cakes 

Last year was rainbow, this year the 7 year old wanted a marble birthday cake. She prefers plain vanilla, so vanilla it is, just zhuje it up with colour and edible glitter decoration.

Makes 3-layer cake
4 c flour
4 tsp baking powder
1 tsp salt
300g butter, softened
1 3/4 c sugar
1 tbsp vanilla extract
4 eggs
red, blue and yellow food colouring

Buttercream:
4 c icing sugar
300g butter, softened
2 tsp vanilla extract
4-6 tbsp hot water

Preheat oven to 170C. Line 3 20cm round sponge tins with baking paper.
In a...
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Pumpkin seed and sesame crackers

Posted by Bake Club on Friday, May 10, 2019, In : savoury 

These crackers have a lovely salty sweet taste with a honey and soy glaze. I ate a lot of these as is but also ideal for dips and spreads. Another recipe from Miranda Gore Browne's 'Biscuit'.

Makes 48 long crackers
2 1/2 c flour (I used a mix of spelt and wheat, you can use all GF flour)
2 tsp baking powder
1 1/2 tsp salt
85g butter or non-dairy spread, softened
200g yoghurt or coconut/soy yoghurt
1/3 c sesame seeds
1/3 c pumpkin seeds

For the glaze:
1 egg (or 3 tbsp non-dairy milk)
1 tbsp honey
1/2 tbsp...
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Olive oil shortbread

Posted by Bake Club on Wednesday, May 8, 2019, In : cookies 

This recipe is adapted from an Italian vegetarian cookbook. They called it a crisp olive oil cake, which is it, but I'd say it would be more commonly known as a shortbread. The Italians don't cut the biscuit into shapes, they just break it off in pieces, but I decided to cut before baking using a pizza cutter. I like that you don't even need a bowl for this recipe, just work straight off your kitchen counter.

4 c flour
2 tsp baking powder
3/4 c sugar
finely grated zest of 1 lemon
1/4 c vermouth or...
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Baci di dama (lady's kisses)

Posted by Bake Club on Tuesday, May 7, 2019, In : cookies 

Oh so cute! These little Italian kisses can be made with hazelnuts or almonds. You can fill with plain melted chocolate or chocolate ganache (chocolate mixed with coconut cream). This is from Biscuit by Miranda Gore Browne (Ebury Publishing, 2012).

Makes about 25 sandwiched biscuits
75g ground almonds
50g whole almonds, toasted
125g caster sugar
125g butter, softened and chopped (or non-dairy spread)
125g flour (I used spelt)
1 tsp vanilla extract
pinch salt
200g dark chocolate

Preheat oven to 180C. Li...
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Lemon bliss balls

Posted by Bake Club on Saturday, May 4, 2019, In : sweets 

Sometimes I get bored of chocolate truffles so I made lemon ones for a change. I used a mixture of almond, hazelnut and brazil nut meal - you whatever you have around.

Makes around 20

1 3/4 c desiccated coconut
1 c almond meal (or any nut meal)
juice and zest of a lemon
pinch salt
1 tsp vaniila extract
1/3 c coconut oil, melted
1/3 c honey

1/4 c desiccated coconut for rolling

Blend all ingredients in a food processor (except last measure of coconut) until fully combined and sticky. Roll into...


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Caraway breadsticks

Posted by Bake Club on Thursday, May 2, 2019, In : bread 

It's fun to make your breadsticks and they don't take very long as you don't need to wait for the dough to rise. Instead of caraway you can use poppy or sesame seeds.

Makes 20
2/3 c warm water
1/2 tsp dried yeast
pinch sugar
2 c flour (I used spelt)
1/2 tsp salt
2 tsp caraway seeds

Mix water, yeast and sugar in a cup. Leave for 10 min until bubbles appear.

Mix flour, salt and seeds in a bowl. Make a well in the centre and pour in yeast mixture. Mix until a soft dough forms.

Preheat oven to 2...


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Lime and poppy seed drizzle cake

Posted by Bake Club on Tuesday, April 30, 2019, In : big cakes 

I was lucky to receive a bag of limes so I put them to good use in this tangy cake. Of course you can use lemons or oranges instead. You can make the cake with or without the syrup and with or without the icing, or just by itself - all options work just fine!

Wet ingredients:
200ml non-dairy milk (I used rice)
1/4 c coconut oil, melted
1/2 c natural sweetener (I used maple and rice syrup)
4 tbsp lime juice, about 1/4 c
2 tbsp lime zest
1 tsp vanilla extract
pinch salt

Dry ingredients:
1 1/4 c...


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Hazelnut thins

Posted by Bake Club on Sunday, April 28, 2019, In : cookies 

This is a sophisticated biscuit for grown-ups. The thins are lovely as they are but you can take it to the next level by sandwiching them with a hazelnut chocolate ganache! This is from Biscuit by Miranda Gore Browne (Ebury Press, 2012).

Makes 32 singles or 16 sandwich cookies
110g butter or non-dairy spread, softened
55g soft brown sugar
170g flour (I used wholemeal and white spelt)
120g hazelnuts, toasted and ground

Chocolate hazelnut ganache
150ml coconut cream
150g dark chocolate, broken into pie...
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Crumpets

Posted by Bake Club on Thursday, April 25, 2019, In : bread 

I never knew crumpets were so easy! Allow an hour or so for proving and they do take a few minutes to cook, so set a timer and go and do something else while the bubbles rise.

Makes 8-10
2 tsp dried yeast
1 tsp sugar
1/2 c non-dairy milk
1/2 c water
1 3/4 c flour (I used a mix of white and wholemeal spelt)
1/2 tsp salt
3/4 tsp baking soda
1/2 c lukewarm water

9 or 10cm egg/crumpet rings

Heat milk and water in a cup until lukewarm. Add yeast and sugar and mix. Leave for 10 minutes until frothy....


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Challah

Posted by Bake Club on Tuesday, April 23, 2019, In : bread 


My first attempt at a 6-braided challah loaf turned out so well! It was soft and sweet and had an excellent crumb. Thanks to TheKitchn for the inspiration.

1 c lukewarm water or non-dairy milk
2 tsp dried yeast
pinch sugar
4 c flour (I used organic wheat and spelt)
1/4 c unrefined golden sugar
2 tsp salt
2 eggs, whisked
1 egg yolk, reserve egg white for wash
1/4 c neutral oil

In a small bowl mix the water, yeast and sugar and leave to froth.

Put flour, sugar and salt in a large bowl. Make a we...


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Chocolate banana cake

Posted by Bake Club on Tuesday, April 16, 2019, In : big cakes 

When you want a chocolate and banana hit - have both in your cake!

2 c flour
1 tsp baking powder
3 tbsp cocoa
3/4 c rice syrup
2 tbsp molasses
2 eggs OR 2 flaxseed eggs (4 tbsp flaxseed mixed with 8 tbsp water)
1/4 c non-dairy milk
1/4 c vegetable oil
2 ripe bananas, mashed

For the icing:
125g dark chocolate
1 c coconut cream

50g white chocolate
1/4 c coconut cream

Preheat oven to 180C. Line a loaf tin or 20 round cake tin with baking paper.
Sift flour, baking powder and cocoa in a large bowl.
In another bowl...
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Vegan hot cross buns

Posted by Bake Club on Sunday, April 14, 2019, In : bread 


My first attempt at hot cross buns turned out pretty well!

Dough:
2 1/2 tsp dried yeast
1/2 c warm water
1 tsp sugar
3/4 c non-dairy milk, lukewarm
1/3 c vegetable oil
3/4 tsp salt
1/4 c unrefined sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp lemon zest
1 tbsp orange zest
3 1/2 - 4 c flour
1/2 c raisins
1/4 c currants 

Glaze:
1 tbsp sugar mix with
1 tbsp boiling water
OR
2 tbsp jam, heated, then sieved to remove any lumps

Icing:
1/2 c icing sugar
2 1/2 tsp non-dairy milk
1/4 tsp vanilla extract

In a larg...


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Sesame seed bread

Posted by Bake Club on Sunday, April 14, 2019, In : bread 


Yum yum - wholemeal buns with a hint of sesame. This is a good-looking loaf!

2 tsp dried yeast
1 1/2 c lukewarm water
1 1/2 c white flour
1 1/2 c wholemeal flour
2 tsp salt
1/2 c toasted sesame seeds
non-dairy milk for glazing
2 tbsp sesame seeds for sprinkling

Combine yeast and half the water in a small bowl and leave to become frothy. In a large bowl combine the flours and salt. Make a well in the centre and pour in the yeast mixture and remaining water. Stir with a wooden spoon and once incorporate...
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Vegan vanilla cupcakes with chocolate ganache

Posted by Bake Club on Tuesday, April 9, 2019, In : small cakes 

Mini cupcakes are ideal to make for a small gathering of people - you can have one or two and not feel like a glutton! I'm taking these to Boomerang Bags Dominion Rd tonight for our regular sewing bee - making free resuable cloth bags for shoppers.

Makes 40 mini cupcakes or 12 large cupcakes

3/4 c non-dairy milk
2 tsp lemon juice or apple cider vinegar
1 3/4 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
1/3 c melted coconut oil
1/3 c non-dairy yoghurt (or milk)
3/4 c unrefined sugar...


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Vegan beet brownies with salted caramel frosting

Posted by Bake Club on Sunday, April 7, 2019, In : slices 

These chocolate brownies taste so decadent but they are in fact free from refined sugar, gluten and dairy PLUS fully loaded with folic acid, manganese and potassium from the beetroot.

2 tbsp ground flaxseed
6 tbsp water
2 beetroot, cooked or grated raw
1 1/4 c coconut milk or cream
1 tbsp vanilla extract
3 tbsp vegetable oil
1 1/2 c flour (I used a spelt mix but you can use ground almonds, oat flour or other GF flours)
3/4 c unrefined sugar 
3/4 c cocoa
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp s...


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Fully loaded chocolate chunk cookies

Posted by Bake Club on Friday, March 29, 2019, In : cookies 

These cookies are pretty serious about themselves and they are seriously good cookies!

Makes 24 cookies

185g butter or non-dairy spread
3/4 c coconut sugar
1 tsp vanilla extract
2 1/2 c flour (I used white and wholemeal spelt)
1 tsp baking powder
1/2 tsp salt
1/2 c activated buckwheat groats
1/2 c cranberries
1/2 c chopped hazelnuts
1 c dark chocolate chips or chunks

Preheat oven to 180V. Line 2 bnaking trays with baking paper.

In a large bowl cream the non-dairy spread/butter and sugar until ...


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Gateau chocolat

Posted by Bake Club on Friday, March 22, 2019, In : big cakes 

The French version of a chocolate cake - virtually flourless, a lot of chocolate. Made pour moi, for my birthday.

160g dark chocolate
100g butter
1/3 c unrefined sugar (I used coconut)
1/3 c flour (I used wholemeal spelt)
3 eggs, separated
pinch salt
4 tbsp jam

For the ganache
1/2 can coconut cream
100g white or dark chocolate

Preheat oven to 180C. Line a 20cm round tin with baking paper.
Melt chocolate and butter in a saucepan over low heat. Once melted, whisk in sugar, flour and egg yolks.
In a large bo...
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Apple crumble muffins

Posted by Bake Club on Wednesday, March 20, 2019, In : small cakes 

A warming spicy muffin with crunchy nut topping.

Brown sugar topping:
60g butter, melted (or dairy-free spread)
1/2 c brown sugar (or coconut sugar)
1/2 c chopped nuts (I used almonds)
1/4 c flour
1/4 c oats
1 tsp cinnamon

Batter:
150g butter, melted (or dairy-free spread)
2 eggs (or flaxseed eggs - 4 tbsp flaxseed mixed with 10tbsp water)
1/2 c rice syrup
1 tsp vanilla extract
1/2 c milk of choice
1/2 tsp baking soda
2 apples, grated with skin on
2 c flour (I used wholemeal and white spelt)
1 tbsp ...


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Mini chocolate chip cookies

Posted by Bake Club on Friday, March 15, 2019, In : cookies 

A special request from the 6-year-old for the school picnic.

125g butter or dairy-free spread
1/2 c unrefined sugar (I used panela)
1 egg
1 tsp vanilla extract
1 3/4 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
3/4 c choc chips (I used dark and white)

Preheat oven to 180C. Line a baking tray with baking paper.

Cream the butter and sugar in a bowl until light and fluffy, Beat in egg and vanilla. Sift in flour, baking powder and salt and mix well. Fold in chocolate chips.

Rol...


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Louise cake

Posted by Bake Club on Wednesday, March 13, 2019, In : slices 

An old-fashioned favourite, probably named after Queen Victoria's daughter Louise. It's called a cake but it's really a traybake slice. I like that it uses the eggs two ways and I've cut back on the sugar and butter from traditional recipes. I've also used sugar-free jam, which is available from supermarkets or you can make your own chia jam.
You can veganise this recipe by using aquafaba instead of egg whites. For the base use dairy-free spread and omit the egg yolks.

125g butter or d...


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Vegan gingerbread

Posted by Bake Club on Monday, March 11, 2019, In : small cakes 

The hankering for gingerbread came late on a Sunday night. I'm sure I dreamt about them. So I knew what I had to do on Monday morning...

2 tbsp ground flaxseed
115 g butter or non-dairy spread
1/2 c unrefined sugar (I used panela)
1/2 c molasses
1 1/2 c flour (I used wholemeal spelt)
1/2 tsp salt
1 1/2 tsp baking soda
2 tbsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
up to 1 c boiling water

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

In a small cup mix the...


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Vegan cheezy crackers

Posted by Bake Club on Saturday, March 9, 2019, In : savoury 

These are nice and cheesy without the cheese!

1 c flour (I used oat)
2 tbsp nutritional yeast
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp turmeric
1 tbsp black sesame seeds, optional
1 tbsp olive oil
1 tbsp coconut oil or vegan butter
1 tsp lemon juice
5-6 tbsp cold water, as needed

Preheat oven to 180C. 

In a medium bowl mix all the dry ingredients together. Add the oils and juice and mix with a fork. Add enough cold water to form a dough.

Roll dough in betwe...


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Garibaldi biscuits

Posted by Bake Club on Thursday, March 7, 2019, In : slices 

I never knew these were called Garibaldi biscuits. In my childhood we usually bought them, and they were called Full o' Fruit or Golden Fruit. Surprisingly easy to make - it's just dried fruit sandwiched between layers of pastry. These worked out so well, I'm going to try a cranberry filling next time.

Makes 24 pieces
3/4 c currants or raisins
2 tbsp brandy
1 1/2 c flour (I used wholemeal spelt)
1/4 c caster sugar (I used golden organic and panela)
80g cold butter, chopped
1/3 c milk, appro...


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Jaffa thins

Posted by Bake Club on Monday, March 4, 2019, In : cookies 

Unlike my husband, I'm a big fan of orange and chocolate. So this batch is just for me! 

Makes around 45
250g butter or dairy-free spread, softened
1/2 c fine granulated sugar (I used panela)
zest from 1 orange
1/4 tsp baking powder
1/4 tsp salt
1 tsp orange extract or essence
2 1/2 c flour (I used wholemeal spelt)
200g dark chocolate, melted (I used Whittaker's 72%)

In a large bowl beat the butter with an electric whisk (or by hand) until soft. Add sugar, zest, baking powder and salt and bea...


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Prune muffins

Posted by Bake Club on Thursday, February 28, 2019, In : small cakes 

How I do love prunes, and they add such sweetness and moistness to cakes and muffins. Keeps you regular too!

1 egg
1 c milk (I used rice)
1/4 c vegetable oil (I used rice bran)
1/4 c honey or brown rice syrup
2 tbsp panela or coconut sugar
2 c flour (I used wholemeal spelt)
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 c prunes, diced

Preheat oven to 180C. Line a 12-cup muffin tin with muffin cases

In a small bowl mix egg, milk, oil, sweetener and sugar.

In a large bowl sift in flou...


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Sesame nori crackers

Posted by Bake Club on Saturday, February 23, 2019, In : savoury 

I just don't have enough black sesame seeds in my life! This recipe only uses a tablespoon but it really adds to the flavour. It's from Superfood Energy Balls & Bites by Nicola Graimes (Ryland Peters & Small, 2018). You can use other flours if you don't have buckwheat on hand but buckwheat is particularly high in protein and fibre.

Makes 12 crackers
1/3 c white sesame seeds
1/2 c buckwheat flour (I made mine by grinding buckwheat groats in a coffee grinder)
1 tbsp sea salt
1 tbsp chia seeds
1 tbs...


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Healthy popcorn balls

Posted by Bake Club on Thursday, February 21, 2019, In : sweets 

What to make for the school picnic? Something bite size, sweet and healthy - who doesn't love popcorn?

Makes 20 balls

1/4 c popcorn kernels
1/4 c tahini or nut butter
1/2 c rice syrup or honey
1 tbsp coconut oil
1/4 tsp salt
3 tbsp sesame seeds
3 tbsp desiccated coconut

Pop the corn (on stove top or microwave) and put in a large bowl; discard kernels that haven't popped.

In a small saucepan melt the tahini, rice syrup and coconut oil. Let bubble vigorously for a few minutes, remove from hea...


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Vegan gingernuts

Posted by Bake Club on Tuesday, February 19, 2019, In : cookies 

I've made a few gingernuts in my time but I wanted to use molasses in these ones to add a depth of flavour. I also think to get the best crispiness in a biscuit you need to cream your butter and sugar first. Vegan butter and unrefined sugar work just as well as your bog-standard alternative, and are much healthier of course.

Makes 24
60g dairy-free spread (I used Olivani)
3/4 c coconut or brown sugar
1/4 c molasses
1/2 tsp vanilla extract, optional
2 c flour (I used spelt)
1/4 tsp salt
1 tsp baking...


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Vegan chocolate cranberry muffins

Posted by Bake Club on Tuesday, February 19, 2019, In : small cakes 

No eggs - no worries! You can still whip up a batch of yummy muffins, and make them sugar-free and gluten-free too. I got these done in less than an hour and took them to a Connect the Dots art appreciation event. This charity connects and engages older people and people living with dementia in art tours and workshops in galleries around Auckland. I help out at Pah Homestead, such a lovely venue.

4 tbsp flaxmeal (ground flaxseed)
10 tbsp filtered water
1/4 c maple syrup
3/4 c rice syrup
1/4 c coco...
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Beetroot carrot crackers

Posted by Bake Club on Saturday, February 16, 2019, In : savoury 

These raw crackers are pretty tasty. Great by themselves or with dips and spreads. It's from The Unbakery by Megan May (Beatnik, 2014). You'll need a dehydrator - the crispier the better.

1 cup sunflower seeds, soaked 4-6 hours
1 cup sunflower seeds, soaked 4-6 hours
1 cup flaxseed, ground (I use a coffee grinder)
1/4 c flaxseed
1 beetroot, grated
1 carrot, grated
1 red onion, finely chopped
3/4 c filtered water
1 1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
1 1/2 tbsp rosemary or thyme, choppe...
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Vegan banana bread

Posted by Bake Club on Saturday, February 16, 2019, In : big cakes 


An easy peasy loaf for very ripe bananas. Great with a slathering of butter/non-dairy spread/honey/nut butter.

3 ripe bananas, mashed
1/2 c coconut oil, softened or 100g dairy-free spread
1/2 c rice malt syrup
1 tsp vanilla extract
1 3/4 c flour (I used a mix of buckwheat and wholemeal spelt)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
dairy-free milk if required

Preheat oven to 170C. Line a loaf tin with baking paper.
In a large bowl whisk the oil/dairy-free spread with rice syru...

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Amaretti

Posted by Bake Club on Friday, January 25, 2019, In : cookies 

Crisp on the outside and chewy in the middle - the perfect amaretti. To get the crispiness you need to use granulated sugar. You could use coconut sugar for a darker colour, or at least use organic. And to get that lovely crackle look, roll in icing sugar before baking.

Makes 32
3 egg whites or aquafaba from a can of drained chickpeas
2 1/2 c ground almonds
1 c sugar (if I have to use granulated sugar I use organic golden sugar from Ceres)
1/2 tsp vanilla extract
1 tsp almond extract
20ml a...


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Caramel slice - version 4

Posted by Bake Club on Friday, January 25, 2019, In : slices 

Here's another version of a raw caramel slice. I've tweaked the ingredients to make it simpler. If you're not averse to peanuts, peanut butter makes a very good caramel base. The prunes add a lovely sweetness to the base.

Base:
1/2 c pitted dates
1/3 c prunes, optional
1 c almonds (toasted if you like)
1 1/2 tbsp coconut oil
pinch sea salt

Caramel:
1/2 c pitted dates (or date syrup)
1/2 c maple syrup
1/3 c peanut butter (I prefer smooth)
1/4 c coconut oil

Topping:
1/4 c cacao powder
1/4 c coconut oil, so...


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Chocolate mint sandwich cookies

Posted by Bake Club on Thursday, January 17, 2019, In : cookies 

Like oreo cookies but better! These cookies don't use butter. You can easily use gluten-free flour too.

Makes 12-14 sandwiched cookies
1/2 c/90g dark chocolate or chocolate chips
40ml hot water
1 c flour (I used spelt)
1 tsp baking powder
1/4 c icing sugar
1 egg 

Peppermint filling:
1 c icing sugar
1 tsp peppermint extract
1-2 tbsp water

Melt the chocolate and hot water in a double boiler or in a microwave. Stir until smooth and let cool.
In a medium bowl sift the flour, sugar and baking powder. Mix the e...
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Strawberry coconut bounty bars

Posted by Bake Club on Friday, December 28, 2018, In : sweets 

Would you believe our oven broke down two days before Xmas! I couldn't bake any cakes so a good excuse to make raw treats. I updated my usual bounty bars with strawberry chia jam. Thanks to Little Bird Goodness by Megan May (Penguin, 2017) for the inspiration. The jam is so versatile - it can be used to jazz up muffins, granola, ice cream and swirl it into these bounty bars to make a healthy 'cherry ripe'.

Berry jam:
1/4 c ground chia seeds
1/4 c filtered water
2 tbsp lemon juice
2 tbsp honey
1 tsp...
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Rocky road

Posted by Bake Club on Wednesday, December 19, 2018, In : sweets 

Quick and easy rocky road to give to the teachers this year, and for random visitors to our house this festive season.
1 c cacao butter
1 c cacao or cocoa powder
1/4 c maple syrup
1 tsp vanilla extract
pinch salt
1/2 c cranberries
1/2 c toasted hazelnuts
1/2 c mini marshmallows

Line a loaf tin with baking paper.
Melt the cacao butter in a heatproof bowl set over a saucepan with 2-3 cm water. Heat on a low-medium heat until melted.
Take off the heat and stir in the maple syrup, cacao powder, vanilla, sal...
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Vegan neapolitan ice cream

Posted by Bake Club on Monday, December 17, 2018, In : desserts 


This is my go-to recipe for dairy-free ice cream. I went all out and made three kinds for neaopolitan thrills.

Vanilla ice cream:
2 cans coconut cream
1 tsp vanilla extract (use vanilla bean paste for extra yummy flavour and looks)
1/4 c maple or rice syrup
pinch salt

Blitz all the ingredients in a blender then transfer to an ice cream maker and churn for 10-15 min. Pour into a litre container and freeze. If you don't have an ice cream maker you can just freeze for a couple of hours then blitz agai...

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Lime semolina cake

Posted by Bake Club on Saturday, December 15, 2018, In : big cakes 

Eat the pantry! That's my new year resolution. Might as well start today so I used up some semolina and ground almonds and frozen lime zest and juice. Damn nice cake. You can replace the lime with lemon or orange if you have other citrus to use up.

125g butter or non-dairy spread, softened
3/4 c caster or golden sugar
zest of a lime
2 eggs
3/4 c fine semolina
1 1/2 c ground almonds
1 tsp baking powder
1/2 c milk or yoghurt

Syrup:
3/4 c sugar
1/2 c lime juice
1/2 c water
thin slices of lime

Preheat oven to ...


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Banoffee chia pudding

Posted by Bake Club on Monday, December 10, 2018, In : desserts 

Banoffee is usually a mix of bananas, cream and toffee but this one is banana, coconut cream and coffee - brilliant! It's a super easy pudding/mousse/parfait that can be indulged in any time of day. In the morning top it with yoghurt and granola or for dessert add whipped coconut cream and nuts. The recipe is from Kings Plant Barn.

Makes 8 servings
1 can coconut cream
2 c cooled espresso coffee (if making for kids, use a non-dairy milk)
1 c ground chia seeds (I like mine ground, for a smoother pu...
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Vegan chocolate muffins

Posted by Bake Club on Friday, December 7, 2018, In : small cakes 


A good, basic muffin that you can jazz up with icing and sprinkles for the kiddies. Ok, they look like cupcakes now but you don't have to cream the butter and sugar in this recipe.

1 1/2 c flour (I used wholemeal spelt, you can use oat flour or almond flour for other gf options)
1 c cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 c water, plus up to 1/4 c
1/2 c non-dairy milk
1/4 c coconut or rapadura sugar
1/4 c maple syrup
1 tsp vanilla extract
1/4 c coconut oil, melted

Icing:
1/2 c dairy-free butte...


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Neapolitan marble cake

Posted by Bake Club on Tuesday, December 4, 2018, In : big cakes 

I thought the time had come for me to introduce the joys of neapolitan to our 6-year-old. Marble cakes are fun and a relatively easy way to make an impressive bake. I think I might try neapolitan ice cream next - yum!

250g butter, softened
2/3 c caster sugar
1/2 c rice syrup
1 tsp vanilla extract or vanilla bean paste
3 eggs
1/2 c milk of choice (or yoghurt or sour cream)
2 c flour (I used white spelt and wholemeal spelt)
2 tsp baking powder
2 tbsp cocoa
1 tbsp milk of choice
2 tbsp strawberry ...


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Vegan chocolate biscotti

Posted by Bake Club on Wednesday, November 14, 2018, In : cookies 

1/4 c ground chia seeds
1 c hot water
1/2 c coconut sugar or raw sugar
1/4 c brown rice syrup or maple syrup
1/2 c olive oil
1 tsp vanilla extract
1/2 tsp salt
2 c flour (I use spelt)
3/4 c cocoa or cacao powder
2 tsp baking powder
1/2 c desiccated coconut
100g dark chocolate for dipping

Preheat oven to 160C. Line 2 baking sheets with baking paper.

Put chia seeds and hot water in a blender and let soak for 5 minutes. Add sweeteners, oil, vanilla and salt and blitz until smooth.

Sift flour, cacao...


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Healthy chocolate cereal

Posted by Bake Club on Thursday, November 8, 2018, In : sweets 

When the 6-year-old won't eat porridge or muesli it's time to make cereal a bit more appealing. Homemade cacao puffs are simple to make and you can swap out with any puffed grain or activated buckwheat groats.

4 cups puffed spelt (or wheat, rice, amaranth puffs)
1/4 c coconut oil
1/4 c maple syrup or brown rice syrup
1/4 c cacao powder

Preheat oven to 170C. Line a baking tray with baking paper.

Put the puffs in a large bowl.

In a small bowl heat or microwave the oil until melted. Stir in...


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Espresso sables

Posted by Bake Club on Sunday, November 4, 2018, In : cookies 

Biscuits for grown-ups! And a sturdy bite for dunking.

Makes 20-24
1 tbsp espresso powder
1 tbsp boiling water
225g butter
3/4 c sugar (I used organic golden)
1 1/4 c flour (I used spelt)
1/2 c cornflour
1/2 c ground almonds
1/2 tsp ground coffee beans
2 tbsp cinnamon
2 tbsp icing sugar

Mix coffee powder and water, set aside.

Beat butter and sugar. Add cooled espresso. Sift in flour, cornflour and almonds and ground coffee beans. Wrap dough in cling film and chill in fridge for at least 1 hour....


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Chocolate chip cranberry cookies

Posted by Bake Club on Friday, November 2, 2018, In : cookies 

Only 4 basic ingredients in these cookies! Inspired by Wholefood Simply, you can swap out nut butters, sweeteners and flour and add spices or dried fruit if you like too.

Makes 16-20
4 tbsp almond butter (or peanut butter or cashew butter)
3 tbsp brown rice syrup (or maple syrup or honey)
1 1/4c almond meal
1/4 c dark chocolate chips or chopped dark chocolate (at least 70% cocoa)
1/4 c cranberries (this is my favourite combo to give the cookie some tartness)

Preheat oven to 180C. Line a ba...


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Chocolate pretzel spiders and webs

Posted by Bake Club on Wednesday, October 31, 2018, In : sweets 

If you can't be bothered baking for Halloween, just have some fun with pretzels and chocolate.

Makes about 16 webs and 24 spiders
pack of pretzel sticks
250g white chocolate (I use Whittaker's)
250g dark chocolate (I use Whittaker's 72% cocoa)
1 1/2 c coconut cream
cocoa powder to dusting
cachous (silver balls) for decorating

For the webs:
Line 2 trays with baking paper. Make sure they can fit in your fridge.

Melt white chocolate and put in an icing bag with a small nozzle. Layout 6 pretzel ...


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Ghost meringues

Posted by Bake Club on Tuesday, October 30, 2018, In : sweets 

Easy to spook up these meringues for Halloween with mini chocolate buttons.

Makes 25-35
4 egg whites, room temperature
1/2 tsp tartar
1 cup caster sugar
1/2 tsp vanilla extract
mini chocolate chips or buttons

Preheat oven to 100C. Line 2 baking trays with baking paper.

Whisk the egg whites in a clean, dry bowl until foamy. Add the cream of tartar and continue to whisk until soft peaks form. Add the sugar a little at a time until the meringue forms stiff peaks. Finally mix in vanilla extrac...


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Witch fingers

Posted by Bake Club on Tuesday, October 30, 2018, In : cookies 

Happy halloween! I was determined to make something vaguely healthy for the school's Freaky Friday bake sale and for the trick or treaters. This is free of sugar, gluten and dairy. You can also make it paleo by using almond meal instead of flour.

Makes 16
1/2 c coconut oil, softened to the consistency of butter
1/3 c maple syrup (or rice syrup)
1/2 tsp vanilla extract
1/2 tsp almond extract
pinch salt
1 1/4 c flour (I use spelt)
16 blanched almonds
black food colouring (if desired)

Strawberry...


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Seed crackers

Posted by Bake Club on Friday, October 26, 2018, In : savoury 

Crunchy salty goodness!

Makes 80-100 small crackers

1/2 c pumpkin seeds
1/2 c sunflower seeds
1/2 c sesame seeds
1/4 c black sesame seeds
2 tbsp chia seeds
2 tbsp poppy seeds
2 c flour (I used rye and spelt)
2 tsp cumin seeds, toasted and crushed
1 tsp coriander seeds, toasted and crushed
1 tsp salt
1/2 tsp black pepper
1/4 c olive oil
3/4 c cold water

Grind pumpkin and sunflower seeds in a coffee grinder or food processor until crumbly. Add to a bowl and mix in all the other ingredients by hand o...


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Almond crescents

Posted by Bake Club on Thursday, October 25, 2018, In : cookies 

Great to make if you have any leftover egg whites or you can make with a can of aquafaba too.

3/4 c chopped (or flaked) almonds
2 c ground almonds
1 c sugar (I used coconut)
zest of an orange
2 egg whites

Preheat oven to 160C. Link a baking tray with baking paper.
Whisk egg whites until stiff peaks. Whisk in sugar and fold in ground almonds and zest. Take small balls of the mixture and roll into a little log. Roll int the chopped almonds and place on your baking tray in a crescent shape.
Ba...


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Zucchini double chocolate brownies

Posted by Bake Club on Friday, October 19, 2018, In : small cakes 

Z is for zucchini brownies. It's no. 26 of 26 alphabetical bakes! I've made a vegan version before and this is just as easy with a couple of eggs. I added my go-to vegan chocolate ganache, to make it extra special. You can make these in muffin tins or a round cake. Brownies are an excellent quick option for school or office bakes.
This is the end of my A to Z of bakes, a little Instagram project, but now I'll just bake with whatever letter I fancy. Keep calm and carry on baking!

2 cups zucchini...
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Chocolate yoyos

Posted by Bake Club on Monday, October 15, 2018, In : cookies 

Y is for yoyos! Those classic filled shortbread cookies with a chocolate twist, aka melting moments. It is easy to make them vegan, as I have done.

Makes 40
250g non-dairy spread, or butter
100g coconut sugar or cane sugar
1 tsp vanilla extract
200g flour (I used a gluten-free mix)
1/2 tsp guar or xanthan gum (if you're using g-f flour)
65g cornflour
40g cocoa powder

Buttercream filling:
50g non-dairy spread or butter
85g icing sugar
few drops of lemon juice

Ganache filling:
1/2 c coconut cream
50g dark cho...
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Xmas cake

Posted by Bake Club on Monday, October 1, 2018, In : big cakes 

X is for Xmas cake - with only 3 ingredients! This is an Annabel Langbein recipe, which I have made before. It's no. 24 of 26 alphabetical bakes.

1kg dried fruit (I used prunes, apricots, raisins, cranberries, banana)
2 1/2 c milk (I used rice)
2 3/4 c flour (I used spelt)

Extras - you can add a couple tbsp brandy/rum/sherry, some chopped nuts or spices (eg cinnamon, nutmeg) if you like

In a large bowl soak the fruit in the milk overnight.

Preheat the oven to 160C. Line a 23cm cake tin ...


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Walnut coffee cake

Posted by Bake Club on Monday, September 17, 2018, In : big cakes 

W is for walnuts! A healthy and wholesome addition to any cake, such as carrot or courgette or chocolate brownie. But today I've paired it with one of my faves - coffee. It's no. 23 of 26 alphabetical bakes! Make it extra special with coffee icing and candied walnuts. This is adapted from a Julie Le Clerc recipe.

1 c walnuts
125g butter, softened
3/4 c unrefined sugar (I used organic golden, coconut or rapadura also ok)
1 tsp vanilla extract
3 eggs
1/4 c cold strong espresso coffee
1 1/3 c ...


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Vegan vanilla ice cream

Posted by Bake Club on Tuesday, September 11, 2018, In : desserts 

V is for vegan vanilla ice cream with vegan chocolate sauce. No. 22 of 26 alphabetical bakes! OK, not technically a 'bake' but a recipe well worth trying.

Ice cream:
2 cans coconut cream or milk
1/2 c brown rice syrup
1 tbsp vanilla extract or vanilla paste with seeds or seeds from 1 vanilla pod
pinch salt

Chocolate sauce:
1/2 c water 
1/2 c cacao or cocoa powder
2 tbsp cacao butter
pinch sea salt
1 tsp vanilla extract

For the ice cream, put all ingredients in a blender and whiz. Churn in an ice cream...


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Mango upside down cake

Posted by Bake Club on Friday, August 31, 2018, In : big cakes 

The joy at revealing an upside down cake really is a baker's delight. You can make it with any fruit - I chose mango and coconut for a sunny vibe to offset a cold rainy day. It's no. 21 of 26 alphabetical bakes!

50g melted butter
1/2 c brown sugar
2 cans mango, drained or 2 fresh mangos, sliced
100g melted butter
1/2 c unrefined sugar (I used Ceres organic golden sugar)
3/4 c coconut milk or cream
1 tsp vanilla extract
1/2 tsp salt
2 eggs
1 1/4 c flour (I used spelt)
1 14 tsp baking powder
1/4 c...


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Vegan tiramisu

Posted by Bake Club on Sunday, August 26, 2018, In : desserts 

My rustic vegan tiramisu was inspired by itdoesn'ttastelikechicken.com. Great name, great recipe! It's no. 20 of 26 alphabetical bakes!

Sponge cake:

1 3/4 flour (I used spelt)
2 tsp baking powder
1/2 c unrefined sugar
1/4 c brown rice syrup
1 tsp vanilla extract
100ml vegetable oil
150ml cold filtered water

Espresso syrup:

4 shots espresso coffee
2 tbsp liqueur of choice
water

Cream:

1 c cashews, soaked overnight or for at least 30 min in boiling water
1/2 c non-dairy milk
3 tbsp liquid natural...


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Vegan salted caramel chocolates

Posted by Bake Club on Monday, August 13, 2018, In : sweets 

S is for salted caramels - no. 19 of 26 alphabetical bakes! I was pretty pleased with how these turned out. You CAN make caramels without cream, and I used unrefined sugars too. 

Makes 36-40 

400ml can coconut milk or cream
1/2 c rice syrup
2 tbsp coconut oil
1 tsp sea salt
1 3/4 c coconut sugar (or rapadura)
3/4 c water
450g dark chocolate (at least 70% cocoa, dairy free)
digital sugar thermometer

Line a 20cm x 20cm square tin with baking paper.

In a small saucepan heat the coconut cream, r...


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Vegan rainbow cupcakes

Posted by Bake Club on Sunday, August 12, 2018, In : small cakes 

After making the indulgent rainbow cake with cream cheese icing for our daughter's 6th birthday I wanted to see if I could make a healthier version. It may take a bit of time colouring 6 bowls of batter and layering them in the patty tins but the result is worth it - and makes the lunchbox extra special!

Makes 12 cupcakes
1 cup milk (I used rice)
1 tbsp lemon juice
zest of 1 lemon
1/3 c olive oil
1 cup natural sweetener (I used rice syrup with a little bit of date syrup)
2 c flour (I used a...


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Rainbow cake

Posted by Bake Club on Saturday, August 11, 2018, In : big cakes 

R is for rainbow cake! A successful attempt at a birthday cake for a 6-year-old thanks to Kerry Cooks.

Gel colours definitely make your life easier. They are a little more expensive than liquid food colouring but they will last a long time. Just squeeze the amount you need onto a teaspoon and mix into your batter - no colour anywhere else.

This is no. 18 of 26 alphabetical bakes!

For the cake:
350 soft butter
350g sugar (I used caster)
6 eggs
350g flour (I used spelt, Kerry specifies self...


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Quinoa carrot breakfast cookies

Posted by Bake Club on Thursday, August 2, 2018, In : cookies 


Cooking 1 cup of quinoa 'seeds' yields a lot of quinoa! Enough to make 2 different batches of sweet cookies. These full-o-goodness chunky breakfast cookies are adapted from Healthful Pursuit. It's a bonus bake in my list of 26 alphabetical bakes!

Makes 18 cookies
1 1/2 c cooked quinoa
1 c flour (I used oat)
1/2 c ground flaxseed
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch salt
1/2 c liquid natural sweetener (I used rice syrup and a bit of date syrup. Maple syrup is also g...


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Quinoa cookies

Posted by Bake Club on Thursday, August 2, 2018, In : cookies 

Quinoa is actually a seed not a grain but that doesn't matter - it is a highly nutritious food with double the protein of rice and barley, plus calcium, manganese, magnesium, B vitamins and fibre. I've never used quinoa in sweet recipes before so I tried quinoa cookies 2 ways.
It's no.17 of 26 alphabetical bakes!

Makes 24 small cookies
1 c flour (I used spelt)
1/2 c desiccated coconut
1 tsp cinnamon
1 tsp baking powder
4 egg whites at room temperature (make some custard or lemon curd with t...


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Pear pound cake

Posted by Bake Club on Saturday, July 7, 2018, In : big cakes 

This is an impressive way to present pears in a cake, thanks to Carine Claudepierre from her book Clean Bakery (Bateman, 2016). Carine was inspired by a cake she saw in a French bakery, hence the amount of butter and eggs that give the cake a buttery richness but it is free of gluten and sugar. It's no. 16 of 26 alphabetical bakes!

Poached pears:
1 1/2 litres water
a whole nutmeg (or 1/2 tsp ground nutmeg)
2 cinnamon sticks
1 vanilla pod
1 star anise
1/2 tsp ground ginger
3 pears

Cake:
2 cups ground al...
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Orange cake

Posted by Bake Club on Sunday, July 1, 2018, In : big cakes 

A tangy, moist cake for no. 15 of 26 alphabetical bakes!


2 oranges or tangelos
1 1/2 c pitted dates, soaked in water while the oranges cook
6 tbsp ground flaxseed mixed with 15 tbsp water
1 c ground almonds
1/2 c fine polenta
1 tsp baking powder

Icing:
3/4 c cashews, soaked overnight or for 30 min in boiling water
3 tbsp brown rice syrup or maple syrup
1 tbsp orange zest
3 tbsp orange juice
1 tsp orange extract
1/2 tsp vanilla extract
3 tbsp melted coconut oil

Put oranges in a small saucepan, cove...


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Nut brittle

Posted by Bake Club on Wednesday, June 27, 2018, In : sweets 

Buckwheat groats and puffed rice add more goodness to this healthy nut brittle. If nuts aren't your thing you can replace them with sunflower and pumpkin seeds. This is no. 14 of 26 alphabetical bakes!

1/2 c buckwheat groats
1/2 c puffed rice
1/2 c almonds, slivered or roughly chopped (you can use any nuts you like)
1/4 c cashews
pinch sea salt
4 tsp coconut oil
1/2 c maple syrup
1 tsp vanilla

Preheat oven to 180C. Line a baking tray with baking paper.

Mix the dry ingredients in a bowl. Warm ...


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Mocha cake

Posted by Bake Club on Thursday, June 21, 2018, In : big cakes 

I do like a mochaccino every now and then, likewise a coffee-flavoured cake, with coffee of course! The coffee flavour didn't come out too strongly in this recipe from Gee Charman's Guilt-Free Baking (Nourish Books, 2015) so it's suitable for kids too. For an adult version I'd add more coffee and maybe some ground coffee too. It's a bonus bake in my A to Z of bakes!

You can use a 20cm round cake tin or 30cm x 20cm brownie tin and cut the cake into squares.


100g butter
1/2 c coconut su...


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Minty bites

Posted by Bake Club on Tuesday, June 19, 2018, In : sweets 

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 fu...


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Graham crackers

Posted by Bake Club on Tuesday, June 19, 2018, In : cookies 

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

Posted by Bake Club on Saturday, June 16, 2018, In : slices 

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

Posted by Bake Club on Friday, June 15, 2018, In : desserts 

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

Posted by Bake Club on Monday, June 11, 2018, In : small cakes 

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

Posted by Bake Club on Sunday, June 10, 2018, In : big cakes 

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

Posted by Bake Club on Tuesday, June 5, 2018, In : desserts 

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

Posted by Bake Club on Sunday, June 3, 2018, In : slices 

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

Posted by Bake Club on Tuesday, May 29, 2018, In : slices 

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

Posted by Bake Club on Thursday, May 10, 2018, In : cookies 

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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Eccles cake

Posted by Eccles cake on Tuesday, May 8, 2018, In : small cakes 

Eccles cake from Eccles, England, first appeared in the 1790s. My first attempt at flaky pastry turned out well. I love the combo of buttery pastry, sweet currants and tart peel - don't we all?! This is no. 5 of 26 alphabetical bakes. 

