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Brown sugar pavlova with mango and lemon curd

Posted by Frances Chan on Tuesday, June 28, 2022, In : desserts 

By far the simplest pavlova recipe I've come across. For a change I made mini pavs and with brown sugar. Brown sugar gives a wholesome depth of caramelish sweetness compared to white sugar. A whipped cream and tangy fruit topping is must to offset the pillowy sweet marshmallow.


4 egg whites

1 1/2 c brown sugar

2 Tbsp boiling water

1 tsp vinegar

1 tsp vanilla extract


Preheat oven to 140C. Line a baking tray with baking paper.

Put all the ingredients in a bowl and beat with an electric mixer for 10-12...


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Lemon meringue pie with olive oil crust

Posted by Bake Club on Wednesday, June 15, 2022, In : desserts 

This one is dairy free and refined sugar free. Doesn't stop you serving it with whipped cream if you want though!


Pastry

2 c flour

pinch salt

1/3 c + 1 Tbsp / 100 ml olive oil

1/3 c + 1 Tbsp / 100 ml warm water


Curd:

5 egg yolks

2 whole eggs

1 c lemon juice

1/2 c honey

4 tsp cornflour or arrowroot powder mixed with a little water to make a paste


Meringue:

5 egg whites

2 Tbsp honey or granulated sugar

lemon zest to garnish, optional


Preheat oven to 190C. Line a 20 cm pie tin with baking paper and grease the s...


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Lemon olive oil poppy seed cake

Posted by Bake Club on Friday, June 10, 2022, In : big cakes 


A light and fluffy cake with added nutrition from a melange of seeds. I used poppy, black sesame and black chia but you can use whatever you have to hand. Thanks to Whole and Heavenly for the inspiration.


3 eggs

1 Tbsp lemon zest

1/4 c lemon juice

1 tsp vanilla extract

1 c granulated sugar

1 c extra virgin olive oil

1/2 milk

2 c flour (I used spelt)

1 Tbsp cornflour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 Tbsp black seeds (poppy, sesame, chia)


Drizzle:

1/2 c icing sugar

lemon juice

lemon zest...


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Mini meringue pretzels

Posted by Frances Chan on Wednesday, June 1, 2022, In : sweets 

These are cute little tings made with the leftover egg white in this Genoise sponge.


30-40 mini pretzels (I used gluten free)

1 egg white

1/8 tsp cream of tartar

pinch salt

1/4 c fine granulated sugar

2 food gel colours


Preheat oven to 90C. Line a baking sheet with baking paper and place pretzels on top.

Fit a piping bag with a flower nozzle or plain nozzle. Use food gel colours to make alternate stripes on the inside of the bag.

In a medium bowl whisk the egg white, cream of tartar and salt until fir...


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Red velvet cake with cream cheese icing

Posted by Frances Chan on Wednesday, May 25, 2022, In : big cakes 


Our daughter requested this for her 10th birthday family dinner. Red velvet cake is subtly flavoured with cocoa powder. I'm not too enamoured with the flavour myself, but I do love a bit of cream cheese icing.


3 c flour

1 tsp baking powder

2 Tbsp cocoa powder

1/2 tsp salt

115 g softened butter

2 c sugar

1 c vegetable oil

4 eggs, separated

1 Tbsp vanilla extract

1 tsp white vinegar

1-2 tsp red food colouring gel

1 c buttermilk (or milk mixed with yoghurt)


Icing:

450 g cream cheese, softened

170 g butter, sof...


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Viennese hearts

Posted by Bake Club on Friday, May 20, 2022, In : cookies 

I don't have great piping skills so I tend to avoid doing it. But I made an effort with these biscuits and they turned out alright. Icing and sprinkles will cover all manner of sins. I made mine gluten free and vegan.


Makes 10-15

125 g butter or dairy-free spread, softened

125 g / 1 c flour (if using gluten-free , add 1/2 tsp xanthan gum)

40 g / 1/4 c icing sugar

25 g ground almonds

25 g cornflour

1 tsp vanilla extract, or lemon zest if doing lemon version

1-2 tsp milk


Icing:

1/2 c icing sugar

few Tbsp ...


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Vegemite/Marmite brownies

Posted by Bake Club on Friday, May 13, 2022, In : slices 

Are you a Vegemite or Marmite person (or Promite, Our Mate or Bovril)? Or do you detest yeast extract in any shape or form? I go for Vegemite as it has only 2.2 g of sugar per 100g and Marmite has 11.2 g. It is a nutritious spread and adds flavour to brownies. You don't actually taste it, but the depth of flavour is there, and makes for a fudgy, gooey delight.


200 g dark chocolate, roughly chopped

150 g unsalted butter or dairy-free spread

1 Tbsp Vegemite or Marmite or yeast extract

3 eggs

1 c gra...


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Borek

Posted by Bake Club on Saturday, May 7, 2022, In : bread 


Borek is a Turkish bread stuffed with savoury yumminess. I used spinach and cheese but you can experiment with any flavours you like - curried potato or pumpkin, spicy chickpeas... They also make borek using filo or puff pastry.

Dough:

300 g flour

2 tsp dried yeast

1 tsp sugar

30 ml olive oil

125 ml warm milk

125 ml warm water


Filling:

100 g spinach leaves (or kale, silverbeet)

boiling water

1 small onion, finely chopped

1 garlic clove, crushed

200 g grated cheese of choice (choose one or a mix of tasty, ...


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Chocolate cake

Posted by Bake Club on Wednesday, May 4, 2022, In : big cakes 

I do love an easy chocolate cake that you don't need eggs for. Benjamina Ebuehi's recipe from A Good Day to Bake (Hardie Grant, 2022) is vegan and you can make it gluten-free and refined sugar-free too. I added swirls of jam or you could go to town with peanut butter, nuts or dried fruit.


1/2 tsp espresso powder

1 c hot water

1 1/2 c flour of choice

1 c granulated sugar of choice

1/3 c cocoa powder

1 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1/2 c neutral vegetable oil

1 Tbsp vinegar


Preheat ...


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Miso caramels

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


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

1 c coconut cream or cream

1/2 tsp nutmeg

2 tsp white miso

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

2/3 c granulated sugar (I used coconut)

2/3 c light brown or muscovado sugar

55 g butter or dairy-free spread


Line a 20 cm square tin f...


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Chocolate truffles two ways

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

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


Master ganache recipe makes 2 cups:

200 g coconut milk or cream

1/4 c coconut oil

1 Tbsp water

340 g dark chocolate, broken into small pieces


Flavourings:

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


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Chocolate cupcakes

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


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

Makes 12

1 1/3 c milk of choice

2 tsp vinegar

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

1/3 c cocoa powder

1 c sugar of choice, fine

1/2 c light vegetable oil

1 tsp vanilla paste or extract

sprinkles 


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

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


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Lemon polenta shortbread

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

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


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

1 1/2 c / 225 g fine polenta

1 1/4 c / 175 g icing sugar

zest of 2 lemons

1/2 tsp sea salt

1 c olive oil

1 Tbsp caster sugar


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

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

Press even...


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Oaty mushroom scones

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

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


Makes 8

15 g dried porcini mushrooms

4 Tbsp boiled water

1 1/4 c  / 175 g Tbsp oats

3/4 c / 75 g ground almonds

2 tsp baking powder

1 tsp baking soda

2 tsp fresh thyme or 1 tsp dried thyme

1/2 tsp paprika

1 tsp sea salt

1/2...