I searched many recipes for this iconic little pastry and settled on this history lesson from The Guardian.

Makes 25
Pastry:
250g flour
250g cold butter, diced
1 tsp salt
120ml cold water

Filling:
120g currants (I used raisins cos that's what I had on hand, yo...


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Bunuelos

Posted by Bake Club on Saturday, May 5, 2018, In : desserts 

D is for doughnuts, no. 4 of 26 alphabetical bakes. Bunuelos/bimuelos are literally little fried dough nuts, popular in many South and Central American countries. This recipe is from the Sephardi (Spanish) Jews, and the topping is a honey and rosewater syrup.

350g flour (I used spelt)
1 tsp salt
7g dried yeast
1 egg, beaten
200ml milk. slightly warmed
1 lt sunflower oil or light vegetable cooking oil


Syrup:
250ml water
175g sugar
125ml honey

sesame seeds for garnish

In a bowl combine the flour, salt and ...
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Cherry cake

Posted by Bake Club on Wednesday, May 2, 2018, In : big cakes 

This is a bonus C bake in my list of alphabetical bakes. It's is one of the simplest recipes I've found for a quick cake. Cherries taste great but you can also use apricots, peaches, feijoas, pears - any fresh or canned fruit you have on hand.

125g butter or non-dairy spread
1/2 c brown rice syrup
1 tsp vanilla extract
2 eggs
1 c almond meal
1/2 c flour (I used spelt)
At least 1 c pitted cherries (fresh, frozen or canned,and drained)

Preheat oven to 180C in line a 20cm x 20cm cake tin.

Cream...


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Cranberry pistachio biscotti

Posted by Bake Club on Tuesday, May 1, 2018, In : cookies 

No. 3 of 26 alphabetical bakes! Very easy to mix and bake and experiment with different flours and sugars. I stuck to spelt and caster sugar this time as I wanted the berry and nut colours to come through.

1/4 c olive oil
3/4 c caster sugar
2 tsp vanilla extract
1/2 tsp almond essence
2 eggs
2 c flour (I use spelt)
1/4 tsp salt
1 tsp baking powder
1/2 c cranberries
1/2 - 1 c pistachios

Preheat oven to 150C. Line a baking tray with baking paper.

In a bowl whisk the oil and sugar until well comb...


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Bakewell tarts

Posted by Bake Club on Thursday, April 26, 2018, In : small cakes 

No. 2 of 26 alphabetical bakes! I've never considered making bakewell tarts before as they look rather time-consuming - there's pastry, blind baking, frangipane, and more baking. But it was a good experiment in veganising a classic. I used coconut sugar, hence the deep brown colour, far more rustic-looking than the ones from Lazy Cat Kitchen from which I borrowed the recipe. The traditional bakewell has strawberry jam between the pastry and filling and is covered with white icing; I did the c...
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Anzac biscuits 2018

Posted by Bake Club on Wednesday, April 25, 2018, In : cookies 

Can't help making Anzac biscuits on Anzac Day. This is the third version to appear on Bake Club. I'm aiming for less and less ingredients each year. This one is all done in the food processor. Takes less than a minute to mix and less than 10 min to bake. You'll be dunking in no time.
This is no.1 of 26 alphabetical bakes! I'm setting myself a challenge to bake something for every letter of the alphabet.

1 c rolled oats
3/4 c desiccated coconut
1/2 c chopped almonds
2 1/2 tbsp honey
2 1/2 tbsp olive...
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Quick chocolate hearts

Posted by Bake Club on Friday, April 13, 2018, In : sweets 

There are a few recipes for homemade chocolate on Bake Club. I've experimented and tweaked amounts many times and have found this one works best for me if I want to make hard chocolate as it's easy to remember and measure. You can use any size moulds you like. I wanted generous servings filled with a nut/fruit mix so I used heart-shaped silicon muffin moulds. The servings weigh around 40-50g each. The good thing about chocolate is that if you make any surplus to needs you can just store in an...
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Berry pinwheel cookies

Posted by Bake Club on Wednesday, April 11, 2018, In : cookies 

These make a nice change from the usual chocolate/vanilla pinwheels. It was a special request from the 5-year-old. I used raspberry powder as that's what I had in the pantry, but any berry flavour will work well - strawberry, cherry, blueberry.

250g butter or vegan butter
1 c caster sugar
1 tsp vanilla extract
3-4 c flour (I used spelt)
1 tsp baking powder
1 tsp salt
2 tbsp raspberry/strawberry Fresh As powder
few drops red food colouring or beetroot juice

Cream butter, sugar and vanilla until pale a...


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Almond polenta cake

Posted by Bake Club on Monday, March 26, 2018, In : big cakes 

I enjoy baking for my vegan gluten-free friends, as it makes you think outside the square and experiment with different ingredients. This recipe is adapted from Cilantro and Citronella. 

1 c almond meal
1 c polenta
3/4 c coconut sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 c aquafaba (liquid from can of drained chickpeas), chilled in fridge
1 tsp lemon juice
2 tbsp neutral oil
zest of 1 lemon

Lemon icing:
1 c non-dairy butter (I used Olivani)
2 c icing sugar
juice half lemon

flaked almonds ...


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Raw mini lamingtons

Posted by Bake Club on Thursday, March 22, 2018, In : sweets 

Did you know the lamington was invented in New Zealand not Australia?! They first appeared in art in New Zealander J R Smythe's still life 'Summer Pantry' in 1888, featuring inside a cottage with a view of Wellington Harbour. They were known as Wellingtons - soft sponge covered in chocolate and coconut to resemble the snow-capped mountains of NZ.
However, Australians have claimed the cake as their own, named after Lord Lamington, governor of Queensland, who visited NZ in 1895, and was ...


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Blueberry & lemon cheesecake

Posted by Bake Club on Thursday, March 22, 2018, In : desserts 

This is the third raw cheesecake to appear on Bake Club. It's always good to experiment with these things. I made a double recipe to fit a 25cm round cake tin, one of the three cakes I made for my birthday party. I only throw a party once a decade. so I'm happy to make the effort to cater for a whole bunch of diets. I have a few vegan gluten-free friends so I decided to make all the cakes free of gluten, dairy and sugar.

This recipe is adapted from Raw Cake by Daisy Kristiansen and Le...


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Puffed rice crispie bars

Posted by Bake Club on Tuesday, March 20, 2018, In : slices 

Quick and easy party food/lunchbox fillers.
Makes 24 squares
1/2 c tahini
1/3 c sweetener such as rice syrup, coconut nectar, maple or honey
1/2 tsp vanilla extract
1/4 tsp salt
4 c brown puffed rice crispies (you can also used puffed millet)
1/2 c activated buckwheat, optional

Line a brownie tin or 20x20cm cake tin with baking paper.
In a large bowl mix the puffed rice and buckwheat. Melt the rest of the ingredients in a small saucepan. Pour over the puffed rice and mix quickly to coat every grain. P...
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Raw fudge

Posted by Bake Club on Tuesday, March 20, 2018, In : sweets 

This raw chocolate fudge is soooo silky smooth and takes 2 minutes to make!
1/2 c coconut oil
1/2 c almond butter (you could also use cashew, tahini or peanut)
1/2 c cacao powder
1/4 c sweetener such as rice syrup, maple or honey
1/2 tsp vanilla extract
1/4 tsp salt

Line a small cake tin, loaf tin or plastic container with baking paper or plastic wrap. The container I used was 13 x 20cm.
Melt the coconut oil over a low heat or in a bain marie. Pour into a bowl with all the other ingredients and mix w...
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Sourdough sesame crackers

Posted by Bake Club on Tuesday, March 6, 2018, In : savoury 

Keeping a sourdough starter in the fridge takes the pressure off having to bake every few days. I fed mine then kept in the fridge for a week before I scooped out a cup for this recipe, found on the King Arthur Flour website. Take the starter out 24 hours before using to let it warm to room temperature. 

1 c sourdough starter or discarded starter
1 1/2 c flour (I used spelt and buckwheat)
1/2 tsp salt
1/4 c vegan butter or butter
2 tbsp sesame seeds (white or black)
2 tbsp dried herbs of c...


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Black bean brownies

Posted by Bake Club on Thursday, March 1, 2018, In : slices 


This is the third version of black bean brownies that have appeared on Bake Club. The other two were vegan; this one uses eggs - but you can substitute with 2 tbsp of ground flaxseed mixed with 6 tbsp water if you wish. Such a quick recipe - blitz in the blender and you're done!

8 pitted dates, soaked in 1/2 c boiling water for 10 min
1 can black beans, drained
2 eggs
1/4 c coconut oil
1/3 c rice syrup
1 tbsp vanilla extract
1/2 c flour (I used ground almonds, you can use oat flour or any ...


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Raw afghans

Posted by Bake Club on Wednesday, February 28, 2018, In : cookies 


A wholesome chocolatey hit.

1 c dates, soaked in boiling water for 10 minutes
1 c sunflower seeds
1 c nuts or activated buckwheat
2 tbsp ground chia seeds
1 tbsp psyllium
1/2 c cacao powder
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/4 c cacao butter, melted

Icing:
1/4 c cacao butter, melted
1/3 c cacao powder
1/3 c rice syrup (or maple syrup)

Whole walnuts, pecans or almonds for decoration

Blitz the seeds and nuts in a food processor until crumbly. You can leave chunks in there if you w...


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Homemade vegemite

Posted by Bake Club on Sunday, February 25, 2018, In : savoury 

A eureka moment - make your own vegemite from scratch!
Blitz in a nutribullet or hand-mix 1/2 c ground black sesame seeds (I use a coffee grinder), 4 tbsp tamari, 3 tbsp nutritional yeast, 1 tsp apple cider vinegar to taste. You can also cheat by using store-bought black tahini. Couldn't be easier. The salty rich taste is perfect for toast, crackers, pasta, soup. Dense with vitamin B, copper, magnesium, manganese, iron and phosphorus.
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Sourdough apricot loaf

Posted by Bake Club on Sunday, February 25, 2018, In : bread 

I do love a tangy apricot loaf. My sourdough starter 'discards' provided the tang in this recipe and the oats add a little more fibre. It's a cross between bread and a cake.
2 c flour (I used spelt)
1/2 cut oats (use whole or ground, as you wish)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c rice syrup
1/2 c coconut oil
2 eggs
juice and zest of 1 orange
1 c sourdough starter or discarded starter
1 c chopped apricots
1-2 tbsp flour for coating
oats for sprinkling

Preheat oven to 180C. Line a lo...
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Sourdough bread

Posted by Bake Club on Wednesday, February 21, 2018, In : bread 

I was very kindly given a gluten free sourdough starter this week. I fed it for a few days then made this loaf using spelt flour, although it's easy to replace with a mix of brown rice, buckwheat and tapioca flour if you want to be totally gluten free. This recipe is adapted from Homegrown Kitchen.
To keep your starter going, reserve at least 1/4 c starter after taking out 1 c to use. Mix 1/4 c flour and 1/4 c water to your starter every 12 hours. Store in a glass jar with a tight lid. If you...
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Banana cake with butterscotch icing

Posted by Bake Club on Sunday, February 18, 2018, In : big cakes 

A freshly baked banana cake is pretty rad, but add butterscotch buttercream and it's an indulgent treat!
175g butter, softened
1/2 c ground coconut sugar
1 tsp vanilla extract
2 eggs
2-3 bananas, mashed
3 tbsp boiling hot milk or water
1 tsp baking powder
1 1/2 c flour (I used spelt)

Butterscotch icing:
1 1/2 c brown sugar
1/2 c cream (I used coconut cream)
185g butter
375g cream cheese

Preheat oven to 180C. Line 2 sponge tins with baking paper.
Cream butter and sugar in a bowl until pale and smooth. Add va...
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Ginger and pistachio cookies

Posted by Bake Club on Thursday, February 15, 2018, In : cookies 

A little bit spicy and a little bit nutty! Just what you need for your afternoon dunk. This is a variation on my very easy vegan digestives. You can experiment with any nut or seed flours, add zest or other spices. Go crazy.

1/2 c sunflower seeds, ground in a coffee grinder
1 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1/2 c chopped pistachios
1/2 c coconut sugar, ground in a coffee grinder
1/4 c coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line a ...


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Vegan chocolate ganache cake

Posted by Bake Club on Saturday, February 10, 2018, In : big cakes 

A deep, rich cake perfect for special occasions. No one will even tell it's vegan, gluten free and refined sugar free.

1 1/2 c non-dairy milk
1 tsp apple cider vinegar
1 1/2 c flour (I've used spelt and buckwheat on different occasions and both worked fine)
1 tsp baking powder
1 tsp baking soda
2/3 c cocoa powder
1/4 tsp salt
1/2 tsp cinnamon
2/3 c rice syrup
1/2 c sunflower or rice bran oil
grated zest of 1 orange or lemon
4 tbsp jam (I use sugar-free St Dalfour)
juice of half orange or lemon

Gan...


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Ginger apple muffins

Posted by Bake Club on Tuesday, January 30, 2018, In : small cakes 

The apple really helps to keep these little cakes moist. Adapted from The Minimalist Baker.

2 Tbsp flaxseed meal + 5 Tbsp water
1 1/4 cup grated apple, skin on
1/2 cup organic ground coconut sugar
3 Tbsp molasses
1 tsp vanilla extract
1/2 cup oil (I used coconut)
1 1/2 c non-dairy milk
1 1/2 cups flour (I used spelt)
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon

Preheat oven to 170C. Line a 12-hole muffin tin with patty pans.
In a large bowl mix th...


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Berry almond tart

Posted by Bake Club on Monday, January 1, 2018, In : desserts 


I followed the Little Flower Bakery recipe for this brisee dough but it just didn't hold, maybe there was too much butter? Maybe Auckland is just too humid at the moment? Anyway, instead of several small tarts I pressed half the dough into a large tin. I still have half the dough in the fridge, maybe I'll make a savoury quiche with it.

Pastry:
4 1/2 c flour (I used spelt)
1 tsp salt
1 1/2 (342g) butter, cut into 2cm cubes and chilled
1/3 c ice water

Almond cream:
1/2 c (114g) butter, softened
1/2 c g...
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Double chocolate zucchini muffins

Posted by Bake Club on Sunday, December 31, 2017, In : small cakes 

Our 5-year-old runs at the sight of zucchini but she scoffed these muffins - ha gotcha! No one could tell these cakes had vegetables in them, and vegan and gluten free to boot. Adapted from The Love & Lemons Cookbook by Jeanine Donofrio (Avery, 2016).

1 tbsp ground flaxseed
3 tbsp water
1 c non-dairy milk at room temperature (I used rice)
2 tsp lemon juice
2 c spelt flour
1/2 c cacao powder
1 tbsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 c coconut oil, melted
2/3 c brown rice sy...

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Banoffee pie

Posted by Bake Club on Tuesday, December 26, 2017, In : desserts 

I scoured the net and came up with a mix-and-match raw vegan banoffee pie recipe. This is different from my other banoffee pie, which uses cashew cream.

For the base:
1/2 c almonds
1/2 c walnuts
1/3 c desiccated coconut
6 deglet noor dates (use medjool if you have them, I was just saving $)
1 tbsp rice malt syrup
1/2 tsp ground ginger

For the caramel:
10 medjool dates, pitted
1 c coconut cream or milk or other nondairy milk
2 heaped tbsp almond/cashew/peanut butter
1 tsp vanilla extract
pinch salt

2 banan...


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Coconut milk caramels

Posted by Bake Club on Friday, December 22, 2017, In : sweets 

First attempt at making toffees. Quite a process, but the combo of coconut milk, spices and coconut sugar is rather delicious. This is adapted from Sweet Things by Annie Rigg (Kyle Books, 2013).

400ml coconut milk or cream
10cm piece fresh ginger, peeled and thinly sliced
6 cardamom pods, bruised
2 star anise
1 stick cinnamon
150g soft brown sugar
75g golden syrup
50g non-dairy spread or butter
1 tsp vanilla extract
pinch salt
220g coconut sugar
2 tbsp desiccated coconut, toasted
50g dark chocolate, melte...
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Vegan mayo

Posted by Bake Club on Tuesday, December 19, 2017, In : savoury 

I found this fantastic recipe for mayo using aquafaba on Minimalist Baker. You only need 1/4 c brine from a can of chickpeas but it whips up nicely like the consistency of eggy mayo.

1/4 c aquafaba
1/2 tsp salt
1/8 tsp cream of tartar
1/4 tsp ground mustard
1 tbsp lemon juice
1 1/2 tsp apple cider vinegar
1 tbsp brown rice syrup or maple syrup
3/4 c vegetable oil (neutral flavour such as rice bran, not olive oil)

Put all ingredients in a bowl except for the oil. Whisk with an electric hand beater unti...
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White chocolate Christmas bars

Posted by Bake Club on Saturday, December 16, 2017, In : sweets 

Apparently white chocolate isn't technically traditional chocolate because it doesn't contain chocolate solids, ie cocoa/cacao powder, but homemade white chocolate is next-level goodness! You can use any dried fruit or nuts in this recipe, and pour into any shaped moulds. Pistachios and gojis are perfect for Christmastime.


1 c cacao butter...


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Easy chocolate mendiants

Posted by Bake Club on Friday, December 15, 2017, In : sweets 

Last year I made my own chocolate for mendiants. This Christmas I'm doing the cheat's version - just melted Whittaker's chocolate with colourful toppings. I've used pistachios, macadamias, toasted flaked almonds, toasted coconut, gojis, cranberries, blueberries, mango and pretzels. Any dried fruit or nut will do. You can spoon circles of chocolate onto trays lined with baking paper or just spoon into mini muffin tins, and top with your extras.
Super easy gifts to make.
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Cinnamon buns

Posted by Bake Club on Thursday, December 14, 2017, In : bread 

These buns don't require rising time. An easy vegan recipe if you're that way inclined. Adapted from The Happy Herbivore by Lindsay S Nixon (BenBella Books, 2011).

3/4 c non-dairy milk (I used rice)
2 1/2 tsp dried yeast
3 c flour (I used organic spelt)
1 tbsp baking powder
1/4 c coconut sugar
2 tsp cinnamon
1/4 tsp salt
1/4 c vegetable oil
4 tbsp brown sugar
2 tbsp raisin if desired
For drizzling mix together:
3/4 c icing sugar
2 tbsp non-dairy milk

Preheat the oven to 180C. Grease a 20cm round spring-for...
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Chocolate sponge

Posted by Bake Club on Tuesday, December 12, 2017, In : big cakes 

Made with love for our wedding anniversary, 12.12. The keys to a light sponge are: no butter, separate the eggs and 50% cornflour.

3 eggs 
110g sugar (I used powdered coconut sugar)
60g flour (I used organic spelt)
60g cornflour
2 tbsp dutch cocoa
1 tsp baking powder

For the filling:
1 can coconut cream that's been refrigerated for at least 24 hours
1 tsp rice malt syrup
cut strawberries
strawberry jam if desired (I use a sugar-free brand, or make your own chia jam)

Line 2 sponge tins with baking paper a...
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Cinnamon swirl ice cream

Posted by Bake Club on Monday, December 11, 2017, In : desserts 

I usually make coconut cream-based ice cream but this one is made from cashews. Can be made with or without an ice cream maker. It's from Elizabeth Stein's Eating Purely (Skyhorse Publishing, 2015).

1 c raw cashews (soaked for 24 hours, drained and rinsed)
1 tbsp vanilla extract
1/2 c non-dairy milk (I used homemade almond)
1/2 c coconut oil
1/4 c rice malt syrup
1/4 c maple syrup
1 c water
pinch sea salt

Cinnamon swirl:
3 tbsp maple syrup
1 tsp cinnamon

Blend all the ingredients except cinnamon swirl in...
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Hazelnut chocolate fudge bars

Posted by Bake Club on Thursday, November 30, 2017, In : sweets 

Why are hazelnuts so expensive? I love these lil' nuts but I only buy them for special occasion bakes. Or nonbakes as the case may be. These fudgy bars start melting as soon as they're out of the freezer but I'm gonna attempt to take some on a flight to Wellington tomorrow for our vegan friends - wish me luck!
This recipe is adapted from Vladia Cobrdova's A Whole New Way to Eat (Murdoch Books, 2017). She adds fresh ginger to hers, caramelised with honey. I did a cheat's version and just used o...
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Chocolate marmalade cake

Posted by Bake Club on Wednesday, November 29, 2017, In : big cakes 

Another one from Scandilicious Baking (Saltyard Books, 2012) by Signe Johansen. The chocolatey jaffa flavour is rather yummy!

200g spelt flour
50g ground almonds
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
2 eggs, lightly beaten
250ml brown rice syrup
2 tbsp yoghurt
1 tsp vanilla extract
50g cocoa powder
2 tbsp espresso coffee
200g orange marmalade
juice and zest of 1 large orange
100g butter, melted
75 g dark chocolate, chopped (orange-flavoured if desired)

Preheat the oven to 180C. L...


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Caramel almond-topped sponge

Posted by Bake Club on Wednesday, November 29, 2017, In : big cakes 



In Signe Johansen's Scandilicious Baking (Saltyard Books, 2012) she calls this toscakaka, It's one of Scandinavia's most beloved cakes, possibly named after Puccini's Tosca or the almond cakes found in Tuscany. It's a flattish sponge but given an extra special caramelised almond topping - tu meke!

Sponge
3 eggs
150g caster sugar
1/2 tsp vanilla
150g flour
1 tsp baking powder
1/4 tsp sea salt
75g butter, melted
75ml buttermilk or yoghurt (or milk soured with 1/2 tsp lemon juice or acv)

Praline
125g but...


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Plaited loaf

Posted by Bake Club on Friday, November 17, 2017, In : bread 

The crust came out a little dark, oops, but the inside is nice and fluffly. The last sweet buns I made needed kneading but not this recipe, so I wanted to compare the results.

250ml milk (I used rice)
50g butter or non-dairy spread
2 heaped tsp honey
500g spelt flour
2 tsp sea salt
12g dried yeast
1 egg, beaten

Scald the milk by heating it in a small saucepan with the butter and honey. Allow to cool so it is just warm.
Sift the flour and salt in a large bowl and sprinkle in the yeast. Make a well in t...
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Marmalade cake

Posted by Bake Club on Saturday, November 11, 2017, In : big cakes 

We received some lovely grapefruit marmalade so I decided to use some in a cake. A quick recipe that doesn't involve creaming and it turned out moist and tangy.
225g flour
1 tsp baking powder
pinch salt
115g butter (I used Olivani this time)
85 g sugar (I used brown)
1 tsp orange rind
2 eggs, beaten
3 heaped tbsp marmalade
2 tbsp milk (I used rice)

Preheat oven to 170C. Line a loaf tin with baking paper.
Mix flour, baking powder and salt in a bowl. Rub in butter till it resembles breadcrumbs. Mix in sug...
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Double chocolate chip cookies

Posted by Bake Club on Monday, November 6, 2017, In : cookies 

160g butter or non-dairy spread (I used Olivani)
3/4 c coconut sugar or brown sugar
1 egg
1 tsp vanilla extract
1/2 c oats, ground in a coffee grinder to make flour
2 c buckwheat flour
2 tbsp cacao powder
1 tsp baking powder
1/2 tsp baking soda
1/3 c dark chocolate chips or 150g dark chocolate cut into chunks

Cream butter and sugar until pale and fluffy. Add in egg. Then mix in flours and dry ingredients. Lastly mix in the chocolate chips.

Wrap dough in cling film and chill in freezer for half...


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Trio of bliss balls - chocolate, strawberry, cookie dough

Posted by Bake Club on Friday, November 3, 2017, In : sweets 

It all started with our daughter wanting chocolate chip cookies. I decided to make healthy chocolate chip cookie bliss balls and found this easy recipe from Wholefood Simply. Then I decided to make my own recipes using different sweeteners, flavours and flours, but all still raw, whole, organic, sugar and gluten free.

Makes about 24
2 c rolled oats
1/3 c tahini
2 tbsp honey or rice syrup
2 tbsp maple syrup
1/2 tsp cinnamon
1 tsp vanilla extract
pinch salt
1/3 c dark chocolate chips
Blitz the oats in a ...
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Vegan marshmallows

Posted by Bake Club on Monday, October 30, 2017, In : sweets 

Another experiment with aquafaba. Turned out well, although they became quite sticky after a day, need to dry them out at room temperature for longer. Quite satisfying making your own marshmallows without gelatin. You'll need a kitchen thermometer. This is adapted from Seitan Is My Motor.

For dusting:
1/2 c cornflour
1/2 c icing sugar

1/2 c toasted desiccated coconut

For the marshmallows:
1/2 c  water plus 1/4 c water
2 tsp agar powder
3/4 c sugar
1/3 c glucose syrup
1/2 c aquafaba (brine from can of c...
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Healthy Halloween snacks

Posted by Bake Club on Sunday, October 29, 2017, In : sweets 

So easy to make these cute Halloween snacks for kids. Pumpkin mandarins with a bit of celery as the stalk (or use cucumber), boonanas or ghost bananas with chocolate drop eyes and pretzel broomsticks with sliced cheese brooms (held together by a string of spring onion or chive)
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Chocolate thins

Posted by Bake Club on Friday, October 27, 2017, In : cookies 

If you make anything heart-shaped with icing it's a guaranteed winner with the kids. This is a very basic but easy chocolate biscuit. The key is to chill the dough and roll out to an even 3mm thickness.

125 g chilled butter or non-dairy spread (I used Olivani this time and it worked well)
2/3 c coconut/brown/rapadura sugar (I used organic golden sugar that I put in a spice grinder first)
1 tsp vanilla extract
1/2 tsp salt
1 egg
1/4 c cornflour
1/2 c cacao or cocoa powder
1 1/2 c flour

Cream t...


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Ghost pretzels from scratch

Posted by Bake Club on Friday, October 27, 2017, In : bread 

Last year for Halloween I painstakingly chocolate-dipped about 50 tiny pretzel sticks and added chocolate chips for eyes and a mouth. They sure didn't last long at the kindergarten's Halloween party. This year I decided to make my own thick pretzel rods so they'd be much quicker to coat with chocolate. It's quite a process making your own pretzels; like bagels, you poach them before baking, but in a special solution. The result is a flavoursome crunchy stick. It's adapted from Serious Eats.

Ma...
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Chocolate and strawberry chia jam cups

Posted by Bake Club on Wednesday, October 25, 2017, In : sweets 

It's great to make your own chocolate and jam as you can control the sweetness and get your kids to get used to less sugary foods. Grown-ups will like these too, of course!

Make the jam first by blitzing in a blender 1 c strawberries or other berries, 2 tbsp water, 2 tbsp brown rice syrup and 2 tbsp chia seeds. Transfer to a small bowl and heat over medium heat until mixture starts to bubble. Cook for 3-5 minutes, whisking constantly, until mixture thickens. Remove from the heat and c...


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Raspberry rose macarons

Posted by Bake Club on Sunday, October 22, 2017, In : small cakes 

This is adapted from Crazy Vegan Kitchen, I've cut down on the sugar a bit. My first time making macarons with aquafaba. I know they're not perfect, they don't have macaron 'feet' and they're not completely smooth on top (I ground up almonds with the skins on), but they're good enough for me and they taste delicious. Our 5-year-old proclaimed it the best thing I've ever made!
Macarons take an age to make, you need to start the night before. It's a real process, and it makes you understand why ...
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Healthy Shrewsbury biscuits

Posted by Bake Club on Thursday, October 19, 2017, In : cookies 

Shrewsburys, also known as Jammie Dodgers in England, are two shortbread-style biscuits with jam in the middle. I found this healthy version from Niomi Smart's Eat Smart (HarperCollins, 2016). The biscuits are not too sweet, however, they don't have a super crunch, as they use a liquid sweetener, not sugar. I would make these again a little thinner and maybe add some coconut sugar for crunch.
Makes 25
1 1/2 c ground almonds
2 c buckwheat flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinna...
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Coconut almond macaroons

Posted by Bake Club on Sunday, October 15, 2017, In : cookies 

Whenever I make hummus with canned chickpeas it's an excuse to make something with the aquafaba as well. It's a perfect vegan alternative to egg whites. I've been experimenting to make macaroons with the least amount of ingredients possible.

Makes about 16
1/2 c aquafaba
1 tsp cream or tartar or 1/2 tsp xanthan gum
1/2 c brown rice syrup
1 1/2 c desiccated coconut
1 1/2 c ground almonds
150g dark/bittersweet chocolate

Preheat oven to 170C. Line a baking tray with baking paper.
Simmer the aquafaba in a...
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Gingerbread with coconut icing

Posted by Bake Club on Sunday, October 15, 2017, In : big cakes 

This is adapted from Emma Galloway's recipe from My Darling Lemon Thyme and her book A Year in My Real Food Kitchen. My coconut icing didn't work out as nice and white and smooth as hers, even after aaaaages whizzing the coconut in the blender. Well, I tried, and it's edible although probably not Instagram-worthy!
Emma likes to add crystallised ginger but I prefer a smooth gingery cake. My cakes tend to crack so I've baked it at a lower temperature and placed it in the lower third of the oven....
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Healthy caramels

Posted by Bake Club on Thursday, October 12, 2017, In : sweets 

Mmmmmm - make your own caramels for a guilt-free sweet treat.

Makes 14-16
1 cup pitted dates (medjools are superior but you can use deglet noors too)
1 tbsp nut butter (peanut, almond or cashew work well)
1 tbsp coconut oil
pinch sea salt
For coating:
150 g unsweetened dark/bittersweet chocolate
or 1/2 c cocoa butter, 1/2 c cacao powder, 1/4 c rice syrup

Line a small tray or plate that you can fit in your freezer with baking paper.
If you are going raw, soak the dates in a bowl with a little bit of wa...
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Chocolate biscotti

Posted by Bake Club on Wednesday, October 4, 2017, In : cookies 

Our 5-year-old had some fancy biscotti at a cafe this week and asked me to make some. Always up for a baking challenge, I duly produced these. Easy to overbake biscotti, so keep an eye on it.

Makes 12-14 sticks
1/2 c spelt flour
1/2 c buckwheat flour
1/3 c coconut sugar
3 tbsp cocoa powder
1/2 tsp baking powder
pinch salt
2 eggs
1/2 tsp vanilla extract
For dipping: 50g chocolate, 50g white chocolate

Preheat oven to 190C. Line a baking sheet with baking paper.
In a bowl mix the flours, sugar, cocoa, bakin...
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Prune chocolate slice

Posted by Bake Club on Thursday, September 28, 2017, In : slices 

This is adapted from Eleanor Ozich's apricot and chocolate slice. I love the combination of prunes and chocolate, and have made my own chocolate in this recipe. This is another entry into #PlantBasedChallengeNZ #LittleBirdGoodness

1 c prunes, chopped
2 c ground seeds/nuts/grains - this is YOUR choice! I used 1 c rolled oats, 1/2 c sunflower seeds, 1/2 c activated buckwheat groats (you can also use pumpkin seeds, sesame seeds, almonds, cashews, walnuts)
1 c desiccated coconut
1/3 c coconu...


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Lentil shepherd's pie

Posted by Bake Club on Thursday, September 28, 2017, In : savoury 

Red lentils are great to use in curry or dahl because they cook quickly. This was my first attempt at a caulicashew mash and it turned out great - no one knew it wasn't potato. This is my entry into the #PlantBasedChallengeNZ #LittleBirdGoodness


3 tbsp oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tbsp grated ginger
1 tsp cumin
1 tsp garam masala
1 tsp curry powder
1 medium eggplant, cut into 2cm cubes
1 carrot, finely chopped
1 c red lentils, washed
1 can tomatoes
3 cups water or vege...


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Apricot and chocolate slice

Posted by Bake Club on Thursday, September 7, 2017, In : slices 

It's always a pleasant distraction when a blog I subscribe to posts a new recipe. In the case of Eleanor Ozich's apricot and dark chocolate bumper bars my eyes and tastebuds were duly tantalised and I decided to make them the same day. Key words: apricot, chocolate, fudgy, no bake – and I had all the ingredients in the pantry.

1 c chopped dried apricots (I used organic sulphur-apricots hence they are not bright orange like non-organic ones)
2 c rolled oats
1 c desiccated or shredded c...


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Healthy afghans

Posted by Bake Club on Thursday, August 31, 2017, In : cookies 

It's easy to substitute the ubiquitous refined ingredients for more wholesome options that make equally yummy and healthy afghans.

Makes 16
1 c almond meal
1 c buckwheat flour
4 tbsp cocoa or cacao powder
1/3 c coconut oil
1/4 c honey, rice syrup or maple syrup
3 tbsp coconut sugar
1 tsp baking powder
1 c gluten-free cornflakes (no added sugar)

For the icing:
60g dark chocolate (I used Whittaker's 72%)
3 tbsp non-dairy milk
1 tbsp honey, rice syrup or maple syrup
1/2 tsp vanilla extract
pinch salt
desiccated...
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Chocolate beetroot brownies

Posted by Bake Club on Tuesday, August 29, 2017, In : slices 

A great way to use vegetables in baking and the kids will never know. I like brownies with raspberries or nuts sometimes, but my kid prefers plain flavours so I've kept it simple.

300g beetroot, boiled, peeled and cut into chunks
3 eggs or make flaxseed eggs
1/2 c sweetener such as rice malt syrup, maple syrup, honey, coconut sugar, panela (not agave)
1/4 c melted coconut oil or butter
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
pinch salt
1/2 c cocoa or cacao powder
1 c flour or almond...
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Turmeric blueberry muffins

Posted by Bake Club on Tuesday, August 29, 2017, In : small cakes 

From one of my favourites, Green Kitchen Stories.

Dry ingredients:
1 c rolled oats
1 c walnuts or almonds
2/3 c buckwheat flour
2 tbsp arrowroot or 2/3 c spelt flour
1 tbsp ground turmeric
1 1/2 tsp baking powder
1 tsp ground cardamom
1/2 tsp baking soda
1/2 tsp salt
pinch black pepper

Wet ingredients:
2 ripe bananas, peeled
6 soft dates or t tbsp honey/maple syrup
2/3 c buttermilk or yoghurt
1/3 c olive oil or melted butter
3 eggs
1 c blueberries or berries of choice, fresh or frozen

Granola topping:...


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Quick mini muffins

Posted by Bake Club on Wednesday, July 12, 2017, In : small cakes 

These are the quickest and easiest muffins I've made. Only 6 ingredients plus your choice of flavour. With an hour to go before we went visiting, these were mixed and baked in no time. I also made a runny icing with icing sugar and lemon juice to drizzle over, topped with sprinkles for extra child-friendliness. Mini muffins only take 5-7 min to bake, so be careful not to overbake or else it might just taste like a rubber ball.

Makes about 36 mini muffins
200g almond flour/meal (or mix of 100g a...
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Apple crisps

Posted by Bake Club on Friday, June 30, 2017, In : sweets 


After years of experimenting with sugar-free healthy snacks for our daughter, the one thing she will always eat is dried apple slices. Kids love simplicity.
I used a mandoline to cut four apples into 3-4 mm rounds. Cut them whole with skin on, no need to de-core. Put the slices into a bowl and drizzle with a some lemon juice and mix to stop the apples going brown. Place the slices in one layer on dehydrator trays or baking trays. Sprinkle with cinnamon if desired. Dehydrate between 47-70C for ...
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Raw banoffee pie

Posted by Bake Club on Wednesday, June 28, 2017, In : desserts 

This is a recipe from Eleanor Ozich. It's delicious, but I will make it slightly different next time. I usually make a raw base with the usual suspects: dates, almonds, coconut oil, but I find it's not crunchy enough for my liking. So I add buckinis (activated buckwheat groats). Or do the easy classic non-raw cheesecake base - bashed up gingernuts or malt biscuits mixed with some melted butter. I wanted more caramel and less cream filling so next time I will halve the cashew cream.

Base:
1 c me...
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Chocolate aquafaba sponge

Posted by Bake Club on Friday, June 23, 2017, In : big cakes 
 
Make a quick sponge from chickpea brine! Aquafaba, as it is known, is useful if you're doing vegan baking. The brine whisks up like egg white.

1 c flour (spelt, wholemeal, gluten free, whatever you usually work with)
1 tsp baking powder
1 tsp baking soda
3 tbsp cacao powder
pinch salt
1/4 c aquafaba (brine from a can of chickpeas, drained)
1/4 coconut oil, melted
2 tbsp apple cider vinegar
1/4 c applesauce
1/2 c raw sugar

Preheat oven to 180C. Line 2 loaf tins with baking paper.
Sift and mix all dry ing...
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Rye oat soda bread

Posted by Bake Club on Thursday, May 25, 2017, In : bread 


This is from Jamie Oliver's Superfood cookbook. It rather annoys me how 'superfood' has become an overused word to market brands, books and recipes. Some food is higher in particular nutrients than others; it's just common sense to eat a variety and as whole as possible. I wouldn't call this bread a superfood, it's just a simple bread made from wholesome ingredients. That said, if Jamie can get the masses to eat more seeds, berries, vegetables and whole grains and less meat, that can only be ...
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Easy vanilla cake

Posted by Bake Club on Thursday, May 25, 2017, In : big cakes 

When it comes to birthday cakes, kids usually prefer simple flavours but lots of icing - and then just eat the icing. Our daughter requested a vanilla PJ Masks cake for her 5th birthday, so this is my first foray into fondant icing. It was easier than I thought. I just drew and cut out a template of Owlette's mask onto paper, then rolled out the store-bought red fondant, placed the template on top and cut it out. The black parts are cut from a licorice log. The white eyes are made from a mixt...
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Strawberry rose cheesecake

Posted by Bake Club on Friday, May 5, 2017, In : desserts 

Another one from Vanelja - a rawish cake with the right combination of strawberry tang, fragrant rose and rich chocolate.

Base:
1 1/2 c almonds
6 dates
2 tbs cacao powder
pinch salt

Filling:
1 c cashews
1 c strawberries, fresh or frozen
1 banana
1 tbs rosewater or extract
1 tsp vanilla extract
juice of a lemon
1/4 c grated cacao butter, melted
1/4 c coconut oil, melted

Icing:
2/3 c grated cacao butter
3 tbs coconut oil
1/2 c cacao powder
2 tbs honey or rice syrup
pinch sea salt

First, soak the cashews...


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Goji granola

Posted by Bake Club on Thursday, May 4, 2017, In : desserts 

This granola has just the right mix of nuts, fruit, spices and sweetness for me - and a fantastic crunch.

3 c oats
2 c chopped nuts
1 c sunflower seeds, or do a pumpkin seed mix
2 tsp cinnamon
1 tsp salt
4 tbs coconut oil
3/4 c rice syrup
2 tbs water
2 tbs vanilla extract
1/2 c chopped apricots
1/2 c goji berries
1/4 c raisins or chopped prunes

Preheat oven to 160C. Line a baking tray with baking paper.
Melt the coconut oil and rice syrup in a saucepan or double boiler over low heat. Mix the oats, ...


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Vegan carrot cake

Posted by Bake Club on Thursday, May 4, 2017, In : big cakes 

If you're avoiding dairy and eggs, this carrot cake will hit the spot for you! This recipe is adapted from Chocolate Covered Katie.

1 c grated/shredded carrots
1/2 c applesauce (basically stewed and mashed apples)
1/3 c oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 1/2 c flour (I use spelt)
1 tsp cinnamon
1/2 tsp baking soda
3/4 tsp salt
1/3 c cane/rapadura/coconut (ground or powdered)
optional - 1/2 c chopped walnuts, raisins, desiccated coconut

Mix the first five ingredients in a bowl and set a...
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Wookie cookies

Posted by Bake Club on Thursday, April 27, 2017, In : cookies 

I made these chocolate thins for a Star Wars kids' party. Low in sugar and no gluten, eggs, dairy or nuts, if you're avoiding such things.
1c buckwheat flour
1/2 tsp baking powder
1/2 tsp salt
1 tbs cocoa powder
1/4 c coconut sugar/rapadura - ground into a powder using a coffee grinder
1/4 c coconut oil
5-8 tbs nondairy milk

Whisk all the dry ingredients in a food processor. Add coconut oil and mix. With the motor running add the milk one tablespoon at a time until a dough forms. Wrap in cling film a...
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Vegan chocolate mousse

Posted by Bake Club on Thursday, April 27, 2017, In : desserts 

Super easy chocolate mousse! 

110g dates or apricots simmered in juice and zest of an orange for 15 min

400g silken tofu

4 tbs cocoa

Once fruit is stewed blitz all ingreds in a blender and then pour into ramekins. Store in the fridge until you want to serve. I served mine with toasted coconut flakes and cashew toffee praline. Any thinly sliced fruit or stewed dried fruit will complement the rich mousse.


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Toffees

Posted by Bake Club on Sunday, March 26, 2017, In : sweets 

Sugar-free toffees that have healthy ingredients! Thank you Virpi Mikkonen from It's a Pleasure (Weldon Owen, 2016). I used my homemade almond butter too so I'm well chuffed about that.
1/3 c nuts (I used cashews)
1/2 c honey
1 c almond or another nut butter
2 tbs coconut flakes
flakey sea salt (Maldon is my choice)

Have moulds ready or a baking tin lined with baking paper.
Crush or chop the nuts with a knife, in a grinder or mortar and pestle.
Pour honey into a frying pan over medium heat. Stir cont...
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Cocoa almond granola bars

Posted by Bake Club on Friday, March 24, 2017, In : slices 

These are a chewy choco bite. Don't overcook or they'll be rock hard (as mine were, on the edges). From Sweet & Easy Vegan by Robin Asbell (Chronicle, 2012).

1 1/2 c rolled oats
3/4 c spelt flour
1/4 c cocoa or cacao powder
1/4 tsp baking powder
1/2 c rice syrup
1/2 c rapadura/coconut or palm sugar
1/4 c almond butter
2 tbsp ground flaxseeds
2 tbsp oil
1 tbsp nondairy milk
1 tsp vanilla extract
1/4 c slivered almonds

Preheat oven to 170C and line a 20x20cm cake tin.
Mix all the dry ingredients (except almo...
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Hazelnut carrot cookies

Posted by Bake Club on Wednesday, March 22, 2017, In : cookies 

Hazelnuts! Yummy but expensive little things, aren't they? That's why I don't often bake with them, but I had half a cup in the cupboard for some such occasion. I added some diced dried fruit to the mix to sweeten the package for the 4-year-old. She turned her nose up at them, however. Oh well, more for me. These fall into the brutti ma buoni style of biscuit - ugly but good.