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Chocolate orangey cookies

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

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


Makes 24

2 1/4 c flour

1/3 c granulated sugar (I used coconut)

1/2 c soft brown sugar

1 tsp baking powder

1/2 tsp baking soda

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

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

2 eggs

200 g dark chocolate bar, broken into small squares


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


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Vegan hot cross buns

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

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


Makes 12

500 g flour

2 1/2 tsp dried yeast

1/4 c caster sugar

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

1 Tbsp allspice

1 tsp cinnamon

1/2 tsp nutmeg

2 Tbsp apple sauce

2 Tbsp vegetable oil

1/2 c dairy-free milk

1/2 c warm water


Cross

2 Tbsp flour

3 Tbsp water

2 Tbsp apricot jam


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

Mix in the apple...


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Chocolate macadamia brownies

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

The healthiest, fudgiest brownie you'll ever make.


3 Tbsp ground flaxseed

6 Tbsp milk of choice

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

2 Tbsp almond butter

2 Tbsp milk of choice

1 c flour of choice (I used ground almonds)

1/4 c cocoa powder

1 tsp vanilla extract

1/3 c milk of choice

200g dark chocolate, melted

1/2 c chopped macadamias plus 1/4 c

1/4 c dark chocolate chips


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

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


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Amaretti

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

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

Makes 24

2 egg whites

1 c caster sugar

1 1/2 tsp honey

1 tsp vanilla paste

zest of a lemon, orange or grapefruit

3 c ground almonds

1/2 tsp sea salt flakes

1/2 c icing sugar


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

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

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


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Chocolate coconut marble cake

Posted by Bake Club on Thursday, March 31, 2022, In : big cakes 

I like the surprise element of a marble cake - never know what pattern you'll get!

2 c flour (I used gluten free and added 1/2 tsp xanthan gum)

1 1/2 tsp baking powder

1/2 tsp baking soda

110 g milk chocolate

140 g butter or dairy-free spread

1 c sugar

1/2 tsp sea salt

 3 eggs at room temperature

1 1/2 tsp vanilla extract

1/2 c coconut milk or cream

1/3 c desiccated or shredded coconut


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

In a small bowl whisk the flour, baking soda and baking powder t...


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Ginger biscuits

Posted by Bake Club on Monday, March 28, 2022, In : cookies 

Another easy ginger biscuit with crystallised ginger for extra chewiness and sweetness. Mary Berry's recipe doesn't disappoint.


50 g butter or non-dairy spread

1 Tbsp golden syrup (or rice syrup, maple, agave)

175 g self-raising flour or normal flour with 1 tsp baking powder

1 Tbsp ground ginger

75 g crystallised ginger, chopped

1 tsp baking soda

50 g demerara sugar

50 g light brown sugar or coconut sugar

1 egg, beaten


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

Heat the butter and ...


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Lime slice

Posted by Bake Club on Thursday, March 24, 2022, In : slices 

I dedicate this to my friend who gave me limes from her tree. It's a lemon bar recipe but you can substitute with any type of citrus.


Makes 16 squares

Base:

160 g flour

50 g sugar

120 g cold butter or dairy-free spread, cubed


Filling:

160 ml / 2/3 c lime juice (about 8 small limes)

zest from limes, optional

250 g coconut cream

250 g caster sugar

6 Tbsp cornflour

few drops green food colouring (if you're using lemons you can add 1/4 tsp turmeric or yellow food colouring)


icing sugar to dust


Preheat oven to ...


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Chocolate ganache cake

Posted by Bake Club on Wednesday, March 23, 2022, In : big cakes 



This decadent recipe is by Dorie Greenspan (Baking with Dorie, Houghton Mifflin Harcourt, 2021). She calls it her Lisbon Chocolate Cake, after tasting something similar at Lisbon's Landeau Chocolate cafe. She says the three layers are essential to make the whole - a fudgy brownie-like cake, a whipped moussey ganache and a cocoa dusting.


1/3 c / 28 g cocoa

1 1/2 Tbsp cornflour

1/4 tsp baking powder

1/4 tsp sea salt

113 g butter or dairy-free spread

142 g dark chocolate, chopped

1/2 c sugar

3 cold eggs...


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Brown sugar sponge with fruit

Posted by Frances Chan on Sunday, March 20, 2022, In : big cakes 


Another versatile recipe from Lazy Baking by Jessica Elliot Dennison (Hardie Grant Books, 2021). Just use whatever seasonal fruit you have on hand. I like a recipe that uses no more than 2 eggs. For some reason I find 3 or more eggcessive! You can use other sugars if you don't have soft brown. Ground coconut sugar will be delicious too. This cake is like a warm hug.


175 g butter or dairy-free spread, softened

150 g soft brown sugar

2 eggs

1 tsp vanilla paste

125 g ground almonds

175 g flour (I used...


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Tomato, parmesan and caper galettes

Posted by Bake Club on Saturday, March 19, 2022, In : savoury 

I am loving Lazy Baking by Jessica Elliot Dennison (Hardie Grant Books, 2021). She likes no-fuss recipes that are comforting and delicious, using minimal utensils and equipment. Of course you can buy shortcrust pastry but it doesn't take much effort to make your own, and her basic recipe is very easy. This recipe only makes 4 galettes so I would suggest to double it so you can freeze half the dough for next time.


Makes 4

Pastry:

150 g flour (I used spelt)

pinch sea salt flakes

85 g cold butter, cu...


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White chocolate & macadamia cookies

Posted by Bake Club on Friday, March 18, 2022, In : cookies 

Very straightforward recipe to make these crowd pleasers. I quickly whipped up a batch to have for after school. White chocolate - the kid's favourite; macadamias - mine.


Makes 12

110 g butter or non-dairy spread

1/2 c caster sugar

1/4 c soft brown sugar

1 tsp vanilla extract

180 g flour

1 tsp baking soda

1 Tbsp milk of choice

50 g white chocolate, roughly chopped (use dairy-free if going vegan), plus 2 Tbsp for topping

50 g macadamia nuts, roughly chopped (or cashews), plus 1 Tbsp for topping


Preheat o...


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Banana and rum cake

Posted by Bake Club on Friday, March 11, 2022, In : big cakes 

A banana cake with a bit of oomph. The rum doesn't make it too boozy so it's ok to serve to kids! It's from Guilt-free Baking by Gee Charman (Nourish, 2015).


2 eggs

3/4 c sugar (I used coconut)

1/3 c milk of choice

1 Tbsp vegetable oil

1 Tbsp vanilla extract

1/4 c apple puree

2 ripe bananas, mashed

1 banana, sliced

1 3/4 c plus 1 Tbsp flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 Tbsp rum

2 Tbsp honey


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


In a large bowl whisk the...


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Chestnut kisses

Posted by Bake Club on Monday, February 21, 2022, In : cookies 

Baking with chestnuts is not a common practice in the Antipodes, it's more a European or Asian thing. I love boiled chestnuts though, and have fond memories of picking them in my childhood. The whole family used to go on a day trip to Cambridge to pick them in the big parks. We wore gumboots and would scrounge around for the perfect stick to help prize open their prickly shells, then stuff the deep brown nuggets into specially made fabric chestnut-picking bags. I don't know if those huge ches...