Makes about 20

1 c spelt flour
1 tsp baking powder
1 tbsp ground flaxseed
1/2 tsp salt
1/2 c rice syrup
1/4 c almond butter (...
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Fruit straps

Posted by Bake Club on Tuesday, March 14, 2017, In : sweets 

Been meaning to try drying my own fruit leathers for a long time - so easy! Just roughly cut up 4 organic apples and blitz in a blender with 5 medjool dates (pitted) and about 1/2 c filtered water until a thick paste forms. Spread onto paraflexx dehydrator sheets and dehydrate for about 12 hours. I have a round dehydrator, so my sheets look like giant donuts.
This lot were quite thin and turned out crunchy but that's all good. I'll spread them thicker next time and get more of a leathery texture.


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Apricot bites and chocolate brownie chews

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

In my constant search for the perfect muesli bar/granola bar/bliss ball/fruit bites that my four-year-old will eat, I've come across these two recipes that work really well from Wholefood Simply by Bianca Slade (2013). Great lunchbox fillers whatever age you are!

For the apricot bites you only need 1 c organic dried apricots, soaked for 30 min in boiling water then drained. Then put in a blender or food processor with 2 c desiccated coconut. Blitz on high for a while until it's all combined. P...
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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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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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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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Chocolate buckwheat crackle bars

Posted by Bake Club on Monday, December 5, 2016, In : sweets 

I came across puffed buckwheat at my local organic shop - brilliant! These easy bars are a super yummy healthy sweet treat.

3 c puffed buckwheat (or puffed rice or spelt)
1/4 c toasted sesame seeds, optional
1/3 c coconut oil
1/3 c rice syrup
2 Tbs cacao powder
150g coconut butter
pinch salt
1 tsp cacao powder

Line a 20cm square tin with baking paper. In a bowl mix the the puffs and sesame seeds.

In a saucepan over low heat melt the coconut oil, syrup, 100g coconut butter and cacao. Once melt...


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Cherry and apple pie

Posted by Bake Club on Sunday, November 27, 2016, In : desserts 


I've always wanted to make a cherry pie and try my hand at lattice pastry. Not perfect-looking as I didn't crimp my edges but hey, tasted great. Thanks to Inspired Taste and Food.com for the inspiration. If you want a 100% cherry pie you'll need 4 1/2 cups of pitted cherries and adjust your sweetener to suit.

For the pastry:
2 1/2 c flour (I use spelt)
1 tsp sugar (optional)
1 tsp salt
230g cold butter cut into small cubes
6-8 Tbs ice water

For the pie:
1/2 c brown sugar
1/4 c cornflour
1 tsp cinnamon
1...
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Vegan banana loaf

Posted by Bake Club on Tuesday, November 22, 2016, In : big cakes 

I made this recipe from scratch! Just to experiment making a GF, DF, SF cake. It turned out a bit holey and dense but delicious all the same, and even better toasted. Without creamed butter and sugar, cakes tend to have a few holes. I will also use a lighter touch next time and not overmix the batter.

2 c flour (I use spelt)
1 tsp baking powder
1 tsp cinnamon
1 c dates
2 ripe bananas
1 tsp vanilla extract
1/4 c water
1/4 c softened coconut oil

Preheat oven to 180C. Line a loaf tin with baking paper.
Wh...
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Choconut slice

Posted by Bake Club on Wednesday, November 16, 2016, In : slices 

This is a simple biscuit base slice adapted from Blissful Bites by Christy Morgan (BenBella Books, 2011). For a crunchier base you could add buckinis as I do in my perfect ginger crunch.

1 3/4 c flour (I used spelt)
1/2 tsp baking powder
1 Tbs vanilla extract
1 Tbs natural sweetener such as coconut sugar, maple syrup
1/2 c coconut oil, melted
1/4 tsp salt
250g dark chocolate (at least 70%)
200ml coconut cream or milk
3 Tbs maple syrup or rice syrup
coconut chips or desiccated coconut and slice...


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Walnut jam drops

Posted by Bake Club on Tuesday, November 15, 2016, In : cookies 

These healthy jam drops combine walnuts, coconut and your favourite jam to make a cute cookie reminiscent of a Louise slice. Another one from 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015).

Make about 18
2 c walnuts halves
1/2 tsp salt
1 c dates
1/4 c water
1 tsp vanilla extract
1 c desiccated or shredded coconut
strawberry or raspberry jam or any other favourite

Preheat oven to 175C. Line a baking tray with baking paper. In a food processor blitz the walnuts ...
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Conserve cake

Posted by Bake Club on Tuesday, November 8, 2016, In : big cakes 


I've appropriated this recipe from Heidi Swanson's membrillo cake. It's a great way to use up a hardened jam, jelly or conserve that's been in your fridge for too long. She uses membrillo, or quince paste, I used a fig and ginger jam that a friend made that I could cut up into pieces. The conserve pieces melt inside the cake to give a soft moist texture.

2 1/2 c flour (I used spelt and buckwheat)
1 Tbs baking powder
1/2 c brown sugar or natural sweetener
1/2 tsp salt
grated zest of 2 lemons
1/3 c p...
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Oatmeal raisin cookies (vegan, gluten-free)

Posted by Bake Club on Thursday, November 3, 2016, In : cookies 

I'm really liking 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015). Like her chocolate chip cookies, these oatmeal cookies are sugar-free and gluten-free. I've experimented with cashew nuts, buckwheat and spelt flour and they've all come out well. Everything is done in the food processor - you basically blitz the dry ingredients then add the wet. Dates are a great sweetener.
Makes 18 small cookies
1 2/3 rolled oats
1/2 c almonds
1/2 tsp salt
1/2 tsp cinnamon...

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Life-changing bread

Posted by Bake Club on Monday, October 31, 2016, In : bread 

This appeared in 2013 on My New Roots and I've finally jumped onto the bandwagon! A dense, filling bread made of just nuts and seeds - genius. All mixed in the tin and you can experiment with different nuts and seeds too.
1 c sunflower seeds
1 1/2 c oats
1 c almonds (or hazelnuts)
1/2 c flaxseed
2 Tbs chia seeds
3 Tbs psyllium husk powder (or 4 Tbs psyllium husk)
1 tsp salt
1 Tbs natural sweetener (maple syrup, rice malt syrup)
3 Tbs melted coconut oil
1 1/2 c water

Line a loaf tin with parchment/baking...
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Halloween ghost pretzels

Posted by Bake Club on Sunday, October 30, 2016, In : sweets 

Being a New Zealander we don't traditionally celebrate Halloween but this year I succumbed to making my first Halloween-themed snack for kindergarten's 'Freaky Friday' - ghost pretzels. Trust me to make the most finicky, fiddly thing. You can't get big thick pretzel sticks here so I only had thin little ones to work with. Dip in melted white chocolate and place chocolate chips for eyes and mouth. They barely fit on the stick and some of the faces looked a bit dodge but they tasted great and t...
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Buckwheat waffles

Posted by Bake Club on Saturday, October 29, 2016, In : desserts 

For some reason I had always shied away from using 100% buckwheat flour in a recipe but I gave this a go to expand my repertoire for my gf friends. These turned out so soft with a crisp outside - perfect waffles.
Makes 7 to feed about 3 people
1 c buckwheat flour
1 Tbs rapadura sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 c buttermilk (you can make your own by mixing 1 Tbs + 3/4 tsp white vinegar with 1 1/4 c milk of your choice and letting it sit for 5 min)
1/4 ...
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Chocolate chip cookies (vegan, gluten-free)

Posted by Bake Club on Wednesday, October 26, 2016, In : cookies 

A really easy recipe from 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015). The recipe is also refined sugar-free (I used dark choc chips that weren't sugar-free though as I didn't have 85% dark chocolate on hand). You could do many variations on this recipe - raisins or other dried fruit instead of chocolate, add coconut, use hazelnuts, oats, add cinnamon.
Makes about 20
2 c almonds (I used 1 c almonds and 1 c oats)
1 c dates (or about 10 medjool dates)
2 ...
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Nigella's chocolate orange cake (vegan, gluten-free)

Posted by Bake Club on Tuesday, October 25, 2016, In : big cakes 

I was pleasantly surprised that Nigella Lawson has a GF, DF recipe for chocolate cake, seeing she is the queen indulgence and full-fat everything. I did not put dark chocolate in my batter, I thought it was sweet enough. A lovely dense cake with gooey icing. Instead of chia seeds you could also make flaxseed 'eggs' - 6 Tbs flaxseed soaked in about 15 Tbs water).

2 oranges
6 chia 'eggs' (6 Tbs chia seeds soaked in 18 Tbs water)
1 tsp baking powder
1/2 tsp baking soda
2 c almond meal (or hazelnut me...
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Chocolate mendiants

Posted by Bake Club on Saturday, October 22, 2016, In : sweets 

Chocolate mendiants are traditional French sweets during Christmas time. The chocolate discs are studded with nuts and fruit to represent the four monastic orders of the church - usually raisins, figs, hazelnuts and almonds. In our household, however, I make chocolate treats all year round. These ones are decorated with goji berries and coconut, apricots and almonds, pumpkin seeds and ginger, and mini marshmallows. Just go crazy with your toppings...

Makes 12 little discs
1/2 c cacao powder
1/2 ...
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Pineapple upside down cake

Posted by Bake Club on Tuesday, October 18, 2016, In : big cakes 

Upside down cakes are so much fun to make! I made this gluten free for a morning tea and was much appreciated by my GF friends.
60g butter
1/2 c brown sugar
7 slices canned pineapple and reserve the juice
25 maraschino cherries
1 2/3 c gluten free flour (I used GF mix and buckwheat)
1 tsp xantham gum (be careful not to use more as it will make the mixture too gummy)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
60g melted butter
1/2 c brown sugar
1/4 c rice malt syrup
1 egg
1 tbsp vanilla extract
1...
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Chocolate apricot cookies

Posted by Bake Club on Tuesday, September 13, 2016, In : cookies 

This easy recipe is adapted from Healthy Food Guide. From this base you can make many variations of cookie – plain, with nuts, with coconut, oats, other dried fruit, spices. I like that it adds LSA to sneak in an extra nutrient punch.

100g butter
½ c natural sweetener (I used rapadura sugar and honey)
1 tsp vanilla essence
1 egg
1 ¼ c flour (I used spelt)
¼ c Dutch cocoa powder (Dutch process cocoa gives a fudgier, denser flavour but natural is fine too. Here's an...


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Berry cake

Posted by Bake Club on Friday, September 2, 2016, In : big cakes 


Yes, it's berry berry good... A classic buttery cake but uses honey for sweetener and has a tangy, creamy topping.

200g butter
100g ground almonds
3 eggs
100g flour (I used spelt)
2 tsp baking powder
200ml honey, melted
1 tsp vanilla extract
1c blackberries (or any berries of your choice, fresh or frozen)
Topping - whip together:
200ml cream
1 Tbs yoghurt
1 Tbs jam

Preheat oven to 170C. Line a cake tin with baking paper.
Cream butter, add almonds, flour, eggs and baking powder and mix. Fold in honey, vanil...
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Healthy Anzac biscuits

Posted by Bake Club on Thursday, September 1, 2016, In : cookies 

Here's a healthy, low-sugar, vegan version of the classic Anzac biscuit. Thanks to Be Good Organics for the recipe and inspiration.
3/4 c rolled oats
2/3 c desiccated coconut
1/2 c spelt flour (or almond meal or any flour you wish)
2 Tbs non-refined sugar, such as coconut, rapadura
1 tsp baking powder
pinch sea salt
3 Tbs coconut oil
2 Tbs liquid sweetener (I use rice malt syrup)
1 tsp vanilla extract
4 Tbs water

Preheat oven to 175C. Line baking trays with baking paper.
Combine all dry ingredients in a ...
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Black bean brownie

Posted by Bake Club on Friday, August 26, 2016, In : slices 

So rich! So gooey! So healthy!

6 tbsp warm water
2 1/2 tbsp ground flaxseed
400g can black beans, drained
3/4 c cocoa/cacao
1/2 c natural sweetener of choice (I use rice malt syrup)
3 tbsp melted coconut oil
1 1/2 tsp baking powder
1 tsp vanilla
1/4 tsp salt

Preheat oven to 180C. Line a brownie tin with baking paper.
Whisk water and flaxseeds, set aside 10 min.
Blitz rest of ingredientss with flax mixture in a blender or food processor. Spread into tin and bake 20-25 min until set.

...
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Chocolate crunch

Posted by Bake Club on Tuesday, March 29, 2016, In : slices 

I made up this recipe to enter an @ceresorganics and @panaceas_pantry Instagram competition - turned out pretty good! It's a superfood version of two of my faves - ginger crunch and childhood chocolate slice. I'm in a Ceres co-op so where possible I've used Ceres products.
Please Like this recipe on RecipeYum

1 Tbs chia seeds soaked in 3 Tbs water
1/2 c coconut oil, softened
1 tsp vanilla extract
1 1/4 c spelt flour (you can use gluten free flour and also add 1/2 tsp xanthan gum)
1/2 c buckinis (...
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Hot cross buns

Posted by Bake Club on Thursday, March 24, 2016, In : bread 

No one makes hot cross buns as well as Mama Chan! Sweet, soft and fluffy - a perfect Easter treat.

4 tsp dried yeast (14g)
1/4 c caster sugar
1 c warm milk
4 c flour (Mama Chan uses plain, I use spelt)
1 tsp ground cinnamon
60g butter, softened
1 egg, slightly beaten
1/2 c warm water
3/4 c dried currants
1/4 c mixed peel
beaten egg for glazing

flour paste for crosses:
1/2 c flour
1 Tbs caster sugar
1/4 c water

glaze after baking:
1/4 c lemon juice
2 Tbs sugar
boil for few min
or 1 Tbs apricot jam

Combin...


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Mitey scrolls

Posted by Bake Club on Thursday, March 17, 2016, In : bread 

These are very similar to yoghurt scrolls but they have a standard yeasted dough recipe. This one is by Destitute Gourmet Sophie Gray from Fill the Tins. Her recipe included a sweet version which I didn't try this time.

Makes 24 scrolls

6 c flour
2 tsp salt
1 tsp sugar
2 tsp yeast
2 Tbs olive oil
2 1/2 c warm water

Mitey cheese filling
1 Tbs Vegemite (I prefer it to Marmite because it has no sugar)
1 Tbs butter or non-dairy spread
1 1/2 c grated cheese

Spicy custard and sultana filling
1 Tbs c...


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Salted apricot caramels

Posted by Bake Club on Sunday, March 13, 2016, In : sweets 

Thank you Jasmine and Melissa Hemsley for this super easy recipe that feels like such a treat.
Makes 40-50 
250g organic unsulphured apricots, chopped
1 tsp salt
80g coconut oil
2 Tbs hot water
1 tsp vanilla extract
For the chocolate coating:
200g cocoa butter
12 Tbs cacao powder
2 Tbs maple syrup or rice syrup
2 tsp vanilla extract
In a food processor blend the apricots, salt, oil, hot water and vanilla until smooth.
Roll into little balls and place on a baking tray lined with baking paper. If mixture is...
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Breakfast cookies

Posted by Bake Club on Saturday, March 5, 2016, In : cookies 

One of my new favourite blogs is My New Roots by Sarah Britton. In her book of the same name (Clarkson Potter, 2015) is a recipe called Fully Loaded Breakfast Bars. I'm always on the hunt for a healthy cookie I can give my 3-year-old in the morning when she's not fussed by porridge or toast, or if I'm pressed for time.
Makes 12-14
1 Tbs chia seeds
3 1/4 c rolled oats
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp sea salt
1 1/2 c cooked white beans such as cannellini, butter, navy ...

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Orange and cardamom shortbread

Posted by Bake Club on Friday, March 4, 2016, In : cookies 

I used Lorraine Pascal's recipe for inspiration but added a touch of orange and used xanthan gum instead of egg white.
100g butter, softened
80g soft brown sugar
200g spelt flour
1 tsp ground cardamon
1 tsp vanilla extract
1 Tbs orange zest
1/2 tsp xanthan gum
pinch salt
2 Tbs milk

Preheat oven to 170C. Line a baking sheet with baking paper.

Cream butter and sugar by hand or with an electric beater. Add rest of ingreds with 1 Tbs cold water if needed and mix well till it forms a ball. Refriger...


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Coconut macaroons with aquafaba

Posted by Bake Club on Tuesday, March 1, 2016, In : cookies 

So easy to make these vegan treats. Instead of egg whites you use the brine from a chickpea can.

1 c aquafaba from 400g can drained chickpeas
pinch salt
1 tsp vanilla extract
1/2 tsp xanthan gum
1/2 c golden sugar
1/2 c rice malt syrup
2 c desiccated coconut
2 c almond meal

Preheat oven to 150C and line a baking tray with baking paper.
Whip up the aquafaba and salt in a food processor until thick and frothy. Add vanilla and xanthan to combine. Add sweeteners slowly. Transfer mixture to a bowl a...


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Vanilla and chocolate bliss balls

Posted by Bake Club on Monday, February 29, 2016, In : sweets 

Two more easy raw recipes from The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).
For the vanilla bliss balls:
2 c walnuts
2 Tbs rice malt syrup
1 tsp vanilla extract
pinch salt
1/2 c cashews
1/2 c raisins
1/2 c desiccated coconut

Blend walnuts in a food processor until smooth, Add sweetener, vanilla and salt and mix until combined. Add cashews and raisins and process until evenly distributed but not completely smooth so the mixture has some texture. Roll into little balls and r...


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Puffed millet bars

Posted by Bake Club on Monday, February 29, 2016, In : slices 

This is based on a cereal bar recipe in The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).

1/2 c almond, cashews or peanut butter
1/4 c tahini
1/2 c rice malt syrup
1 Tbs coconut oil
3 c puffed millet (you can also use puffed rice, cornflakes, rice flakes)
1/2 c raisins
1/2 c flaked or chopped almonds

Line a 20cm square or brownie tin with baking paper,

Mix the dry ingreds in a bowl. Melt all the wet ingreds over medium heat in a saucepan When all combined and melted p...


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Bounty bars with raspberry

Posted by Bake Club on Wednesday, February 24, 2016, In : sweets 

Here's a variation on the first raw bounty bars I made. The raspberry powder adds a special touch. You can see the subtle colouring in the pic. I found the chocolate melts really quickly once out of the fridge.

1/4 c coconut butter
2 Tbs coconut oil
1 tsp freeze-dried raspberry powder 
1/2 tsp vanilla extract or powder
3 Tbs coconut nectar (I used rice malt syrup)
pinch sea salt
1 1/2 c desiccated coconut

chocolate coating:
1/3 c cacao butter
1 Tbs coconut oil
1/3 c cacao powder
1 Tbs coconut nectar

Soft...


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Peanut butter cookies

Posted by Bake Club on Sunday, February 21, 2016, In : cookies 

Another easy one from Lorraine Pascal's A Lighter Way to Bake (HarperColins, 2013). Uses far less sugar than this previous peanut butter cookie.

175g crunchy peanut butter
50g rice malt syrup
1 egg
1 tsp vanilla extract
50g wholemeal spelt
50g oats

Preheat oven to 180C. Line a baking sheet with baking paper.

Beat peanut butter and rice malt syrup in a large bowl until combined. Beat in egg and vanilla then add flour and oats and mix until a soft ball forms.

Divide mixture into 12 equal-size...


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Nut and sesame crackers

Posted by Bake Club on Saturday, February 20, 2016, In : savoury 

This is a Ceres Organics recipe. They came out a bit crumbly so I'll add more binder next time. I didn't realise I've made these previously. I think the round shapes look cuter though.

1/2 c almond meal
1/2 c ground cashews
2 Tbs ground flaxseed
3/4 tsp sea salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice malt syrup)
1 Tbs olive oil
1-2 Tbs water

Put all dry ingreds in a food processor except sesame seeds and pulse until combined. Add remaining ingreds...


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Digestives

Posted by Bake Club on Friday, February 19, 2016, In : cookies 

Ooh don't you love a good digestive for a dunking. I've never made my own, but they are so easy and satisfying to make. I think I'll add a few raisins next time. This is from Homemade Memories (Orion, 2015) by Kate Doran of thelittleloaf.com

Makes 16

65g rolled oats
100g spelt flour
100g cold butter, cubed
35g wheatgerm (or substitute with more ground or whole oats)
50g light muscovado sugar
1 tsp baking powder
1 tsp salt
1-2 Tbs milk if needed

Blitz oats to a fine powder in a food processor...


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Peach/nectarine cake

Posted by Bake Club on Thursday, February 18, 2016, In : big cakes 

This is lovely moist fruity cake by Amber Rose from Love Bake Nourish. You can use nectarines or plums as well.

175g butter
150g spelt flour
2 eggs
2 tsp baking powder
170g honey/rice malt syrup/maple syrup
3 Tbs milk
100g ground almonds
400g very ripe nectarines or peaches, cut into 1-2cm pieces
icing sugar for dusting if desired

Preheat oven to 160C. Line and grease a 20cm cake tin.

In a large bowl cream the butter until pale and fluffy with an electric hand mixer. Add 2 Tbs of the flour an...


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Fruit jellies

Posted by Bake Club on Tuesday, February 16, 2016, In : sweets 

A refined sugar free treat the littlies will love.
1/3 c fruit juice or pulp (I used some plums that I had stewed before)
1 1/2 Tbs agar agar powder (find it in Chinese grocers)
1-2 Tbs rice malt syrup
In a small bowl over medium heat, heat up the juice, stir in the agar well, bring to boil, then lower heat and cook the agar for about a minute until the mixture thickens. Work quickly to pour into chocolate moulds or ice cube trays. Put in fridge to set.
You can experiment with any kind of fruit or...
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Courgette and apple cake

Posted by Bake Club on Tuesday, February 16, 2016, In : big cakes 

Tried to include some vegies in this cake so my daughter wouldn't notice. She was a bit fussy but the adults enjoyed it. This is a very moist cake from Love Bake Nourish by Amber Rose.
200g courgettes
50g apple, peeled and cored
2 eggs, separated
125ml olive oil
225g spelt flour
2 tsp baking powder
1/2 tsp baking soda
150ml maple syrup (I used rice malt syrup)
pinch salt
For the topping:
200g cream cheese
100g rice malt syrup
zest and juice of a lemon
3 Tbs pistachios (I used pine nuts)

Preheat oven to 180C...
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Raw apple cinnamon crackers

Posted by Bake Club on Wednesday, February 10, 2016, In : cookies 

Great little heatlhy naturally sweetened crackers for a seriously moreish snack.
1/2 c flaxseeds (golden or brown)
1/2 c flaxmeal (just blitz in a coffee or spice grinder)
3 apples - 2 chopped into small pieces, 1 grated (leave skin on)
1 Tbs cinnamon
1 tsp freshly grated ginger
1 tsp orange zest
juice of an orange
1/4 c water

In a blender put in the flaxmeal, chopped apple, spices, juice and enough water to blend into a paste. Transfer into a bowl and stir in the flax seeds and grated apple. Let sit ...
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Crunchy chocolate buckwheat bars

Posted by Bake Club on Thursday, January 28, 2016, In : slices 

I love using buckinis in baking for a healthy, wholesome crunch. This recipe by Lee Holmes from Supercharged Food worked out well.

1 c shredded or desiccated coconut
1 c buckwheat buckinis
1 Tbs cacao powder
1 c flour (I use spelt)
1/2 c pumpkin seeds
1/2 c coconut oil
1/2 c rice malt syrup
1 egg
1 tsp vanilla extract

50g 80% dark chocolate for drizzling

Preheat oven to 180C. Line a 20 x 20cm or 20 x 30cm baking tin with baking paper.

Mix coconut, buckinis, cacao, flour and seeds in a bowl. Ad...


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Lemon sugar cookies

Posted by Bake Club on Wednesday, January 20, 2016, In : cookies 

These are quite interesting, from Erin McKenna's Bread & Butter (Clarkson Potter, 2015). She of BabyCakes fame. She's done a whole lotta experimenting with her gluten-free, vegan recipes and is quite firm on using her certain favourite brands of flour and other ingreds, which of course we can't get here in New Zealand. But I get the gist of her style. Note: xanthan gum needs to be used sparingly, too much and it all becomes too gummy!
1 1/2 c gluten-free flour (Erin prefers Bob's Red Mill)
1/2 ...
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Sesame breadsticks

Posted by Bake Club on Wednesday, January 20, 2016, In : bread 

Who doesn't love a good crunchy breadstick? These ones are gluten-free too. I was going to just use spelt but the recipe called for almond flour so I wanted to see how they would turn out if I followed a recipe exactly for a change! It's from The Joy of Gluten-free, Sugar-free Baking by Peter Reinhart & Denene Wallace (Ten Speed Press, 2012).
2 c almond flour (ground in a coffee grinder)
1 c sesame seed flour (ditto)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum (don't use any more othe...
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Blueberry ice cream (dairy-free)

Posted by Bake Club on Friday, January 15, 2016, In : desserts 

This must be the easiest dairy-free ice cream to make. Kate Bradley from Kenko Kitchen (Hardie Grant Books, 2015) gives you coconut ice cream 6 ways. Just blend 2 x 400ml cans coconut cream, 1 c berries (I used fresh blueberries), 1/2 c rice malt syrup, 1 Tbs maple syrup and pinch salt until smooth in a blender. Then churn in an ice cream maker for about 20 mins. Transfer to airtight container to freeze. Works best if you refrigerate the coconut cream for a few hours or overnight beforehand.
B...

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Orange & apricot cookies

Posted by Bake Club on Friday, January 15, 2016, In : desserts 

Thank you Emily Rose, who wrote Have Your Cake (Five Mile Press, 2011). Her recipes have "no butter, no white flour, no added sugar". She uses wholemeal flour, rice bran oil and honey. I prefer spelt, coconut oil and rice malt syrup so have substituted with these and results were good!
Makes 16-20 cookies
1 c spelt flour
1 tsp baking powder
1/3 c dessicated coconut
1/3 c rolled oats (have also used buckinis)
1/2 c coconut oil, softened (or rice bran oil)
1/2 c rice malt syrup (or honey)
1 tsp grated ...
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Bran biscuits

Posted by Bake Club on Wednesday, January 13, 2016, In : cookies 

An old favourite when I was a kid so I thought our daughter would like them too. This is a tried and true recipe too, from Tui Flower in The Great New Zealand Cookbook (PQ Blackwell, 2014). I added some currants to my version.
Makes around 16
100g butter
1/3 c brown sugar
1/4 c rice milk
1 1/4 c flour (I used spelt)
3 tsp baking powder
1 c bran flakes
1/2 c currants
Preheat oven to 180C. Line a baking tray with baking paper.
In a bowl cream butter and sugar until light and fluffy. Sift in flour, baking...

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Snicky bars

Posted by Bake Club on Wednesday, January 13, 2016, In : sweets 

This is like a baked Snickers Bar, from Attila Hildman's Vegan for Fun (Becker Joest Volk, 2013). You can see the base is quite thick - too thick for my liking. I used a 20x20cm tin but next time I'll use my brownie tin, 26x16. He melted dark chocolate for his topping but I made my own.
Cookie layer:
1 1/4 c flour
1 tsp baking powder
100g cold vegan margarine
1/4 c (50g) raw sugar
sea salt

Caramel layer:
1 1/2 c crunchy peanut butter
1/2 c rice malt syrup
sea salt
1 tsp vanilla powder or extract

Chocolat...
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Gingerbread

Posted by Bake Club on Wednesday, January 13, 2016, In : small cakes 

The Moosewood Cookbook was one of the first vegetarian books I ever bought when I stopped eating meat. It was a revelation. I've never had the pleasure of going to their restaurant ... yet. This is their gingerbread recipe which they love because it has easy cup or half-cup measurements. DItto for me. Although I did find it a bit molassesy; I'll use less next time. I indulged the top with cream cheese lemony icing.
2 eggs
1/2 c sour cream (I used yoghurt)
1/2 c molasses (I'd use 1/4 or 1/3)
1/2 c...
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Vegan vanilla cupcakes

Posted by Bake Club on Wednesday, January 6, 2016, In : small cakes 

This is BabyCakes NYC's recipe. I tried to be as true to her recipe as I could but I didn't have all the ingreds and they turned out a bit heavy cos I didn't put enough hot water in. I had some besan flour I wanted to use up so that was good.
2 c besan (garbanzo bean) flour
1 c potato starch (I used rice flour)
1/2 c arrowroot (I used cornflour)
1 Tbs plus 1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
2 tsp salt
2/3 c coconut oil
1 1/2 c agave (I used 1 c rice malt syrup)
3/4 c applesau...
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Gingersnaps

Posted by Bake Club on Wednesday, January 6, 2016, In : cookies 

I've discovered BabyCakes NYC! Happy new year to me. Erin McKenna opened her BabyCakes bakery in New York in 2005, now renamed Erin McKenna's Bakery. It's vegan and mostly gluten- and sugar-free. I am not vegan or gluten-free but I love to experiment with these recipes especially if baking for friends with these preferences. These gingersnaps turned out really well. I did not have evaporated cane juice so just used some rice malt syrup and decided to sprinkle a bit of muscovado sugar on top. ...
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Sweet spiced nuts

Posted by Bake Club on Thursday, December 24, 2015, In : savoury 

Another great recipe from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, 2015).

1/3 c rice malt syrup
2 tsp sea salt
2 tsp ground cinnamon
½ tsp all spice or nutmeg
1 tsp chilli powder (I used 1/2)
1 tsp cayenne powder
4 c mixed nuts

Put nuts in a bowl. Melt rice malt syrup with the spices and pour over nuts. Mix well to combine. Tip onto baking paper and spread out to one layer. Bake for 40 min, turning after 20 min. T...


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3-ingredient Christmas cake

Posted by Bake Club on Wednesday, December 23, 2015, In : big cakes 

Thanks Annabel Langbein for this genius recipe. Yes, only 3 ingredients! But you can add more to jazz up if you like.
1kg mixed dried fruit (I used currants, prunes, apricots, cranberries and sultanas)
2 1/2 c milk (I used rice)
2 3/4 c flour (I used gluten-free mix)
Soak the fruit in the milk in a bowl overnight in the fridge.
Next day, preheat oven to 160C. Line a 23cm cake tin with baking paper.
Mix in sifted flour with the fruit and transfer into tin. Bake for 1 1/4 to 1 1/2 hours or until cook...
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Chickpea s'mores cookies

Posted by Bake Club on Tuesday, December 22, 2015, In : cookies 

I had some leftover chickpea cookie dough from my kumara brownies so I decided to make s'mores cookies, finally succumbing to our 3-year-old requests for marshmallows. We don't indulge her marshmallows but I consider this a wee Christmas treat. 
400g canned chickpeas, drained and rinsed
1 egg
1/2 c rice malt syrup
1/2 c almond butter
1/4 tsp salt
1 tsp baking powder
1/2 c flour, more or less (I used gluten-free and brown rice mix)
1/2 c dark chocolate chips
mini marshmallows
Preheat oven to 180C. Line ...
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Sweet potato brownies with chickpea cookie dough

Posted by Bake Club on Tuesday, December 22, 2015, In : slices 

This is from a great book called Kenko Kitchen by Kate Bradley (Hardie Grant Books, 2015). It’s sugar-free, gluten-free and vegan. She’s based in Melbourne. This brownie recipe caught my eye because it adds in vegetables where our daughter won't notice them.

2 sweet potatoes, peeled and chopped into 5cm pieces (I used golden kumara)
14 medjool dates, pitted (I like to soak dates in filtered water for an hour before using, then drain)
2/3 c ground almonds
½ c  buckwheat fl...


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Sunflower seed falafels with tahini dipping sauce

Posted by Bake Club on Sunday, December 20, 2015, In : savoury 

One of my fave pastimes is borrowing cookbooks from the library and poring over all the recipes. There are so many great wholefood cookbooks out there now I’m spoilt for choice. This is from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, 2015). I get something out of every book I delve into, and this one is no exception.

Makes 30 balls
½ c sunflower seeds
½ c cashews
1 Tbs nut butter
2 Tbs basil leaves
½ tsp ground cumin
2 Tbs lemon juice
½...


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Chocolate strawberry bran muffins

Posted by Bake Club on Wednesday, December 16, 2015, In : small cakes 

With the abundance of strawberries at the moment I wanted to make a healthy combination of strawberries and chocolate. This is a mixture of my recent strawberry muffins and the last post, chocolate olive oil cake. Macerating the strawberries first in balsamic vinegar really adds depth to the flavour.
2 c strawberries
1/2 tsp caster sugar
1/2 tsp balsamic vinegar
50g cocoa
125ml boiling water
2 tsp vanilla extract
2 eggs
1/2 c rice malt syrup
100ml olive oil
1 1/2 c flour (I used a mix of wholemeal and ...
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Raisin loaf

Posted by Bake Club on Sunday, December 13, 2015, In : big cakes 

This is from The Great New Zealand Cookbook (PQ Blackwell, 2014) – a fantastic collection of favourite recipes from NZ chefs. I was inspired by the very first recipe by Tui Flower. This is her raisin loaf but I added bran and substituted ¾ c sugar with ½ c rice syrup. With the raisins it was well sweet enough for us.

1 c milk
½ c rice malt syrup
2 Tbs golden syrup
2 c flour
1 c bran
3 tsp baking powder
pinch salt
1 c raisins (I used currants)
Preheat oven to 180C. Line an...


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Prawn and sesame toasts

Posted by Bake Club on Sunday, December 13, 2015, In : savoury 

Not baked but deep fried! This Chinese-style snack is from Peter Gordon's Everyday (Harper Collins, 2012). They are so crunchy-yummy-moreish.
250g raw prawn tails, shelled and cut into chunks
1 spring onion, sliced
2 tsp cornflour
2 tsp fish sauce or soy or tamari
3 Tbs sesame seeds
8 slices bread, crusts removed (my mixture was enough to spread on 12 slices)
vegetable oil for deep frying
Preheat oven to 100C.
Place prawns, spring onion, cornflour, fish sauce and half the sesame seeds in a food proces...
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Six-layer slice

Posted by Bake Club on Sunday, December 13, 2015, In : slices 

What a decadent flop! It didn't look like the one in the book (High Tea, Viking 2014) but it still tasted good - evil good. I rarely use condensed milk (so much sugar!) but I made an exception for this easy slice – just pour in each ingredient on top of the last one.

125 g butter, melted
1 c sweet biscuit crumbs (I used gluten-free arrowroot biscuits)
1 c desiccated coconut
325g chocolate chips
395g tin condensed milk
1 c nuts, roughly chopped (I used cashews and almonds)

P...


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Strawberry muffins

Posted by Bake Club on Sunday, December 6, 2015, In : small cakes 

This is an I Quit Sugar recipe for raspberry muffins but I just substituted for fresh strawberries. I made 44 mini muffins from this mixture. Went down a treat at our first summer picnic at Wenderholm.
2 c flour (I used spelt)
1/2 tsp salt
3 tsp baking powder
1 c almond milk
1/2 c butter, melted
2 eggs, whisked
1/2 c rice malt syrup
2 cups strawberries, chopped
Preheat oven to 180C. Line a 12-muffin tin or 2 x 12 mini muffin tins with paper cases and/or grease the tins.
In a large bowl sift the flour, ...
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Spaghetti and cheese bread tartlets

Posted by Bake Club on Sunday, December 6, 2015, In : savoury 

I can't believe I haven't made these before - a Kiwi classic recipe I found in Peter Gordon's Everyday (Harper Collins, 2012). Like an open version of spaghetti toasties or jaffles.
100g melted butter
12 slices sandwich bread, crusts removed
1 can spaghetti in tomato sauce
1 c grated cheese
Preheat oven to 180C. Butter a 12-muffin tin and place in the freezer for 1 minute to set the butter. Press the bread into each muffin pan and brush with the remaining butter - inside, tops and sides.
Spoon the ...
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Caraway crisps

Posted by Bake Club on Sunday, December 6, 2015, In : cookies 

Caraway seeds. Acquired taste. Caraway crisps. Not my best work. I think these biscuits have an identity crisis. They are in the Savoury chapter of High Tea (Viking, 2014) but the recipe included 1/4 c sugar, salt and a sprinkling of salt and caraway. The butter and cream cheese makes a very rich combination. The sweet-savoury taste would not be to everyone's liking, but my husband gobbled quite a few after being wary at first!
120g softened butter
1 c cream cheese
1/4 c cup sugar
1 c self-raisin...
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Aquafaba chocolate mousse

Posted by Bake Club on Thursday, December 3, 2015, In : desserts 

Following on with my adventures with aquafaba, first I made meringues and now chocolate mousse. Super easy when you can whip up the aquafaba (chickpea brine) real good with the electric mixer.
Serves 2
100g dark chocolate
1 tsp vanilla extract or seeds from one vanilla pod
aquafaba from one can drained chickpeas, about 1/2 cup
1/8 tsp cream of tartar
Melt chocolate over a bain marie. Using an electric whisk, beat the aquafaba with cream of tartar until soft peaks form. Add vanilla and mix in slowly...
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Brilliant breakfast muffins

Posted by Bake Club on Monday, November 30, 2015, In : small cakes 

My little baby girl used to love porridge - one of her first words, one of her daily favourite foods. But at 3 and a half she's a bit more picky and some days breakfast is a scant affair and I'm left to eat the porridge she didn't touch. As I was pondering this dilemma I came across Nadia Lim's super breakfast muffins in her Good Food Cook Book (Random House, 2013). I used her recipe as a base but reduced the sugar content by 1 whole cup; I don't think you need it with the dates and banana in...
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Ratatouille cobbler

Posted by Bake Club on Monday, November 30, 2015, In : savoury 

Have you visited Sainsbury Food Rescue? You just input the ingredients you want to work with and they suggest a whole lotta recipes for you! So helpful when it's 4 o'clock and you don't feel inspired to cook dinner or need ideas for a sweet treat that you don't have to shop for. So I typed in eggplant and this hearty stew looked just what I felt like. I served it with rice too.
1 eggplant cut into chunks
2 red onions cut into wedges
2 peppers cut into chunks
olive oil
2 courgettes cut into chunks
3...
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Raw ginger slice

Posted by Bake Club on Monday, November 30, 2015, In : slices 

This is another Little Bird beauty that I adjusted with my ingredients on hand. It has a great gingery taste and not too sweet. I do find their bases can be a bit thick and dry and one note so I like to add buckinis (activated buckwheat) for a bit of crunch and a bit less of the nut flours so make a thinner base.
Makes 24 pieces
Base:
1 c cashews
1 c almonds
1/2 c coconut flour
1/2 c buckinis
1 c pitted dates
2 tsp vanilla extract
2 pinches salt
1 tsp lemon rind
Ginger topping:
1 c melted coconut oil
2 c ...
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Chocolate tuiles

Posted by Bake Club on Monday, November 23, 2015, In : cookies 

Gee, French pastry can be really fussy. These took a while to make and we ate them in nanoseconds! Lovely crisp bites though and I'll make them again and try other varieties. Perfect for a dainty afternoon tea occasion. 

Makes around 24

1 egg white
1/4 c light brown sugar
2 Tbs flour
2 tsp cocoa powder
30g melted butter
1 tsp milk
1 Tbs ground hazelnuts or almonds

Preheat oven to 180C. Draw 6 x 8cm diameter circles on a sheet of baking paper about 4cm apart.

Beat egg white with an electric ...


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Apple and prune slice

Posted by Bake Club on Friday, November 20, 2015, In : slices 

On a visit to the library I spied a whole table of enticing cookbooks, including French by the Australian Women's Weekly. I went straight to the After-Dinner Treats section and found something fruity I could make with what I had on hand. This is the first time I've made my own shortcrust pastry, using a food processor. Turned out lovely and crisp and I shall be doing it again!

4 apples (about 600g)
3/4 c prunes, chopped
2 1/2 c water
1 tsp each cinnamon and nutmeg
2 Tbs ground hazelnuts (...


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Apricot almond muesli bars

Posted by Bake Club on Sunday, November 15, 2015, In : slices 

This is another one from Little Bird. Apricots, almonds and sesame are a winning combination and the addition of lemon zest makes it sing. After the mixture set in the fridge I cut them into bars and dehydrated for 24 hours as they advised. But they hardly dried out and were still crumbly so I just put them in an oven at 150C for 15-20 min until golden. If you're a raw purist just keep them in the fridge.

Makes 20 bars

1 c almonds, activated if possible
1/4 c flaxseeds, ground in a cof...


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Mars Bars/Snickers Bars

Posted by Bake Club on Wednesday, November 11, 2015, In : sweets 

Here's a variation on a theme of homemade raw Snickers bars. Firstly, these ones are not entirely raw - I used toasted peanuts. Toasting just adds an extra nutty flavour. This is adapted from the Not Mars Bars on the Ceres website. I didn't have cacao paste so just used powder. Some great recipes there if you haven't checked it out already. 
For the nougat:
1 c cashews, soaked 2-4 hours
1/4 c coconut milk
1/4 c cacao paste (I just used cacao powder)
1/4 c melted coconut oil
2 Tbs rice malt syrup or...
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Vegan lemon cake

Posted by Bake Club on Sunday, November 8, 2015, In : big cakes 


As part of my binge baking weekend I made this lemon cake for the preschool working bee. Several parents came to help paint a new bike park and picket fence. Our daughter’s preschool is nut-free at present so I did a nut-free, vegan, low sugar variety (apart from some icing). Made a square shape so it could be easily cut into pieces for parents and kids. The adults certainly appreciated after a few hours painting in the sun. Thanks to Ethical Chef for this simple recipe, whic...


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Vegan muesli bars

Posted by Bake Club on Sunday, November 8, 2015, In : slices 

I’ve made a no-bake seed version and a buttery caramelly one but these muesli bars are dairy- and sugar-free – bonus! Oh She Glows calls this a feel-good hearty granola bar – I second that! I added some extra seeds in mine. 