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Smores bars

Posted by Bake Club on Monday, February 14, 2022, In : slices 

if you don't have a campfire handy, you can make s'mores bars at home! These were truly delicious and worth the effort making the 3 separate elements.


Crust:

1/2 c wholemeal flour (I used spelt)

1/2 c plain flour (I used spelt)

3 Tbsp brown sugar

1/2 tsp baking powder

1/4 tsp salt

56 g cold butter, cut into cubes

2 eggs, separated


Filling:

250 g dark chocolate

1/2 c almond butter


Marshmallow:

1/3 c granulated sugar

2 Tbsp honey

1/3 c water


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

In a ...


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Rum and raisin cake

Posted by Bake Club on Tuesday, February 8, 2022, In : big cakes 

Inspired by the ice cream, I really wanted to make a rum-flavoured cake. This is adapted from Nigella's recipe, which uses applesauce. If you don't have applesauce you could use any mashed/stewed fruit or even yoghurt. I omitted her cocoa powder but I'm sure it would be just as nice with it too. Start preparing the cake the day before you want to make it, by soaking the raisins overnight.


1 c raisins

2/3 c rum (dark rum is preferred but white will work too)

120 g butter, softened

1 c sugar (I use...


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Caramel white chocolate blondies

Posted by Bake Club on Sunday, February 6, 2022, In : slices 

An on-the-fly recipe to use up almond pulp from making almond milk and some failed caramel that split. You can use any flour you wish and if you don't have caramel handy you can omit or marble the top with melted chocolate.

150 g coconut oil (or butter)

1/3 c granulated sugar

1/3 c brown sugar

1 tsp vanilla extract
2 eggs

2 c almond pulp or meal 
1 tsp baking powder

3/4 c white chocolate chips

3/4 c caramel or butterscotch sauce


Preheat oven to 180C. Line a brownie tin with baking paper.

In a large bowl...


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Butterscotch tart

Posted by Bake Club on Thursday, February 3, 2022, In : desserts 

Another better-for-you treat by Jerrelle Guy that uses more wholesome ingredients than your standard caramel tart. I finally learnt that caramel is traditionally made with white sugar and a small proportion of butter and butterscotch with brown sugar and a higher proportion of butter. There is a difference in flavour, however, I now often make such syrups with coconut cream, coconut oil and coconut sugar so you can have vegan/dairy free versions too. It's adapted from Black Girl Baking (Page ...


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Sun-dried tomato and seed crackers

Posted by Bake Club on Sunday, January 30, 2022, In : savoury 

The tomatoes add a tasty tang and sweetness to these crunchy bites. The key is to spread out as thin as possible. It's from Jerrelle Guy's Black Girl Baking (Page Street, 2018).


1/2 c ground flaxseeds

1 c hot water

1 1/2 c pumpkin seeds

1 c sunflower seeds

fresh or 1 tsp dried oregano

2 cloves garlic

1/2 tsp onion powder

1 tsp salt

1/2 c sun-dried tomatoes, drained and chopped


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

Mix the flaxseeds and water in a small bowl and let thicken for 10 ...


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Cashew coconut cookies

Posted by Bake Club on Wednesday, January 26, 2022, In : cookies 

So nutty and crunchy! My niece suggested to sandwich them with ice cream and that was a winner after dinner. This is adapted from Better Baking by Genevieve Ko (Houghton Mifflin Harcourt, 2016). She uses peanuts, which would be tasty too. Feel free to experiment with whatever nuts you have on hand.

1 c roasted, salted cashews
1/2 c desiccated coconut
1/2 toasted sesame seeds
3/4 c icing sugar
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp coconut oil
1 tsp vanilla extract

Add all the ingredients except oil a...

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Mocha chip cookies

Posted by Bake Club on Sunday, January 23, 2022, In : cookies 

One of the best flavour combos - chocolate and coffee - in one biscuit! It's from Better Baking by Genevieve Ko (Houghton Mifflin Harcourt, 2016). I have a few favourites from this book that utilises wholesome ingredients. It's important to chill the dough for several hours so make it in the morning or the night before.

Makes around 36
2 c flour (I used wholemeal spelt)
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 c coconut sugar
1/2 c brown sugar
1/3 c neutral oil
2/3 c cold espresso coff...
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Honey tea buns

Posted by Bake Club on Thursday, January 20, 2022, In : small cakes 

These are like jazzed-up scones straight from Edmonds cookbook. Nice to have a little spice in your scone for a change.

Makes 9
3 c flour
4 tsp baking soda
1/2 tsp salt
75 g butter
1 egg
2 Tbsp honey
1 c milk
1/2 tsp orange essence
1/2 tsp ground ginger

Topping:
preserved ginger pieces
granulated sugar (I used demerara)

Preheat oven to 200C. Dust a baking tray with flour.
In a large bowl mix in the flour, baking powder and salt. Rub in butter. Make a well in the centre and add in beaten egg and honey dissol...
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Banana bread

Posted by Bake Club on Tuesday, January 4, 2022, In : big cakes 

This is similar to another banana bread recipe on Bake Club. The additional chocolate drops in this one adds nice melty surprises.

3 ripe bananas, mashed

1 c milk (I used rice)

1/2 c softened coconut oil or neutral oil

1 c coconut sugar

1 Tbsp vanilla extract

2 c flour (I used wholemeal spelt)

1 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 c chocolate drops. optional


Preheat oven to 190C. Line a loaf tin with baking paper.

In a large bowl whisk together the bananas, milk, oil, sugar and vanilla. ...


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Carrot cake cheesecake

Posted by Bake Club on Monday, January 3, 2022, In : big cakes 

One must have cream cheese icing with carrot cake, so why not bake the topping into the cake? This is from Jerrelle Guy's Black Girl Baking (Page Street, 2018).


1/3 c raisins

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

1 c almond meal

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp allspice

1/2 tsp salt

3 pineapple rings

1/3 c neutral oil

1/2 c coconut sugar

2 tsp vanilla extract

2 large carrots, grated

1/4 c chopped toasted walnuts, optional


cheesecake layer:

250g cream cheese, softened

1/4 c granu...


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Nut bars

Posted by Bake Club on Sunday, January 2, 2022, In : slices 

I have made many granola and muesli bars on Bake Club. You gotta try them all to see what (literally) sticks. This one is just nuts, seeds and fruit, and the ground flaxseeds act as a binder. It's from Black Girl Baking by Jerrelle Guy (Page Street, 2018).


1 1/2 c almonds

1/2 c cashews

1 c sunflower or pumpkin seeds (or mix of both)

1/2 c ground flax or chia seeds

1/2 dried fruit (I used cranberries)

1/2 tsp cinnamon, optional

1/2 c honey or brown rice syrup or maple syrup (I used a mix)

2 Tbsp olive...


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Raw berry bounty bars

Posted by Bake Club on Tuesday, December 28, 2021, In : sweets 

I made berry bounty bars by combining two tried and true favourites - coconut bars and berry chia jam, then coated bite-size morsels in chocolate. A virtuous sweet treat.