1 ½ c mashed banana (about 3 ripe bananas)
1 tsp vanilla extract
2 c rolled oats
½ c dried fruit, chopped if necessary (I used sultanas)
½ c walnuts, chopped (I used cashews)
½ c pumpkin seeds
½ c sunflower seeds
½ c sliced almonds
¼ c ground flax see...


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Raw carrot cake

Posted by Bake Club on Sunday, November 8, 2015, In : big cakes 

I’ve been out of commission for a whole month thanks to a perforated ear drum  (yes – ow!) but this weekend I was well enough to do some cooking and baking. It gave me so much pleasure and I’m starting to feel human again! I started with making hummus with canned chickpeas, then made a meringue from the chickpea brine (aquafaba meringue). Then I decided on a ‘major’ project – raw carrot cake from Little Bird’s Unbakery cookbook. I usually go for the cheesecakes at...


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Aquafaba meringues

Posted by Bake Club on Saturday, November 7, 2015, In : desserts 

Who would have thought that chickpea brine is an excellent substitute for egg whites? Aquafaba, as it's known, can make vegan meringues and pavlovas! My first attempt was ok, but I followed a recipe that put the oven on at 150C which is way too hot, and they turned too brown when I wasn't checking. But yummy anyway with dairy-free cream and fresh fruit.

1 c aquafaba at room temperature (drained from a can of chickpeas)
pinch salt
2 c icing sugar
2 Tbs cornflour
1.5 tsp white vinegar
1 tsp vanilla e...
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Chocolate & almond butter cookies

Posted by Bake Club on Wednesday, October 28, 2015, In : cookies 

I made these after attending Kelly Gibney's wholefood cooking class from Bonnie Delicious. It was lovely to meet her and see her prepare several recipes. She made sauerkraut and almond butter look easy so I tried them myself and they worked! You can use different nuts or dried fruit in these cookies and their cute size are perfect for little hands.

3/4 c dried dates soaked for 10 min in hot water and drained
1 c desiccated coconut
1/2 c almond butter (homemade in 5 min in the Omniblend!)
1/2 c wa...
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Double chocolate chip cookies

Posted by Bake Club on Wednesday, September 16, 2015, In : cookies 

This is adapted from I Quit Sugar. She uses buckwheat flour but I just used a gluten-free mix and added cocoa as well for double the fun!

1 1/2 c flour (I used a gluten-free mix)
1 tsp baking powder
2 Tbs cocoa
1/2 tsp salt
125g softened butter
1/2 c rice malt syrup
1 egg
1 tsp vanilla essence or powder
100g dark chocolate, coarsely chopped (I used 72% Whitaker's Dark Ghana)

Preheat oven to 160C. Line 2 baking trays with baking paper.

In a large bowl sift the flour, baking powder, cocoa and s...


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Rosewater almond cake

Posted by Bake Club on Thursday, September 10, 2015, In : big cakes 

This recipe is a combination of Petite Kitchen's almond cake and Bonnie Delicious's cream cheese icing, free of gluten and sugar, which I made for Father's Day. I'm very excited to be attending a wholefood cooking class by Kelly Gibney from Bonnie Delicious on Sep 17 in Auckland.

2 c almond meal
3 eggs
4 Tbs sweetener (I used rice malt syrup)
1/3 c coconut oil
2 Tbs lemon zest
2 Tbs rosewater
1 tsp baking soda
1 tsp vanilla

icing:
250 g cream cheese
seeds 1 vanilla pod
juice 1 lemon
50g butter
1 T...


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Apricot clafoutis

Posted by Bake Club on Tuesday, September 1, 2015, In : desserts 


We've made nectarine and feijoa clafoutis on Bake Club but this one is gluten and sugar free, however, you can add whatever flour or sweetener you like.

Fresh or canned apricots, drained
1/2 c milk (I used almond)
1 egg
3 Tbs rice malt syrup
1 tsp vanilla extract
3 1/2 Tbs flour (I used spelt)
flaked almonds

Cashew cream:
1 1/2 c cashews soaked in filtered water for at least an hour
3/4 c filtered water
juice of a lemon
1 Tbs rice malt syrup
pinch salt

Preheat oven to 180C. Butter a shallow baki...


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Spelt and rye spiced biscuits

Posted by Bake Club on Sunday, August 30, 2015, In : cookies 

This is a European Christmassy recipe from Pease Pudding. The thinner you can roll the dough the better I think. Makes an excellent dunking biscuit. The rye and cardamom add a nice crunchy nutty bite. If you like spicy cookies, check out John's speculaas and Ginny's ninjabread men.
Makes 24-30
150g butter
100g brown sugar
200g spelt flour
100g rye
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 Tbs water
nuts to garnish such as pine nuts or slivered almonds
Prehe...
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Chocolate beetroot cake

Posted by Bake Club on Sunday, August 30, 2015, In : big cakes 

This recipe is a lot easier than Nigel Slater's one that Ginny made, even though it's probably not as decadent. But I added jam and cream for a special birthday treat. I like that the beetroot is added in raw, you don't have to precook.
This is adapted from the NZ Woman's Weekly.

1 c brown or muscovado sugar
1 1/2 c vegetable oil
4 eggs
2 tsp vanilla essence
2 c 5flour
1 tsp baking powder
1 tsp baking soda
1/2 c cocoa
1 tsp salt
2 c raw beetroot, peeled and grated
Ganache: 
melt 125g dark chocolate, 1 tb...
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Apple & rhubarb crumble

Posted by Bake Club on Tuesday, August 18, 2015, In : desserts 

This recipe combines Heidi Swanson's tutti-frutti crumble topping with an apple/rhubarb base, but you can use any kind of fruit or berries you have on hand. Freezing the topping helps to make chunky crunchy bits in the crumble, which go so well with the soft fruit.

3/4 c flour
1/2 c rolled oats
2 Tbs poppy seeds
1/2 c brown sugar
1/4 c desiccated coconut
1/2 tsp salt
1/3 c / 70g melted butter

4 green apples, peeled, cored and chopped
3 sticks rhubarb, chopped
2 Tbs rice malt syrup
juice and ze...


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Perfect ginger crunch

Posted by Bake Club on Wednesday, August 12, 2015, In : slices 

I think I've nailed it with this version of ginger crunch. It's a winning combination of Mama Chan's recipe and Al Brown's mother's recipe. My secret ingredient is buckinis! I made my own by sprouting buckwheat groats then dehydrating overnight until they were dry. They definitely add a special 'crunch' to ginger crunch.

115g butter
1/3 c sugar
1 1/4 c flour (I use spelt)
2 Tbs semolina
1/2 c buckinis
1 tsp baking powder
2 tsp ground ginger

Preheat oven to 180C. Line a 30x20cm slice tin.
Cream butter ...
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Nutty choc chip cookies

Posted by Bake Club on Wednesday, August 12, 2015, In : cookies 

I adapted these beauties from I Quit Sugar. I added a bit more quantity of chia seeds and an egg at the end to help bind it all together as the mixture seemed very crumbly. Result: perfectly crunchy and healthy bikkies!

1 1/2 c almond meal
1/2 c walnut meal (I used 1 c almond meal, 1 c spelt flour)
1 tsp baking powder
2 tsp ground chia seeds
1/2 c ground cinnamon
pinch salt
3 1/2 Tbs coconut oil
1 1/2 Tbs rice malt syrup
1 tsp vanilla extract
1/2 c dark chocolate, at least 70% cocoa, chips or chopped
1/...
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Pumpkin and chocolate chip muffins

Posted by Bake Club on Tuesday, August 4, 2015, In : small cakes 

Sorry about the crap photo. Our daughter gobbled them all up and only two were left when I remembered to take the photo. I love hiding vegetables in recipes like this, toddlers are non the wiser.

This is from Sally's Baking Addiction. From this basic recipe you can add other things you may have in the pantry - nuts, dried fruit, granola topping - go crazy. A cream cheese icing would be rather nice too. Here's another pumpkin recipe and cream cheese icing recipe on Bake Club.

1 3/4 c flour (I us...
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Jaffa cupcakes and orange sauce

Posted by Bake Club on Tuesday, July 28, 2015, In : small cakes 


I used up the oranges my friend gave me with these orange chocolate cupcakes. Then I made a orange sauce to have with the cupcakes as a pudding.
The recipe is a variation of the one I made up for these chocolate, cranberry, honey muffins I made for honey week last year.

2 c flour
2 tsp baking powder
2 heaped Tbs cocoa or raw cacao powder
1 c yoghurt
1 tsp baking soda
1/2 c rice malt syrup or honey
1/4 c oil or melted butter
1 tsp vanilla extract
1 egg
3/4 c chocolate drops or chips (optional)

P...


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Orange and lemon shortbread

Posted by Bake Club on Monday, July 27, 2015, In : cookies 

My orange journey continues with some citrus shortbread also from The Cookie Book (Fog City Press, 2001).

1 c flour (I used white spelt)
1/3 c white sugar (yes, white death, to retain the 'whiteness', I used a bit less)
pinch salt
2 tsp orange and/or lemon rind
125g cold butter
1/2 tsp orange or lemon extract

Preheat oven to 165C. In a bowl mix flour, sugar, salt and zest. Cut in the butter and rub in until mixture resembles fine crumbs. Sprinkle with extract. Form into a ball and knead gently and b...
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Orange spice bars

Posted by Bake Club on Saturday, July 25, 2015, In : slices 

For some reason I'm not a big fan of oranges and I hardly ever buy them. But when I was given some from a friend's tree I decided to take up an orange challenge. First up, these spicy slice bars from The Cookie Book (Fog City Press, 2001). The flaked almonds didn't really stay on top of the slice. Next time I'd ice the slice after it's cooled down and then put the flakes on. They are warmly spiced orangey biscuit.

1 1/2 c self-rising flour (or use flour and some 1 tsp baking powder)
1/3 c brown...
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Flourless chocolate brownies

Posted by Bake Club on Tuesday, July 7, 2015, In : slices 

When you taste these brownies you'll never guess the secret ingredient - chickpeas! What a great way to get fibre and protein into a sweet treat. It's another sugar-free recipe from I Quit Sugar.

1 1/2 c cooked chickpeas or 1 can drained
1 tsp baking powder
1/4 c coconut oil, softened
2 eggs
1/4 c nut or seed butter 
1/3 c cacao powder
2 Tbs rice malt syrup
1 tsp vanilla extract
1/2 c walnuts (or any nuts) for sprinkling

Preheat oven to 180C and line a baking tin or loaf tin with baking paper.
Put all t...
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Florentines

Posted by Bake Club on Tuesday, July 7, 2015, In : sweets 

This is my first attempt at florentines. A bit fiddly but still yummy - anything coated in chocolate is! Worth the trouble for a special occasion, such as watching the final of the Superubgy where the Highlanders won against the Hurricanes 21-14! This recipe is adapted from the good ol' NZ Women's Weekly.

100g flaked almonds
1/4 cup sultanas
1/4 cup chopped mixed peel
1/4 cup chopped dried peaches (most recipes use glacé cherries but you can use any dried fruit such as cranberries, pears, prunes...


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Pear, ginger and date loaf

Posted by Bake Club on Tuesday, June 30, 2015, In : big cakes 

Mmm, a nice spicy loaf that's sugar and dairy free. It's from the April/May 2015 issue of Little Treasures magazine. Kelly Gibney founded the Bonnie Delicious blog, full of wholesome recipes.

1 1/2 c dates, soaked in hot water for 10 minutes then drained well
1/4 c melted coconut oil or butter
1 1/2 c ground almonds (can be with or without skins)
1/2 c flour (I used wholemeal spelt)
3 tsp ground ginger
tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 heaped tsp baking powder
tsp ...

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Banana and chocolate chip cookies

Posted by Bake Club on Tuesday, June 30, 2015, In : cookies 

An easy gluten-free cookie that especially kids will love! Not too much sweetener and full of good fibre. This is by Nadia Lim from Sunday magazine.
2 eggs
1 Tbs milk
1 tsp vanilla extract
1/2 c sweetener (coconut sugar or brown sugar ok, I used rice malt syrup)
1 1/2 tsp baking powder
1 1/2 c ground almonds
1 c rolled oats
1 c mashed ripe bananas (about 2 bananas)
1/2 c dark choc chips

Preheat oven to 180C. Grease and line a baking tray with baking paper.
In a large bowl mix eggs, milk and vanilla. Add...
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Shrewsbury biscuits

Posted by Bake Club on Wednesday, June 10, 2015, In : cookies 

Sophie made these for a special farewell morning tea - gluten-free too and SO much better than bought ones!
Makes 15 pairs

125g butter, softened 
1/2 cup caster sugar 
1 tsp vanilla essence 
1 egg
1 3/4 cups gluten free flour + 1/4 cup for rolling 
Pinch of salt 
1 tsp gluten free baking powder 
1/2 cup raspberry jam

1. Heat oven to 180 Celcius. Line two baking trays with nonstick baking paper. Place butter, sugar and vanilla in a bowl and beat until thick and pale, then beat in egg.

2. Sift gluten ...


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Sugar-free chocolate muffins

Posted by Bake Club on Sunday, June 7, 2015, In : small cakes 

This is a really easy, quick recipe from a sugar-free website that made 36 mini muffins - ideal to take to preschool to celebrate our daughter's 3rd birthday. She requested the 'frozen' icing. I made it out of butter, rice syrup, vanilla and a couple of drops of blue food colouring, and sprinkled with coconut.

1 c rice syrup
2 eggs
1 c flour (I used spelt)
6 tbsp cocoa powder or cacao powder
2 tsp baking powder
1 tsp vanilla essence
1/3 c milk
1/3 c butter, melted

Preheat oven to 180C....


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Sugar-free Anzac biscuits

Posted by Frances Chan on Thursday, April 23, 2015, In : cookies 

It's the Anzac Centenary tomorrow so I made these sugar-free Anzac biscuits. A combination of recipes from Sarah Wilson's I Quit Sugar and Dean Brettschneider from A Treasury of New Zealand Baking.
130g butter
1/2 c rice syrup or honey
pinch salt
1/2 tsp bicarbonate of soda
2 tbs boiling water
1 c rolled oat
3/4 c desiccated or threaded coconut
3/4 c sunflower seeds, slightly toasted
1 c flour

Preheat oven to 180C. Line 2 oven trays with baking paper.
In a small saucepan melt the butter and rice syrup. ...
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Ginger roulade with tamarind glazed mango and mascarpone

Posted by Bake Club on Monday, April 13, 2015, In : desserts 

This is from Dish magazine's special Baking Dish book (Tangible, 2012). I wanted to make something different for an Easter dinner.

Roulade:
3 eggs
1/2 c brown sugar
1/2 c flour
pinch salt
1 tsp baking powder
1 Tbs ground ginger
1/2 tsp ground cinnamon
pinch ground cloves
1 Tbs melted butter

Glazed mango:
2 Tbs tamarind concentrate
1/2 c brown sugar
2 Tbs lime juice
2 mangoes, peeled
200g mascarpone
100g thick plain yoghurt
2 Tbs thinly slice crystallised ginger (I'm not a fan so I omitted)

Preheat oven to 200C
B...
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Chocolate pear cake

Posted by Bake Club on Saturday, April 4, 2015, In : big cakes 

Since it was Easter I thought I'd make something chocolatey to take to a morning tea visit. This is a River Cottage recipe.

For the pears

  • 4 just-ripe pears
  • 35g butter
  • 2 tablespoons soft brown sugar
  • Finely grated zest of 1 orange

For the cake

  • 100g ground almonds
  • 100g self-raising flour
  • 25g cocoa powder
  • 150g butter, softened
  • 150g caster sugar (I used 100g)
  • 2 large free-range eggs
  • A splash of milk

Preheat the oven to 170°C/Gas 3. Butter a 20cm springform cake tin and line with baking parchment.

Peel, quarter...


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Turmeric butter

Posted by Bake Club on Saturday, April 4, 2015, In : savoury 

Thanks to Buffy from Be Good Organics for supplying an easy recipe for a healthy alternative to butter! I made doubled her amount and it filled this small jar perfectly (prob around 350ml). I've halved the salt content in my recipe as I thought it was a bit too salty.
Our 2.9-year-old loves butter (even after I hide it she will pull up a stool, find it on the bench and get her fingers in!) so this will be a great alternative for her.

I'm using organic, cold-pressed ingredients:

2/3 c coconut oil...
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Double chocolate peanut butter honey cookies

Posted by Bake Club on Wednesday, March 18, 2015, In : cookies 

This is my entry into the NZ Airborne National Honey Week competition. I wanted to create a recipe that only uses a few ingredients so the honey could shine through. A no-flour, one-bowl wonder - VERY easy to make and scrummy!

Makes 16-20 cookies

1/3 c New Zealand honey (I used clover)
1 c peanut butter (Pic's is my preferred brand but any organic, salt-free, all natural one is good)
2 tbs cocoa powder
3/4 c chocolate drops

Preheat the oven to 180C. Soften or slightly melt the honey in a saucepan o...
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Muesli bars

Posted by Bake Club on Tuesday, March 17, 2015, In : slices 

Part of my search for the ultimate healthy muesli bar for a toddler's consumption. It's from an Australian/New Zealand 'Food Expert'. This has a teeny bit of brown sugar and some honey, but that combination gives it a lovely caramely/golden syrup taste.
  • 1 cup of rolled oats
  • 1 cup of unsweetened desiccated coconut
  • 1/4 cup of sesame seeds
  • 1/2 cup of sunflower seeds
  • 1/2 cup of pumpkin seeds
  • 1 cup of dried fruit (I used sultanas)
  • 1/4 cup  of flax seeds
  • 100 grams of butter (just under 1/2 cup)
  • 1/2 cup of h...

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Honey oat loaf

Posted by Bake Club on Tuesday, March 17, 2015, In : big cakes 

I wanted to make a recipe for honey month. Airbone Honey are holding a competition for an original recipe containing honey. I'm not going to enter this one, but it's a start.

  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1 1/3 cups whole-wheat flour, or white whole-wheat flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup yoghurt
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup clover honey, or oth...

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Spiced biscuits

Posted by Bake Club on Wednesday, March 4, 2015, In : cookies 

A really nice crunchy biscuit from Good Housekeeping Wheat Free (Anova, 2008). You can add as much or as little spice as you like. This time omitted the cloves but added extra ginger.
2 tbs honey
25g butter
50g muscovado sugar
grated zest of 1 lemon and 1 orange
225g flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
pinch ground cloves
pinch salt
1 tbs finely chopped candied peel (didn't have)
50g ground almonds
1 egg, beaten
2-3 tbs milk or water

Put honey, butter, sugar and citru...
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Pear, almond and tahini cake

Posted by Bake Club on Monday, February 23, 2015, In : big cakes 

This is a dairy-free, sugar-free recipe in Marian Keyes' Saved By Cake (Penguin, 2012). Serve with yoghurt for some tang.
240g tahini
260g date syrup (I used rice syrup)
1 tsp bicarbonate of soda
220g flour (I used white spelt)
1 tsp cinnamon
100g almonds, roughly chopped
150g pears, peeled and diced into 1cm cubes (you can also used canned pears, I used apples)
250ml apple juice (I used coconut water and upped the rice syrup)

Grease a cake tin and line the base with baking paper. Preheat oven to 170C...
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Banana and peanut butter bundt cake with honey glaze

Posted by Bake Club on Monday, February 23, 2015, In : big cakes 

An easy sugar-free, flourless cake from Petite Kitchen. Went down well for a morning tea for 9, including teens and a toddler. I love recipes where you just mix everything in one bowl - less cleaning up!

1 c peanut butter (or any nut butter)
2 mashed banans
3 tbs honey, plus 3 tbs for glaze
3 eggs
1/2 c raisins (or any dried fruit)
1 tsp baking soda
1 tsp apple cider vinegar

Preheat oven to 160C and grease and line a cake tin.
Mix all the ingredients in a bowl using a potato masher to break up the ban...
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Oaty bars

Posted by Bake Club on Friday, February 20, 2015, In : slices 

I finally created my own recipe for some chewy wholesome bars that are great for our 2.7 year old to eat. Next time I'll try roll them into cigar shapes or more long and thin bars so they might look a bit more 'attractive' to her.
1 c oats
1 c sunflower seeds
1/2 c almond meal
1 tsp baking powder
1 c dates, soaked for a while until soft (you can also use raisins, prunes or a mix)
1 tsp cinnamon
1 egg

Preheat oven to 180C. Line a 20x20cm baking tin.
Grind the oats and sunflower seeds in a food processo...
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Nut crackers

Posted by Bake Club on Wednesday, February 18, 2015, In : savoury 

Continuing my experiments with crackers, here's a recipe from Ceres.
1/2 c almond meal
1/2 c cashews
2 Tbs flaxseed
3/4 tsp salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice syrup)
1 Tbs olive oil
2 Tbs water

Place all ingredients except sesame seeds and rosemary in a food processor. Pulse until finely ground. Add remaining ingreds and pulse for a few more seconds until mixture forms a ball. Wrap dough in plastic film and refrigerate at least an hour.
Preheat oven...
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Nut butter cookies

Posted by Bake Club on Friday, February 13, 2015, In : cookies 

Another simple recipe from Petite Kitchen. Next time I will add more nut butter so the mixture isn't so crumbly.

1 c almond meal
1/2 c nut butter (I used peanut but almond is good)
1/2 c seeds
1 c dates
1 1/2 tsp vanilla essence
1/2 tsp baking soda

Preheat oven to 160C and prepare a baking tray.
Put everything in the food processor and process until it forms a dough. Knead for a little bit, add more nut butter to bind if necessary. Roll into a log and divide into 16 or 20 even sections. Roll each int...
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Sunflower, sesame and herb crackers

Posted by Bake Club on Wednesday, February 11, 2015, In : savoury 

Have been enjoying the odd quiet coffee break at Mondays and leafing through Eleanor Ozich's My Petite Kitchen Cookbook (Murdoch Books, 2014). Here's her seed cracker recipe. The garlic adds a strong savoury taste but it's moreish.
1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt

Preheat the oven to 180°C and line a tray with baking paper.

Place the sunflow...

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Peach crumble muffins

Posted by Bake Club on Wednesday, February 4, 2015, In : small cakes 

By Frances
This recipe is adapted from Sarah Wilson's Not-quite-apple-crumble muffins in I Quit Sugar For Life (Pan Macmillan Australia, 2014). She uses chokos as they are very low in fructose but she also recommends apples or peaches, which have about a quarter of the fructose of apples (learn something every day!). They really do taste a bit like a fruit crumble. Went down well with a 2 year old and 5 year old too so it gets the thumbs up.

21/2 c almond meal
1/2 c arrowroot (I used cornflour)
2...
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Kale and fig greenola

Posted by Bake Club on Wednesday, January 14, 2015, In : sweets 

By Bec
Dehydrate 2 lbs of chopped up fresh kale. 
In a pot combine 3/4 cup sliced almonds, 1/3 cup sunflower seeds, 1 tsp cinnamon, 8 chopped dried figs, 2 tbs of agave (or another natural sweetener). Simmer until tacky mix forms and turn off heat. 
Add kale to pot, stir and mix together as it cools.
Spread mix in one layer on to wax paper and cook in oven for 5ish mins on low heat - leave to cool and BOOM!
And it's paleo, gluten free, sugar free, grain free, dairy free
Can be eaten as a sn...

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Spiced pumpkin granola bars

Posted by Bake Club on Tuesday, January 13, 2015, In : slices 

My main problem with making muesli bars is that the mixture doesn't bind and the slices just fall apart. So then I just chuck the crumbly bits back into the granola jar and have 'twice baked' crunchy granola. This recipe was a bit crumbly so I'd suggest using less nut mix or adding a bit more oil or sweetener. It comes from Sarah Wilson's I Quit Sugar.

2 c mixed nuts and seeds, roughly chopped
2 c rolled oats
2 c coconut flakes (I used thread)
6 Tbs coconut oil or butter
3/4 c rice syrup
1c pumpkin...
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Courgette brownies

Posted by Bake Club on Wednesday, January 7, 2015, In : small cakes 

A very easy recipe from Sarah Wilson's I Quit Sugar For Life (Pan Macmillan Australia, 2014). Only the bought chocolate has sugar in it.

1 large or 1 1/2 small courgettes
1 c almond (or any nut) butter
1 egg
1/2 tsp vanilla powder or essence
1/4 c rice syrup
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp bicarbonate of soda
100g dark (85%) chocolate, roughly chopped

Preheat the oven to 180C. Grease and line a 20cm square brownie tin.
Grate the courgette into a large bowl and then add the rest of the ingredients an...
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Easy peasy sugar-free cookies

Posted by Bake Club on Saturday, January 3, 2015, In : cookies 

Probably the easiest cookies I've ever made! Found on sugarfreekids.com.

1/2 c dates
1/2 c dessicated coconut
1/2 c oats
1/2 c almonds (I used almond pulp from making almond milk)
3 Tbs butter or coconut oil
orange juice to bind

Process the dates, oats, coconut and almonds in a food processor until a crumb like texture.
Add cold butter and juice of a small orange and process further to combine. The dough will hold its shape when formed together.
Roll into a log, wrap in cling film and place in fridge ...
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Caramelised onion and courgette crackers

Posted by Bake Club on Saturday, January 3, 2015, In : savoury 

I appropriated this recipe from Megan May's The Unbakery cookbook (Beatnik, 2014), she of  Little Bird unbakeries - one of my favourite Christmas presents! I'm not a raw purist so I used caramelised onions I'd made before in the fry pan and put the crackers in the oven for 15 min first before dehydrating till crispy.

3 onions that have been caramelised
1 courgette, grated
1/3 c flax seed
3/4 c sunflower seeds (soaked 4-5 hours)
4 Tbs tamari
5 Tbs cold pressed olive oil
1/3 c date paste
1 Tbs chopped ...
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Sunflower crackers

Posted by Bake Club on Wednesday, December 31, 2014, In : savoury 

Really like these savoury biscuits that use seeds. Another Ceres recipe.
1 c flour (I used wholemeal spelt)
3 Tbs sunflower butter (I just used ground pumpkin seeds)
2 tsp sunflower oil
4 Tbs water
pinch sea salt
sesame seeds for topping

Preheat oven to 160C.
In a bowl combine flour, butter and oil. Gradually add water to make ball of dough. Knead until there are no lumps and dough is silky. Form into ball and leave to rest for 5 min (I wrapped mine in plastic wrap and put in fridge for 10 min).
Roll ...
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Fig, chocolate, chai, almond biscotti

Posted by Bake Club on Wednesday, December 24, 2014, In : cookies 

By Sophie
  • 100 g chopped almonds
    200 g gluten-free plain flour, plus extra for dusting (I used Doves Farm)
    1 teaspoon gluten-free baking powder
    ½ teaspoon fine sea salt
    200 g brown sugar
    30 g dark chocolate (over 70% cocoa solids), optional

    1 large free-range egg
    1/2 cup chopped dried figs
    1 teaspoon chai spices or 1 chai tea bag (cut open the bag and use loose spices)
    1 teaspoon cinnamon
    Almond milk or any other type of milk- optional

Spread out the almonds on a baking tray, then place in the hot oven ...

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Almond butter cookies for Santa

Posted by Bake Club on Tuesday, December 23, 2014, In : cookies 

I made these with our 2 year old to put under the tree for Santa tonight. Super easy recipe from Ceres:
1 c almond butter
1/2 c brown sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 sea salt
chopped or slivered almonds for topping

Preheat oven to 180C. Line an oven tray with baking paper.
Mix all the ingredients in a large bowl until smooth. Scoop out tablespoon portions onto the baking sheet, allowing room for spreading. Flatten slightly with moistened fingers. Sprinkle almonds on top.
Bak...
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Lemon and poppy seed loaf

Posted by Bake Club on Tuesday, December 2, 2014, In : big cakes 

By Frances
This comes from Healthy Food Guide and is a low FODMAP recipe, good for people suffering from IBS apparently.
Turned out really nice and lemony and not too sweet. I used rice syrup for the lemon glaze instead of sugar.

100g non-dairy spread (I used Olivani)
100g (1/2 c) sugar
2 eggs
1 tsp grated lemon zest
1 1/2 Tbs lemon juice
1 1/3 c spelt flour
1 1/2 tsp baking powder
1 Tbs poppy seeds

Lemon glaze:
1/4 c lemon juice
1/4 c sugar or rice syrup
few grates of lemon zest plus extra for topping

Preh...
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Rye and spelt bread

Posted by Bake Club on Saturday, November 29, 2014, In : bread 

By Frances
I've been enjoying watching Paul Hollywood's Bread on TV and following the recipes from the book from the series (Bloomsbury, 2013). He has a good pragmatic way of explaining his recipes and complementing the bread with delicious-looking dishes. He makes the kneading and shaping look easy, but I know I have to work on my technique. This loaf turned out super - soft crumb and chewy crust, with lovely wholesome rye/sourdoughish flavour. Perfect with butter and honey.

For the 'sponge'
50...
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Yorkshire curd tart

Posted by Bake Club on Sunday, November 16, 2014, In : big cakes 

By Frances
I feel bad for neglecting Bake Club for a while, but I have been busy selling my first self-published book for children, and sales are going well! However, I have been thinking about baking a lot while reading Caroline Taggart's Slice of Britain (AA Publishing, 2014). It's a collection of great yarns from her travels around Britain tasting local baking specialities and finding out about the history in the area. What a great idea for a book to combine her love of writing, travelling ...
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Easy raw bliss balls

Posted by Bake Club on Friday, September 26, 2014, In : sweets 

By Frances
I wanted to make something to use up the almond pulp I have leftover from making almond milk - these are really quick! Actually very similar to these chocolate bliss bites.
1 c almond pulp (or whatever pulp you get from making milk from 1 c almonds or you can use almond meal)
1 c cashew nuts, ground coarsely in food processor
1/4 c cacao or cocoa powder
1/2 c dessicated coconut
pinch salt
3 Tbs coconut oil, melted
1/2 tsp vanilla extract
about 1 c soaked raisins (or dates or prunes if you w...
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Raw blueberry cheesecake

Posted by Bake Club on Sunday, September 14, 2014, In : desserts 

By Frances
My best cheesecake yet, thanks to the actual recipe from Little Bird, found on Matakana Superfoods website. They do a strawberry one, but my fave berry is blue. And to quote one of Tui's favourite books, "My Blue is Happy"!

Biscuit Base
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews (I used buckinis - sprouted buckwheat groats)
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or hima...


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Lemon tarts with chocolate crust

Posted by Bake Club on Sunday, August 31, 2014, In : small cakes 

By Frances
I cobbled this recipe together as I wanted to use up some lemons and make something sugar-free.

For the lemon curd:
3 eggs
1 tbs lemon zest
½ cup freshly squeezed lemon juice (I used 4 lemons)
½ cup rice malt syrup
4 tbs of coconut oil
1 tsp vanilla extract
1 tbs cacao butter (optional)
  1. In a saucepan on low heat – whisk together the eggs, lemon zest and rice syrup.
  2. Add the lemon juice, coconut oil, vanilla and cacao butter and continue to whisk on medium heat until everything is melted a...

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Homemade snickers bars

Posted by Bake Club on Friday, July 25, 2014, In : sweets 

By Frances
Like the homemade bounty bars, these are SO much better than the bought ones! Great satisfaction from making them yourself with wholesome ingredients.

Base:
1 c almonds or cashews
1/2 c rice malt syrup

Caramel nut layer:
1 c dates, soaked (or you could use rice malt syrup)
2 Tbs coconut oil
1 tsp vanilla extract
pinch salt

2 Tbs peanut butter (or tahini or almond butter)
1/4 c water if needed
1 c peanuts (I dry roasted mine)

Chocolate coating:
1/2 c coconut oil
1/2 c cacao butter
1/2 c cacao powde...

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Raw chocolate fudge

Posted by Bake Club on Tuesday, July 22, 2014, In : sweets 

By Frances
Thanks My Darling Lemon Thyme for this lovely recipe - full of good things that my two-year-old likes too.
1/2 cup natural sweetener (I used rice malt syrup)
3 tablespoons virgin coconut oil
300g tahini (I use unhulled)
2 tablespoons raw cacao powder (or cocoa powder)
1/2 c raisins, that have been soaked (you can also use 3 Tbs raw cacao nibs or toasted nuts)

2 teaspoons vanilla extract
a good big pinch of sea salt flakes

Line a small tin or container with baking paper (my tin was ab...
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Yoghurt scrolls

Posted by Bake Club on Sunday, June 29, 2014, In : bread 

By Frances
This recipe is from I Quit Sugar Kids by Sarah Wilson. She uses mainly rice malt syrup and other natural sweeteners instead of sugar. I like the savoury version best - vegemite and cheese.
Dough Base
* 1 cup yoghurt (thicker the better)
* About 2 cups self raising flour, plus extra for dusting
* Additional topping ingredients (see below)

Preheat oven to 180°C and line a baking tray with baking paper.
Mix dough ingredients in a bowl until they start to come together into a ball. Turn out...
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Pumpkin spice muffins

Posted by Bake Club on Sunday, June 22, 2014, In : small cakes 

By Frances
Cheap pumpkins! So this week I made pumpkin soup, pumpkin granola bars, pumpkin muffins, and froze a batch of pumpkin puree. These muffins are an easy alternative to the carrot version. The cream cheese icing really sets it off.
This recipe is adapted from The Pioneer Woman.

  • 1 cup All-purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 c...

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Cashew coconut cookies

Posted by Bake Club on Tuesday, June 17, 2014, In : bread 

By Frances
I'm trying to perfect my raw cookie recipe, making it as simple as possible so you can easily use alternatives if you have other ingredients on hand. These went down a treat with our toddler so I'll be making more.

1 c raw cashews
1 c buckinis (buckwheat groats sprouted then dehydrated - they give a nice crunch)
1 c sunflower seeds, soaked for a few hours
1/2 c or more dessicated coconut
1/2 c natural sweetener - use more or less to taste (I used mix of date paste, rice syrup and honey) ...
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Homemade bounty bars

Posted by Bake Club on Sunday, June 15, 2014, In : sweets 

By Frances
These raw chocolate covered coconut bars are really easy to make - and delicious and healthy too! I adapted a recipe from Health Yeah.

2 cups desiccated coconut
1 cup of coconut cream or milk
3 Tbs coconut oil or coconut butter
4 Tbs natural sweetener (maple syrup, coconut syrup, rice syrup or date paste)
pinch sea salt

For the chocolate coating:
5 Tbsp of  organic coconut oil
3 Tbsp of raw cacao powder
2 tsp of coconut syrup or maple syrup

Mix all the ingreds except dessicated coconut in...
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Salted caramel doughnuts

Posted by Bake Club on Thursday, June 12, 2014, In : small cakes 

By Frances

Been wanting to make these doughnuts for a while, from Pease Pudding.

My niece Sophie actually made some salted caramel beforehand and there was a lot left over so I had to make something to go with it!

350g plain flour

50g brown sugar

1 tsp instant yeast

165ml luke warm milk

1 free range egg

70g butter, melted

vegetable oil for frying

 

Combine the flour and sugar in a bowl.

Add the yeast to the milk and put aside for a few minutes until it starts to f...


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Mango & coconut chia pudding

Posted by Bake Club on Monday, June 9, 2014, In : desserts 

By Frances
A super easy breakfast or dessert from MoveNourishBelieve.com. Most fruits will work well, frozen or fresh, eg banana, berries, peach. You can add whatever fruit or nuts you like on top too.

2 c coconut cream or milk
1.5 c mango (frozen or canned, drained first)
8 Tbs chia seeds

Combine cream and mango in a blender until smooth, Mix in chia seeds, Evenly divide mixture between 4 jars/ramekins/bowls and leave in fridge overnight. I topped with banana and chocolate shavings.

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Cornbread

Posted by Bake Club on Sunday, June 8, 2014, In : savoury 

By Frances
I've had this cornmeal sitting in the pantry for AGES so had to make something to go with a lovely ripe avocado and chill adzuki beans. It was a little crumbly but still lovely and moist. I adapted the recipe from Simply Recipes.

  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk (I used yoghurt)
  • 1 egg (optional)
  • 6 Tbsp unsalted butter, melted

Preheat oven to 180C. Line ...


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Chocolate cherry macaroon cake

Posted by Bake Club on Sunday, June 8, 2014, In : big cakes 

By Frances
Yet another great recipe from Julie Le Clerc's Favourite Cakes. Didn't rise a heck of a lot but still yummy with a macaroony taste with the coconut. Cross between a brownie and a cake.

100g butter, cubed
100g quality dark chocolate, chopped
1/3 c brown or dark sugar
1/2 c self-raising flour (I used rice and added 1 tsp baking powder)
1/4 c dessicated coconut
1 egg, lightly beaten
1 tsp vanilla extract
1/3 c chocolate chips (didn't use)
1 c pitted cherries (fresh or well-drained preserved che...
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Crusty no-knead bread

Posted by Bake Club on Friday, June 6, 2014, In : bread 

By Frances
I've made no-knead bread before, but this one has a real good crust by baking it in a casserole dish in the oven to form steam. It's from simplysogood.com.

3 cups unbleached all purpose flour (I used wholemeal spelt)
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great...

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Mandarin cake with cream cheese icing

Posted by Bake Club on Thursday, June 5, 2014, In : big cakes 

By Sophie
Another goodie from Julie Le Clerc's Favourite Cakes. It's great the way it uses whole mandarins. I added cream cheese icing and decorated it with almond praline.

6 mandarins (600g) or oranges
6 eggs
1 c sugar (I used rice malt syrup)
1 c dessicated coconut
2 c ground almonds
1 tsp baking powder

Preheat oven to 160C. Grease a 22cm cake tin and lightly dust with flour. Coarsely chop mandarins, including the skin but removing any pips, and place in a saucepan with enough water to cover.
Bring ...
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Pistachio cake

Posted by Bake Club on Thursday, June 5, 2014, In : big cakes 

By Frances
I'm on a roll with Julie Le Clerc's Favourite Cakes. I love cakes with nuts in them!
90g butter, softened
1/3 c sugar (I used organic golden)
2 eggs
1/3 c plain yoghurt
1 c gluten-free flour (I used rice)
1 tsp baking powder
2/3 c ground pistachio nuts
2 Tbs extra ground nuts
honey to drizzle

Preheat oven to 180C. Line a 20cm cake tin.
Cream butter and sugar until pale. Add eggs and beat well. Stir in yoghurt then sifted flour, baking powder and nuts.
Spread mixture into tin. Bake for 60 min or...
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Raw chocolate strawberry truffle pie

Posted by Bake Club on Monday, May 26, 2014, In : desserts 

By Frances
Found this recipe on Chocolatecoveredkatie.com. Very nice and went down well at a vegan party.
  • 2.5 cups strawberries, or other berries (250g) (I used frozen and Fresh As strawberry slices)
  • 1/4 cup plus 2 tablespoons cocoa powder or cacao
  • 1.5 cups cashews (150g)
  • 1/2 tablespoon pure vanilla extract
  • 1/3 cup virgin coconut oil
  • 3 NuNaturals stevia packets, or 1/4 cup agave or pure maple syrup
  • 1/8 tsp salt

Chocolate pie crust:

  • 2 tbsp cocoa powder (or cacao powder)
  • 1/2 cup raw cashews (or almonds, w...

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Upside-down caramelised banana cake

Posted by Bake Club on Sunday, May 25, 2014, In : big cakes 

By Frances
This was the second cake I made for Tui's 2nd birthday, also from Julie Le Clerc's Favourite Cakes (Penguin, 2011). My first attempt at an upside-down cake so was pretty chuffed it worked out. I'll be making more!

Caramel topping:
50g butter, melted
1/2 c firmly packed brown sugar
2 large bananas, sliced on an angle

Cake batter:
125g butter, softened
3/4 c caster 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
1 tsp ...
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Giant chocolate lamington cake

Posted by Bake Club on Sunday, May 25, 2014, In : big cakes 

By Frances
This was one of Tui's 2nd birthday cakes from Julie Le Clerc's Favourite Cakes (Penguin, 2011).
4 eggs
pinch salt
1 c caster sugar
1 tsp vanilla extract
1 c plain flour
2 Tbs cocoa powder
1 c cream lightly whipped
1/2 berry jam, to fill
Chocolate coconut coating:
150g dark chocolate
100g vegetable shortening or coconut oil
1 1/2 c coconut thread

Preheat oven to 190C. Line 2 x 20cm sponge tins. Lightly butter the sides and dust with flour.
Whisk eggs, salt, sugar and vanilla in large bowl with ele...
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Popcorn two ways: salted 'caramel' and sweet & savoury

Posted by Bake Club on Saturday, May 24, 2014, In : sweets 

By Frances
Being a huge snack lover, these recipes are right up my alley for healthy snacks - free of sugar, dairy and wheat.
The salted caramel is adapted from wholesome-cook.com.

  • ½ cup macadamia nut butter (I used brazil, cashew, almond butter)
  • 1/ 2 cup rice malt syrup
  • 1 tsp vanilla extract
  • 1.5 tsp sea salt flakes
  • 4 cups popped corn kernels (made from popping about ¼ cup corn kernels)
Instructions
  1. Line a square tin with some waxed baking paper.
  2. Place nut butter, rice malt syrup, vanilla extrac...

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Chocolate walnut fudge

Posted by Bake Club on Friday, May 23, 2014, In : sweets 

By Frances
An extremely easy raw recipe from The Complete Book of Raw Food by Julie Rodwell (Hatherleigh Press, 2004). They use carob powder but I prefer cacao powder.

3 1/2 c raw walnuts
1 3/4 c pitted dates, soaked in water
1/2 c cacao powder
1/2 c dessicated coconut, optional

Grind walnuts in a food processor until it resembles breadcrumbs. Make date paste in a blender with soaked dates and enough of the soaking water to make a paste. Mix walnuts, date paste, cacao and coconut in a bowl. Firmly ...
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Super spread cookies

Posted by Bake Club on Friday, May 23, 2014, In : cookies 

By Frances
Wow - some reaaaaaally healthy oat cookies with no sugar, dairy or wheat and very delish. I've discovered wholesome-cook.com. She has a whole bunch of stuff I want to try.
Dry ingredients:
  • 1¼ cups rolled oats
  • ½ cup wholemeal flour (I used spelt)
  • ¼ cup coconut sugar* (I used organic golden sugar)
  • 1 teaspoon flax seeds
  • 2 tablespoons slivered almonds
  • 2 tablespoons dried organic blueberries, optional
Wet ingredients:

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Vegan peanut butter muffins

Posted by Bake Club on Friday, May 9, 2014, In : small cakes 

By Frances
Here's another recipe adapted from Egglesscooking.com. I used honey instead of sugar.
  • 1 cup All Purpose Flour
  • 2/3 cup oats
  • 1/3 cup Cocoa Powder
  • 3/4 cup Sugar (I used honey)
  • 1 tablespoon Baking Powder
  • 1/2 cup Peanut Butter (I used smooth)
  • 1 cup Rice Milk
Procedure:
  1. Preheat the oven at 400F/200C for 15 minutes. Grease with little cooking spray or line the muffin tins with paper liners and set aside.
  2. In a large bowl combine together the flour, oatmeal, cocoa powde and baking powder.
  3. In a sm...