Coconut layer:
2 c desiccated coconut
1/3 c maple or brown rice syrup
1/4 c coconut oil, softened
1 tsp vanilla extract
pinch sea salt

Berry layer:
4 dates, pitted
1/3 c water
2 c fresh or frozen berries
2 Tbsp chia seeds

500g chocolate of choice (70% dark chocolate is best)
Sprinkles of choice such as shredded coconut, freeze-dried or d...
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Healthy chocolate nut butter truffles

Posted by Bake Club on Tuesday, December 21, 2021, In : sweets 

For the ultimate healthy but still decadent chocolate truffle, these ones don't take much effort or fancy ingredients, and you can do it all one pot. Adapted from Melissa Hemsley's Eat Happy (Ebury Press, 2018).


Makes around 30

1/2 c coconut oil

1/2 c maple syrup

1 c cocoa powder

1 3/4 c nut or seed butter

pinch sea salt


toasted coatings:

desiccated or shredded coconut

chopped pistachios

freeze-dried strawberry powder or pieces


Put all the ingredients in a small pot and melt over low heat, stirring unti...


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Raw cheesecake with berry coulis

Posted by Bake Club on Saturday, December 18, 2021, In : desserts 

A fresh and zingy dessert with no refined sugars or processed ingredients.


Base:

1 c almonds

1/4 c dates

1/2 tsp vanilla extract

pinch sea salt

1/2 tsp each cinnamon, ginger, if desired


Filling:

2 c cashews, soaked for at least an hour

1/2 c filtered water

1/2 c honey or rice syrup

2-3 Tbsp lemon juice

1 1/2 tsp vanilla extract

1/4 c + 2 Tbsp coconut oil, softened

1/2 tsp xanthan gum or 1 Tbsp lecithin powder or 1 tsp psyllium powder

fresh strawberries, if desired


Coulis:

2 c fresh or frozen berries of choice...


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Raw apple raisin cookies

Posted by Bake Club on Thursday, December 16, 2021, In : cookies 

With the oven still bung I made these wholesome raw cookies in the dehydrator. Dehydrated food sometimes doesn't look the most appetising so I tszujed these up with some white chocolate decoration. This recipe is adapted from The Complete Book of Raw Food (Hatherleigh Press, 2005).

Makes around 30 small cookies
2 c sunflower seeds, soaked for 6-8 hours and rinsed
2 apples, cored
2 bananas
1/2 c dates
1 tsp vanilla extract
1 tsp cinnamon
1 c raisins or cranberries
1 c walnuts, soaked for 6-8 hours and ...
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Raw chocolate thumbprint cookies

Posted by Bake Club on Wednesday, December 15, 2021, In : cookies 

My oven broke down a week before Xmas! So I've turned to my trusty dehydrator to whip up some raw treats (not quickly though). This is a basic recipe for a raw cookies. You can substitute any nuts or dried fruit if you wish, add spices or essences such as peppermint or orange.

Makes 25-30 small cookies
1 1/2 c cashews
1 c almonds
1 c dates
2 Tbsp maple syrup
1 Tbsp coconut oil 
1 Tbsp vanilla extract
1/2 c cocoa powder
Pinch sea salt
1/2 c jam (I used berry chia jam)

Blitz the nuts in a food processor u...

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Apricot marshmallow shortcake

Posted by Bake Club on Sunday, December 12, 2021, In : slices 

When you make a batch of marshmallow fluff and have a heap leftover, the only sensible thing to do is make a rich cake using up the egg yolks. To offset the minimal nutritional content of the marshmallow, I beefed up my sponge by adding coconut and buckinis (activated buckwheat groats) to give some crunch. You could replace the apricots with berries or chia jam or store-bought jam.


Marshmallow topping recipe here


2 c dried apricots

1 1/2 c water

2-3 Tbsp natural sweetener such as maple syrup, if ...


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Chocolate cheesecake with marshmallow topping

Posted by Bake Club on Saturday, December 11, 2021, In : desserts 

There's no denying it, this is a decadent treat, but you only live once, right? It could be the salve to soothe any physical or spiritual malaise you might be experiencing at this time!


Base: 

2 c malt biscuits

70 g melted butter

2 Tbsp sugar (I used coconut)


Cheesecake:

500 g cream cheese, softened

1/2 c sugar (I used coconut)

2 Tbsp cocoa powder

1 tsp vanilla extract

1 egg

85 g milk chocolate, melted


Marshmallow topping:

4 egg whites

1 c sugar

1/4 tsp cream of tartar

pinch salt

1 tsp vanilla extract


Preheat ...


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Berry swiss roll

Posted by Bake Club on Saturday, December 4, 2021, In : big cakes 

Thanks to Green Kitchen Stories for this sugar-free, gluten-free swiss roll with a hidden vegetable. Love the red. It's from Little Green Kitchen (Hardie Grant Books, 2019)


Berry chia jam:

4 dates, pitted

1/3 c water

2 c frozen berries

2 Tbsp chia seeds


Sponge:

10 pitted dates

4 eggs, separated

1/2 c milk of choice 

1 beetroot / 100 g, peeled if raw, or cooked

1 c almond flour

1/2 c desiccated coconut

2 Tbsp cornflour

1/2 tsp baking powder

pinch sea salt


Filling: 250 g mascarpone or whipped cream optional


Fir...


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Chocolate toffee toothpullers

Posted by Bake Club on Monday, November 29, 2021, In : cookies 

I didn't realise the chewiness factor of toffee increases by a hundred-fold once melted! The caramel oozed out of my cookies, which wasn't a bad thing. However, I will try and enclose them better in the cookie dough next time. Instead of toffees, you can add different stir-ins to this dough, such as nuts, choc chips, dried fruit or candies.


Makes 12

1 c flour

1/2 c cocoa

1/2 tsp baking powder

pinch sea salt

110 g butter

1/4 c brown sugar

1/2 c granulated sugar (I used coconut)

1 egg

2 tsp vanilla extra...


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Coconut cake with pineapple curd and coconut buttercream

Posted by Bake Club on Wednesday, November 24, 2021, In : big cakes 


This three-part cake celebrates tropical flavours, a nod to our Pacific neighbours. Buttercream is a real indulgence so I've offset it somewhat with a healthier butter-free cake. The curd can also be made dairy-free.


Curd:

400 g fresh pineapple or a can pineapple in juice

1/4 c / 4 Tbsp butter or non-dairy spread

1/4 c cornflour

1/4 c coconut cream or milk

1-3 Tbsp sugar, optional

few drops yellow food colouring


Make the curd first. Blitz the pineapple in a blender until smooth.

Melt the butter on a l...


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Hazelnut meringues

Posted by Bake Club on Saturday, November 20, 2021, In : desserts 


You can use any nuts in this recipe, such as pistachios, macadamia or flaked almonds. Nuts add a nice savoury crunch to an otherwise very sweet plain meringue.


Makes 12

2 egg whites

1/2 c caster sugar

1/2 c icing sugar

1/3 c toasted hazelnuts, chopped


Preheat oven to 110C. Line a baking tray with baking paper. In a large bowl whisk the egg whites until firm. Add sugar one Tbsp at a time until thick and glossy. Fold in icing sugar until just combined then fold in the nuts, reserving a couple of Tbsp...