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Vegan double chocolate banana muffins

Posted by Bake Club on Monday, May 5, 2014, In : small cakes 

By Frances
Found a great website called egglesscooking.com as I wanted to do some egg-free baking for our coffee group, as one of the toddlers has an allergy. Easy to make these vegan recipes sugar-free too. I adapted this vegan double chocolate banana muffin recipe.

Dry Ingredients:
  • 1 and 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar (I used agave syrup and honey)
  • 1 cup mini vegan chocolate chips (did not use)
Wet Ingre...

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Raw chocolates

Posted by Bake Club on Thursday, May 1, 2014, In : sweets 

By Frances
I've perfected the recipe for raw chocolate by adapting the recipe from Elements for Life.

  • 60-70g Raw Cacao Butter
  • 50g Raw Cacao Powder
  • 1-2 tbsp Sweet Freedom

Method

  1. All utensils must also be dry or the chocolate will separate. Wash your silicone mould before it's first use and then dry it thoroughly
  2. Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl
  3. Grate the cacao butte...

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Vegetarian marshmallows

Posted by Bake Club on Friday, April 18, 2014, In : sweets 

By Frances
Found this great recipe for marshmallows on Be Miam that uses agar agar instead of gelatin! Turned out really well. The only thing I would change next time would be less sugar. I rolled mine in toasted coconut.

  • 3 egg whites
  • 250g/8,82oz sugar
  • 100ml/3,38fl.oz water
  • 1 tablespoon honey
  • 5g/1 teaspoon agar-agar
  • Icing sugar
  • 1 point of a knife of powdered red food colouring (optional)

In a small bowl, dissolve agar-agar into 100 ml of cold water.

In a small saucepan, boil the sugar, h...


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Apricot brioche breakfast plait

Posted by Bake Club on Saturday, April 12, 2014, In : bread 

By Frances
My first attempt at brioche turned out very well! Thanks to the straightforward recipe by Dean Brettschneider in Global Baker (Random House, 2007). So nice when fresh and still good toasted.

250g bread flour (1 3/4 c)
5g salt (1 tsp)
25g sugar (2 Tbs)
5g active dried yeast
4 small eggs, lightly beaten
125g butter, softened
100g dried apricots, diced
additional flour for dusting
1 egg, for egg wash
2 Tbs water for egg wash
50g flaked almonds

Place flour, salt, sugar and yeast into large bowl, ad...
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Lime shortbread

Posted by Bake Club on Friday, April 11, 2014, In : cookies 

By Frances
I wanted to use my stevia powder again so I found this recipe at I Quit Sugar. I must admit I still haven't likened to the taste of stevia so I'll just use agave or maple or rice syrup if I want a sugar-free treat.

150g
unsalted butter, softened to room temperature
1 tablespoon
granulated stevia (I used 1 tsp powder)
2 teaspoons
good quality vanilla extract, or vanilla bean paste
1 1/4 cups
plain flour
1 teaspoon
finely grated lemon rind (or lime)
2-3 tablespoons
...
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Raspberry agar agar jelly

Posted by Bake Club on Tuesday, April 8, 2014, In : desserts 

By Frances
This superquick recipe is by Alessandra Zecchini and featured on these very pages in the March Sweet New Zealand roundup! I had never made jelly before because I don't eat gelatin but agar agar is easy to find in Asian supermarkets and works perfectly well. Watch this space for my first attempt at marshmallows using agar!

You only need:
500ml water
1 tsp agar agar powder
1 Tbs Sweet As raspberry powder
1 Tbs sweetener (I used agave syrup)
Bring to the boil in a saucepan, pour into jelly m...
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Chocolate bliss bites

Posted by Bake Club on Monday, April 7, 2014, In : sweets 

By Frances

This super easy raw recipe is from Amaze Kitchen. A great sugar-, gluten and dairy-free treat. I made them into mini bites for my toddler, but didn’t roll them in cocoa as I thought it might be too messy for her.

250 grams dates or 12 medjool dates pitted

4 tablespoons cacao or cocoa powder
1 cup almond meal
1/2 cup desiccated coconut
2 tablespoons coconut oil
extra cocoa for rolling

1. Blend all ingredients in a food processor.
2. Wet or oil your hands, and ro...


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Tamarind, date and sour cherry muffins

Posted by Bake Club on Saturday, April 5, 2014, In : small cakes 

By Frances

 

I started out wanting to make lemon poppyseed muffins. A quick flick to the index of Marian Keyes’ Saved By Cake (Penguin, 2012) didn’t have what I wanted but I saw these muffins under M - mmm, tamarind, interesting. Indeed, Marian says tamarind is her ‘thing’ and these muffins have a ‘wonderfully intriguing sourness’. I used cranberries instead of sour cherries but they still tasted yummy and tangy.

 

100g dates

100g dried sour cherries (I us...


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Sweet New Zealand #32 Roundup!

Posted by Bake Club on Monday, March 31, 2014, In : food blog 
Heeeeerrre it is ... the March roundup of delicious recipes for Sweet NZ. I hope you may find some inspiration from this eclectic collection. Click on the pic or link to read more.

First up are fudgy chocolate macaroons by Lesley at Eat, Etc - three words that go so well together. These are those classic macaroons with coconut.
Alessandra Zecchini has made homemade mascarpone with just milk, cream and citric acid - easy peasy!


We have two treats from Libby of Ditch the Carbs. Here are mocha cus...
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Sourdough bread

Posted by Bake Club on Thursday, March 27, 2014, In : bread 

By Frances

This is my first sourdough loaf from a starter. Not too bad, didn’t rise very much, but definitely more flavourful than commercial sourdough loaves. The second loaf was a little better. This recipe is from Michael Pollan’s Cooked: A Natural History of Transformation (Penguin Press, 2013), which is a brilliant read. So much info to digest, so to speak. Michael adapted this recipe from Chad Robertson’s country loaf in Tartine Bread, which I found here on Mart...


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Flourless chocolate cake

Posted by Bake Club on Monday, March 24, 2014, In : big cakes 

By Sophie
Oooh, this is oh so rich and velvety.

Ingredients:

  • 300g dark chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 180 g icing sugar
  • 3 large eggs
  • 2 tablespoons cocoa
  • 1/4 teaspoon salt

Preparation:
Preheat oven to 180C

Line a 7 inch round cake tin with baking paper and grease with butter. 

  1. Melt butter and chocolate heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
  2. Cream icing sugar and egg yolks for 1-2 minutes until pale and creamy
  3. Mix chocolate and butter mi...

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Meringue gelato cake

Posted by Bake Club on Tuesday, March 18, 2014, In : desserts 

By Frances
This is by far the easiest and most decadent of Nigella's desserts I've come across. No cooking skills required! It's not even gelato, more like a meringue ice creamy thing. Any berries or cherries would work, flaked almonds too, and experiment with different liquers if you're using them.

for the meringue gelato cake

  • 300 ml ...

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Florentine cake

Posted by Bake Club on Sunday, March 16, 2014, In : big cakes 

By Frances

A rich nutty cake by Annabel Langbein from the February issue of Life & Leisure magazine.

Base:

¾ c flour

¾ c wholemeal flour

¾ c oats

¾ c brown sugar

180g cold butter, diced

 

Process all ingredients in a food processor until it resembles a fine crumb. Press into a 20cm round cake tin.

 

Cake:

3 eggs

1 tsp vanilla essence

¼ c brown sugar

½ c walnuts

½ c flaked almonds

¾ c almonds

¾ c dates

¾ c apricots

¾ c choc melts

¾ c coconut

...
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Chocolate goji slice

Posted by Bake Club on Tuesday, March 11, 2014, In : slices 

By Frances

Don’t you just love it when you come across an inspired recipe in a most unlikely source? I was randomly looking through Look real estate freebie and Buffy-Ellen Gill of Be Good Organics had contributed this recipe for a raw goji chocolate slice.

Makes 16 slices

Crunchy base:

1 c caramelised buckinis

1 c goji berries

½ c raw cacao powder

¾ c melted coconut oil

1 Tbs coconut nectar (I used maple syrup)

 

Chewy topping:

½ c raw cashews

1/3 c raw c...


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Win Healthy Food Guide prizes when you enter March Sweet New Zealand!

Posted by Bake Club on Sunday, March 9, 2014, In : food blog 

The generous folk at Healthy Food Guide have given Bake Club plenty o' prizes for this month's Sweet New Zealand entries. To bag yourself the March issue of HFG, a handy HFG tote bag and zesty citrus zester, just send me a sweet entry from your blog. You must have a New Zealand-based blog or be a Kiwi living overseas. Could be a new recipe or older post. Add this link and the Sweet NZ logo to your post. Please send your name and recipe name, link to the post on your blog, small jpeg of sweet ...
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Almond & lemon cake

Posted by Bake Club on Friday, March 7, 2014, In : big cakes 

By Frances

The neighbours were having a tapas gathering so I dipped into Fresh Spanish (Hachette Livre, 2008) and found this classic gluten-free Spanish almond cake beautifully scented with lemons.

 

4 eggs

175g golden caster sugar

finely grated rind and juice of 1 lemon

400g ground almonds

icing sugar for dusting

 

Grease a 20cm sq cake tin and line the base with baking paper. Preheat oven to 190C.

Beat the eggs with an electric whisk in a large bowl until pale an...


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Coconut oatmeal cookies

Posted by Bake Club on Sunday, March 2, 2014, In : cookies 

By Frances

This is from The Coconut Oil Miracle by Bruce Fife (Avery, 2005). It explains all the amazing benefits of coconut oil and includes recipes. I do a lot of raw baking with it and usually put a bit on my porridge. I made these cookies for our 21-month-old mainly, so she can have a sugar-free treat.

 

½ c melted coconut oil

¾ c sweetener (I used honey and agave syrup)

2 eggs

½ tsp vanilla extract

1½ c flour

1 c oats

½ c dried coconut (shredded, grated, d...


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Banana & chocolate chip loaf

Posted by Bake Club on Monday, February 24, 2014, In : big cakes 

By Frances
Long time no bake! Today I decided to peruse my collection of cookbooks to find a banana cake I hadn't tried before. Ravinder Bhogal's Cook in Boots had this decadent banana loaf - with lashings of chocolate chips and walnuts. I used chocolate drops, which could have been chopped, and I could have used less, as the batter overflowed in the tin. It was the perfect treat to take to visit a friend.
I'm entering this in February's Sweet New Zealand, hosted by Alessandra Zecchini. Enter t...
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Raw vegan chocolate brownie

Posted by Bake Club on Sunday, January 5, 2014, In : slices 

By Frances
This is from a Harvest Wholefood newsletter. The recipe is from Gabriel Power from nomnomnosh.com. Really rich! I'm entering this into this month's Sweet New Zealand, hosted by Alessandra Zecchini.


For the brownie:
1 c almonds (preferably activated)
1/2 c raw cacao powder
2 Tbs coconut sugar (or any sweetener - I used maple syrup)
2 Tbs cacao butter
1/2 c coconut oil
1 Tbs espresso coffee (I used decaf)
1 tsp vanilla extract
zest of one orange (I only had a lemon on hand)
pinch sea salt
sprink...
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Everyday chocolate cake

Posted by Bake Club on Sunday, January 5, 2014, In : big cakes 

By Frances
This is from The Complete Vegan Kitchen by Jannequin Bennett (Thomas Nelson, 2001). The foreword is an enlightening piece by Olympian Carl Lewis who attributes his athletic success to his vegan diet.
The cake turned out well, you'd never know it was dairy free.

3/4 c boiling water
1/2 c cocoa powder
1 Tbs instant coffee powder
1 c soy mayonnaise (but I made the substitute version combining a block of tofu, 2 tsp lime juice, 1 tsp lecithin, 1 Tbs vege oil, 1/2 tsp salt)
2 tsp vanilla extra...
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Raw vegan tacos

Posted by Bake Club on Saturday, December 14, 2013, In : savoury 

By Sophie
Such a healthy summer meal!

Walnut "Mince"
1 cup of raw almonds
2 tbs tamari or soy sauce
1 tsp olive oil or coconut oil
pinch of sea salt
1/2 tsp paprika
pinch of chilli flakes

Place all ingredients in a blender or food processor and pulse until it has a mincey looking texture. This won't take long, making sure you don't over blend it otherwise it will turn to paste.


Cashew "sour cream"
1 cup raw cashews (soaked for two hours)
pinch of sea salt
1 tablespoon apple cider vinegar
J...
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Raw chocolate raspberry slice

Posted by Bake Club on Saturday, December 14, 2013, In : slices 

By Frances
Got this one from the Amazing Paleo website. The banana gives it a softer texture than other raw slices I've made. Eat it straight from the freezer.

  • 2 ripe bananas
  •        ¼ cup fresh raspberries
  •        12 medjol dates
  •        ¾ cups unsweetened cocoa (divided)
  •        ½ cup almonds
  •        ½ cup walnuts
  •        5 tablespoons almond butter
  •        5 tablespoons RAW honey

Steps:

  1. Place dates, almonds, walnuts and ½ cup cocoa powder in food processor. Process for about 3-4 minutes, until all i...

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Chocolate, cranberry and honey muffins for National Honey Week

Posted by Bake Club on Saturday, November 23, 2013, In : small cakes 

By Frances

This is for the ‘Cook Something Yummy With Honey’ competition for the inaugural National Honey Week 25 Nov – 2 December. I read about it on Alessandra Zecchini’s blog. This year’s hero honey is manuka – yummmmm.  I just made up this recipe with what I had in the pantry. I like to contrast the richness of chocolate flavour with the tartness of a fruit such as cranberry. Any fresh or dried berry would be equally delicious – raspberry is a favourite. I...


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Raw caramel slice no. 3

Posted by Bake Club on Monday, November 18, 2013, In : slices 

By Frances
On my quest to find the perfect raw caramel slice, here is version no. 3 from Keilanaskye. The caramel part is particularly good - just tahini and maple syrup really. For the base I used sunflower seeds and activated buckwheat (buckinis) instead of cashews (just over 1/2 c each). I find the buckwheat gives a nice crunch that I really like.
I'm going to enter this in November's Sweet NZ monthly blog event, hosted by Toast.

For the base:
1 1/2 cups raw, organic cashews (pre-soaked for...

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Cronuts!

Posted by Bake Club on Friday, November 15, 2013, In : small cakes 

By Sophie
Ahhh Cronuts, 1/2 croissant, 1/2 donut! These take time but are so worth all the wait. These trendy treats make the perfect midnight snack (in moderation!). We filled ours with a mix of vanilla custard and salted caramel as well as plain coated cinnamon sugar!

Recipe from WWW.SORTED FOOD.COM which includes a very helpful video.
  • milk (60ml)
  • warm water (65ml)
  • dried yeast (6g)
  • cold, diced butter (150g)
  • plain flour (125g)
  • strong flour (125g)
  • caster sugar (30g)
  • 1/2 tsp salt
  • bowl of vanilla sug...

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Sesame honey kisses

Posted by Bake Club on Monday, November 11, 2013, In : cookies 

By Frances
These use a lot of sesame seeds! But they make a tasty crunch in the chewy biscuit. The recipe is from Annabel Langbein.
  • 2¼ cups flour
  • 2 cups sesame seeds, toasted
  • ½ cup desiccated coconut, toasted
  • ½ cup soft brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cardamom
  • ½ tsp salt
  • 2 eggs
  • ¾ cup neutral oil
  • ½ cup light honey
  • 1 tsp vanilla extract

Preheat oven to 160°C and line a baking tray with ...


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Blueberry tart

Posted by Bake Club on Tuesday, November 5, 2013, In : desserts 

By Sophie
This easy yummy tart is from Growing Up Gabel.
  • 1 recipe pate brisee or any pie crust (see below)
  • 2 cups fresh blueberries
  • 2 Tablespoons flour
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • Zest and juice of 1/2 a small lemon
  • pinch of salt
Instructions
  1. Prepare the pate brisee or crust through the chill.
  2. When ready to bake, roll out the crust in to a 12-inch circle on a piece of parchment paper large enough to hold the circle.
  3. In a small bowl stir together berries, flour, sugar, cinnamon, zest a...

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Soft treacle parkin

Posted by Bake Club on Tuesday, November 5, 2013, In : big cakes 

By Frances

I never knew a parkin was a traditional cake made from treacle and oatmeal, originating in northern England. This recipe from the 1830s was in Paul Hollywood’s Bread book. They used to measure from a breakfast cup but he’s given the metric equivalent too.

½ c treacle (200g)

½ butter (140g)

½ c brown sugar (120g)

2 c oatmeal (250g)

20g ginger

1 tsp bicarb soda

2 eggs

1 Tbs cider vinegar

 

Melt treacle, butter and sugar. Mix dry ingreds, pour in wet mixture. Stir ...


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Pumpkin pie

Posted by Bake Club on Monday, November 4, 2013, In : desserts 

By Sophie
Another Halloween-themed treat. This is from BBC Good Food but Sophie cut out most of the sugar.

  • 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar

  1. Place the pumpkin in a large saucepan, cover ...

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Chocolate, pumpkin & walnut brownies

Posted by Bake Club on Sunday, November 3, 2013, In : slices 

By Sophie
Some healthy Halloween sugar-free, gluten-free brownies! From the Move Nourish Believe website.

500g pumpkin
500g almond meal
1 cup dates
½ tsp. bicarb soda
2 eggs
100g 85% dark chocolate
½ cup chopped walnuts

How To Make It:

  • Prepare the pumpkin puree at least an hour in advance.
  • Chop the pumpkin into small pieces, then steam or boil until soft.
  • Mash the pumpkin and then suspend it in a sieve lined with cheesecloth (or a clean, dry chux cloth) to drain out the liquid from the pumpki...

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Raw ginger cashew slice

Posted by Bake Club on Sunday, November 3, 2013, In : slices 

By Frances
An easy raw slice by Petite Kitchen.
for the base:
2 cups cashews (I used roasted, but raw is fine)
1 cup medjool, or soft pitted dates
2 tbsp water
1 tsp ground ginger

for the icing:
3 tbsp coconut oil
1 tbsp honey
2 tsp ground ginger

*this slice needs to be keep in the fridge. if you would prefer a slice that can be kept at room temperature, you can bake the base in the oven at  160°C until golden, then leave to cool before icing.

In a food processer, blend the cashews until...

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Coconut milk cake

Posted by Bake Club on Sunday, October 13, 2013, In : big cakes 

By Ginny
This recipe is from Saved by Cake by Marian Keyes, which really has some amazingly delicious recipes in it... This was one. If you're a fan of coconut (and all its purported health benefits), this is worth a try...

170g butter
300g caster sugar (you could use coconut sugar for extra coconutty goodness)
4 eggs
1 tbsp vanilla extract
250g self raising flour
pinch of salt
3/4 tsp baking powder
50g coconut flakes or desiccated coconut
200ml coconut milk (I used cream for extra deliciousness)

Syr...

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Chocolate orange cake

Posted by Bake Club on Friday, October 11, 2013, In : big cakes 

By Rachael
This cake is reminiscent of a Terry's Chocolate Orange! Rachael made this cake to celebrate becoming a NZ citizen so she added jaffas for a very apt decoration!

Ingredients: 
Unpeeled oranges to weight of 375g
6 eggs
1 heaped tsp baking powder
1/2 tsp baking powder
200g ground almonds
150g caster sugar
50g cocoa

Ganache - 200g dark chocolate & 200ml double cream

1.  Put whole oranges in cold water & boil with lid on for 2hrs or until soft. Drain & when cool, quarter & remove pips.
2.  Add o...

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Miso walnut brownies

Posted by Bake Club on Monday, September 30, 2013, In : slices 

By Frances
I got this recipe from Sachie's Kitchen and thought miso in a sweet cake would be interesting. I adjusted the recipe though. After I put all the ingreds in the mixture looked so dry, so I added more yoghurt and one egg. I also added some cocoa powder. It definitely helped.

1 & 1/4 cup self-raising flour, sifted
125g butter, softened
1 cup brown sugar
1 TBSP Miso
1 TBSP Yoghurt (unsweetened)
1 cup walnuts, coarsely crushed
I added 1 egg and few ...
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Chocolate lamington cupcakes

Posted by Bake Club on Tuesday, September 24, 2013, In : small cakes 

By Ginny
 I wanted to make some chocolate cupcakes, and got inspired to try and Little & Friday cake recipe... The recipe is for two 23cm cakes, so I used a 2/5 version to make 12 small/regular size cupcakes (I would have halved it, but 2.5 eggs was tricky), but I've put the full recipe below. Given that it's dense and moist, I think the size is fine... (the cake recipe itself involves a sugar syrup but I didn't do this for the cupcakes)

Preheat oven to 150C. I cooked the cupcakes for a...
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Raw peppermint slice

Posted by Bake Club on Saturday, September 14, 2013, In : slices 

By Frances
I found this recipe on Ascension Kitchen - a beautiful website. I tried making her coconut butter but it didn't work out so I just used more coconut oil. Really enjoying the raw treats at the moment.
I'm entering this into September's Sweet NZ, hosted by Easy Food Hacks.


Biscuit base:
½ cup roughly processed buckwheat flour* (I used buckinis [sprouted and dehydrated buckwheat], I like have the crunchy bits in the base)
¼ cup + 2 tablespoons cacao powder
1 cup pecans (I used almonds)...
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Another raw caramel slice

Posted by Bake Club on Wednesday, September 4, 2013, In : slices 

By Frances
I'm on a roll with raw caramel. This time I wanted more gooey caramel. This slice is quite soft all round, the choc icing didn't set hard like the first caramel slice recipe I tried. This recipe is from All in the Raw in Australia.

Base
1 cup dates
½ cup almonds
1 tsp coconut oil

Caramel
1 cup dates
½ cup coconut oil
1 ½ tbls unhulled tahini
½ cup pure organic maple syrup
1 cup raw cashews (covered and soaked in water for an hour and then rinsed)
1/3 cup water

Top Chocolate layer
...


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Raw caramel slice

Posted by Bake Club on Tuesday, September 3, 2013, In : slices 

By Frances
I had my first taste of raw caramel at Little Bird in Ponsonby - their caramel pecan bar is outta this world! This is not their caramel slice but it's still pretty good, found on the Triumph of the Lentil blog.

For the base:
1 1/2 cups almonds, walnuts or pecans
a pinch of salt
4 medjool dates, pitted
1/3 cup coconut oil, liquid

For the caramel filling:
18 medjool dates, pitted
2-3 pinches of salt
1/4 cup coconut oil, liquid
1/4 cup nut butter (hazelnut, almond, cashew or brazil nut)...


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Feijoa coconut cake

Posted by Bake Club on Monday, September 2, 2013, In : big cakes 

By Ginny
I accidentally defrosted some (pureed, with the skin on) feijoas, and had to make use of them. The 1.5 cup measure worked perfectly with this loaf... I drastically reduced the amount of sugar in the original recipe, and it was still really sweet. I'll indicate the original below. It's definitely more a cake than a bread, and very yummy - the nicest of all the feijoa coconut loaves I've made. Leaving the feijoa skins on gives it a very subtle edge, which I like (and it's so much...
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Jumble muffins

Posted by Bake Club on Sunday, September 1, 2013, In : small cakes 

By Frances
I've called these jumble muffins cos they're just a jumble of whatever I had to hand in an effort to make my daughter some quick mini muffins that are free of gluten and sugar. We're not GF but it's good to have some food without.
1/2 c oat flour (I use the coffee grinder to grind)
1/2 c sunflower seed flour
1/2 c dessicated coconut
1/2 tsp cinnamon
1/2 tsp ground ginger
1 c carrot pulp leftover from the juicer
1/2 c melted honey
1 egg

Mix all together and plop into 24 greased mini muffins t...
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Coconut lime cookies

Posted by Bake Club on Friday, August 30, 2013, In : cookies 

By Frances

I've been making 'healthy' cookies for my 15-month-old so I can freeze them and have them on hand. This is another great sugar-free, gluten-free recipe by Dr Libby.

24ml coconut oil
1/4 c honey
juice and zest of a lime
1 c almond meal
12 c spelt flour (or any flour)
1/2 c dessicated coconut
2 tsp baking powder

Heat oven to 180C. Gently melt oil, honey and lime juice in a saucepan. Place all dry ingreds and lime zest in a bowl and mix well. Heap tablespoons onto a lined baking tray and bake ...
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Ginny's Little & Friday carrot cake

Posted by Bake Club on Tuesday, August 27, 2013, In : big cakes 

A friend told me that the Little & Friday carrot cake, which I had never tried, was amazing. When I looked at the recipe, I saw it contained dates, which I don't like, so I tweaked it slightly, to accommodate the contents of my house... including using purple instead of orange carrots...

Ingredients
1/2 cup walnuts
2 cups flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 tsp ground ginger
4 eggs
1 cup oil
1 cup brown sugar
2 cups grated carrot (pu...

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Frances makes Dr Libby's beetroot chocolate mud cake

Posted by Bake Club on Thursday, August 8, 2013, In : big cakes 

I went to the Auckland Food Show this year and saw Dr Libby and Chef Cynthia's demo. They made this raw beetroot chocolate mud cake - turned out well. They also showed how quickly it is to make proper raw chocolate with cacao butter, cacao, nibs and peppermint oil so I'm gonna try that soon too.
I'm entering this into August's Sweet New Zealand, hosted by Sweets and Brains.


For the cake:
  • 2 cups Brazil nuts
  • 4 fresh medjool dates, pitted and coarsely chopped
  • 1/2 cup currants
  • 1/4 cup maple syrup
  • 3 medi...

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Raw berry cheesecake by Frances

Posted by Bake Club on Saturday, July 27, 2013, In : desserts 

After the success of my first raw 'cheesecake', I had the impetus to attempt a berry swirl cheesecake and experiment with the original recipe. It's a fine line with raw recipes and some things didn't work as well. The base is 1 cup almonds, 1 cup hazelnuts (instead of buckwheat) and 1/2 cup sunflower seeds but even the 1/2 cup of seeds meant there was too much base. I forgot the dash of coconut oil so it didn't bond together as well.
For the filling I used honey instead of maple syrup. I could...
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Frances's raw lemon cheesecake

Posted by Bake Club on Wednesday, July 24, 2013, In : desserts 

After several visits to Little Bird unbakery in Kingsland, I thought I'd try making my own raw cheesecake. Turned out rather well, I thought! The recipe is from a Pure Wellbeing newsletter.
I'm entering this in July's Sweet New Zealand, hosted by Homegrown Kitchen.


The Base
1 C almonds
1 C buckwheat
1/2 C dates (soak in water to soften first)
Dash coconut oil/pinch salt

Food process (pulse) the nuts and buckwheat leaving them a little chunky. Add the dates & coconut oil till the mix just b...

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Frances's chocolate chip, cranberry & almond cookies

Posted by Bake Club on Sunday, July 21, 2013, In : cookies 

The cranberries add a welcome tartness to these cookies. Quite a stiff mixture so flatten the cookies how you like, they won’t change shape much.

 

125g butter
¾ c sugar (I used a mix of demuera and golden)
1 egg
1 tsp vanilla essence
1 ¾ c flour (I used mix of spelt and plain)
½ tsp salt
1 c dark chocolate chips
½ c cranberries
½ c flaked almonds

Preheat oven to 190C. Line 2 baking trays with baking paper.

In a  medium bowl, cream butter and sugar. Add egg and va...
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Frances makes oaty muffins with stevia

Posted by Bake Club on Monday, June 24, 2013, In : small cakes 

I wanted to make a sugar-free snack for my 1-year-old that's freezable too. So I adapted a couple of recipes to make this jumble of mini muffins. I used powdered stevia, which has an acquired taste - it's also green. I think stevia would work best in chocolate baking to disguise the colour. I'm entering this recipe into this month's Sweet New Zealand, hosted by Couscous & Consciousness.

Dry ingreds
1 c wholemeal spelt flour
1 c rolled oats
1 Tbs baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/4...
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Cheese, apple & spice scones by Ginny

Posted by Bake Club on Sunday, June 16, 2013, In : savoury 

These are from the latest Dish magazine... I've made them twice, they are delicious and totally addictive...

2 apples, pealed, cored and diced into 1cm bits (roughly)
2 C flour
1 Tbsp baking powder
1/4C caster sugar (I used a bit less)
1/2 tsp salt
1/2 tsp allspice
1 C grated sharp tasty cheese
50g very cold butter
1 C milk
(they also use 1 egg, beaten, which they use to brush them before baking, but I didn't bother)

Heat oven to 180C
Spread apple on a tray on baking paper, and bake for about 20 minut...

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Rachael's milk chocolate cake

Posted by Bake Club on Sunday, June 16, 2013, In : big cakes 

This recipe is courtesy of Be-Ro, the UK's equivalent to Edmonds. Rachael brought her classic Be-Ro recipe book over from England and she always bakes us treats for coffee group.

200g S.R flour
225g caster sugar
1/2 tsp salt
25g cocoa powder sieved
100g marg
2 eggs, size 3
5 tbsp evaporated milk
5 tbsp water
a few drops of vanilla essence

1. Heat oven to 180/350/gas mark 4 & grease 2x20.5cm tins (not loose bottomed as mixture will run out)
2. Mix flour, sugar, salt & cocoa
3. Rub in marg.  Beat eggs with...

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Ginny's tamarillo, pear and spice cake

Posted by Bake Club on Sunday, June 9, 2013, In : big cakes 

I made this the day Dish posted it on Facebook. Their recipe used sour cream. I didn't have any, so substituted a thick yoghurt... it was still yummy. And great for breakfast the next day
I love using my cast iron and copper sauté pans for making cakes. They cook beautifully and I serve the cakes straight from the pan. Tangy tamarillos combine well with the sweet pears and adding a hint of orange and a dash of spice makes for a moist seasonal cake.


4 large tamarillos
Cake
1¾ cups plain f...


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Savoury pinwheel scones by Frances

Posted by Bake Club on Thursday, June 6, 2013, In : savoury 

This recipe is from Gran’s Sweet Pantry by Natalie Oldfield (HarperCollins, 2013). I didn’t have cream cheese or parmesan on hand so I used a bit of sour cream, pesto and brie.

3 c self-raising flour

½ tsp salt

50g butter

½ c grated parmesan

1 ½ c milk

250g cream cheese

1 Tbs capers, chopped

1 c rocket, chopped

200g hot smoked salmon

Preheat oven to 210C. Line a baking tray or cake tin with baking paper.
Sift flour and salt into a bow. Rub in butter until...


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Frances’s rosewater chocolate cake

Posted by Bake Club on Thursday, June 6, 2013, In : big cakes 

I made this cake for Tui’s first birthday. It’s adapted from Julie Le Clerc’s Favourite Cakes (Penguin, 2011). She decorated hers with crystallised rose petals – fancy – but I just did ganache for another chocolate hit.

125g butter, really really softened

1 c caster sugar

2 eggs, slightly beaten

1 c sour cream

1 Tbs rosewater

1 c self-raising flour

¼ tsp baking powder

½ c cocoa

filling:

200g marscapone

¼ c pouring cream

¼ c icing sugar

½ tsp v...


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Frances's feijoa coconut loaf

Posted by Bake Club on Monday, May 27, 2013, In : big cakes 

I made these for my sister's birthday. One has lemon icing and one has chocolate - both good! It is Susan Fleichl's recipe in A Treasury of New Zealand Baking (Random House, 2009). What a delicious way to use the hordes of feijoas we get in autumn. I like that it uses oil instead of butter and you just mix it all together.

460g flour
2 tsp baking powder
1 tsp baking soda
pinch salt
3 eggs
420 g caster sugar
330ml vegetable oil
30ml vanilla essence
125ml buttermilk (I used yoghurt)
1 1/2 c feijoas, peel...
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Frances makes ciabatta

Posted by Bake Club on Wednesday, May 22, 2013, In : savoury 

I had such success with a loaf of ciabatta this weekend I made another one the day after. The recipe is from Alessandra Zecchini’s Savour (New Holland, 2006). Such an easy recipe and I didn’t even get my hands doughy.

300ml warm water

2 tsp active yeast granules

¼ tsp sugar

300g flour

pinch salt

Place water in bowl with yeast and sugar. After yeast starts to bubble, about 5 mins, add flour and salt and mix into a dough. (It is very sticky and runny so I just use a...


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Apricot shortcake by Mama Chan

Posted by Bake Club on Tuesday, May 21, 2013, In : slices 

1 c flour
100g butter
1/4 c sugar
1 egg
3 c stewed dried apricots or fresh apricots

Preheat oven to 180C. Line a sponge roll cake tin with baking paper.
Sift flour, cut in butter and mix in until it resembles breadcrumbs.Stir in sugar and egg. Form a stiff dough.
Press half of the dough into the tin. Cover with apricot filling. Crumble the rest of dough over the top.
Bake for about 30 min or until the bottom layer is cooked through. You might need to cover the top with foil for an extra few min of ba...
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Triple chocolate cookies by Frances

Posted by Bake Club on Sunday, May 19, 2013, In : cookies 

This is Nigella's evily good recipe for her Totally chocolate chocolate chip cookies. I have never made anything with three types of chocolate before. Seems so indulgent but just what the mental health doctor ordered on a rainy day with a hot cuppa and a lie down.
I always use less sugar than Nigella in all her recipes.

125 grams ...
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Frances's chocolate-coffee cake

Posted by Bake Club on Tuesday, May 14, 2013, In : big cakes 

This is called Superb Chocolate Cake by Robyn Martin in A Treasury of New Zealand Baking (Random House, 2009). I like it because it a one-pot cake.

125g butter
3/4 c sugar
2 eggs
1 c milk
2 c flour
1/2 c cocoa
4 tsp baking powder

coffee syrup
1/2 c strong black coffee
1/2 c sugar
25g butter

Preheat oven to 180C. Line base of 20cm round cake tin.
Melt butter in a large saucepan. Mix in sugar then remove from heat. Beat eggs and milk together. Sift flour, cocoa and BP and add to butter mixture with egg-milk...
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Ginny's feijoa clafoutis

Posted by Bake Club on Wednesday, May 1, 2013, In : desserts 

I adapted the recipe from the feijoa tart recipe I found here:
http://feijoafeijoa.wordpress.com/2012/04/03/feijoa-tart/

2 large eggs
150g white sugar
100g butter
zest of 1 lime (or more to taste)
approx 1.5cm piece of fresh ginger, grated (less or more to taste)
150 ml milk
175g flour
3 teaspoons baking powder
enough sliced fruit to cover the surface of the tart - I just topped the feijoas and cut them in half. Leaving the skins on gives a tartness to the final tart (apt, in this case!)
  1. Whisk...

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Frances's chocolate cherry louise cake

Posted by Bake Club on Friday, April 26, 2013, In : slices 

I adapted this recipe from Fiona Smith's chocolate, raspberry & coconut slice in A Treasury of New Zealand Baking (Random House 2009).

125g butter, softened
3/4 cup sugar
3 eggs, separated
1 1/2 c flour
2 Tbs cocoa powder
1 1/2 tsp baking powder
3/4 c jam (I used cherry)
50g chocolate, grated
1/2 c dessicated coconut (or long threaded)

Preheat oven to 180C. Grease a 18cm x 28 cm cake tin with baking paper.
Cream butter and half the sugar till light and fluffy. Beat in egg yolks, Sift in flour, cocoa and...
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Ginny's macaroon madness!

Posted by Bake Club on Sunday, April 21, 2013, In : small cakes 

Raspberry macaroons
This is an easy addition to the basic macaroon recipe (http://bakeclub.yolasite.com/index/coconut-macaroons-by-ginny), and offers a useful way to use up egg whites - e.g., if making lavender bars or rosemary salty-sweet shortbread.

2 cups coconut
2 egg whites
1/3 cup caster sugar
1/3 cup freeze-dried raspberries

heat oven to 180C
mix ingredients together
put into 2-3 tsp-sized mounds on a sheet of paper
bake for 10-12 minutes (til they're a bit golden)
remove from oven.
cool - don't ...

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Apple caramel drizzle cake by Ginny

Posted by Bake Club on Saturday, April 13, 2013, In : big cakes 

Ginny got this recipe from Dish magazine but she left out the "horrid" raisins and added more apple.

This cake is more apple than batter and is great served with a big dollop of softly whipped cream or warm with a scoop of ice-cream

½ cup raisins soaked in warm water for 20 minutes
2½ cups plain flour
1 tablespoon baking powder
½ teaspoon sea salt
1 teaspoon each ground cinnamon, nutmeg and ginger
¾ cup brown sugar
finely grated zest 1 lemon
2 eggs
1 cup buttermilk
¼ cup melted butte...

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Ginny's lavender bars

Posted by Bake Club on Thursday, April 4, 2013, In : slices 

From the Saltie cookbook - this is an amazing lunch place in Williamsburg, Brooklyn, that does delightful salads and sandwiches, and, as it turns out, also amazing sweets.

1.25 tsp dried lavender flowers (or 2.5 tsp fresh)
225 g butter 
3/4 C granulated sugar
1 egg yolk
1 tsp vanilla extract
2 C flour
1/2 tsp salt
large granulated sugar, to sprinkle

Grind up the lavender flowers (mortar/pestle; spice grinder)
Cream butter and sugar until fluffy, add egg yolk and vanilla and beat until smooth.
Whisk fl...

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Rachael makes Martha's carrot cupcakes

Posted by Bake Club on Friday, March 15, 2013, In : small cakes 

Individual carrot cupcakes with lashings of cream cheese icing! Exactly what we mums deserve at coffee group. It's one of Martha Stewart's.
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more f...
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Rachael's cranberry and chocolate fudge slice

Posted by Bake Club on Friday, March 15, 2013, In : slices 

Rachael made two yummy things for our mums' coffee group. The fudge slice appeared in this week's Herald Bite magazine. It's wickedly moreish.

...
1 packet Plain biscuits, crushed to fine crumbs (superwine, roundwine, malt, Girl Guide)
1½ cups Desiccated coconut

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Ginny's pink peppercorn and black salt brownies

Posted by Bake Club on Tuesday, March 5, 2013, In : slices 

I was inspired to adapt (slightly) a pink peppercorn recipe I saw recently on the Frankie mag website http://www.raspberricupcakes.com/2013/01/pink-peppercorn-brownies.html) - and the feedback was very good...

Pink Peppercorn and Black Salt Brownies
85g (3oz / 6 tbsp) butter, cut into pieces (I used salted, add a pinch of salt if using unsalted)
225g (8oz) bittersweet or semisweet chocolate, chopped - I used ghana dark for more of a chocolate punch!
3/4 cup (150g) sugar (I used slightl...

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Frances's bluberry cake

Posted by Bake Club on Thursday, February 28, 2013, In : big cakes 

This is called Melt in your mouth blueberry cake, found on All Recipes. Separating the eggs really helps with the fluffiness. Serving with cream really adds to the calories (but it has to be done!).

1/2 c butter (140g)
1/2 c sugar
1/4 tsp salt
1 tsp vanilla extract
2 egg yolks
1 1/2 c flour
1 tsp baking powder
1/3 c milk
2 egg whites
1/4 c sugar
1 1/2 c fresh blueberries
1 tbs flour
1 tbs sugar

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. Cream butter and 1/2 cup su...

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Frances makes gluten-free chocolate brownies

Posted by Bake Club on Monday, February 25, 2013, In : slices 

I had a GF friend staying and made these brownies for her (and me!). Recipe found here

100g butter
150g dark chocolate
100g gluten free plain flour
100g chopped hazelnuts or walnuts
200g sugar (I used 2 tsp stevia powder)
3 eggs
1 tsp baking powder

Preheat oven to 180C. Gently melt butter and chocolate. In another bowl mix dry ingreds. Beat in the eggs followed by melted chocolate. Sitr in nuts. Pour into lined/greased 150x200mm dish. Bake for around 30 mins, making sure the brownie doesn't dry out.
I...
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Ginny's rhubarb ginger muffins

Posted by Bake Club on Monday, February 25, 2013, In : small cakes 

Welcome back Ginny from 6 months in NYC! She made these muffins, recipe found at http://www.food.com/recipe/light-rhubarb-ginger-muffins-95490?oc=linkback and tweaked it (used milk instead of coconut milk, and put about double the suggested amount of crystallised ginger)

100 g melted butter
2 eggs
1 cup sugar
1/2 teaspoon baking soda
1/2 cup milk, warmed
1 teaspoon vanilla essence
2 cups finely chopped rhubarb
about 4 tablespoons crystalised ginger, cut up
2...
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Frances's granola muffins

Posted by Bake Club on Tuesday, January 29, 2013, In : small cakes 

Another one from Nigella Feasts. I always use less sugar than her recipes though.

1 1/2 cups all-purpose flour (I used Healtheries gluten free baking mix)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
1/2 cup Golden Baker's natural cane sugar or other light brown sugar
1/3 cup vegetable oil
2 cups granola (I used my raw granola with strawberries and apple)

Heat oven to 200 C. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. ...

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Chocolate and pistachio biscotti by Amy

Posted by Bake Club on Thursday, January 24, 2013, In : cookies 


Adapted from an Annabel Langbein recipe. Goes down a treat with espresso.

2 + ¼ cup flour

2 + ½ tsp baking powder

¼ cup cocoa

1 + 1/3 cup caster sugar

3 eggs

½ cup chopped pistachios

½ cup chopped chocolate

Preheat oven to 180 deg C (fanbake) and line baking tray with paper.

Mix all ingredients together trying not to overmix (seems very dry at first but becomes very soft once sugar mixes into eggs).  As soon as it comes together pat into a log shape about 23cm x 7cm on the tray then flatten t...


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Molasses spice cookies by Frances

Posted by Bake Club on Thursday, January 24, 2013, In : cookies 

Just the word 'molasses' conjures up deep, hearty flavour, and I really felt like a spiced biscuit with my coffee so I looked it up in the index of The Cookie Book and there was the recipe.