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Hazelnut truffles (homemade Ferrero Rocher)

Posted by Bake Club on Friday, November 19, 2021, In : sweets 

The ubiquitous Ferrero Rocher chocolates are a familiar sight at celebrations of all kinds, especially at Christmas. It's all about the hazelnut and wafer combo that Pietro Ferrero nailed in Alba back in 1942 that has stood the test of time. I've never had enough hazelnuts on hand to try making my own but since I bought that kilo from Mt Hyde Hazelnuts in Dunedin, I gave it a go from scratch. This is adapted from Bigger Bolder Baking.

Makes 35-40
Filling:
2 c toasted hazelnuts
1/2 c maple syrup (...
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Chocolate hazelnut salted caramel tart

Posted by Bake Club on Tuesday, November 16, 2021, In : desserts 

I bought a freshly shelled kilo of hazelnuts from Mt Hyde Hazelnut Farm in Outram, near Dunedin. Oh, the things I can do! I usually go for quick gratification recipes but I went all out on this layered pie. Multiple ingredients and components equals multiple dishes and applied time management. The result though is totally worth it. It's a rich tart so moderate-size slices will feed plenty, or the three in our family multiple times! It's from BBC Good Food


Pastry:

1/2 c hazelnuts, toasted and ...


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Apple filo pies

Posted by Bake Club on Sunday, November 14, 2021, In : desserts 

I got this idea from Nadiya Hussain. She uses some good 'cheats' to make her recipes quicker. She used 2 cans of chunky apple sauce for her filling, but I haven't seen these in Auckland shops so I just made my own stewed apple.


700 g apples, preferably Granny Smith

Splash of water and lemon juice

1 tsp mixed spice

1/2 c raisins

1/2 chopped nuts (I used toasted hazelnuts)

cooking oil spray

12 sheets filo pastry

demerara sugar, optional
icing sugar, optional


Peel and chop the apples into small cubes and ...


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Banana buns

Posted by Bake Club on Saturday, November 13, 2021, In : bread 


These cute little buns use bananas as the sweetener, no sugar added, no kneading needed.


2 ripe bananas

1 tsp active dry yeast

1 egg

2 Tbsp butter, melted

350 g flour

1/2 tsp salt

1/2 c raisins


In a large bowl, mash the bananas. Mix in the yeast, egg and butter until fully combined. Stir in the raisins, then the flour and salt until a sticky dough forms. Cover the bowl, and let dough prove until double in size - up to 1 1/2 hours.

Line a 20 x 20 cm cake tin with baking paper. Punch down dough and knea...


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Pavlova roll

Posted by Bake Club on Wednesday, November 10, 2021, In : desserts 

It all started with wanting to use up some cream and lemon curd. A pavlova roll is an ideal spongey medium with which to contain said filling!

5 egg whites
1 c caster sugar
1 Tbsp lime powder, optional (or any powdered fruit such as raspberries, mango, passionfruit)
1 tsp vanilla extract
1 tsp vinegar
1 Tbsp cornflour
3/4 c pistachios, finely chopped (or sliced almonds, hazelnuts, shredded coconut)

300 ml cream
1 c lemon curd

Preheat oven to 170C. Line a sponge roll tin with baking paper.
In a large bow...
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Peanut butter fudge and chocolate fudge

Posted by Bake Club on Monday, November 8, 2021, In : sweets 

A couple of options for sugar-free treats that you don't need many ingredients for or special equipment. If you don't have silicone moulds you can use mini muffin tins, or a loaf tin and cut into squares once firm.


Peanut butter fudge:

1/4 c cacao butter, melted

1/2 c peanut butter

2 Tbsp maple syrup, brown rice syrup or honey

1 tsp vanilla extract

pinch sea salt

silicone moulds


Melt the cacao butter in a bowl. Whisk in peanut butter until fully incorporated and smooth. Whisk in sweetener and vanilla...


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Apricot tea bread

Posted by Bake Club on Sunday, November 7, 2021, In : bread 

I wanted to make an easy sweet loaf that featured the lovely unsulphured apricots I get from Ceres. Decided to riff on a yeast-free, gluten-free, dairy-free version to prove it can be done and it uses beer as a raising agent. You can make a plain loaf by omitting the apricots and honey and increasing the salt to 1 Tbsp. This is adapted from Pure Delicious by Heather Christo (Pam Krauss Books, 2016).


1/2 c dried apricots, chopped

1/4 c water

4 c flour of choice (I used a GF wholemeal mix)

1 1/2 ts...


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3-ingredient cheese scones

Posted by Bake Club on Wednesday, November 3, 2021, In : savoury 

What scone recipe could be easier and quicker than this one? It's like a comforting hug. You could get fancy and add paprika or chopped olives and sprinkle with chopped herbs and garlic, but you won't go wrong with just these 3 ingredients.


Makes 8 large scones or 9 medium ones

2 1/2 c self raising flour of choice (or normal flour with 2 tsp baking powder. If you're using gluten-free flour also add 1/2 tsp xanthan gum)

2 1/2 c grated cheese, plus a bit extra for sprinkling

2 c Greek yoghurt


Prehea...


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Chocolate pretzel cake

Posted by Bake Club on Tuesday, November 2, 2021, In : big cakes 

This is pure decadence from Donna Hay. I usually shy away from recipes that use more than 3 eggs but I was seduced by the funky aesthetic of this cake. It's basically a helluva chocolate and eggs, so you could use any flourless chocolate cake batter and add pretzels for prettiness. Nutritionally dubious but definitely enough tryptophan to give your serotonin levels a spike. Mine turned out a bit crumbly (I couldn't wait for it to be chilled), which lead me to eat it with flavour-absorbers suc...
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Snickerdoodles

Posted by Bake Club on Friday, October 29, 2021, In : cookies 

A snickerdoodle is a crisp and chewy cookie originating from New England. It's basically a plain cookie rolled in cinnamon sugar but the inclusion of cream of tartar gives it a sourness that is quite endearing. 

Most recipes use butter and refined sugar and flour but this one is gluten- and dairy-free. You can also use an egg replacer if you are vegan. It makes a lot of dough so you can freeze some for later use. The dough needs to chill in the fridge for a few hours so prepare ahead!


3 1/2 c f...


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Chocolate brownie

Posted by Bake Club on Thursday, October 28, 2021, In : slices 

Everyone needs a go-to brownie recipe. Here's a gluten-free, dairy-free version if you feel so inclined.


1 1/2 c flour of choice (I used wholemeal and white spelt)

1 tsp xanthan gum, if using gluten-free flour

1 tsp baking powder

1 tsp salt

1 tsp espresso or instant coffee

1 c coconut oil, softened

1 1/2 c / 220 g dark chocolate chips or chopped (I use Whittaker's 72%)

1 c granulated sugar (I used coconut)

1/2 c soft brown sugar

1 Tbsp vanilla extract

3 eggs

1 c toasted chopped nuts (I used walnuts)


Prehe...


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Cherry clafoutis

Posted by Bake Club on Thursday, October 21, 2021, In : desserts 

Clafoutis is a cross between a custard and a flan and makes a quick dessert because everything is just whizzed in the blender. You can easily make yours gluten-free, dairy-free or sugar-free too. Use whatever fresh, frozen or tinned fruit you have on hand. It can be served warm or cold, for breakfast even!


½ c any milk of choice

½ c ricotta (or use milk)

3 eggs

½ c natural sweetener such as brown rice syrup (or maple or honey)

½ c flour of choice 

1 tsp vanilla extract

Lemon zest, optional

Granul...


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Stuffed bread with antipasto

Posted by Bake Club on Wednesday, October 13, 2021, In : bread 


As an antidote to all these sweet cakes I've been baking, I wanted to make a substantial bread stuffed with choice antipasto flavours. Jamie Oliver's basic bread recipe is easy, and you can fill with whatever vegetables or meat you fancy. He uses 1 kg of flour and it makes a huge loaf! So you can halve the recipe if you don't need to feed a crowd.


1 kg flour

625 ml tepid water

3 x 7 g sachets dried yeast / 30 g fresh yeast

2 Tbsp salt

2 Tbsp sugar


Filling:

8 boiled eggs

300 g cheese, grated (I used P...


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Vegan date pudding with caramel sauce

Posted by Bake Club on Tuesday, October 12, 2021, In : desserts 

This recipe can be made as individual puddings, muffins, a loaf or cake. Just adjust the baking time to suit. It's a healthified version of your standard date pud as it's free of gluten, dairy, eggs and refined sugar. Even the sauce is vegan. Thanks to Eight Forest Lane.


Makes 8 individual puddings

1 c dates

2 Tbsp maple or brown rice syrup, optional

1 tsp baking soda

boiling water

1/2 c coconut sugar

1/2 c vegetable or coconut oil, softened

1 tsp vanilla extract

1 c flour (I used wholemeal gluten-fre...


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Belgian biscuits

Posted by Bake Club on Thursday, October 7, 2021, In : cookies 

I've never bought Belgian biscuits myself but making my own sounded like fun so here they are. I made mini versions, sandwiched with St Dalfour 100% fruit jam (to contrast the !00% icing sugar topping). A satisfying bite combining the flavours of a spiced biscuit and raspberry jam.


Makes 46 mini biscuits (23 sandwiched biscuits)

125 g butter
1/4 c brown sugar (or coconut sugar)

1 egg

1 3/4 c flour

1 tsp baking powder

1 tsp cocoa

1 tsp ground ginger

1 tsp cinnamon

1 tsp mixed spice (or a mix of nutmeg, ...


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Bliss slice

Posted by Bake Club on Tuesday, October 5, 2021, In : sweets 

Bliss balls are the easiest cheat sweet. Just bung everything in a food processor and press the button. Start with a base of nuts or seeds, add your dried fruit of choice and bind with sticky sweeteners such as maple syrup, dates, brown rice syrup, or nut butters. It's a good way to use up things that have bene neglected in your pantry.
If you're time constrained or just too lazy to roll into balls, just make into a slice.

200g dried fruit (I used apricots, use whatever mix you like. Get tropic...
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Almond meal crackers

Posted by Bake Club on Wednesday, September 29, 2021, In : savoury 

I like to make almond milk occasionally and one of the byproducts is almond pulp, which you can then dry out and grind to make almond meal. You can make these crackers with any almond meal or ground almonds or almond flour, or you can substitute with oat flour. The key is to roll out as thin as possible to make a really snappy cracker. The Minimalist Baker has some great recipes that include almond meal.

3/4 c flour (I used rice)
2/3 c almond meal
2 Tbsp ground flaxseed
1/4 tsp baking powder
1/2 t...
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Apple cranberry galette with vanilla ice cream

Posted by Bake Club on Sunday, September 26, 2021, In : desserts 

The finale of my French week is a galette - a freeform fruity pie for dessert. But you can also have it for breakfast and lunch! It's important to keep the pastry cold so chill it before rolling out, and chill the whole pie for half an hour after you put the filling in, while you're heating up the oven. Apple and cranberry is a great combo but feel free to use whatever mix of ingredients you have on hand - pear and walnut, apple and dried apricots or prunes, apple and berries, fresh stone fru...


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Orange hazelnut madeleines

Posted by Bake Club on Saturday, September 25, 2021, In : small cakes 
 

I've made madeleines before using the recipe that came with the tin. But browning the butter first adds another nuance of flavour and I decided to experiment with a nutty and zesty combo.


Makes about 20

115 g butter

1 c sifted flour

1/2 c toasted hazelnuts, ground into a fine flour

1/2 tsp baking powder

pinch salt

2 eggs

1/2 c granulated sugar (i used coconut sugar, hence the darker crumb)

2 tsp orange zest

1 tsp orange essence


melted butter for brushing


icing sugar for dusting

Brown the butter first by ...


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Almond meal macarons

Posted by Bake Club on Friday, September 24, 2021, In : small cakes 

I'm more than halfway through French week! I've never managed to get my macarons super smooth and with feet but hey, they always taste good. I didn't expect smoothness with these ones either, as I used homemade almond meal that has flecks of almond skin in it, much heavier than pure blanched almond flour. The almond meal was made from dehydrating almond pulp, which was a byproduct from making almond milk - The Minimalist Baker is an expert at this and her recipes are easy to follow.
The egg wh...
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Chocolate eclairs with creme patisserie

Posted by Bake Club on Wednesday, September 22, 2021, In : desserts 

For my self-designated French week, one must make choux! There are a lot of components to these eclairs; the French certainly don't do pastry by halves. Was it worth it? Mais oui!


Makes around 20

Choux pastry:

200 ml water

80 g butter

pinch salt

pinch sugar

1 1/4 c flour

4 eggs


Creme patisserie

1 1/4 c milk (I used homemade almond)

1 tsp vanilla paste or extract or 1/2 vanilla pod, seeds scraped

3 egg yolks

1/2 c sugar

1 1/2 Tbsp flour

1 1/2 Tbsp cornflour


Chocolate ganache:

150 g dark chocolate

1/2 c cream (I...


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Carrot cake roll

Posted by Bake Club on Sunday, September 19, 2021, In : big cakes 


Carrot cake with a twist, a roll actually. This carrot Swiss roll brings the mighty combo of spicy carrot cake and cream cheese filling into every bite. Thanks to Denizen for the inspiration.

3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3 eggs
1/2 c sugar
2 Tbsp oil
1 tsp vanilla extract
2 c grated carrot (about 2 medium size)

Filling:
1 c icing sugar
250 g cream cheese
85 g softened butter
1 tsp vanilla extract

Preheat oven to 190C. Line a 25 cm x 38...
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Chocolate mint thins

Posted by Bake Club on Friday, September 17, 2021, In : cookies 

Better than store-bought for sure! It's a three-part process but definitely worth the delight in biting into your own fancy chocolate and mint biscuit. The recipe from @kitchenoftreats can be easily adapted to be gluten and dairy free. These store well in the freezer.

Makes 24-28

1 c flour of choice

1/3 c cocoa

60 g butter or non-dairy spread

1/2 c  sugar

1 egg


Filling:

1 1/2 c icing sugar

4 tsp milk of choice

1/2 tsp peppermint essence


1 Tbsp jam mixed with a little hot water


Coating:

250 g dark chocolat...


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Citrus peel cookies

Posted by Bake Club on Thursday, September 16, 2021, In : cookies 

Needed a quick bake to use up some mixed peel that's been sitting in the pantry for too long! It's worth the extra effort to add the tangy drizzle icing. You can swap out the butter for a non-dairy spread and use whatever flour you like.

125 g butter or non-dairy spread

1/3 c sugar

1 c flour (I used gluten free)

pinch salt

fine zest of 1 lemon, lime or orange

1/2 c mixed peel


For the icing mix 1/2 c icing sugar with the juice of 1 lemon, lime or orange to make a drizzling consistency.