1/2 c / 250g butter
1 c sugar
1 egg
1/4 c molasses
2 1/2 c flour
2 tsp baking soda
1 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp ground ginger
1/4 tsp salt

Preheat oven to 190C. Line baking sheets with baking paper.
Beat together the butter, sugar, egg and molasses>
Sift together the flour, soda, spices and salt. Add to...
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Amy's orange lightning cake

Posted by Bake Club on Tuesday, January 22, 2013, In : big cakes 


Welcome to Bake Club, Amy. She did some fantastic baking for our coffee group. Here's Annabel Langbein's orange cake:

1 orange (unpeeled)

1 tsp Baking soda

125gms softened butter

1 cup sugar

2 eggs

1 tsp vanilla extract

2 cups flour

1 cup sultanas or raisins

1/2 cup chopped walnuts (optional)

 

Preheat oven to 160 deg C (fanbake). Grease a 20cm diameter cake tin and line the base with baking paper.

Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopp...


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Frances makes panforte

Posted by Bake Club on Friday, December 21, 2012, In : sweets 

My first attempt at panforte turned out pretty good. I used this recipe from the Healtheries website. Have wrapped up wedges for wee Xmas gifts.


250g oven-roasted mixed nuts (I used hazels, blanched almonds and pistachios)

1/3 cup each: glacé mixed peel, figs, apricots; roughly chopped

75g 70% dark chocolate, roughly chopped

1/3 cup Healtheries Gluten-free Rice Flour

1 tablespoon cocoa

1 teaspoon cinnamon

½ teaspoon mixed spice

½ cup each: honey, caster sugar...


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Frances's raw chocolate mousse and cashew whipped cream

Posted by Bake Club on Tuesday, December 18, 2012, In : desserts 

I'm really enjoying making raw concoctions in the Omniblend blender I bought from Best Blenders. Comes with a recipe book for soups, sauces, savouries, spreads, dressings and desserts. Omniblend has 6 blades like the Vitamix that pros use but it's about a third of the price!

Chocolate mousse
2 med or 3 small avocados
1/2 - 2/3 c raw honey or agave nectar (I also use stevia)
1/4 c water
3 Tbsp cacao powder
2 Tbs carob powder (I don't like carob so just use more cacao)
12 tsp pure vanilla extract
pinc...
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Rachael's easy lime loaf

Posted by Bake Club on Friday, December 14, 2012, In : big cakes 

This is a delicious tangy alternative to lemon cake. Rachael made this for our coffee group. We new mums luuuuurve baking, especially other people's!

Ingredients:

For the cake

170g butter, at room temperature

140g caster sugar

3 eggs

140g self-raising flour

finely grated zest of & juice of 2 limes

 

for the syrup

finely grated zest & juice of 2 limes

60g caster sugar

 

Method;

Preheat oven to 180 degrees C.  Grease a 22x12cm loaf tin, then line the bottom with gr...


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Frances makes apple spice granola

Posted by Bake Club on Saturday, December 8, 2012, In : sweets 

This recipe is from Chef Rene who is a raw food specialist. I went to a raw chocolate workshop of his once and make his super fudge recipe often. The granola is so crunchy and tasty, goes well with yoghurt or rice milk or apple juice. Sometimes I just eat little handfuls from the jar. I have never used buckwheat groats before so it was a new experience for me. Next time I might add coconut threads or nutmeg. Thanks Chef Rene!

  • 1 c pecans or walnut pieces, soaked 10-12 hours (I used walnuts and ...

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Raw chocolate mousse tart by Frances

Posted by Bake Club on Saturday, December 8, 2012, In : desserts 


I am making more raw goodies lately - maybe I should change this website to Unbake Club?! Thank you Nicola W for alerting me to this delicious raw, GF, DF, sugar-free choc mousse recipe. Justin and I gobbled it all up in 2 days. I had a little bit of crust left over so I made them into patties, dehydrated them and ate them as snacks.

2 c LSA (1 c flax seeds, 1/2 c sunflower seeds, 1/2 c almonds)
1 c macadamia nuts (I used cashews)
1/2 tsp sea salt
6 large Medjool dates (I used some soaked raisins...
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Frances makes rainbow cupcakes

Posted by Bake Club on Sunday, October 14, 2012, In : small cakes 

I saw rainbow cupcakes in a recent Herald food section and was inspired to try it out. For some reason I forgot to follow the actual rainbow colour sequence (ROYGBIV) but they look pretty cool anyway, I thought. The oil in the recipe helps keep the cakes moist as I took them to a morning tea the following day.
I made double this recipe, which made 12 small cupcakes and 8 bigger ones.

I'm entering this into Nov's Sweet NZ, hosted by The Kitchen Maid

1 cup all purpose flour
1 1/2...


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Chocolate pavlova by Frances

Posted by Bake Club on Friday, October 5, 2012, In : desserts 

After making Nigella's semifreddo with 4 egg yolks, I had to make something with the whites - thank God for pavlova! And this chocolate version rocks! I made it in the evening but waited till the next morning when I had the toppings to photograph it, and ended up having pav for breakfast. Yes!

This recipe is shamelessly cut and pasted from Nigella:

6 medium egg whites (I used 4)

300 grams caster sugar (I used 200g for 4 whites)

3 tablespoon(s) cocoa powder sieved

1 teaspoo...


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Tash's chocolate chip cookies

Posted by Bake Club on Friday, August 31, 2012, In : cookies 

Welcome to Bake Club, Tash! She brought these along to coffee group and they were delicious - crisp on the outside and chewy in the middle. She also make a GIANT cookie with her stepdaughter - big and bad enough for Cookie Monster!


 



 



 


2 cups plain flour

1/2 tsp baking soda

½ teaspoon salt

185g butter, melted

1 cup brown sugar

¼ cup white sugar

1 teaspoon vanilla essence

1 egg

1 to 1 ½ cups chocolate chips (I used a whole bar Whittaker’s 70% dark chocolate instead)

 

Preheat oven...


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Marble cake by Frances

Posted by Bake Club on Wednesday, August 29, 2012, In : big cakes 

Sorry, crap photo, but you can't see a marble cake without cutting it! This was the first time I'd tried marbling so next time I know to mix up the vanilla, red and chocolate batters more in the tin. I just used red food colouring as in the recipe but next time I'd also add a strawberry flavour to it or maybe even beetroot pulp?


This marble cake turned out better - chocolate and orange. I love jaffa flavours! I mixed yellow and red colouring to make orange and also added orange essence flavour...
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Frances’s raw chocolate macaroons

Posted by Bake Club on Sunday, August 19, 2012, In : sweets 


So easy, so delicious - a sweet treat that's healthy!

Makes 24-30 macaroons

3 c coconut (dessicated or flakes), 1 ½ c cocoa powder, 1 c maple syrup, ½ c coconut butter, 1 Tbs vanilla extract, ½ tsp salt

Mix together in a bowl. Take spoonfuls and press out on dehydrator trays. Dehydrate at 45C for 12-24 hrs or until crisp on the outside and nice and chewy on the inside. If you don't have a dehydrator you could bake in very low oven.

For blonde macaroons replace the c...


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Frances's lemon sour cream muffins

Posted by Bake Club on Saturday, August 11, 2012, In : small cakes 

I made Mama Chan's carrot cake the other day but didn't have any cream cheese for the icing so I used sour cream - parp - just didn't work. So what to do with a tub of sour cream? A quick search found this recipe on Food.com for easy muffins where you don't need to cream the butter and sugar.

1/2 cup unsalted butter
2 cups unbleached white flour (my GF friend suggested using coconut flour, which would be super)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoo...


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Ginny's wholemeal scones

Posted by Bake Club on Tuesday, July 31, 2012, In : small cakes 

Ginny, Bake Club star, made a gazillion things for her and Dave's farewell drinks (see ginger chew, Belgian biscuits, rhubarb snacking cake and raspberry buttermilk cake). They're in NYC for 6 months now!
Ginny sent in this recipe while she was at the airport - what a trooper.

Wholemeal Buttermilk Lemon Scones
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut int...
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Raspberry yoghurt muffins by Frances

Posted by Bake Club on Saturday, July 28, 2012, In : small cakes 

I adapted this from a loaf recipe. You can put this batter in any size tin, really. I like the tanginess the yoghurt adds to the mix.

cooking oil spray

1 cup frozen raspberries

1/2 cup brown sugar

2 eggs, lightly beaten

3/4 cup low-fat vanilla yoghurt

1 3/4 cups self-raising flour

1/3 cup ground almonds

 

Preheat oven to 180ºC. Spray an 11x21cm loaf pan or 12 muffin tins/cases with cooking oil. Line the base and two long opposite sides with n...


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John's speculaas cookies

Posted by Bake Club on Thursday, July 12, 2012, In : cookies 

John made these fantastic dutch spice cookies for Dave and Ginny's farewell drinks. They're going to New York, hence the DGNY decoration. Very creative.

John's recipe below:
Speculaas spice mix 6.5 g ground cinnamon 2g ground cloves 1.5 g grated nutmeg 1 g ground white pepper 2 g ground aniseed (from star anise) 1g ginger powder 1/2 g cardamon powder these quantities are critical and should be interfered with and changed at will in a wildly uncontrolled manner

Specu...
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Ginny's ginger chew (not crunch)

Posted by Bake Club on Monday, July 9, 2012, In : slices 

I am a huge fan of an old-fashioned crunchy, thinly-iced ginger crunch.
This recipe isn't like that. It's a bit like a mix between a ginger crunch and an Anzac biscuit (which isn't a bad thing) so I have called it a ginger chew! It's from a cafe in Golden Bay.

Oaty Ginger Chew
150g butter
2 Tbsp golden syrup
3/4C brown sugar
3/4C coconut (I used dessicated)
1 1/2C rolled oats
3/4C flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger

icing
4 Tbsp butter
8 Tbsp icing sugar
4 Tbsp golden syrup
2 tsp gr...
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Chocolate swirl cheesecake by Frances

Posted by Bake Club on Sunday, July 8, 2012, In : desserts 

This recipe is from the Food Channel programme The Sugar Club with Dean Brettschneider and Julia Crownshaw. They added 25g brown sugar to the base, which I did not. Anyway, mine turned out really well. Super with yoghurt.

 

200g gingernuts
65g butter
1 tsp ginger
450 cream cheese
150g caster sugar
30g cornflour
2 eggs, 1 extra yolk
200g sour cream
1 Tbs lemon juice
2 tsp vanilla paste
100g chocolate

 

Method

Turn oven to 200°C. Line an 18cm-20cm springform tin with bak...


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Ginny's Belgian biscuits

Posted by Bake Club on Friday, July 6, 2012, In : cookies 

I made these with some left-over gingerbread men dough... this is a basic recipe from taste.com.
I iced them with an icing made with plum powder (natural colour, and nice flavour!)
  • Melted butter, to grease
  • 125g butter, at room temperature
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) golden syrup
  • 1 egg, separated
  • 375g (2 1/2 cups) plain flour
  • 1 tbs ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • Plain flour, to dust
  • 1 cup pure icing sugar, sifted
  • Plum p...

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Frances's carrot pulp crackers

Posted by Bake Club on Wednesday, July 4, 2012, In : savoury 

OK, these aren't baked, they're dried raw in the dehydrator. It's my new favourite thing. This excellent recipe is adapted from the Foods for Long Life blog. All this time I've been chucking the pulp from my juicer, now I'm freezing it to use later in crackers or baking.
There are 2 batches of crackers pictured here. I used carrot pulp in one and carrot/beetroot/apple in the other.


makes 60 crackers

1/2 cup flaxseeds
1 cup room temperature water

1/2 cup sunflower seeds, soake...


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Ginny's rhubarb snacking cake

Posted by Bake Club on Monday, July 2, 2012, In : big cakes 

Another delight from Smitten Kitchen (http://smittenkitchen.com/2012/05/rhubarb-snacking-cake/) - how can you resist a name like that. It is a bit like a shortcake, and I found it a bit dryer than I would usually like in a cake (good with yoghurt, cream or ice-cream!) but I also made it in a slightly smaller tin than they recommend, so it cooked longer.
I would probably add a bit more sour cream (or yoghurt) to the mix, but here's her original... (sorry about the US temps etc)

Cake
1 1/4 ...


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Frances’s gluten-free chocolate roulade

Posted by Bake Club on Friday, June 29, 2012, In : big cakes 

A GF friend was coming to visit so I made this roulade sponge roll. First time for everything.

 

4 Tbs cocoa powder
100ml milk, plus 3 Tbs extra
5 eggs, separated
125g caster sugar
2 Tbs berry jam (I used cranberry)
whipped cream flavoured with vanilla extract
icing sugar to dust

Preheat oven to 180C. Line a 30 x 20cm Swiss roll tin with baking paper. In a bowl mix the cocoa ant 3 Tbs milk. Heat 100ml milk in a pan until almost boiling, then add to bowl, stirring. Leave...


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Ginny's raspberry buttermilk cake

Posted by Bake Club on Thursday, June 28, 2012, In : big cakes 

This recipe I got from the Smitten Kitchen blog which I love... (http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/; She adapted it from Gourmet.)

I basically followed her recipe, but used frozen raspberries - first time, I let them defrost. Mistake! Use them frozen, they still cook perfectly.

I find this very yummy and it is possibly the most ridiculously-easy cake ever! 

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon  baking soda
1/4 teaspoon salt
56 grams un...


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Frances makes mushroom and fennel ragout with cheese scones

Posted by Bake Club on Wednesday, June 27, 2012, In : savoury 

This is from Allison Pirrie’s wonderful Pease Pudding website. I saw the pic and was instantly craving its heartiness. Unfortunately I didn’t have fennel on hand, so I used celery and added a few more fennel seeds.

Ingredients for Scones
200g self raising flour
80g butter
pinch of salt
Pinch of cracked black pepper
100g grated cheddar cheese
150ml of milk
1 tblsp Dijon mustard
Handful of thyme

Ingredients for Ragout
800g white or brown button mushrooms, washed and ha...


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Macaroons by Mama Chan

Posted by Bake Club on Sunday, June 24, 2012, In : small cakes 

This recipe is adapted from Dean Brettschneider's book Global Baker. Great stuff!

140g ground almonds
200g icing sugar
3 egg whites
1/4 c caster sugar
pinch of cream of tartar

filling:
chocolate ganache - melted dark chocolate with cream, whipped til the consistency to spread on macaroons

Sift ground almonds and icing sugar into a bowl. Use an electric mixer to whisk the eggs whites, sugar and cream of tartar. Dean adds a few drops of natural raspberry essence; Mama Chan used green colouring. Whisk u...
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Frances makes apricot and chocolate chip cookies

Posted by Bake Club on Thursday, June 14, 2012, In : cookies 

 

This is my first batch of baking since our daughter Tui was born 3 weeks ago. Feels great to get back in the kitchen; baking relaxes me.

I have also recently formed a co-op with some friends to order Ceres organic products wholesale. A 3kg bag of sulphur-free apricots was in my first order so it was a good chance to use some! Apricots and chocolate are always a tasty combination.

 

Makes about 20

100g butter, softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla ess...


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Tricia's banana bread loaf

Posted by Bake Club on Wednesday, June 13, 2012, In : big cakes 

Tricia's double recipe is from her friend Elverie.
250g butter
6 bananas
4 eggs
3 1/2 c flour
3 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c desiccated coconut
1 1/2 c sugar
Preheat oven to 160C. Grease and line 2 tins, 10 x 25 cm. Put all dry ingredients in a bowl. Soften butter in a pot and add mashed banana and continue to melt butter.
Beat eggs one at a time into the slightly cooled butter mixture. Add wet mix to dry mix and combine gently.
Pour into prepared loaf tins and bake for 55-60 min th...
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Mama Chan’s spice and date bread

Posted by Bake Club on Wednesday, June 13, 2012, In : big cakes 

A classic tea loaf! Extra yummy spread with butter.

150g butter
½ c brown sugar
½ c golden syrup
½ c treacle
¾ c finely chopped dates
¾ c chopped walnuts, optional
2 c self-raising flour
1 tsp ground ginger
1 tsp cinnamon
1 tsp mixed spice
½ c milk
2 eggs, lightly beaten

Preheat oven 160C. Line 23cm loaf tin with baking paper. Melt together butter and sugars in small saucepan. Set aside to cool.

Mix dates and nuts with butter mixture. Sift flour and spices...


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Frances’s first cheescake - roasted banana cheesecake

Posted by Bake Club on Tuesday, May 22, 2012, In : desserts 


We recently visited the Green Snapper Café in Colville, Coromandel, on our babymoon, and had a cosy time sitting by the roaring fire looking out to the deserted road outside, reading the weekend paper and being thankful for living in paradise. We had a good ol’ seafood chowder and toasted sammie. Coffee was great. They had a lots of nice-looking cakes on the bench but then the blackboard special caught my eye – roasted banana cheesecake. Three magical words that go so...


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Frances makes chocolate chip and spice orange cookies

Posted by Bake Club on Monday, May 21, 2012, In : cookies 


Another recipe from Healthy Food Guide, May issue.

 

1 cup oats

½ cup flour

½ tsp baking soda

¼ tsp salt

½ c brown sugar

115g reduced-fat spread or butter

1 egg

1 tsp vanilla essence

1 tsp mixed spice

1 orange, zested

½ c dark choc chips

 

Preheat oven to 190C. Line 2 baking trays with baking paper. Mix oats, flour, baking soda and salt in large bowl.

In another bowl beat sugar, butter, egg, vanilla, spice and zest together.

Stir egg mixture into flour...


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Eleni's snowballs

Posted by Bake Club on Sunday, May 20, 2012, In : sweets 

Eleni debuts on Bake Club with these little morsels of delight! No baking involved, just mixing, so would be easy to whip up quickly.

1 1/4 cup oats
1/4 cup sugar
1/4 cup butter
1/3 cup cocoa
1/4 cup (soy) milk
1/4 cup dried fruit
1/4 cup chopped nuts

Melt the butter in a pot and add the sugar, cocoa and milk.
Take it off the stove and mix in the rest of the ingredients.

Cool off slightly, roll into balls and roll the balls in 'snow' / coconut.

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Frances's gluten-free shortbread

Posted by Bake Club on Wednesday, May 16, 2012, In : cookies 

I can't remember which US website I got this recipe. Has some handy tips at the end for GF baking.


1 1/3 cups white rice flour

1/2 cup sweet rice flour (I just used the same rice flour)

1/2 cup cornflour

1 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon xanthan gum (this prevents the cookies from spreading)

7 ounces (14 tablespoons) butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

 

Preheat oven to 150°C. Line 2 baking sheets with parchment paper. In sma...


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Kara's luscious chocolate tart

Posted by Bake Club on Tuesday, May 15, 2012, In : desserts 



Welcome to Bake Club, Kara! Kara has her own blog, http://kazascakes.blogspot.co.nz/
and she'd like to share the recipe she made on Mother's Day.

This tart is really luscious - it's at its best when it's been well chilled. Recipe from Helen Jackson's book.

Sweet Chocolate Pastry

1 3/4 flour
1/4 cocoa
1/4 sugar
125g butter well chilled and roughly chopped
1 egg
1-2 tbls cold water

Place flour and sugar in food processor. With motor running, drop butter in piece by piece until mixture resembles coarse...

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Frances's lemon polenta cookies

Posted by Bake Club on Monday, May 14, 2012, In : cookies 

These cookies feature on the cover of May's Healthy Food Guide.

100g reduced-fat spread (I used regular butter)
75g caster sugar
1 lemon, zest finely grated
2 egg yolks
1 cup flouro (I used gluten free)
1/2 cup polenta
4 Tbs icing sugar

Beat butter, sugar and zest until light and creamy. Add yolks one at a time. Beat well. Sift flour and pinch of salt into a bowl. Stir in polenta. Add dry ingreds to egg mixture and combine well. Knead lightly for 1-2 min, shape into a ball, cover with plastic wrap an...
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Never fail fudgey chocolate cake by Frances

Posted by Bake Club on Monday, May 14, 2012, In : big cakes 

This is from the May Skywatch magazine - didn't know they had recipes! I have never made a cake with so many eggs - it turned out deliciously rich and intense and I used less sugar.

 

400g dark choc (I used Whittaker's Dark Ghana)

360g unsalted butter

360g caster sugar (I used under 350g)

6 heaped Tbs plain flour (could easily be gluten free)

pinch cinnamon or cardamom, optional (I used about 1 tsp of each)

6 eggs

icing sugar

 

Preheat oven to 200C. Melt chocolate, butter and sugar ...


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Ruth B's pumpkin whoopie pies

Posted by Bake Club on Monday, May 14, 2012, In : small cakes 

Frances says: I've never tasted homemade whoopie pies, only store-bought ones which always seem too sweet. These were perfect, as good as the ones I had in NYC, thanks Ruth!

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 or 2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
125g butter, softened
1 1/4 cups sugar
2 large eggs, at room temperature, lightly beaten
1 cup mashed pumpkin
1 teaspoon vanilla extract

filling:
250g cream cheese, at room temperature
6 tablespoons ...
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Frances's dark chocolate self-saucing pudding

Posted by Bake Club on Wednesday, May 2, 2012, In : desserts 

I'm sorry this doesn't look that pretty after being dealt to before the pic was taken, but sure tasted gooood. This saucy little number is from the June HZ House & Garden magazine. And this is my entry into the April Sweet New Zealand, hosted by myself this month!


1 cup self-raising flour
2 tablespoons good-quality dark cocoa
½ cup caster sugar
½ cup milk
1 large egg
60g butter, melted
1 teaspoon vanilla extract
200g dark chocolate melts, buttons or pieces
1 cup boiling water
Icing sugar for dusting
T...
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Ginny's chocolate sour cream raspberry cake

Posted by Bake Club on Sunday, April 22, 2012, In : big cakes 

This is from Marian Keyes' Saved By Cake. Delicious and very easy (if not the cheapest cake to make!)

100g dark (70%+) chocolate
250g self-raising flour
1 tsp baking soda
1 tsp salt (seems a lot!)
250g caster sugar
125ml sunflower (or other non-flavoured; I used grape-seed) oil
250ml sourcream
2 eggs, beaten
1 tsp vanilla extract
300g (approx) frozen rasberries, defrosted

The recipe says to make 2 23cm cakes, and stick together with rasberry jam; I made one, in a bundt tin, it just needed longer to...
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Frances's gingery cookies

Posted by Bake Club on Monday, April 16, 2012, In : cookies 


These cookies are adapted from the coffee snaps recipe. They're not gingernuts, but gingery.

125g butter, softened
1 cup (275g) firmly packed brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self-raising flour
3 teaspoons powdered ginger
walnut halves

Preheat oven to 180°C (350° F). Line cookie/oven tray with baking paper.
In a bowl, beat butter, sugar and vanilla extract until pale and fluffy.
Add egg and beat until just combined.
Stir in ...


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Frances’s tower of super fudge

Posted by Bake Club on Tuesday, April 10, 2012, In : sweets 

I went to an inspiring raw chocolate demo by Chef Rene at Wise Cicada in Newmarket, Auckland. He showed us how to make lots of chocolate recipes and we tasted them all! The energy in the food was amazing. Here’s his recipe for super fudge, which keeps nicely in the fridge. Just one piece in the afternoon is a great pick-me-up - packed with super foods!

3 c date paste (dates soaked in enough water to blend into a paste)
1 c chia seeds
1 c sultanas
1 ...


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Ginny makes Al Brown's mother's ginger crunch (with a twist)

Posted by Bake Club on Monday, April 9, 2012, In : slices 

This recipe is from Stoked, and makes the real deal, an old-skool proper buttery, crunchy, gingery slice. moreish in the extreme, finger-lickin' good! I tweak it with the addition of a bit of semolina which gives a slightly more textured base.

Base:
115g butter
1/2 C sugar (I use caster)
3/4 C flour
2 Tbs semolina
1 tsp baking powder
1 tsp ground ginger

pre-heat overn to 180C, butter & baking-paper-line a 30x20cm slice tin.
cream butter and sugar till light and fluffy. Sift flour, baking powde...
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Oat biscuits with chocolate by Frances

Posted by Bake Club on Sunday, April 8, 2012, In : cookies 

These are a lot like Anzac biscuits but the butter and sugar are creamed.
Makes about 20 sandwiched biscuits

65g rolled oats
160g softened butter
160g raw caster sugar
55g golden syrup
150g (1 c) plain flour
75g dessicated coconut
400g chocolate, chopped (I always use dark)

Preheat oven to 160C. Process oats in a food processor or coffee grinder until finely ground.
Beat butter and sugar until pale and creamy. Add golden syrup, stir, then add flour, coconut and oats. Form heaped teaspoons into balls an...
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Frances makes Easter cherry and chocolate hot cross buns

Posted by Bake Club on Sunday, April 8, 2012, In : bread 

Confession: my very first batch of hot cross buns was a disaster - I used nearly 100% gluten flour by mistake! They looked great, iced and glazed, but they were balls of elastic - totally inedible. I didn't bother reading the back of the gluten flour packet, which said to use only 2 Tbsp of the flour in a recipe. But I managed to salvage the cherries and choc bits to use on the next batch, which was a raging success.

Recipe from April's Mindfood

750g plain flour
1/3 c caster sugar (I just used s...
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Chocolate orange ricotta tart by Ginny

Posted by Bake Club on Sunday, April 8, 2012, In : big cakes 

Just look at this thing of beauty.
Adapted it slightly from the Rose Bakery recipe:

Sweet pasty (make your own or buy one)
3 egg yolks
2 eggs, 1 blended for basting the pastry (to then be used in the tart)
100g caster sugar
1 tsp natural vanilla extract,
grated zest of 3 oranges, 500g ricotta cheese
roughly 180g grated dark chocolate (70% or more)
1 tablespoon plain flour

Method
Preheat oven to 180 deg C

Pastry
Put pastry in 28cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minute...
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Frances's dried kumara

Posted by Bake Club on Friday, April 6, 2012, In : savoury 

OK, this isn't baking, but it does use the oven and I just wanted to share my all-time favourite snack. Mama Chan used to make these in her childhood in China - sweet potato slices dried in the sun. Then she made dried kumara throughout my childhood and I always gobbled them up.
Boil a pot of kumara with the skins on until just cooked through. Drain and leave to cool. Scrape the skin off with a knife. Slice into 1cm-thick slices. Spread on to a wire oven rack. Dry for several hours at 50-100C...
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Gertrud's passionfruit yoghurt syrup cupcakes

Posted by Bake Club on Thursday, April 5, 2012, In : small cakes 

Welcome to Bake Club, Gertrud! Despite her modesty, Gertrud is a fabulous cook and baker and I've been egging her on for ages to contribute to Bake Club. Finally, she debuts with this delightful bite.
Gertrud says: While the original recipe used a 22cm bundt cake tin, I made eight cupcakes and a super-small cake. Watch the time carefully. My oven has a sweet spot and the cupcakes cooked well under 60 minutes.With no passionfruit at hand, I used Delmain Passionfruit Dessert Topping. I als...
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Ginny's guava tart

Posted by Bake Club on Sunday, April 1, 2012, In : big cakes 

This is a very simple tart (especially if you use a bought pastry). The recipe is a bit loose as I made it up as I went along... So interpret as you will. The tang of the little purple guavas cuts through the richness of the ricotta; I don't think it needs a lot of sugar.

Pre-heat over to 180C

Pastry
I amount of sweet pastry

Put pastry in 23cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minutes.
Remove the weights from the pasty case, and baste it thoroughly with some egg. B...
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Frances’s espresso pecan cupcakes

Posted by Bake Club on Thursday, March 29, 2012, In : slices 


I appropriated this from
Marian Keyes' espresso and walnut cake recipe in her latest book Saved by Cake. It's a great beginner's baking book with tips and witty repartee from Marian. She says baking didn't cure her depression but helped her along her way to happiness and peace. In her recipe she uses 2 sandwich tins and puts the icing in between the layers and on top.

50g butter
80ml milk
1 c espresso
2 eggs
225g caster sugar
100ml oil
100g chopped pecans
250g self-r...


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Frances’s amaretti morbidi

Posted by Bake Club on Friday, March 16, 2012, In : cookies 

After I made the chocolate fudge sandwiches I had 2 egg whites to use so I quickly made this batch of amaretti to bake after the chocolate biscuits came out of the oven.

The recipe is from Gino D’Acampo’s book Italian Home Baking (Kyle Books, 2011). Gino says the D’Acampo family always have freshly made amaretti biscuits when having tea or coffee. They’re also good crumbled on top of ice cream.

I used half portions in his recipe:

 

4 egg whites

350g caster sug...


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Chocolate fudge sandwiches by Frances aka homemade Tim Tams

Posted by Bake Club on Thursday, March 15, 2012, In : cookies 


This is from Recipes From the Baker (Murdoch Books, 2009). Thanks to Michelle who gave this sweet little book to me. She reviewed the baking and said: “Buttery, shorty and a hit of dark cocoa - they're better than TimTams, which I find too sweet!” Aw, thanks. I’ll be trying the two-seed crackers next!

This is my entry into March's Sweet New Zealand monthly blogging event, hosted by www.mydarlinglemonthyme.com -  check out Emma's lovely blog with loads of gluten and dair...


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Frances’s Italian carrot cake

Posted by Bake Club on Sunday, March 11, 2012, In : big cakes 

Another one of Nigella’s. Very moist and perfect with yoghurt. Gluten free!

 

150g caster sugar

125ml olive oil

3 eggs

1 tsp vanilla extract

150g ground almonds

1 tsp nutmeg

2 grated carrots

½ c golden sultanas soaked in rum (I just used normal sultanas soaked in brandy)

grated zest and juice of 1 lemon

pine nuts

 

Preheat oven to 180C. Whisk sugar and oil until thick. Beat in eggs and vanilla. Mix in rest of ingreds.

Pour into 23cm round lined tin. Sprin...


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Sarah's caramel slice

Posted by Bake Club on Saturday, March 10, 2012, In : slices 

Welcome to Bake Club, Sarah! Sarah bought this round for our cuppa catch up. It was very moreish. The brown sugar really adds that caramel taste. Sarah says this recipe is from an Australian friend of her mother's, Barbara Fisher. Thanks Barbara!

125g butter
1 cup brown sugar
1 egg, beaten
1 cup chopped dried fruit (I used raisins, but sultanas, dates also fine)
chopped walnuts (no amount given in orig recipe, I used about 1/2 cup)
1 cup SR flour (don't have, so used std, with tsp bp)

Melt butter in...

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Frances makes coconut & lemon cupcakes

Posted by Bake Club on Saturday, March 10, 2012, In : small cakes 


Made these quickly for a 1st birthday party - this melt and mix recipe is super easy.

 

150g butter, at room temp

¼ lemon juice

¾ c sugar

1 Tbs finely grated lemon zest

2 eggs, beaten lightly

1 ¼ c dessicated coconut, plus 2 Tbs for sprinkling

1 ½ Tbs bought lemon butter (I used lemon curd)

 

Preheat oven to 180C/160 fan forced. Line 12-hole muffin tray with paper cases. (I made 18 mini muffins for little hands.)

Place butter and juice in saucepan over moderat...


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Frances’s Fijian Black Forest gateau

Posted by Bake Club on Saturday, February 25, 2012, In : big cakes 

This cake is an adaption of two recipes: Fijian chocolate cake by Alexa Johnston from foodie.co.nz (http://foodie.co.nz/Recipes/Fijian-Chocolate-Cake-by-Alexa-Johnston.aspx) with a Black Forest-type filling. Alexa calls in Fijian because it uses coconut cream. It makes a really dark, moist chocolate cake. I made 1 ½ times this recipe to make a big cake to feed 10 adults.

210 g flour
55 g cocoa
2 tsp baking powder
½ tsp baking soda
200 g sugar
2 eggs
125 g melted...


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Ginny’s plum cake

Posted by Bake Club on Thursday, February 16, 2012, In : big cakes 

I adapted a recipe for 'Fresh Plum Cake with Yoghurt' by Amanda Laird that appeared in Viva recently (http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10781284)

Serves 8-12 (1 x 24 cm cake)

500g plums (ish)
1 cup caster sugar
250g butter
3 eggs
1/2 cup milk + 1/4 cup yoghurt
Finely grated zest of 1 large lemon
1 tsp vanilla extract
1+1/2 cups flour
1/2 cup semolina
4 tsp baking powder

Preheat oven to 180C. Grease a 24cm springform tin (if no springform...


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Mama Chan’s hazelnut meringue

Posted by Bake Club on Thursday, February 16, 2012, In : desserts 

6 egg whites
1 ½ c caster sugar
1 c chopped hazelnuts

Preheat oven to 100 C. Trace 3 x 20cm round circles onto baking paper. Turn over and place on baking sheet.
Beat eggs for 1 min. Then add sugar and beat further 6-8 mins until peaks form.
Add the hazelnuts or any other kind of nuts or almond meal.
Divide mixture in 3 and spread over circle shapes. Bake at for 3-4 hours until crispy.

Assemble together with sweetened cream and berries. Our bottom layer was strawberri...


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Coffee snaps by Frances

Posted by Bake Club on Tuesday, February 14, 2012, In : cookies 


Coffee and snaps. Two lovely words that go together. So when I saw this recipe on Shirleen’s Sugar and Spice and All Things Nice blog I had to make it (
http://sugarandspice-and-allthingsnice.blogspot.co.nz/2011/03/coffee-snaps_11.html). Shirleen said she had a ‘hankering’ for some cookies – I know exactly how she feels!

125g butter, softened
1 1/4 cups (275g) firmly packed brown sugar [next time I would just use 1 c]
3 teaspoon instant coffee, the stro...


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Ruth B makes apricot shortbread

Posted by Bake Club on Monday, February 13, 2012, In : slices 

Ruth bought this along to a little afternoon tea we had - it was still warm! Love her duck-shaped measuring cups as well.

8oz flour
1 tsp baking powder
4oz butter
1 egg
1 dessert spoon sugar
milk - a few spoonfuls
cooked (or tinned) apricots - maybe 10 small ones
 
Rub butter into flour and baking powder. Mix in egg and sugar. Add a spoon or two of milk to make a light pastry. Cut the dough into two parts and roll out each. Place one on a tray and spread the cooked apricots on top. Lay the second bit...
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Nerida's mohnkuchen (poppy seed cake)

Posted by Bake Club on Sunday, February 12, 2012, In : big cakes 

Welcome to Bake Club, Nerida! She explains this German specialty:
I fell in love with this kind of poppy-seed pie on my first visit to Germany. The poppy-seed filling is not adulterated with flour. And the crumble or streusel topping is the delicious finishing touch!

Filling:
375 ml milk
50 g butter
50 g sugar
250 g poppy seed
50 g semolina
50 g almond slivers
1 large egg
3 TB raisins soaked in rum

Heat milk, butter and sugar stirring constantly until butter is ...


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Frances's ajo blanco

Posted by Bake Club on Friday, February 10, 2012, In : savoury 


Okay, this isn't baking but as I have previously posted gazpacho, one of my favourite soups to make in summer  (http://bakeclub.yolasite.com/index/frances-s-favourite-summer-soup-gazpacho-), I had to also include ‘white garlic’ soup from the Spanish, which is equally easy to make and tasty.

 

4 oz (1/2 cup) blanched, peeled almonds*

3-4 slices stale baguette or white bread

3 cloves garlic

4 cups water

5 Tbsp extra virgin Spanish olive oil

3-4 Tbsp Spanish sherry...


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Rosie's tomato bread

Posted by Bake Club on Friday, February 10, 2012, In : bread 


Rosie says she adapted this from many recipes.
 

3 1/2c flour
1 small tbsp sugar

2 1/2 large tbsp tomato paste

1c warm water

1 sachet yeast

handful or more sun-dried tomatoes

handful of sunflower seeds to sprinkle on top

Combine all ingredients except sunflower seeds, mix thoroughly, leave to rise in hot water cupboard for at least one hour - I left mine for two.
Preheat oven to 200c.
Knead dough well on a floured surface. Shape into a loaf, sprinkle with seeds.

Bake for 20 minutes...


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Ginny's banana nut loaf

Posted by Bake Club on Thursday, February 9, 2012, In : big cakes 

Here's a banana nut loaf  baked good...

It is not the most beauteous thing to look at, but it is very very simple and healthy and delicious (and a good use for overripe bananas!). I used about 1/3 C sugar instead of 3/4 and it was not super sweet but still nice. It has no butter, so is an excellent dairy-free recipe. But then it is nice eaten with butter!

The recipe is from "A Second Helping: More from Ladies, a Plate" by Alexa Johnston.

Oven to 180C
grease a med-sized loaf tin, line the ...
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Frances makes Mairi's sticky date pudding

Posted by Bake Club on Monday, January 30, 2012, In : desserts 


Nothing like a steaming hot date pudding with caramel sauce and vanilla ice cream!


Recipe from Toast: http://www.toast-nz.com/2010/09/supper-club-4.html

Sticky Ginger Date Pudding with Caramel Sauce
200g dates, chopped
1 1/4 cups boiling water
60g butter
3/4 tsp bicarbonate of soda
3/4 cup of brown sugar
1/4 cup golden syrup
2 eggs, at room temperature
1 tsp vanilla essence
1 1/3 cups flour
1 tsp baking powder
50g crystallised ginger, finely chopped (I added powde...


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Frances makes one-pot chocolate deadline cupcakes

Posted by Bake Club on Saturday, January 21, 2012, In : small cakes 

On the last day of deadline week I made these for the work team, hence their new name – ‘deadline cupcakes’. This easy recipe is from Annabel Langbein’s Free Range in the City.

120g butter, in small cubes
½ c neutral oil
1 c water
100g dark chocolate, chopped
½ c cocoa, sifted
1 ½ c caster sugar
2 eggs
1 tsp vanilla extract
1 ½ tsp baking powder
1 tsp baking soda
1 c yoghurt or buttermilk
2 c flour
¾ c raspberries (or any fresh or frozen berries)


Preheat oven to 180C. Line 24 m...


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Ginny's craisin and pistachio nougat

Posted by Bake Club on Friday, January 20, 2012, In : sweets 

This recipe is from the Mindfood website... I tried it, I would make it differently if I did it again. Notably, it has a strong honey flavour, so I would use less honey or perhaps a really mild one (I used white rata) and perhaps increase the amount of rosewater.... I also made it without that rice paper, but used icing sugar/cornflour to combat the slight tackiness of the crust... it's incredibly sticky. Would be hard without a stand cake-mixer!
http://www.mindfood.com/at-recipe-craisi...
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Frances's smoked fish pie

Posted by Bake Club on Friday, January 20, 2012, In : savoury 

Thanks Jamie Oliver for this recipe, which doesn't include a white sauce, you just grate the veg into the dish - simple and use less pots! I added a puff pastry top to impress our dinner guest. He had 3 helpings.

1kg potatoes
1 carrot
2 sticks celery
150g Cheddar cheese
1 lemon
1/2 fresh chili
handful fresh parsley
300g smoked fish (I used terakihi, Jamie used salmon and haddock)
125g king prawns (optional, I didn't have any)
olive oil
salt and pepper
chopped spinach, optional
couple of ripe tomatoes, opt...
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Ginny's chocolate crinkles

Posted by Bake Club on Saturday, January 7, 2012, In : cookies 

Oh my these are died-and-gone-to-heaven delicious for the chocolate lover... easy peasy to make (just don't plan on cooking after mixing; read recipe to end before setting out on this adventure...). I really don't know how I lived without these in my life!
They don't spread that much so they can be placed relatively close together on the tray.
Again, another recipe from simplyrecipes.com
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla ex...

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Lavender cupcakes by Rosie

Posted by Bake Cub on Friday, January 6, 2012, In : small cakes 


Welcome Rosemary to Bake Club! This looks like a simple and sweet recipe. You could also use dried lavender flowers infused with milk overnight to add the lavender taste and fragrance.


1c flour
1c brown sugar (loose not packed)
1/2c milk
1 free range egg
3tbsp lavender syrup (available from Cosset, corner of Great North Rd and Woodward Ave, Mt Eden)

1.5-2tsp baking powder

40g melted butter
Combine all ingrediants - throw batter in muffin tin...


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Frances's sponge cake

Posted by Bake Club on Friday, January 6, 2012, In : big cakes 

From the good ol’ Edmonds Cookbook

3 eggs

175 g sugar

1/8 tsp salt

125 g flour

1 tsp baking powder

50 g butter

2 tbs boiling water

Beat eggs with salt , add sugar and beat until thick. Fold in sifted flour and BP lightly. Add melted butter in boiling water. Bake in greased 20cm tin or sandwich tins for 25-30 mins at 190 C.

Serve with cream and strawberries. I also spread strawberry jam in between the layers.


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Ginny's ninjabread men!

Posted by Bake Club on Sunday, December 18, 2011, In : cookies 

I made my ninjabread men (and yes, men, not women, I am informed... ) using a recipe from Simplyrecipes (with adaptations indicated). I found the dough to be quite sticky (even with a bit of extra flour) and that it worked best if frozen. in future, I would freeze the rolled cookie dough, and then cut the cookies out... ginn
  • 3 1/4 cups sifted all-purpose flour (I used a bit more)
  • 3/4 teaspoon baking soda
  • 170g butter (room temperature, softened)
  • 1/2 cup dark-brown sugar, packed (I used a m...

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Cheesy zucchini muffins by Frances

Posted by Bake Club on Friday, December 16, 2011, In : savoury 

2 c self-raising flour
½ tsp salt
black pepper to taste
1 c grated cheese
50g butter, melted
2 large eggs
¾ c milk
250g zucchini, grated (about 3)

Heat oven to 210C. Line 12-muffin or 24-mini muffin tray with lightly greased muffin cases or just grease the tray. Mix flour and salt in a bowl with pepper and cheese. Mix eggs and milk in another bowl, add zucchini and butter. Fold dry ingreds into egg mixture and mix to just combined. Spoon into muffin cases amd bake for 12-15 min un...


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Spruced-up vanilla cake by Frances

Posted by Bake Club on Sunday, December 11, 2011, In : big cakes 

I’m actually quite enjoying Nigella’s Xmas shows on the box at the mo. She’s decadent, with rich recipes and no excuses. In my opinion, Xmas time is more a celebration of getting to the end of another year, and to treat ourselves with eating whatever we desire. Her recipes aren’t complicated and she uses pre-bought items if it helps make preparation easier. One of her simple ones was mixing up fruit cake with port and melted chocolate, roll into balls and refrigerate...