In a bowl cream...


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Brioche scrolls 2.0

Posted by Frances Chan on Wednesday, September 15, 2021, In : bread 

I first made brioche scrolls in during 2020's lockdown. It's not surprising I've had cravings for enriched dough again, since I haven't been able to purchase my favourite brioche at my local cafe, Seabreeze. This recipe yields a smaller amount of dough, but it fits perfectly into a bundt tin to make a beautiful wreath. The dough is best chilled overnight in the fridge to develop flavour so make it the day before you want to eat them!
There are many delicious flavour combos you can use for your...
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Banana bread cookies

Posted by Bake Club on Saturday, September 11, 2021, In : cookies 

This is adapted from Donna Hay's ingenious 4-ingredient recipe. I just used less banana to more flour ratio so the mixture wouldn't be so soft. They are not very good-looking cookies so you can jazz them up to look more appealing. The cookies have a crispy shell and a soft banana bread middle - a real wholesome treat.

Makes about 15
3/4 c mashed banana (about 2 medium)
3 c almond flour or almond meal (I grind almonds in a coffee grinder then sieve)
1/2 c coconut sugar
1 tsp cinnamon
To sprinkle: 1 ...
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Striped Swiss roll

Posted by Bake Club on Thursday, September 9, 2021, In : big cakes 

This is a little fiddly to make, but looks great! Takes your stock standard Swiss roll to a new level. You can get even fancier by dividing your batter into more colours. If your mixture gets too runny you can chill one colour of stripes in the fridge before you add the next one.

3 eggs

1/3 c caster sugar (I use organic golden)

1/3 c flour + 1/2 Tbsp hot water

1/4 c flour + 2 Tbsp cocoa powder + 1/2 Tbsp hot water + 1 Tbsp milk

2 piping bags or plastic bags


1 1/2 c whipped cream mixed with 1/2 c ja...


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Caramel cashew fudge

Posted by Bake Club on Monday, September 6, 2021, In : sweets 

This is Donna Hay's simple recipe for a better-for-you fudge - only 4 ingredients! You can use another nut butter and mix or match your nuts if you prefer, such as almond, hazelnut, macadamia, pistachios or tahini. It's best to use roasted nuts for flavour. You can also add dried fruit, such as sour cherries or cranberries, but there is already enough dates to make the fudge sweet.


2/3 c cashew butter

400 g fresh pitted dates (medjool are best but you can use any other kind. Dried dates too can...


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Cherry choconut slice

Posted by Bake Club on Wednesday, September 1, 2021, In : slices 

Raw slices are great to make because they keep in the freezer for months and you can just take out slice as you need and defrost for half an hour before eating. You could also use other berries for the filling such as blueberries, raspberries or strawberries. This is from Donna Hay's Modern Baking (Fourth Estate, 2018).


Base:

1 c cashews

1 c desiccated coconut

1/4 c brown rice syrup


Filling:

1 c desiccated coconut

120 g fresh medjool dates (about 6-7)

1/3 c melted coconut oil

1 tsp vanilla extract or ...


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Lemon meringue cakes

Posted by Bake Club on Saturday, August 28, 2021, In : small cakes 

Oh such joyful mouthfuls, they're worth all the faffing about. If you're making your own lemon curd, it makes so much sense to make meringue from the egg whites. It's a full culinary circle. Thanks to Julie Le Clerc's Favourite Cakes (Penguin, 2011).


1 1/2 c flour (if using self-raising omit the baking powder)

1 tsp baking powder

2/3 c sugar

150g butter, softened

3 eggs

zest and juice of one lemon


1 c lemon curd, homemade or store-bought


Meringue:

3 egg whites

3/4 c caster sugar


Preheat oven to 180C. Li...


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Chickpea shortbread

Posted by Bake Club on Thursday, August 26, 2021, In : cookies 

Usually used in pakora and savoury pancakes, you can bake with chickpea flour but it needs a bit of work as there is no gluten to hold it together.


1 c icing sugar

160ml neutral oil

2 c chickpea/besan/gram flour

1/2 tsp xanthan gum, optional

1/2 tsp ground cardamom

pinch salt

1 tsp rose water

1 egg yolk

2/3 c chopped nuts (eg pistachios, almonds)


Line a brownie tin with baking paper.

Put all the ingredients in a food processor and blitz until a dough forms. You can also just mix by hand. If the mixture ...


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Seeded loaf

Posted by Bake Club on Monday, August 23, 2021, In : bread 

You just wanna eat a lot in lockdown, don't you? Well, us Aucklanders have had a bit of experience - we are in lockdown #5 at the moment and the carb cravings have dutifully returned. In an effort to add nutrition, I've made a wholemeal seeded loaf. Use whatever seeds or nuts you have on hand and sprinkle them on top if you fancy. Pumpkin, sunflower, sesame are tasty too.

450g / 3 c flour (I used wholemeal wheat)

1/2 c chopped walnuts

3 Tbsp mixed seeds (I used linseed and kibbled corn)

1 tsp sal...


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Chessboard cookies

Posted by Bake Club on Saturday, August 21, 2021, In : cookies 

I have made checkerboard cookies before, but this recipe from The Nordic Baking Book by Magnus Nilsson has a different method and doesn't use egg. Both turned out well. I was a bit lazy in my food colouring skills, just squirted red and yellow food gel into the dough without measuring, hence the dough became more red than orange. The orange taste comes through though - all good!


Makes about 50

200g butter, cold and diced

300g / 2 1/2 c flour (I used a mix of rice, tapioca and gluten-free leftove...


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Chocolate cuts

Posted by Bake Club on Tuesday, August 17, 2021, In : cookies 

200g coconut oil or butter, softened

1 c sugar

2 1/2 c /300g flour (I used white and wholemeal spelt)

6 Tbsp cocoa powder

1 tsp baking powder


Egg wash:

1 egg lightly beaten with 1/2 quantity of milk (2-3 Tbsp)


Sprinkles or pearl sugar


Preheat oven to 175C. Line 2 baking trays with baking paper.

In a bowl mix the coconut oil and sugar until well combined. If using butter, cream until pale and fluffy. Sift in remaining ingredients and mix together until just combined into a dough. If it's too crumbly ad...


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Cheesecake brownie or brownie cheesecake?

Posted by Bake Club on Saturday, August 14, 2021, In : big cakes 

Whatever you want to call it, this double-storey cake is a double-win. The tangy cheesecake layer melds so well with the rich, fudgey brownie. You can make this in a round or straight-sided tin, depending on what shaped pieces you prefer on the day. The coffee is optional but it adds a depth of flavour to the brownie.

Cheesecake:

250g cream cheese at room temperature

1/2 c yoghurt

1/2 c icing sugar

1 egg

1 tsp vanilla extract


Brownie:

250g dark chocolate

100g butter

1/2 c yoghurt

1 c sugar

1/3 c cocoa po...


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White chocolate almond cookies

Posted by Bake Club on Thursday, August 12, 2021, In : cookies 

Coconut oil not only helps make a crisp biscuit, it's also easy to soften and there's no creaming required. Soft brown sugar dissolves and mixes in quickly too. You can use any chopped nuts you prefer but I like flaked almonds as they're easier to bite into. Mix and match whatever chocolate and nut or dried fruit variety you like. It's a good way to use up what's in your pantry.