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Ginny's Persian rice cookies

Posted by Bake Club on Friday, December 9, 2011, In : cookies 

Ginny made these to accompany her Iranian slide show, mixing two of her favourite flavours - rose water and cardamom. They have a strange dryish texture but surprisingly moreish, and good with tea. Also easily breakable because of the rice flour.

1/3 cup canola oil
2/3 cup ...

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Frances gets into the Xmas spirit – meringue wreaths

Posted by Bake Club on Tuesday, December 6, 2011, In : sweets 


At one of my jobs they like to decorate their offices with Christmas decorations. This is mainly because there’s a decorating competition at ACP Media and prizes to be won. Anyway, my contribution was these meringue wreaths from Alessandra Zecchini and Arantxa Zecchini Dowling’s book Party Food for Girls.

She says the recipe contains lots of sugar as the meringues are designed to be long-lasting Xmas decorations. They will keep for weeks. I haven’t done much icing in ...


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Pecan pie by Ginny

Posted by Bake Club on Sunday, December 4, 2011, In : desserts 

I was visiting my lovely friend Kura (who has linked to bakeclub a few times from her lovely 'little library girl' blog http://sweetlittlelibrarygirl.blogspot.com/) in Hawkes Bay and she had a hankering for good ole fashioned Pecan Pie... being time short, we cheated a bit and used pastry, and then followed Nigella Lawson's 'pecan plus pie' recipe for the filling - except we went back to pure principles and just used pecans... we were a bit low on nuts, and it took quite a bit longer to ...
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Frances's snapper pizza

Posted by Bake Club on Sunday, December 4, 2011, In : savoury 

I have to say, this is the best pizza I've ever made. It was almost as good as the Leigh Sawmill pizza. I made 3 kinds that day - snapper, capers and dill; aubergine and sage; and asparagus and roasted capsicum. I used Alessandra Zecchini's basic pizza dough from her book, Savour.

300ml warm water
2 1/2 tsp active yeast granules
1/4 tsp sugar
500g flour
pinch salt

In a large bowl dissolve yeast and sugar in the warm water. When it starts to bubble add flour and salt and mix into a dough for about 1...
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Ginny's red wine chocolate cake

Posted by Bake Club on Sunday, December 4, 2011, In : big cakes 

InTENSE! DeeVINE! AND served with masarcapone cream! This creation dates back to Ginny's indoor birthday picnic where she made about 3 different cakes!

Cake
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (179 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine, any kind you like*
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2...


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Fondant flower-making workshop

Posted by Frances Chan on Sunday, December 4, 2011, In : food blog 

Really enjoyed making these fondant flowers at a Slow Food Waitakere event hosted by Alessandra Zecchini at her lovely Oratia home on 22 Nov. Only 5 of us altogether but we had a great time chatting away and learning new skills with icing. My first attempts were the big yellow and pink roses, then we fine-tuned our petals till we could make mini versions. Then Alessandra showed us how to make real teeny flower buds and leaves, which look great as a trio.
Yellow and white fondant is available f...
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Ginny makes chocolate truffle cake for Dave's birthday

Posted by Bake Club on Thursday, November 24, 2011, In : big cakes 

Ginny made this wicked chocolate cake. It was the crowning glory of a Persian feast, which included several courses beforehand. She also presented this amazing selection of Middle Eastern sweets personally brought over from Iran. Look how colourful they are. From left, there's REAL nougat (with 48% pistachios), baklava, various pistachio and lemon almond sweets and delicious spun sugar, like fancy candy floss, which we called horse's hair.

The cake was incredibly rich and melt in the mouth. It...
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Renga coconut bread

Posted by Bake Club on Friday, November 18, 2011, In : bread 

This Cook Island loaf is really nice fresh with sweet or savoury toppings. Honey is my favourite. It also toasts well the day after.

1 c wholemeal flour
1 c white flour
100g desiccated coconut mixed
1 c hot water
2 tsp yeast
½ tsp sugar
½ c warm water
1 tsp salt
1 tsp tumeric

3 Tbs olive oil

Mix coconut and hot water. Blend yeast, sugar and warm water. When bubbly add other dry ingreds and oil and mix to a smooth and pliant dough, not sticky.

Cover and  rise until dou...


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Chocolate-dipped ginger biscuits

Posted by Bake Club on Monday, November 14, 2011, In : cookies 

Almost like shortbread, these biscuits are crisp and buttery.

Makes about 24

175 g butter (or spread)
50 g icing sugar
225 g flour
1 tsp baking powder
3 tsp ground ginger

Preheat oven to 190C. Beat butter and sugar until creamy and pale. Add flour, bp and ginger and mix to a dough. Turn out onto a clean surface and knead until mixed.
Roll out to 3-5 mm thick and cut into shapes. I roll inbetween 2 sheets of baking paper.
Bake for 10-12 min until pale golden. Remove from tr...


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Frances makes Nigella's macaroons

Posted by Bake Club on Friday, November 11, 2011, In : small cakes 

These turned out pretty good - firm on the outside and chewy on the inside.

Preheat the oven to 200 C.

In a bowl mix together:
200g ground almonds
1 cup of caster sugar
1 teaspoon ground cardamon
2 egg whites

You can use a mixer but just a fork or spoon does fine. My paste was a bit gloopy so I added some rice flour. Drop teaspoon fulls onto a greased baking sheet. Leave room for spreading. Press a blanched or sliver of almond on the top of each macaroon, bake for 10 minutes.
Thanks ...


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Coconut shortbread by Frances

Posted by Bake Club on Friday, November 4, 2011, In : cookies 

Makes 18
1 c all-purpose flour
¼ c rice flour
1/8 tsp salt
1/3 c granulated sugar
¼ c desiccated coconut
½ c/125 g chilled unsalted butter cut into pieces (I used olive oil spread)
½ tsp vanilla extract
½ tsp almond extract (didn’t have any)

Preheat oven to 180C and lightly butter a baking sheet or line sheet with baking paper.
Sift together flours, salt and sugar into a bowl, then sift together into another bowl. Add coconut and butter and mix in until crumbly. Add the extr...


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Frances makes Alessandra’s balsamic onion bread

Posted by Bake Club on Tuesday, October 18, 2011, In : bread 

This made a yummy half-time snack during the All Blacks’ whipping of the Wallabies in the RWC semifinal (20-6)!

It comes from Alessandra Zecchini’s book Savour.


Dough
250 ml warm water
2 1/2 tsp active yeast granules
1/4 tsp sugar
500 g high-grade flour
pinch salt


Filling
1 med red onion
20 g butter
pinch salt
1 tsp Aceto Balsamic di Modena (aged 12 yrs, if you have it)
1 tsp sugar (to add if you are not using real balsamico)


Put warm water, yeast and sugar in large bowl, and set as...


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Frances’s cheese straws

Posted by Bake Club on Monday, October 17, 2011, In : savoury 


I had a strange hankering for good ol' cheese straws tonight. That crunchy, cheesy, salty hit. Also it's my turn for the office morning tea so I'm serving these plus a date loaf.


2 cups all-purpose flour (I used spelt and white)

2 cups grated cheese

3/4 cup butter or butter substitute (about 180g)

1 teaspoon baking powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 cup water

  1. Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with ...

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Anna’s chocolate and coffee cream puffs

Posted by Bake Club on Monday, October 17, 2011, In : small cakes 


Choux pastry

½ c flour
pinch salt
55 g butter
½ c boiling water
2 eggs

Glossy chocolate icing
115 g icing sugar

55 g dark chocolate
1 tbs boiling water


Preheat oven to 220 C, line baking tray with baking paper and dust with flour. Sift flour and salt onto piece of waxed paper.
Put butter in a saucepan over low heat and pour on the boiling water. As soon as its melted, remove from heat and tip in all the sifted flour and salt.

Beat with wooden spoon until smooth, then ret...


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Frances's gluten-free vegan date loaf

Posted by Bake Club on Monday, October 10, 2011, In : big cakes 

No eggs, no wheat but still tastes great. The brown sugar and dates caramelised.
I found this recipe on bestrecipes.com.au that doesn’t use eggs.

1 c chopped dates
2/3 c brown sugar or even less
60 g dairy free spread or butter

1 c boiling water
1 and 3/4 c gluten-free flour

1 tsp baking powder
1 tsp bicarb of soda

2 tsp vanilla essence

You could also add chopped walnuts and ginger if you're feeling spicy.

Put dates and sugar in bowl then add margarine. Pour in boiling water, stirring until ma...


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Steve and Emily's stuffed bread

Posted by Bake Club on Sunday, October 9, 2011, In : bread 

Steve and Emily made this for Ginny's indoor birthday picnic - deeelishis!
Emily says: The dough is a really simple bread I make all the time for pizza and flat bread and stuffed bread. It has quite a lot of yeast and sugar so it rises fast which is good because we always seem to be in a hurry.

Bread dough
4 cups high grade or strong flour
1 tsp salt
1 cup warm water 
1 tbsp active yeast
1 tbsp sugar

Dissolve sugar and yeast in water and leave until frothy. Mix into flour and add more...

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Frances's childhood chocolate slice

Posted by Bake Club on Wednesday, October 5, 2011, In : slices 

This slice reminds me of my childhood, making it with my cousin Suzanne. A hit with the kids - and adults.

base:
2 c self-raising flour
3/4 c sugar
2 c dessicated coconut
2 tbs cocoa
250 g melted butter

icing:
1 c icing sugar
2 tbs cocoa
75 g butter or margarine
2 tbs hot water
I also added some lemon juice, you could also add few drops of peppermint.

Mix together all base ingredients until well combined. Press into slice tin. Bake for 20 min at 180 C. Remove from oven and let cool a little. Make chocolat...
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Frances's pear & pecan tart and spinach & cheese pinwheels

Posted by Bake Club on Monday, October 3, 2011, In : desserts 


I have an music video edit session going on in our dining room – what can I feed two hungry media types? Pre-rolled puff pastry to the rescue! Only three sheets left so I made one pear and pecan tart and some spinach and cheese pinwheels.

For pear and pecan tart: peel 3 pears, cut into slices and toss with handful of pecans, some brown sugar, cinnamon, nutmeg, ginger. Spread evenly over pastry sheet, folding up the edges. Baste with some melted honey; you could also brush...


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Ginny's chocolate apple cake

Posted by Bake Club on Saturday, October 1, 2011, In : big cakes 

Rich and spicy cake for any occasion!

2 21/2 cups flour
1 tsp baking soda
4 tsb cocoa powder (more if you want it richer chocolatey)
1 tsp vanilla essence
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter
1/2 c vegetable oil
1/2 c water
3 eggs
1 1/2 cups soft brown sugar
2 cups apple (peeled and grated)
1 cup chocolate chips, chunks (dark!)


heat oven to 160C
cream butter and sugar in a mixer (or beating), then add eggs, then oil and water and vanilla (it''l be really liquid
sieve together: flour, cocoa, baking ...
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Talia's Victoria sponge cake by Alex M

Posted by Bake Club on Thursday, September 29, 2011, In : big cakes 

Alex M made this sponge cake
for his girlfriend Talia for her birthday, and we all got to eat it. Ain't that nice!

Ingredients:

175g soft butter
175g sugar
3 eggs
175g self raising flour
1tsp of baking powder
1tsp of vanilla extract

jam
whipped cream
icing sugar

steps:

1/ Preheat your oven to 180c and grease two 18cm cake tins. Line the tins.

2/ Cream the butter & sugar until they are light and fluffy and your arm is sore. Beat in the eggs one at a tim...
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Frances makes Heidi's brown sugar rosemary nuts

Posted by Bake Club on Saturday, September 24, 2011, In : sweets 


Mmm. Nice sweet-savoury snack to take down to Party Central tonight to see the All Blacks beat Les Bleus! (Postscript: NZ 37: France 17 woo ha!) See the full post on Heidi Swanson's site, www.101cookbooks.com. She just uses walnuts but I used walnuts, almonds, hazels and brazils.

1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds
2 large egg whites
1 lb / ~4 cups shelled walnut halves
1/...


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Alessandra & Arantxa Zecchini's book launch with delicious food!

Posted by Frances Chan on Friday, September 16, 2011, In : food blog 


Congratulations Alessandra and Arantxa on your beautiful new book, Party Food for Girls! I was most delighted to attend the launch on the top floor of Lopdell House in Titirangi on Thursday. What a sight to enter the room and see a central table laden with expertly baked and decorated treats as featured in the book.




There were also tray and trays of delicious and healthy savoury snacks doing the rounds - corn chips and salsa, rice balls with Japanese herbs, crostini with hummus, tomatoes and ...
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Myles’ amazing lemon cake

Posted by Bake Club on Saturday, September 10, 2011, In : big cakes 

This is easy and guaranteed to impress everyone.

Preheat oven to 170 C. Into a blender goes:

¾ c sugar

2 eggs

1 c plain yoghurt

¾ c oil

zest of 2 or 3 lemons

2 c self-raising flour (or 1 c ground almonds, 1 c semolina, 1 Tbs baking powder)

 

Blend until mixed. Pour into greased baking tin and bake for 45-60 mins until cooked through.

While cake is cooling, make a syrup by heating up in a pan the juice of 2 lemons and ¼ c sugar. Poke some holes on top of the ca...


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Grapefruit curd fairy cakes by Frances

Posted by Bake Club on Saturday, September 10, 2011, In : small cakes 

200 g butter or Olivani
1/4 c caster sugar
1 tsp lemon zest
3 eggs
1 1/2 c self-raising flour
1/2 c flour
1 c buttermik
370g jar lemon curd (I used my homemade grapefruit curd)
icing sugar to dust

Preheat oven to 180 degrees. Line 12 muffin tins with paper cases.
Cream butter, sugar and zest for 10-12 min until pale and creamy. Add eggs one at a time, beating well after each addition.
Sift combined flour into a bowl. Add half flour and half buttermilk to egg mixture and stir until combined. Add remainin...
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Pumpkin chocolate chip cookies by Alex

Posted by Bake Club on Thursday, July 28, 2011, In : cookies 

Pumpkin and chocolate chip - who woulda thunk it!
  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

1.   Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking s...


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Anna’s chocolate vegan berry tofu cakes

Posted by Bake Club on Tuesday, July 19, 2011, In : small cakes 


What a fantastic debut on Bake Club, Anna! The tofu was a real surprise ingredient - delicious.

Cake Ingredients:
1 ¾ cup flour
1 cup cocoa powder
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
1 12.3-ounce box firm silken tofu (I get the ‘fresh’ tofu from the Tofu Shop on the North Shore)
1/4 cup maple syrup or golden syrup
1 cup brown sugar
3 Tablespoon oil
1tsp vanilla essence
1 cup almond milk or soya milk
1/3 cup boiling water
At least 1 cup of mixed ...


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Frances’s caramel almond popcorn

Posted by Bake Club on Sunday, July 10, 2011, In : sweets 

This is a wickedly good treat for watching films at home or in the cinema, or watching the Reds beat the Crusaders in the Super 15 final. Boo!


5 cups freshly popped popcorn
1 cup whole almonds
1/2 cup firmly packed light brown sugar
50 g butter
2 tbs golden syrup or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda


Preheat oven to 100 C. Grease a baking sheet.
Mix popcorn and almonds in large bowl.
Over low heat, mix sugar, butter and syrup in medium sauce...


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Frances’s yoghurt and goldenberry cake

Posted by Bake Club on Sunday, July 10, 2011, In : big cakes 

I wanted to find a recipe to use my homemade yoghurt. I adapted Heidi Swanson’s buttermilk cake from her latest book, Super Natural Every Day. Her summer version uses sliced plums and she recommends a winter version of 12 chopped Medjool dates and 1 c toasted walnuts. I had neither so I used dried goldenberries, cranberries and hazelnuts.

 

1 ½ c spelt flour
1 c white flour
1 tbs baking powder
½ dark muscovado sugar
½ tsp sea salt
2 eggs
1 ½ c yoghurt or buttermilk
6...


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Mama Chan classic: custard tarts

Posted by Bake Club on Sunday, July 10, 2011, In : small cakes 

Mama Chan has made these for years and years. They are up there with the classic custard tarts you get from a Chinese bakery.

Custard:
500 ml milk
¾ c sugar
3 eggs
1 tsp white vinegar

Flakey pastry:
1 c flour
125 g butter
½ small c milk
1 tsp vinegar

This recipe makes 18 tarts.
Heat milk to almost boiling. Stir in sugar to dissolve. When cool add eggs and vinegar and beat lightly until mixed.

Grate cold butter into flour. Add vinegar and milk. Bring together to form a d...


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Frances makes Alessandra’s corn loaf

Posted by Bake Club on Saturday, July 9, 2011, In : savoury 


Alessandra
does a corn loaf with sultanas in her book Savour. I did a savoury version with cheese and gluten-free flour. Turned out to be a good firm loaf that cut easily. The slices toasted well too.

 

250ml warm water
2 tsp active yeast granules
¼ tsp sugar
200g flour (I used gluten-free mix)
100g fine ground cornmeal
pinch salt
1 c grated cheese

Place warm water in large bowl, add yeast and sugar and set aside. When yeast starts to bubble, add cornmeal, flour and salt...


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Frances makes mocha shortbread

Posted by Bake Club on Sunday, July 3, 2011, In : cookies 

Great to try a different kind of shortbread. The coffee/chocolate flavour came through really well. Took them to a function and they went like hot cakes.


1 c butter, softened
2/3 c icing sugar
2 c flour
1 tbs cocoa
1 tsp instant coffee granules
½ c chocolate bits

 

Preheat oven to 160 C. Line or lightly grease a baking sheet.
Using electric beaters, cream butter and sugar until light and creamy. Sift together flour, cocoa and coffee. Use a metal spoon to fold four mixtu...


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Pirzad's chocolate walnut balls

Posted by Bake Club on Saturday, July 2, 2011, In : small cakes 

Welcome to Bake Club, Pirzad! Great to have another male baker on our books. We also know you are a fine cake decorator, so we look forward to seeing some of your creations!

Thanks for sharing your chocolate balls with us. Here's the recipe:

First make a chocolate cake

1/2 cup soft butter
1 cup  sugar
2 eggs
1 1/4 cup all-purpose flour
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder  
1 teaspoon baking soda
1 teaspoon vanilla essence
4 tablespoons sour cream

Ingredients for frosting
200 g...


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Ginny's chocolate bread & butter pudding

Posted by Bake Club on Thursday, June 23, 2011, In : desserts 


Ginny says: I exchanged evaporated milk for the cream/milk in an attempt to make it slightly less 'give you a heart attacky'...

3 eggs
375 ml thin cream (1.5C)
375 ml milk (1.5C)
110g caster sugar (1/2C)
2 tsp vanilla extract
6 croissants
200g dark chocolate, roughly chopped

Heat oven to 160ºC
Whisk eggs, cream, milk, sugar, vanilla
Cut croissants into small pieces and arrange half in an ovenproof dish
Sprinkle with chocolate and cover with the rest of the croissants
Pour egg mixture over...


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Frances makes polenta bean bake

Posted by Bake Club on Saturday, June 18, 2011, In : savoury 


This recipe is from Healthy Food Guide. It turned out really well and leftover lunch tasted good too.

2 teaspoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 stalks celery, trimmed, chopped
1 red capsicum, chopped
1 teaspoon dried oregano
2 cloves garlic, crushed
pinch dried chilli flakes
1/4 cup no-added-salt tomato paste
400g can no-added-salt diced tomatoes
1⁄3 cup chopped fresh basil
75g fresh baby spinach
400g can borlotti beans, drain...


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Singapore smells (mostly in a good way, and Hong Kong too)

Posted by Frances Chan on Sunday, June 12, 2011, In : food blog 


The Esplanade Theatre, nicknamed the “durian” as the “scales” look like a durian fruit.

Sticky, stinky, hot and humid. That is Singapore and Hong Kong in a nutshell - but don’t let the weather put you off. Just wear cotton and comfortable shoes, walk slowly, carry a fan and a bottle of water. I was in Singapore performing in Tempest: Without a Body with Mau dance group. We performed at the Arts Festival at the Esplanade Theatre.

Before I get to the food, the archit...


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Caramelised onion quiche by Frances

Posted by Bake Club on Thursday, June 9, 2011, In : savoury 

From my batch of caramelised onions I made lentil pie, used them as a topping on bread and also added them to these quiches. Again, I used ready rolled pastry for a quick baking effort. I blind baked the pastry for about 25 mins for the large quiche and 15 mins for the mini ones.
The filling is a mix of 6 eggs, 150 ml cream, caramelized onions, chopped green olives, roasted red peppers, brie, fresh mung bean sprouts, sprinkle of salt and pepper and topped with a little grated cheddar cheese. ...

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Frances’s spelt loaf with caramelised onions and apricot & walnut bread

Posted by Bake Club on Sunday, June 5, 2011, In : bread 

Spelt is one of my favourite grains to make bread with and I often use Alessandra Zecchini’s recipe from her book, Savour.

400 ml warm water
2 ½ tsp active yeast granules
¼ tsp sugar
250g spelt flour
250g white flour
pinch salt

Place warm water in bowl, add yeast and sugar and set aside for 5 mins until the yeast starts to bubble. Add flour and salt and mix with your hand then turn out onto a floured board and knead for 7-8 mins. Roll into ball, but back in the bowl,...


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Mama Chan’s meringues with lemon cream

Posted by Bake Club on Thursday, June 2, 2011, In : desserts 

For our housewarming Mama Chan made these gorgeous meringue bites. I assembled them and topped them with raspberries from her garden.

4 egg whites
¾ c sugar
whisk 8 mins till smooth and glossy
pipe into rounds
Bake in a high oven for 10-12 mins.

Annabel Langbein’s lemon cream:
500 ml cream
¼ c sugar
2 tbs honey
75 ml lemon juice

Boil cream, sugar and honey in a pot, stir to dissolve, simmer 3 mins. Add lemon juice. Strain and cool before putting into fridge to set.


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Slow Food Waitakere - Japanese cooking class

Posted by Frances Chan on Monday, May 30, 2011, In : food blog 


Our end result: bento lunch boxes
I joined Slow Food Waitakere this month and on Sunday 8 May went to my first event: a Japanese cooking class held at Pine Valley B&B in Silverdale, hosted by
Kazuyo Friedlander.


Our hosts, from left: Kazuyo, Eri, Chikako

First, Eri did a soy milk and tofu-making demo.

Eri strains the boiled soy beans through a cloth then puts the mixture in a mould.

Then Chikako showed us how to make several dishes:
Buttercup and bacon croquettes

Daikon radish ume...


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Mama Chan’s Chinese sponge

Posted by Bake Club on Thursday, May 26, 2011, In : small cakes 


Mama Chan got the special flower-shaped sponge tins from Hong Kong a while back. So her sponges look just like the ones you’d buy at a Chinese bakery.

½ c sugar
2 eggs
whisk until pale and creamy

fold in:
1/2 c flour
2 Tb cornflour
1 tb oil

Pour into greased tins. Bake at 190 C for 12-15 mins. That little bit of oil makes these sponges a different texture to other sponges.


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Frances makes proper lentil pie

Posted by Bake Club on Thursday, May 26, 2011, In : savoury 

What to do with leftover cooked lentils and ready-rolled pastry? Make a good ol’ pie with bottom and top crust.
I blind baked the bottom crust for about 20-25 mins at 180 C.
I made the filling by sautéing these finely chopped veges:
1 onion
3 cloves garlic, crushed
1 carrot
1 stick celery
1 pepper
few sundried tomatoes
1 tsp dried oregano
1 tsp dried marjoram
1 tsp cumin
1 tsp coriander powder
salt and pepper

To the cooked veges I added 2 cups cooked brown lenti...


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Dark chocolate and feijoa cake by Frances

Posted by Bake Club on Monday, May 23, 2011, In : big cakes 

This is my attempt at Alessandra Zecchini's chocolate and fig cake. She used fresh figs, which looked beautiful and pinky, but I didn't have any on hand. The feijoas aren't so aesthetically pleasing but it still tasted good; the tart feijoa contrasts well with the chocolate.

250 g bar of Whittaker's Dark Ghana Chocolate
100 g butter
3 eggs, whites beaten into stiff peaks
2 tbs sugar
1 tsp vanilla extract or paste
3 tbs self raising flour
10 feijoas peeled and cut in half

Melt chocolat...


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Tricia’s carrot cake

Posted by Bake Club on Monday, May 23, 2011, In : big cakes 


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Frances does Jamie’s honey and pistachio semolina cake

Posted by Frances Chan on Saturday, May 21, 2011, In : big cakes 


I quite enjoyed Jamie Oliver's TV series travelling to different cities. In Athens he whipped us this cake and I recreated it with success using homemade yoghurt.
5 eggs
225g yoghurt
225g caster sugar
75g ground almonds
zest of lemon and orange
150g plain flour
200g polenta or semolina
2 tsp baking powder
200ml olive oil

Syrup:
100ml honey
juice of lemon and orange
150g toasted, chopped pistachios

Mix all the ingreds and pour into 20-22cm cake tin greased and floured. ...


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Mama Maria's apple (or pear) cake

Posted by Bake Club on Friday, May 20, 2011, In : big cakes 


3 eggs
7 apples (or pears)
1 ¼ c vegetable oil
1 ½ c sugar
2 ½ c flour
pinch salt
1 tsp baking soda
1 tsp
cinnamon
1 tsp vanilla
1 c raisins

Turn oven to 350 deg F.

Peel and cut apples (or pears). Put aside. Put flour in a small bowl. Mix in cinnamon and baking soda.

Mix oil and sugar together in another bowl. Add 1 egg at a time to bowl, then vanilla. When mixed in add apples, raisins and flour mixture.

Pour into a 20cm ring tin and cake tin. Bake for 1 ...


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Ginny makes Nigel Slater's chocolate hazelnut cake

Posted by Bake Club on Wednesday, May 18, 2011, In : big cakes 

Below is what Nigel says about this cake ... I can't find fault with him, in any way. It was delightful.

However: I bought pre-toasted hazelnuts and accidentally put a mix of nutmeg and cinnamon into the cake (because I didn't read the spice jar label... it wasn't a disaster!)
I left the cinnamon out of the icing, and I dressed it with pomegranate. Yum!!

CHOCOLATE CHIP HAZELNUT CAKE WITH CHOCOLATE CINNAMON BUTTER CREAM by Nigel Slater

I like birthday cake. I love maki...


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Super Size Me 5 – Taking bites of the Big Apple

Posted by Frances Chan on Tuesday, May 17, 2011, In : food blog 


Spring has sprung in NYC - tulips at the Rockefeller Center; view from the Top of the Rock

My final instalment of this trip is about our five holiday days in New York. Accommodation hassles and pounding the pavement tired us out somewhat, so we sought solace in good food, and weren’t disappointed. We arrived at Greenwich Village on a spectacular sunny Sunday and Bleecker St was buzzing. I had a hankering for comforting Italian and we fortuitously came across the original Ra...


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Feijoa and lime muffins by Ginny

Posted by Bake Club on Monday, May 2, 2011, In : small cakes 

From Lauraine Jacobs in the Listener - makes 10 muffins.

3 juicy limes
60g butter, melted
2 large eggs
200g plain flour
2 1/2 tsp baking powder
100g sugar
1 cup peeled and diced feijoas

Preheat oven to 180C; line a 12 muffin tray with paper cup liners (don't decide not to, they go sticky!)
Use a zester to strip the zest of 1 lime, then juice it and the other two. reserve the zest aside for the top of the muffins.
Add the lime juice to a bowl with the butter and eggs, and whisk u...
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Super Size Me 4 – Old favourites in New Hampshire

Posted by Frances Chan on Wednesday, April 27, 2011, In : food blog 


Room with a view of Hanover's town green

What a culture shock to leave hip and happening colourful San Francisco, fly to Boston and bus three hours north to the township of Hanover, New Hampshire, home of ivy league Dartmouth College, founded 1769. The streets were spotless. Everyone was well dressed. There was an air of wealth and wisdom. The town green looked like the set from Back to the Future. It was flanked by grand university buildings that looked like facades (but the...


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Super Size Me 3 – Chez Panisse Special Edition

Posted by Frances Chan on Wednesday, April 27, 2011, In : food blog 


Chez Panisse - climb the stairs to food heaven

Now that our US tour has come to an end, I can say without a doubt, that nothing surpassed our dining experience at Chez Panisse in Berkeley, San Francisco.

Owner and organic/slow food guru, Alice Waters, first saw a MAU performance in Venice in 2003 and has been a supporter ever since. Eight years later, we perform in her town and she graciously invited us to lunch at her famous cafe and restaurant, founded in 1971. When the ni...


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Super Size Me 2 – I heart San Francisco

Posted by Frances Chan on Friday, April 15, 2011, In : food blog 


Spring blossoms in Union Square

What a joy to spend eight days in SF and NOT have a bad meal! First lunch off the plane was at friends Nick and Sabrina’s place in the Castro for homemade lentils and tortillas with all the trimmings – fresh avo, salsa, rice, chutney. It replenished our stomachs and our souls. Then Nick whipped up a Trader Joe’s brownie batch and even used vegan buttery sticks – moist and chocolatey.


Nick and the ingredients of his bodacious brownies

We...


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Plum and cardamom shortcake by Ginny

Posted by Bake Club on Sunday, April 10, 2011, In : slices 

A recipe from A Treasury of NZ Baking, this one by Ray McVinnie. If you love sweetness, cardamom, and plums, you can't go wrong...

Ingredients:
125 g butter
125 g caster sugar
1 tsp ground cardamom seeds
1 egg
1 tsp baking powder
300 g flour
8 large plums, stoned, sliced
extra caster sugar
icing sugar to serve

First cream the butter and sugar with electric hand – held mixer or food processor to get pale mixture. Add egg and beat it well. Add the baking powder and flour and process it to ...


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Super Size Me 1 – Lalaland and Hollyweird

Posted by Frances Chan on Saturday, April 9, 2011, In : food blog 


Downtown Los Angeles skyline around Pershing Square

Here is my first food report from the US while on tour with the dance group MAU. Nothing fancy, just miscellaneous observations on what I find as I travel across this great state…

In a nutshell, I had a week of very uninspiring food in Downtown LA. Broadway was the place of glamorous stars and movie premieres during the 1920s to the 50s but now it’s a wide treeless street of faded glory. It’s a primarily Hispanic area...


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Christoph's orange coconut chocolate muffins

Posted by Bake Club on Friday, April 8, 2011, In : small cakes 

Welcome to Bake Club, Christoph, our second male baker! Christoph is from Germany and has been an intern at The Aucklander. He wrote a story about Bake Club in an upcoming issue. The pic shows the two remaining muffins (Christoph and his flatmate and ate 4 of them straightaway out of the hot tin ^^).

Christoph used the recipe from www.food.com, but modified it a bit.
Ingredients (for 12 serves):
1 orange, seeds removed, with peel
1/4 cup orange juice
1/2 cup coconut milk
1 egg
1/2 cup butter
...

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Frances's lime shortbread with feijoa zest

Posted by Bake Club on Thursday, March 31, 2011, In : cookies 


What a surprise it was to find an email in the Bake Club mail box from Christoph Vogel from The Aucklander saying he would like to do a story about Bake Club! It was the day before I was going to the US for a month so I quickly answered some questions via email. Christophe also wanted a pic. I thought it would look much better if I actually had some baking in front of me so after dinner that night I made the quickest batch of shortbread ever. But because I was going away ...


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Hot chocolate soufflé by Mama Chan

Posted by Bake Club on Thursday, March 31, 2011, In : desserts 

It was my birthday and I requested this from dear Mama Chan, and she obliged!

2 Tbs caster sugar
125 g plain dark chocolate
2 Tbs brandy or coffee
4 eggs, separated, plus 2 extra egg whites
icing sugar to serve

Preheat oven to 200 C. Butter a 1 litre soufflé dish and dust out with 1 Tbs caster sugar. Break chocolate into pieces and put into a double boiler or a bowl set over a saucepan of simmering water with the brandy or coffee.Set over medium heat and stir ...


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Mama Chan's lemon meringue pie

Posted by Bake Club on Friday, March 25, 2011, In : desserts 

I have wonderful memories of this when I was a child, when we called it wang wang pie.
Pastry;
2 c plain flour, 1/4 tsp salt, cold water
Sift flour and salt, cut in butter and mix until a stiff dough. Put in fridge.

Filling, mix together in saucepan over gentle heat for 5-10 mins:
1/4 c cornflour
2 Tb custard powder (optional)
3/4 c sugar
2 tsp lemon rind
1/4 c lemon juice
3 egg yolks
1 Tb butter

Meringue, beat together:
1/4 c caster sugar
1/4 tsp vanilla
3 egg whites

Roll out pastry, line 20cm flan tin. Cov...
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Ginny's soda bread 'biscuits'

Posted by Bake Club on Sunday, March 13, 2011, In : small cakes 

I felt inspired to make these soda bread biscuits with caraway,
lemon zest and raisins for a friend who recently had a baby.
I never understand how Americans use the term 'biscuit' but this
is more akin to a scone in process - ie you rub in the butter...

3 cups all purpose flour
1/4 cup to 1/2 cup of sugar (depending on how sweet you want them)
1 teaspoon baking soda
1 teaspoon Kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons caraway seeds*
1/2 to 1 cup of raisins*
1 1/4 cu...

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Kumara sesame balls – fabulous friedness de Frances

Posted by Bake Club on Wednesday, March 2, 2011, In : sweets 

Mama Chan taught me how to make these and I am pleased to have been able
to show a few friends the technique, and now I can share it with the world wide web!

Makes about 20.
1 c boiled kumara, peeled and mashed (purple flesh but you can use the orangey ones if you like)
1 ½ c glutinous rice flour (available at Asian grocers. This does not have gluten in it;
it’s called glutinous because of the sticky nature of the flour when it’s cooked)
½ c sugar (could be icing, ...


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Roasted tomato and paprika soup by Frances

Posted by Bake Club on Tuesday, March 1, 2011, In : savoury 

I'm on a roll with soup. I know this one looks a bit like the gazpacho I made (tomato is tomato is tomato)
but this one is roasted, and uses tomatoes from Nabby, a very special suburb in Auckland
(Nic and Ben’s Back Yard). The recipe is adapted from Heidi Swanson’s Super Natural Cooking.

5 tomatoes, cored and quartered
1 large red capsicum, seeded and quartered
3 onions, quartered (Heidi uses brown onions)
salt and pepper
5 cloves garlic, unpeeled
3 c vegetable s...


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Peter's magical melting moments

Posted by Bake Club on Sunday, February 27, 2011, In : cookies 

Peter is our first official male baker on Bake Club! Not only is he a baker, he is also a musician,
and these melting moments are not only delicious, but they also contribute to a special
sound art piece. On Mon Feb 28 Peter is conducting the Melting Moments (7 other likeminded
improv likers) at the first Vitamin-S event of 2011, at the Wine Cellar, St Kevin's Arcade,
K' Rd, from 8.30pm, $5.
The Melting Moments (of which I am one) will be performing Peter's Ritual Recipe, a
meditative improvi...
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Frances’s favourite summer soup – gazpacho!

Posted by Bake Club on Sunday, February 27, 2011, In : savoury 


Gazpacho! You need to say it several times in a Spanish accent. GazPAcho! Not baked, but that’s why it’s so easy and quick to make.

 

Chuck in a blender or food processor:
about 1/2 kilo peeled and chopped tomatoes, a variety if you like
1 cucumber peeled, seeded and chopped
1 red pepper seeded and chopped
2 cloves garlic peeled and chopped
1/2 onion chopped if you like, brown or red
1/3 c olive oil or thereabouts
2 tbs vinegar, any kind

1-2 tbs lemon juice
1 tbs wate...


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Carly’s banana & chocolate chip muffins

Posted by Bake Club on Saturday, February 26, 2011, In : small cakes 


Carly initiates her new silicon muffin tray with one of those made in heaven combinations - banana and chocolate.

Makes 12.

125g softened butter

¾ cups sugar

2 eggs

1teaspoon vanilla essence

1 ½ cups mashed ripe bananas (4 medium bananas)

¾ cup dark chocolate buttons roughly chopped

1 teapsoon baking soda

2 tablespoons hot milk

2 cups flour

1 teaspoon baking powder


Preheat oven to 180ºC. Grease muffin tray or line with patty pans.

Cream butter and ...


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Mama Chan's apricot and chocolate bread

Posted by Bake Club on Friday, February 25, 2011, In : bread 


Stewed apricots are a winner in freshly baked bread!
Apricot filling:
Stew 1 cup dried apricots wiht 1/2 c water and 1/4 sugar until mushy and soft. Cool.
Chocolate filling:
Melt 300 g chocolate with some icing sugar, 1/2 c ground almonds, vanilla essence, dessicated coconut if you like. The mixture should have a peanut butter consistency so it's easily spreadable.
For 2 loaves:
1 c milk
3/4 - 1 c water
125g butter
1/2 c sugar
1 tsp salt
3-4 level tsp yeast
2 eggs
6 1/2 c flour
Make the dough and knead u...
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Frances makes perfect peanut butter cookies

Posted by Bake Club on Friday, February 25, 2011, In : cookies 

Well, I only call them 'perfect' cos that's what the recipe was called. But they did come out really, really well. Thanks to Jo from Dublin who gave me her jar of peanut butter before she left Auckland. I've used less sugar than the recipe I found.

1 1/2 cups flour (I used rice and spelt)
1/2 tsp baking powder
1/2 tsp baking soda
1 c creamy or chunky peanut butter
1/2 cup softened butter
3/4 cup brown sugar or raw sugar
1 egg
1/2 tsp vanilla extract

In a medium bowl sift to combine flour, baking powd...
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Carly's chocolate chip cookies

Posted by Bake Club on Sunday, February 20, 2011, In : cookies 


Welcome to Bake Club, Carly! Here is her cookie recipe.

Makes 24.

200g softened butter plus extra for greasing

200g caster sugar

½ teaspoon vanilla essence

1 large egg

225grams flour

Pinch of salt

1 teaspoon baking soda

200grams dark chocolate buttons roughly chopped

Preheat oven to 180ºC. Grease two baking trays with butter.

Cream butter, sugar and vanilla essence together until light and fluffy.

Add the egg and beat well. Sift the flour, salt and bakin...


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Gingerbread by Frances

Posted by Bake Club on Monday, February 14, 2011, In : small cakes 

Oh Nigella you do a scrumptious moist gingerbread! Even my partner Justin thought it was one of the best things I've made. No wonder, it's got butter, sour cream and stout in it!
melt in pot:
150 g butter
200 g golden syrup
200 g dark muscovado sugar
take it off the heat and add:
250 ml stout (I used Guinness)
whisk in 300 g flour (I used rice, buckwheat and spelt)
2 tsp bicarbonate of soda
2 tsp cinnamon
3 tsp ginger
1/2 tsp ground cloves
300 ml sour cream
2 eggs
Pour into tin lined with baking paper. Bak...
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Frances's new chocolate moulds

Posted by Bake Club on Thursday, February 10, 2011, In : sweets 

I bought two fantastic chocolate moulds in Venice - rose shapes and leaf shapes. No baking involved, but I thought I'd include my first batch to show you how easy it is.
Just melt dark and white chocolate. Filled the moulds halfway then added a toasted hazelnut or pistachio, and topped with more chocolate. For the leaves I mixed in chopped pistachios and dried cranberries.
Lately I've also made some batches of Annabel Langbein's espresso hazelnut chocolate ripple  - pouring dark and white choc...
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Ginny's orange poppy seed muffins

Posted by Bake Club on Wednesday, February 9, 2011, In : small cakes 

I was inspired by the most delicious ones in Dizengoff, Ponsonby Rd (which they spoil by incuding sultanas!)...
I used this recipe at Taste but adapted it thus, for no particular reason other than that I wanted to use up some different ingredients:
  • oil, to grease
  • 1 tbs poppy seeds
  • 185ml (3/4 cup) milk (I used 1/2 c buttermilk and 1/4 milk)
  • 375g (2 1/2 cups) self-raising flour
  • 155g (3/4 cup) caster sugar (I used a mashed banana so put in less sugar)
  • 1/2 c oil (or 125g melted b...

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Mama Chan's apple and berry crumble pie

Posted by Bake Club on Wednesday, February 9, 2011, In : desserts 


Mama Chan used Annabel Langbein's crumble topping from her Free Range Cook book.

Line pie dish with store-bought puff pastry. Blind bake at 170C for 20-30 mins.
Mix tin stewed apples or stew 3 apples yourself. Add a cup or so of fresh or frozen berries, 1/2 c sugar and 2 Tbs cornflour. Pour into pie dish.
Make crumble topping by mixing:

2 c flour
1 c ground almonds
1 1/2 c brown sugar
2 c rolled oats
1 c almonds, chopped or slivered
2 tsp mixed spice
together with 250 g melted butter
Put the topping on ...
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Espresso banana muffins by Frances

Posted by Bake Club on Saturday, February 5, 2011, In : small cakes 

This is the first recipe I have tried from my latest Amazon purchase, Super Natural Cooking by Heidi Swanson. Mine were a little misshapen as I didn't have a muffin tray at the time. That subtle coffee flavour is very nice. Lovely with a cuppa.

2 c flour ( I used rice and buckwheat)
2 tsp baking powder
1/2 tsp sea salt
1 1/4 c chopped nuts (I used hazels and pistachios, Heidi used walnuts)
1 Tbs fine espresso powder
6 Tbs unsalted butter at room temp
3/4 c natural cane sugar
2 large eggs
2 tsp vanilla...
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Lentil as anthing by Frances

Posted by Bake Club on Friday, February 4, 2011, In : savoury 


This lentil loaf was easy to make. I actually made two to feed 10 people. Start with 2 c of cooked lentils (I used puy).

Saute:
1 onion, chopped
2 cloves garlic, crushed

Mix in:
1 c carrot, grated
2 Tbs tomato paste
1/2 tsp dried basil
1/2 tsp dried parsley (or any herbs you like)
black pepper
salt

Put everything in a bowl with the lentils. Mix in 2 eggs, 1 c dried breadcrumbs, some chopped nuts (I used hazels). If you need more moisture add water or vege stock.
Pour into loaf tin and whack in an oven at...
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Frances's fun food times in Melbourne

Posted by Frances on Thursday, February 3, 2011, In : food blog 
Damn! Somehow, a ghost in the machine has wiped my whole Melbourne blog! I can't for the life of me remember what I wrote but I do have the pics...
Here are some enjoyable food moments:

Lindt Cafe hot chocolate and salt caramel macaons


Friends of Mine cafe, Richmond


Cacao cafe, GPO centre


Longrain desserts


Yarra Valley Dairy

Also recommended: Bar Lourinha, Little Collins St, for tapas, Cafe Segovia in Block Place, Hellenic Republic in Lygon St, Yering Station vineyard, Stokehouse in St Kilda. For fu...
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Mama Chan's butter shortcrust pastries

Posted by Frances Chan on Thursday, January 20, 2011, In : small cakes 

125g plain flour
pinch salt
90g butter
2 tsp icing sugar
1 tbs water or lemon juice
egg yolk

Sift flour and salt into a bowl. Place butter in the middle. Add sugar and water/juice and yolk. Stir with blunt knife until mixed together then knead with your hands in the bowl until you have formed a dough. Put in fridge for 20 mins.
Roll out and cut into the shapes for your pastry tins. Refrigerate for another 20 mins. Oven to 180C. Prick pastry and blind bake for 8-10 mins, then 3 mins normal baking.
Fil...
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For the love of RAW - Frances's rice rolls

Posted by Bake Club on Tuesday, January 18, 2011, In : savoury 

OK, I'm branching out here on Bake Club by including something not baked at all! I am embracing raw food much more these days - we try for 50% raw in most main meals. I've been to some great raw/superfood talks and learnt a bit about the importance of enzymes in raw food and fermented foods. So here are some supereasy Vietnamese-style rice rolls. I had them once at my friend Lizzie's dinner party - she laid out all the fillings and we just made them up ourselves. I brought along some ajo blan...
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Katrina's polenta cake for Nicky

Posted by Bake Club on Tuesday, January 11, 2011, In : big cakes 

Katrina made a real tangy polenta cake for Nicky's birthday. Was delicious with yoghurt.

250g butter, softened
Finely grated rind of 2 lemons
1 cup caster sugar
3 eggs, separated
1/4 cup lemon juice
150g (1 1/2 cups) ground almonds
1 cup fine polenta

Syrup
1/4 cup each lemon juice and sugar

Preheat oven to 160C. Lightly grease and line a 20cm round cake pan.
Beat the butter, rind and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the
juice, ground almonds and polenta.
Whip ...
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Frances's first macarons - rustic as!

Posted by Bake Club on Tuesday, December 28, 2010, In : small cakes 

Here they are, my first attempt at the fancy French macarons. They look pretty rustic with their cracked surfaces. I didn't have time to leave them for 20 mins before baking, hence the crackling, but you know what - I like this look. And it didn't affect the taste, it was still an intense sugary buttery mouthful. I followed the same recipe as Ginny used except I used lemon instead of lime and only put basil in the filling. Not as tangy but I still have plenty of ground almonds so will be mak...

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Mama Chan classic: brandy snaps

Posted by Bake Club on Tuesday, December 28, 2010, In : desserts 

Mama Chan always makes brandy snaps for Xmas. But this year after our Xmas dinner we just had pavlova and fruit salad, which was absolutely fine as we all had food comas anyway. Then as we were cleaning up she said, "Oh, I forgot the brandy snaps!", and spent the next ten minutes trying to remember where she put them. No cupboard was left closed or cake tin unopened in the quest to find the elusive snaps. They were under a table in a see-through container with brazil nuts (so she thought it w...
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Ginny's Brooklyn brownie - alright already!

Posted by Bake Club on Monday, December 27, 2010, In : slices 


From Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

(sorry about the imperial measures, but you can figure them out!)

1 1/4 cups all-purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 oz dark chocolate (60 to 72% cacao), coarsely chopped
8 oz unsalted butter, cut into 1-inch pieces
1 tsp instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp pure vanilla extract

Preheat the oven to 350ºF. ...
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Frances makes ugly but good - brutti ma buoni

Posted by Bake Club on Friday, December 24, 2010, In : cookies 

I made these GF cookies for our Bake Club meet. The recipe is from my friend Sarah, via Ray McVinnie in the NZ Herald, thank you, and I used a technique from another recipe re heating up the egg whites. I bought bulk ground almonds from Davis Trading in Mt Wellington - very reasonable price for 1kg. I forgot to dust icing sugar on top. I think that's why they became sticky by the end of the day. But still tasted great.

1 c ground almonds (or hazelnuts. You can also finely chop instead of using...
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Alessandra's cute calissons and fab frittata

Posted by Bake Club on Thursday, December 23, 2010, In : small cakes 


We were very lucky to have pro chef and food writer Alessandra and her family join us at our second Bake Club meet. She made gorgeous calissons (marzipan-like ground almond bites), petit fours (sponge dipped in chocolate, topped with raspberries) and a super soft spongey frittata with homegrown zucchini and zucchini flowers. Step-by-step pics and more info on her blog here. Yep, she definitely deserved her Bake Club badge!
Bake Club is going through a gluten free phase at the moment so we real...
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Nicola vs Nigella - the rhubarb polenta cake bake-off

Posted by Bake Club on Wednesday, December 22, 2010, In : big cakes 

What a huge and beautiful cake Nicola made for our second Bake Club meet. Extra points for the black and white plate and bourgainvillea decoration. Nic noted that last time she made it she used homegrown rhubarb which infused the cake with a stunning pinky colour. Rhubarb is out of season at the mo so the bought rhubarb didn't produce the rich colour, but the cake was still v soft and delicious.

Rhubarb & Cornmeal Cake from Nigella Lawson's 'How to be a Domestic Goddess'

500g rhubarb
300g caste...

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Our first banana cake on Bake Club - c/o Ginny

Posted by Bake Club on Monday, December 20, 2010, In : big cakes 

I have adapted this from a recipe given to me by a student in my department, it was her grandmother's, originally (the student was considerably older than me), and makes a damn fine banana cake, I think perhaps the best I have tasted. I don't like bananas, but in cake like this, that's a different story. easy, fool-proof one could say. works well in a round or a ring tin, but then bake for slightly less time. I would just say if using chocolate it probably pays to line the base of the ...
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Frances's self-crusting quiche cake

Posted by Bake Club on Monday, December 20, 2010, In : savoury 

At the 2nd Bake Club meet I made a quiche in a fancy cake tin.

4 Free Range Eggs
1C Milk
1C Rice Flour
1t Baking Powder
1C Grated Cheese
Salt & Pepper
Any vegetables you like cut into small pieces. I used mushrooms, asparagus, tomatoes and purple basil

Mix together eggs, milk, salt and pepper, then add flour and baking powder until just combined. Add in vegies and cheese. Pour into 20/23cm greased tin and bake at 220 C for 20-25 mins. Leave 5-10 mins before turning out.

Recipe f...


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Ginny does Nigella's lemon polenta cake

Posted by Bake Club on Wednesday, December 15, 2010, In : big cakes 

Ginny says: I would recommend NOT doubling the cornmeal, which I did not paying attention to quantities. Made it crunchier than I would have liked.

This cake is a sort of Anglo-Italian amalgam. It is a good marriage: the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness of the drizzle than does the usual flour. If you were to try to ima...


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Frances doubles the fun - cinnamon rolls and parmesan buns

Posted by Bake Club on Monday, December 13, 2010, In : bread 

Aaaah…freelancing. In my world, it means more time to bake! I hadn’t made bread with gluten for a while so I thought I’d use up some spelt that I have at the back of the pantry. And if you’re going to make one batch you might as well double it and do two – one sweet and one savoury.

2 c warm water
4 tsp active dry yeast
2 tsp sugar
2 tsp butter or vegetable spread
2 tsp salt
6 c flour (I used 2 plain white and 4 wholemeal spelt)

savoury filling:
2 Tbs butter,...


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Sticky date and toffee puddings by Mama Chan

Posted by Bake Club on Saturday, December 11, 2010, In : desserts 


Makes 4

100g pitted dates, finely chopped
¼ boiling water
50g butter, chopped
½ c brown sugar
1 egg
¾ c plain flour
¾ tsp baking powder
½ tsp ground ginger
2 Tbs milk
icing sugar to serve

Toffee sauce:
100g butter
½ c cream
½ c brown sugar

Preheat oven 180 C. Place dates and water in a bowl and set aside for 5 mins. Put butter and sugar in bowl and beat until light and creamy. Add egg and beat well. Sift flour and baking powder of the mixture. Add ginger, milk an...


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A plate of pakoras by Frances

Posted by Bake Club on Tuesday, December 7, 2010, In : savoury 


Now that I’ve set a precedent by adding the deep fried frittelle di pere to Bake Club, here’s another fried snack featuring a new favourite flour at the moment, chickpea flour (aka garbanzo, gram, besan) or pea flour. This recipe is from Annabel Langbein.


Prep time:  5 mins + standing
Cook time:  3-5 mins per batchjk
Serves: Makes approx 30

 

2 cups chickpea or pea flour
2 tsp ground cumin
2 tsp coriander seeds or mustard seeds
1 tsp fennel seeds, roughly ground o...


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Ginny's exotic basil lime macarons

Posted by Bake Club on Monday, December 6, 2010, In : small cakes 
I had the extreme pleasure of tasting Ginny's macarons and they were the BEST I've ever had in NZ.! Bravo! I even thought they were better than the ones I had in Zurich in 2008 (the real deal pictured on my lap below).

They are gluten free too so I'll be making some soon.

Ginny adds some notes to the recipe.

about 20 macarons

110 grams powdered sugar
60 grams ground almonds
2 egg whites ( 60 grams)
40 grams sugar
5 basil leaves, finely chopped
lime zest from 1 lime

Basil Lim...

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Frances gets brownie points for GF vegan brownie

Posted by Bake Club on Sunday, December 5, 2010, In : slices 

I adapted this recipe from Miyuki McGuffie, the vegan baker on the Good blog. I made mine extra indulgent by using espresso coffee.

1 cup strong espresso
1 ¼ cup rice flour
1/4 cup muscovado sugar
½ cup brown sugar

¾ cup cocoa powder (I used fair trade cocoa but Valrhona from Sabato is excellent)

1 teaspoon salt

1 teaspoon baking powder

½ cup vegetable oil

1 teaspoon vanilla

1 cup dairy-free chocolate chips (you can get them at New World and Pak 'N Save but I used...


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Mama Chan’s baked custard

Posted by Bake Club on Saturday, December 4, 2010, In : desserts 

This is an easy-peasy custard Mama Chan usually makes when she has yolks left over from making a pavlova or meringues.

¾ c milk
1 ½ c cream
½ c sugar
4 eggs yolks

Mix all ingredients together and pour into baking dish. Bake at 150 C for about 30 mins until set. The strawberries worked well as a decoration for colour and a complementary taste to the custard.

Mama Chan uses this recipe to make Chinese-style custard tarts (you can just use all milk if you don’t have cre...


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Frances’s gluten-free focaccia

Posted by Bake Club on Friday, December 3, 2010, In : bread 


I was inspired by Birg (see previous post) and Alessandra (from her own blog) to make a gluten-free olive focaccia. This was the first time I had used GF flour to make bread – my favourite recipe is usually spelt bread. I decided to use Healtheries GF bread mix and the result looks good but is quite firm throughout. After I baked it I realised the yeast I used was best before 2008! We’ve been enjoying it as toasted slices with pesto.

450 ml warm water
3 tsp yeast
3...


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Frances's frittelle di pere

Posted by Bake Club on Wednesday, December 1, 2010, In : desserts 


OK, these aren’t officially baked goods, they are fried, but definitely worth the effort. I made them for a little dinner party. They looked posh and went down a treat.

2 ½ cups flour (I used gluten free)
¼ c caster sugar
pinch salt
2 eggs, separated
1 Tbs olive oil
about ¾ c ice water
4 firm yet ripe pears, peeled, cored and cut into ½ inch thick wedges
½ c vin santo (I used port)
canola oil for frying
icing sugar for dusting

In large bowl whisk together 1 ¾ c of the f...


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Ginny's NY-inspired olive oil cake

Posted by Bake Club on Wednesday, December 1, 2010, In : big cakes 

This olive oil cake from Frankies Spuntino in Brooklyn was one of the nicest things I ate in NYC...oily with a hint of orange.
I didn't have a bundt tin, so it was a bit oily in the middle, but still delicious (took longer to cook and so the edges were crusty). A lot of olive oil, but it's worth getting one that tastes nice... :

5 large eggs, at room temperature
finely grated zest of 1 1/2 oranges
1 1/4 cups sugar
2 cups extra-virgin olive oil (you could get away with less)
2 cups cake flo...
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Frances makes Ginny's pumpkin pie and adds kumara

Posted by Bake Club on Tuesday, November 30, 2010, In : desserts 

Hard not to be impressed by the deep, malty colours of Ginny's pumpkin pie (see below). So when I just happened to have some leftover roast pumpkin and orange kumara I decided to make a gluten-free version.
I followed Ginny's recipe and used cream instead of evaporated milk. I also made g-f pastry for the first time with butter and a g-f flour mix. I blind baked the pastry shell for about 15 mins. It turned out a bit too buttery and crumbles easily but still nice. I think the kumara and pumpki...
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Coconut macaroons by Ginny

Posted by Bake Club on Tuesday, November 30, 2010, In : small cakes 


The ever resourceful Ginny made these with the leftover egg whites from her pumpkin pie (see below).
She says: '
Easiest thing ever, and oh so delicious. Sometimes I put melted chocolate (dark), this time I couldn't be bothered. Either is good.'

2 cups coconut
2 egg whites
1/3 cup caster sugar

heat oven to 180C
mix ingredients together
put into 2-3 tsp-sized mounds on a sheet of paper
bake for 10-12 minutes (til they're a bit golden)
remove from oven.
cool.
eat.

recipe from Donna Hay Modern Classics 2

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Three tiers of lemon and strawberry cupcakes by Mama Chan

Posted by Bake Club on Monday, November 29, 2010, In : small cakes 


This recipe used lemon curd to make butterfly cupcakes but Mama Chan just used strawberries in season and whipped cream.

125g soft butter, chopped
1 tsp grated lemon rind
¾ c caster sugar
2 eggs
1 ½ c self-raising flour
½ c milk

Line 24 patty pan trays with paper patty cases. Mama Chan got some real cute ones with animals from the $3 Japan shop in Queen St.
Combine butter, rind, sugar, eggs, flour and milk and beat with electric mixer.
Divide mixture among the patty...


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Baked apples deluxe by Frances

Posted by Bake Club on Wednesday, November 24, 2010, In : desserts 


Don’t get me wrong – I’ve got nothing against Annabel Langbein’s recipes as featured on her TV programme The Free Range Cook. I just wish this obviously bright and successful woman could add a few more adjectives to her vocabulary! Her superfluous gushing of ‘so good’, ‘so delicious’, ‘so easy’ and ‘so yum’ send me into a groaning fit. On the other side of the culinary coin, Nigella finds ways to promote food porn unlike any other TV chef: everythin...


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Ginny's pumpin' pumpkin pie

Posted by Bake Club on Tuesday, November 23, 2010, In : desserts 

This looks like a beauty, Ginny - dark, smooth and most certainly tasty.

Ingredients
  • 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zes...

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Mama Chan's curry puffs

Posted by Bake Club on Tuesday, November 23, 2010, In : savoury 

 Filling:
1 potato, grated
1 carrot, grated
1 onion, finely diced
2 spring onions, chopped
10 water chestnuts, chopped
1 tsp ginger, minced
1 tsp garlic, minced
pinch of sugar
1 tsp salt
½ tsp pepper
1 tsp dry sherry
1 tsp curry paste or laksa paste
1 tsp sesame oil
1 Tbs curry powder

Pastry:
2 c flour
450g cold butter, grated
½ c milk to bind

OR use bought puff pastry, it’s still good

Mix together flour, butter and milk, knead to a dough. Divi...


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Frances satisfies craving for gingernuts

Posted by Bake Club on Friday, November 19, 2010, In : cookies 


Contentment is: blogging on Bake Club while dunking homemade gingernuts into a big mug of peppermint tea. Don’t they look cute in my kilt-shaped biscuit tin?! I feel like a decidedly flat-chested Asian version of Nigella Dawson tapping away at my laptop, extolling the virtues of homebaking with a smug look on my face.

But there is a genuine reason for my domestic bliss – our oven has finally been fixed, six months after moving into our house! I have been surviving with ...


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Banana bran muffins with blueberries by Ginny

Posted by Bake Club on Friday, November 19, 2010, In : small cakes 

I had some bananas that needed to be cooked with. These sounded healthy and they were surprisingly moreish and delicious. I could have eaten about 6 in one go.

1.5 cups bran
0.75 cup boiling water
0.25 cup brown sugar
0.75 cup plain yogurt
1 egg, beaten
0.25 cup oil
2 bananas, mashed
1.25 cups flour
1.5 tsp baking soda
(approx 1 c frozen blueberries)

makes 12 'standard' muffins... grease a muffin tin
oven to 190C
mix bran with boiling water and leave to cool.
add yogurt, egg, oil and banana to br...
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Ginny makes perfect Portuguese tarts

Posted by Bake Club on Friday, November 19, 2010, In : small cakes 

Ginny admits: "I just used a bought puff pastry which is cheating, but hey, who as the time... it was still nice. and I only made half the filling. left over as custard it was really good! nice and lemony..."

filling:
2 1/4 cups milk
1 1/2 Tbsp flour
1 Tbsp cornflour
4 egg yolks
1/2c caster sugar
2 strips of lemon rind (thick)

whisk 1/4 c milk, flours and egg yolks until smooth
combine sugar, lemon rind and 1/4 c of water in a pan and sir over low heat til sugar dissolves, then bring to the boil....
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Focaccia by Birg

Posted by Bake Club on Friday, November 19, 2010, In : bread 

Another treat Birg brought into the office to share.

2 tsp dry yeast (specifically for handmade breads, not bread machines)
1 tsp sugar 
and dissolve in 1/3 cup of lukewarm water for 15 minutes til frothy

mix in 2 cups of white bread flour, i also use 2 tblsp of a gluten mix from healtheries (not sure what its called)
and 1/3 cup olive oil, 1/3 cup cold water to get a doughy consistency (just add a little of each as you go, you may need more).

then knead for 5 minutes til soft and smooth and put ba...

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Gorgeous gourgère by Mama Chan

Posted by Bake Club on Friday, November 19, 2010, In : big cakes 

Like a giant cream puff donut, this ring measured more than 30 cm in diameter - bigger than an LP!

1 c water
75 g butter
150 g flour
1 dessertspoon sugar
4 eggs

Bring butter and water to the boil, add flour and beat until the mixture leaves the sides of the saucepan. Remove from heat, add sugar, then beat in eggs one at a time. Make into a wreath shaped on a greased tray. Bake at 200 C for 30 mins.
Slit ring in half while hot. When cool, fill with whipped cream with a bit of rum and freshly sliced f...
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Ginny's olive bread

Posted by Bake Club on Tuesday, November 9, 2010, In : bread 

Ginny writes: "This is from 'My Bread' - by Jim Lahey, founder of Sullivan St Bakery in Manhattan, which makes the most incredible olive bread. Bakery is a bit of a mission, but worth a trip if you're in NYC. Go hungry.
He claims a revolutionary method. There's no kneading, and it rises for about 18 hours. It's very simple, but there are lots of steps.
Here's one I made. This loaf was nice and moist, not quite as delightful as his."

3 cups (4...


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Mama Chan's carrot cake

Posted by Bake Club on Tuesday, November 9, 2010, In : big cakes 

Carrot cake ain't carrot cake without cream cheese icing!

2 eggs
1/2 c brown sugar
1/2 oil
1 c flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla essence
1/2 c chopped walnuts (optional)
1 1/2 c grated carrots

For icing, mix together:
100g cream cheese at room temperature
1/2 c icing sugar
enough lemon juice to taste

Beat eggs and sugar until creamy. Add oil, then fold in dry ingredients. Pour into greased ring tin or loaf tin. Bake at 150C for 3/4 hour.
Wait till cool to sp...
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Frances takes the easy road and makes gluten-free cookies from a packet

Posted by Bake Club on Tuesday, November 9, 2010, In : cookies 

These cookies using Sway's GF cookie mix are quick to make - just add some oil and an egg to the premixed organic ingredients and Robert is your father's brother. The packet made 17 little chocolate chip cookies. I tried it out because it was on special for $6.50. Not a cheap afternoon tea, considering you can get a packet of GF gingernuts for under 5 bucks, but you get a kick out of shaping the mixture and baking it yourself.



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Alessandra's amazing photo shoot - cupcakes and cookies galore!

Posted by Bake Club on Sunday, October 31, 2010, In : food blog 
Bake Club was very excited to go along to a photo shoot for Alessandra Zecchini's new book. We cannot reveal the name or any recipes but look at some of her colourful creations! What inspirational baking and icing skills. We'll let you know when the book is published.








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Mama Chan classic: pavlova

Posted by Bake Club on Sunday, October 31, 2010, In : big cakes 

Mama Chan usually only makes pavs at Christmastime, but when granddaughter Sophie came to visit from Melbourne, she pulled out all the stops with a huge family dinner and dessert.

3 egg whites
1/2 c castor sugar
2 tsp cornflour
1/2 tsp vanilla essence
1/2 tsp vinegar

Beat egg whites until stiff. Add sugar and keep beating until shiny. Add vanilla, vinegar and cornflour.
Bake for 125 C for 1/2 hour then 100 C for 2 1/2 hours.
Must serve with cream and fruit in season.

Mama Chan has experimented over th...
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Marzipan magic by Penny from Windsor

Posted by Bake Club on Sunday, October 31, 2010, In : big cakes 

On a trip to Windsor, England, in August we were treated to homemade treats by Penny. We'd never seen marzipan inside a fruit cake before so I had to take a pic. Was very tasty.

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"Rustic" cupcakes by Penny from Windsor

Posted by Bake Club on Sunday, October 31, 2010, In : small cakes 


Penny in Windsor made these cute cupcakes for her daughter Emily's birthday. She called the icing "very rustic" but I totally admire any effort one makes in icing.

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Mama Chan classic: streusel coffee cake

Posted by Bake Club on Sunday, October 17, 2010, In : big cakes 

Why does a 'coffee cake' not contain any coffee? Does anyone else find this an annoying misnomer? Anyway, this recipe comes from Mama Chan's first homemade recipe book that my older sister Karen typed out more than 30 years ago! That's why the measurements are imperial. She's probably used the same ring tin since then too. Indeed, this streusel coffee cake goes well with any warming beverage at any time of the day.

1/ 1/2 c flour
3 tsp baking powder
1 tsp salt
3/4 c sugar
2 oz butter
1 egg
1/2 c mil...
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Mama Chan classic: melting moments aka yo yos

Posted by Bake Club on Monday, October 11, 2010, In : cookies 

300g butter, softened
1/2 c icing sugar
1 c cornflour
2 c flour

Preheat oven to 160 C. Beat butter and icing sugar with a wooden spoon for 3 mins. Mix in dry ingredients. Knead until smooth. If dough is too sticky, add a little flour.
Form dough into a large ball. Divide dough into 8 wedges. Form each wedge into a sausage. Cut each sausage into 6 pieces. Roll into a small ball. Place on ungreased cold trays. Flatten with a fork.
Bake for 30-35 mins.

Make lemon icing by mixing 1 Tb soft butter, 1 c ...
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Gluten and dairy free orange and almond cake by Jordan Rondel

Posted by Bake Club on Tuesday, October 5, 2010, In : big cakes 

Our humble Bake Club has been visited by professional cake maker Jordan Rondel! Jordan has kindly sent us her recipe for this superb disc of deliciousness. You can order special cakes by Jordan via her website, www.thecaker.co.nz. She is raising funds to learn further baking techniques in France.

Jordan says:
"This cake is perfect for a sophisticated dinner party or dignified morning tea. In fact, it's perfect for any time of day because it's light and not too sweet. It contains whole orang...
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Raspberry jam sponge puddings by Mama Chan

Posted by Bake Club on Sunday, October 3, 2010, In : desserts 

Bless Mama Chan! She made a little mini-me gluten free pudding for Frances as well as a big one for da family (double the recipe).
 
1/3 c raspberry jam,melted
75g butter, softened
1/3 c caster sugar
1 egg
1tsp vanilla essence
1 c plain flour or gluten-free flour, sifted
1 tsp baking powder, sifted
1 Tbs golden syrup
1/2 milk
 
Preheat oven to 160C. If you'd like to do single serve puddings, divide jam between 4 lightly greased ovenproof dishes/tins, or just put all of the jam on the bottom ...
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Ruth B uses marvellous measuring cups to make date bran muffins

Posted by Bake Club on Wednesday, September 29, 2010, In : small cakes 

Nothing like kitsch kitchen utensils to inspire some baking. I have utensil envy of Ruth’s new ‘matryoshka doll’ measuring cups. Each head and bottom section is a different measurement! The muffin recipe is the one from the Edmonds cookbook, with dates and some ground linseed added. Ruth says: “It pretty much always works!”

1 cup flour
1 teaspoon baking powder
1/4 cup sugar
1 1/2 cups bran
3 tablespoons ground linseed
1/2 cup chopped dates
1 tablespoon golden syrup
1 tablespoon b...
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Frances makes Ginny's cardamom and cashew shortbread gluten free

Posted by Bake Club on Monday, September 27, 2010, In : cookies 

This is what Bake Club is all about: getting inspired by what your friends have baked, and customising the recipe to suit what you have available. I only have a bench-top oven at the moment so the only baking tin that can fit is 28 x 22 cm.

I adapted GInny's original recipe a little:

250g butter, softened
1 cup icing sugar
1 cup cornflour
1/2 cup rice flour flour
1 cup gluten free flour mix
1/2 cup cashews, roasted and finely chopped
1 tsp ground cardamom
1/4 tsp ground pepper (I only had black...
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Barbara's ginger slice

Posted by Bake Club on Saturday, September 25, 2010, In : slices 

Barbara put a healthy wholefood twist on Edmond's ginger crunch recipe - she replaced half the flour with rolled oats and added chunks of crystallised ginger on top. Voila! The classic crunch is reinvented as a chewy ginger slice.

125g softened butter
1/4 c sugar
3/4 c plain flour
3/4 c rolled oats
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger
crystallised ginger, chopped

Cream butter and sugar until light and fluffy. Si...
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Ginny's sticky lemon slice

Posted by Bake Club on Thursday, September 23, 2010, In : slices 
Ginny insists this wasn't her best batch and her tin was too small, but it looks pretty good to us.

8 ounces unsalted butter, softened
2 1/2 ounces icing sugar
9 ounces plain flour
14 ounces granulated sugar
4 medium eggs, beaten together
4 tablespoons plain flour
1 teaspoon baking powder
Grated zest 2 lemons
6 tablespoons lemon juice, strained
Confectioner’s sugar for dusting

1 Put the softened butte...
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Mmmmmm... Mama Chan's macaroons

Posted by Bake Club on Thursday, September 23, 2010, In : small cakes 

There are some days when you just feel like munching into a macaroon.

4 egg whites
2/3 c caster sugar
3 c desiccated coconut (fine or shredded)

Whisk whites for 1 min, add sugar and whisk another 6-8 mins till peaks form. Fold in coconut. Spoon on lined baking tray. Bake at 125C for half hour then at 80C for 1 and a half hours. Mama Chan likes her macaroons crispy. If you like them chewy on the inside, bake for less. Makes 20.
Half dip in chocolate for the decadent touch.

If you're wondering what M...
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Inaugural Bake Club meeting!

Posted by Bake Club on Monday, September 20, 2010, In : food blog 

Our first official Bake Club tea was held on Sunday 19 Sep 2010 at Frances's house. What a great spread! All the recipes are below. As well as baked goodness Nic also brought her homemade homegrown broad bean dip and Frances made hummus. Can't wait for the next one. Perhaps the guys might like to take up the baking challenge?...

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Lamington love by Frances

Posted by Bake Club on Monday, September 20, 2010, In : small cakes 

I started out with a Genoese sponge by Alessandra Zecchini from her book Sweet As. Then used the Edmonds recipe for the chocolate icing.

I halved this recipe for the lamington sponge.

5 eggs, separated
140g sugar
grated lemon zest
120g flour (I used a bought gluten-free flour mix)
50g butter, melted

Preheat oven to 180C. Line base of 23 cm baking tin with baking paper, then grease and flour sides of tin.
Partly fill a small saucepan with hot water and set over medium heat. Set bowl over the simmering...
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Kuchen Borracho (Drunken Cake) by Ginny served with clotted cream

Posted by Bake Club on Monday, September 20, 2010, In : big cakes 


A cake from Chile with German origins which involves drenching apples in cream. Yeah!
Ginny also provided clotted cream for this drunken affair.

Filling
1lb 7oz tart apples, prepared weight (about 5)
2¾ oz/generous ⅓ cup granulated sugar (I used dark brown sugar)
3½ fl oz/½ cup heavy cream
(I added half a nutmeg, grated)

Cake
10½ oz/2 cups all-purpose flour
2½ tsp baking powder
¼ tsp salt (heaping, for me)
5½ oz/scant 1½ sticks unsalted butter, softened
3 eggs, lightly beaten
5 tbsp ...
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Frank's feta, cashew & sundried tomato mini bites

Posted by Bake Club on Monday, September 20, 2010, In : savoury 

My muffins tend to come out dry because: I bake them too long, I probably don't use enough eggs and I need to adjust temps and times for my wee benchtop oven. Still edible though.

375g (2 1/2 cups) gluten-free flour
1 tsp baking powder
150g feta cheese, crumbled
1/2 cup chopped sundried tomatoes
1/2 cup chopped toasted cashews
finely chopped parsley
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
Finely grated parmesan, extra

Preheat oven to 180°C. Grease 2 mini muffins trays (12 muffins in each).
Sif...
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Gluten- and dairy-free brownies by Nicola

Posted by Bake Club on Monday, September 20, 2010, In : slices 

Rich, dense morsels of chocolately goodness!

1 C unsweetened apple puree/sauce
1/3 C cocoa
¾ C flour/gluten free baking mix
½ tsp baking soda
½ C sugar
½ tsp salt
½ C dark chocolate chips ( or ¾ C of raspberries instead of choc chips & walnuts)
¾  C chopped walnuts

1.       Heat oven to 175C

2.       Place puree in medium bowl. Sift in cocoa, flour/baking mix & baking soda. Add sugar and salt. Mix until just combined. Gently fold in chocolate & nuts or fruit.

3.       Transfer...


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Birg's hummingly good hummingbird cake

Posted by Bake Club on Friday, September 17, 2010, In : big cakes 

This cake was so popular at work, by the time I got to photograph it most of it was gone! Birg also makes a gluten-free version with riceflour and almond meal. Most excellent.

3 eggs
1 cup caster sugar
1/2 cup rice bran or grape seed oil
440g can crushed pineapple, drained of juice (Birg used pineapple chunks, very nice)
2 mashed bananas
1/2 cup desiccated coconut
1 1/3 cups self-raising flour
Pinch of salt
1 tsp ground cinnamon

Cream cheese icing
250g cream cheese, at room temperature
1/2 cu...


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Ginny magicked up these magic bars

Posted by Bake Club on Thursday, September 16, 2010, In : slices 


I want to rename these the yummy-gooey bars cos they were so, well, yummy and gooey. In this batch Ginny substituted the cashews for walnuts.

1/2 cup (113 grams) unsalted butter, melted
1 1/2 cups (150 grams) graham cracker crumbs (plain biscuits in kiwi speak)
1 1/3 cups (90 grams) sweetened flaked or shredded coconut
1 cup (170 grams) semisweet chocolate chips
1 cup (100 grams) chopped walnuts or peca...


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Cardamom, cashew and white pepper shortbread made by Ginny

Posted by Bake Club on Thursday, September 16, 2010, In : cookies 


Ginny made these for a work do. But she let us taste one from her neat stack.

1 tsp cardamom seeds
8 white peppercorns
250g butter, softened
1 cup icing sugar
1 cup cornflour
1 1/2 cups plain flour
1/2 cup cashews, roasted and finely chopped

1. Preheat oven to 150C. Put the cardamom and peppercorns into a mortar and pestle or an electric spice grinder and grind until fine.

2. Cream the butter and icing sugar until pale. Sift the cornflour and flour together and add to the creamed mixture with...


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Ginny made a million scones for Sunday Devonshire Tea

Posted by Bake Club on Thursday, September 16, 2010, In : small cakes 

What a lovely afternoon of endless scones with whipped cream AND clotted cream and different kinds of berry jam.

500g/1lb 2oz self-raising flour, sifted, plus extra for dusting
100g/3½oz butter, softened, cut into cubes, plus extra for greasing
large pinch salt
40g/1½oz caster sugar
300ml/10½fl oz full-fat milk, plus extra for glazing

  • To serve
  • butter, fresh clotted cream, good quality strawberry jam

  • 1. In a large mixing bowl, rub the flour and butter together, using your fingerti...

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    Frances 'baked' a 3-minute cake in the microwave

    Posted by Bake Club on Thursday, September 16, 2010, In : small cakes 

    I got this recipe from a Trade Me newsletter and had to give it a go.

    It's called: The most dangerous cake recipe 5-minute chocolate mug cake

    4 Tb flour, 2-4 Tb sugar, 2 Tb cocoa, 1 egg, 3 Tb milk, 3 Tb oil 3 tablespoons, chocolate chips (optional), a small splash of vanilla extract, 1 large coffee mug
    Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug...
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    Self-saucing lemon pudding by Mama Chan inspired by Canvas

    Posted by Bake Club on Thursday, September 16, 2010, In : desserts 


    1 c self raising flour
    1/2 c caster sugar
    2 T lemon zest
    45 g butter
    1/2 c milk
    1 tsp vanilla extract
    2 T extra sugar
    1/4 lemon juice
    1/2 c boiling water

    Preheat oven to 180C. Mix flour, sugar, 1 Tb zest in a bowl. Add melted butter, vanilla and milk and stir to combine. Spoon into 4 x 1 cup ramekins, slightly greased. Mama Chan used a BIG oven dish instead for our Sunday night family dinner for 6. Sprinkle with extra sugar and zest. Combine lemon juice and water and pour over pudding. Bake for 25 min...
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    Ruth H's fancy walnut biscotti

    Posted by Bake Club on Wednesday, September 8, 2010, In : cookies 

    Ruth brought these tasty little numbers into work - what a treat. AND she personally shelled the walnuts herself!

    2/3 cup of sugar
    ½ cup of vegetable oil

    1 tablespoon of grated orange peel (I change ingredients depending on what’s available – favourites are dates,
    walnuts, almonds, apricots)
    1 ½ teaspoons of vanilla
    2 medium eggs
    2 ½ cups of all-purpose flour
    1 teaspoon of baking powder
    ¼ teaspoon of baking soda
    ¼ teaspoon of salt
    4 oz of semisweet chocolate, melted (I use Valrh...


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    Mama Chan made this Lemon Sour cake for Father's Day and her own birthday!

    Posted by Bake Club on Tuesday, September 7, 2010, In : big cakes 

    zest and juice of 2 lemons
    250 g butter
    1 1/2 c castor sugar
    6 eggs
    1/4 self raising flour
    2 c plain flour
    3/4 c sour cream

    Cream butter, sugar and zest. Beat in eggs one at a time. Stir in sifted dry ingreds alternatively with sour cream and lemon juice.
    Pour into greased 23cm round cake tin. Bake at 150C for 1 1/4 hours (a little less if it's a ring tin).
    To serve dust with icing sugar. Serve with cream and/or yoghurt.
    Recipe from cousin Suzanne many years ago.
    Mama Chan also made a gluten free versio...
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    Baked Mushroom Risotto - one of Frances' fave meals

    Posted by Bake Club on Tuesday, September 7, 2010, In : savoury 

    No more slaving over a hot stove waiting for risotto rice to cook! Bake it!

    2 T olive oil
    1 onion, chopped
    2 garlic cloves, drushed
    300g button mushooms, sliced or mix of dried porcini mushrooms that have been dehydrated and fresh shrooms
    2 tsp thyme leaves or 1 tsp dried thyme
    2 c arborio rice
    5 c vegetable stock
    grated parmesan
    bunch of spinach leaves if you wish

    Preheat oven to 200C. Heat large frying pan and add oil. Add onion and garlic and cook for 1 min. Add mushrooms and thyme and cook for 4-5 ...
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    Andrea's Zombie Mama Muffins with hazelnuts, pear, apple & banana

    Posted by Andrea on Sunday, August 15, 2010, In : small cakes 

    Elodie enjoys her first muffin!

    an easy muffin recipe for tired mums and dads ...
    makes 6 large, or 12 small

    place baby in highchair with plastic baking things to play with 
    have a coffee
    THEN
    in one bowl combine:
    1 cup wholemeal flour
    1 cup rice flour
    half tsp baking soda
    1 tsp baking powder
    half tsp salt

    in another bowl combine:
    half tsp grated lemon rind
    a quarter cup raw sugar
    4 tsp melted butter (or oil)
    3/4 cup milk (or ricemilk or soy)
    1 egg
    3 TBS lemon juice
    chopped hazlenuts
    small slices/chunks apple, b...

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    Ben's exploding volcano for Flynn's 3rd birthday

    Posted by Bake Club on Thursday, August 12, 2010, In : big cakes 

    Ben excelled himself for Flynn's 3rd birthday in Nov 09 with this exploding volcano. The volcano is a meringue with pink, orange and red coloured cream 'bubbling' out of the crater. This rather complicated and involved project included customising a baking tray using steel cutting tools to make a hole in it so a bowl could be inserted! This created a mould to shape the meringue over. Once the candles were blown out, the kids all took turns cracking open the volcano's shell to get their volcan...

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    Ben's radical rocket ship cookie-tower for his Flynn's 2nd birthday

    Posted by Bake Club on Thursday, August 12, 2010, In : cookies 

    Check it out, dude!

    Former grip extraordinaire Ben designed and manufactured this rocket ship cookie-cake for his two-year-old son Flynn in Nov 08. Constructed from state of the art, space age materials, including gingerbread & shortbread, it was such a hit that Flynn Kahurangi is still talking about it almost two years later. 

     
    Cookie recipes adapted from Edmonds Cookbook.
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    Alessandra's vegan cupcakes with coconut butter

    Posted by Bake Club on Thursday, August 12, 2010, In : small cakes 

    Alessandra was inspired to make these cupcakes when she was given a jar of delicious coconut butter.

    150 ml melted coconut butter
    100 g raw cane sugar
     200 g self-rising flour
    150 ml water
    few drops of pure vanilla essence
    Cherry jam

    Using an electric beater mix the still warm and melted coconut butter with the sugar, then add the self rising flour and water, making sure that you don't get any lumps. Finally add a few drops of vanilla and divide the batter into 12 cupcake cases. Top each cupcake wit...

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    Ginny made these chocolate cookies with cacao nibs and lime on the same night the All Blacks beat the Wallabies 20-10 to retain the Bledisloe Cup

    Posted by Bake Club on Tuesday, August 10, 2010, In : cookies 

    1 cup of butter
    3/4 cup of brown sugar
    3/4 cup of white granulated sugar
    1 large egg
    1 teaspoon of vanilla extract
    2 1/2 teaspoons of heavy cream or yoghurt
    1 3/4 cups of all-purpose flour
    3/4 cup of unsweetened cocoa powder
    1/2 teaspoon of baking soda
    1/2 teaspoon of baking powder
    1 teaspoon of kosher salt
    3/4 cup of cocoa nibs
    Zest of one large lime

    1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at me...


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    Frances' first attempt at a gluten-free, sugar-free cake (ok it's got chocolate bits in it)

    Posted by Bake Club on Tuesday, August 10, 2010, In : big cakes 

    I just freestyled this recipe so feel free to make up as you go along too!

    1 cup brown rice flour
    1 cup carrot pulp (from my Oscar juicer)
    1/2 cup beetroot pulp
    tsp each cinnamon, nutmeg, ginger (whatever spices you like)
    1 tsp gluten-free baking powder (or make your own with 2 parts cream of tartar, 1 part baking soda, 1 part cornflour)
    1/2 cup dark choc bits
    another version I added chopped toasted hazelnuts and coconut
    1 tsp vanilla essence
    3 eggs
    1/2 cup oil or 1/2 cup melted Olivani
    about 4 tbsp Fre...
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    Ginny made this nectarine clafoutis when she was living in Noo Yawk

    Posted by Ginny on Sunday, August 8, 2010, In : desserts 

    necatrines (or other fruit, tamarillos are really good; pears are good too; cherries [and plums] are traditional)
    2 eggs
    1/3 C caster sugar
    1/2 tsp vanilla
    1/2 C flour
    3/4 C milk

    oven to 180C

    cut up fruit into large pieces

    beat eggs and caster sugar, add vanilla, beat, whisk in flour and then the milk to form an aerated batter.

    butter dish, arrange fruit, pour over batter, and bake 45-55 minutes...

    sprinkle over icing sugar if that's your thing... serve hot (but good co...
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    Mama Chan classic: ginger crunch

    Posted by Bake Club on Sunday, August 8, 2010, In : slices 

    125g softened butter
    1/4 c sugar
    1 1/2 c plain flour
    1 tsp baking powder
    1 tsp ground ginger

    ginger icing:
    75g butter
    3/4 c icing sugar
    2 T golden syrup
    3 tsp ground ginger

    Cream butter and sugar until light and fluffy. Sift dry ingreds and mix into creamed mixture. Turn dough out onto a floured board and knead well. Press into lined/greased 20 x 30 cm sponge tin.
    Bake at 190C for 20-25 mins or until light brown.
    Put all icing ingreds into a saucepan and heat until butter has melted, stir...
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    Mama Chan classic: cinammon oysters

    Posted by Bake Club on Sunday, August 8, 2010, In : small cakes 

    Cinnamon oysters are great for special occasions. They look dainty and are as light as air. One is never enough.

    2 eggs
    1/4 c sugar
    2 tsp golden syrup
    4 T plain flour
    1/2 tsp baking powder
    1/4 tsp baking soda
    1 tsp cinnamon
    1/2 tsp ground ginger
    whipped cream

    Beat eggs and sugar until thick. Add golden syrup and beat well.
    Sift dry ingreds together. Fold them into egg mixture.
    Spoon onto greased trays.
    Bake at 200C for 8-10 mins or until the surface springs back when lightly touched.
    When cooled but the oy...
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    &nbs