Makes 16

1/4 c coconut oil, softened (it's already soft at room temperature in summer or microwave for 20 sec)

1 c bro...


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Espresso shortbread

Posted by Bake Club on Friday, August 6, 2021, In : cookies 

Coffee cookies for The Other Crate Record Fair

225g butter, softened
pinch salt
115g sugar
2 tsp instant coffee dissolved in 2 tsp hot water
1 Tbsp milk
285g flour (I used white and wholemeal spelt)
60g cornflour or rice flour
1 tsp instant coffee

Cream butter and salt in a large bowl. Add sugar, coffee mixture and milk and cream until fluffy. Add flour and cornflour and mix until just combined then mix in instant coffee granules.
Roll out dough in between 2 sheets of baking paper to 1cm thick. Place o...
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Lemon shortbread

Posted by Bake Club on Friday, August 6, 2021, In : cookies 

The first of my music-themed treats to sell at The Other Crate Record Fair! These lemony notes are crisp as.

250g butter, softened
1 1/2 c cornflour
1/2 c rice or tapioca flour
3/4 c icing sugar
1 tsp lemon zest, finely grated
1-2 Tbsp milk

Chuck everything in the food processor and blitz till just combined to make a soft dough. Place in between 2 sheets of baking paper and roll out to 1cm thick. Place on tray and refrigerate until firm.
Preheat oven to 150C. Line 2 baking sheets with baking paper. R...
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Chocolate molasses cookies

Posted by Bake Club on Sunday, July 11, 2021, In : cookies 

With our impending trip to the snow upon us, I wanted a sturdy, robust cookie that would provide tasty sustenance on the slopes. So I made a spicy molasses cookie and added chocolate chunks - how good?!


Makes 24-26

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

1/2 c oat flour (oats ground in a coffee grinder)

1 1/2 c sugar (I used a mix of coconut and cane)

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

ground spices:

1 tsp cinnamon

1 tsp ginger (double the ginger if you want a gingernut!)

1/2 ts...


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Butterhorns

Posted by Bake Club on Tuesday, July 6, 2021, In : small cakes 

Now I know, cottage cheese makes a lovely addition to a pastry. The butter and cheese combine to produce a crispy, flaky bite with a nice chew in the middle.


Makes 36

225 g butter, softened

1 c cottage cheese

2 c flour

pinch salt

3/4 c brown sugar

1 tsp cinnamon


Icing:

1 c icing sugar

1 Tbsp butter, melted

1/2 tsp vanilla extract

4 Tbsp milk or more


Cream the butter and cottage cheese in a bowl. Sift in flour and salt and mix until a dough forms. Wrap and refrigerate for at least 4 hours or overnight.

Mix ...


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Another trio of bliss balls - peanut butter, lemon & chocolate prune

Posted by Bake Club on Friday, July 2, 2021, In : sweets 

Bliss balls are the easiest thing to make. Basically chuck everything in the food processor and blitz. To fancy them up you can coat them in melted chocolate. You can use anything you have available in your pantry and swap out different nuts, seeds and dried fruit and sweetener to create different versions. Here's another 3 versions here.

Peanut butter, makes about 30

1 c oats

1/2 c peanut butter

1/2 c dates

1/4 c toasted peanuts


Chocolate prune, makes about 30

1 c cashews

1 1/2 c prunes

1/4 c ground ...


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Jaffa bliss balls

Posted by Bake Club on Thursday, July 1, 2021, In : sweets 

For you lovers of chocolate and orange, here's a quick bliss ball. You can leave them uncoated but I think coating them in chocolate makes them extra special.

Makes about 18

1 1/2 c walnuts

8 medjool dates, pitted

1/3 c almond butter

1/4 c cacao powder

zest of 1 orange

t tsp orange essence or 3 drops orange essential oil


coating:

1/2 c cacao butter

1/2 c cacao powder

1/4 c maple syrup to taste

1/2 tsp orange essence

pinch sea salt


Blitz all the ingredients in a food processor. Roll into balls and refrigera...


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Pears poached in red wine

Posted by Bake Club on Monday, June 28, 2021, In : desserts 

For some reason we get given bottles of red wine. Funny that, cos we don't drink! So I have to resort to cooking with wine, which I don't mind, specially when it comes to pears and ice cream. Wine reduces down nicely to a thick sweet syrup.

4 beurre bosc pears

2 c red wine

1/2 c coconut sugar

1 orange peeled into strips

juice of 1 orange

1 cinnamon stick

2 star anise

6 whole cloves

1 tsp vanilla extract or sliced vanilla pod 


Place all the ingredients except the pears into a small saucepan and bring to...


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Date & cinnamon cookies

Posted by Bake Club on Saturday, June 26, 2021, In : cookies 

Using dates in these cookies gives them a chewy texture - a good dunking candidate.

Makes around 32
55g white sugar
1 tsp cinnamon
200g dates, chopped or date paste
1 tsp vanilla extract
200g brown sugar
100g butter, softened
1 egg
260g flour
1/4 tsp baking soda
1 beaten egg for egg wash

Mix sugar and cinnamon in a small bowl and set aside.
If you're using whole dates, put them in a food processor with 1 Tbsp boiling water, vanilla and 50g of the brown sugar and blitz until a paste forms.
Put paste, brown ...
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No-bake chocolate slice

Posted by Bake Club on Thursday, June 24, 2021, In : slices 

This is one of the easiest sweet treats you could make - aka chocolate biscuit slice or fridge slice Just melt and mix. It's not a health food though! Went like hot cakes at the school bake sale.


150g dark chocolate

100g butter

395 g can condensed milk

250g plain biscuits

1/2 c chopped walnuts

1/2 c desiccated coconut

2 Tbsp cocoa powder

1/2 c cranberries, optional


Icing: 

1 c icing sugar

2 Tbsp cocoa powder

pinch salt

50g butter, melted

2-4 Tbps boiling water

sprinkles of choice


Line a 20cm square tin or br...


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Ginger cardamom gems

Posted by Bake Club on Friday, June 11, 2021, In : small cakes 

You can use this batter in any-sized tin - I used stars and mini muffins here. If you're not keen on the cardamom flavour just leave it out.

2 c flour (I used gluten free)

1 tsp baking soda

1 c granulated sugar (I used organic golden)

3 tsp ground ginger

1 tsp ground cardamom

2 Tbsp maple, golden or rice syrup

100g butter (I used non-dairy Olivani)

2 eggs

1 c milk (I used rice)


Preheat oven to 200C. Grease your tins - equivalent of 12 muffins/gems or 24 mini muffins.

In a large bowl mix all the dry ingr...


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Chocolate orange mousse

Posted by Bake Club on Thursday, June 10, 2021, In : desserts 

This mousse couldn't be easier: melt the chocolate, whisk the aquafaba and mix; refrigerate then tszuj it up with toppings. Strangely, my husband is averse to chocolate and orange together. I found this out when I got him a classic Terry's Chocolate Orange for Xmas. The look of disappointment on his face when he opened the wrapping! Followed by the joy on mine when I realised I could eat the whole thing myself! So now it's a running joke when I make chocolate-orangey things.


100g chilled water...


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Vegan coffee cake with cashew cinnamon icing

Posted by Bake Club on Monday, June 7, 2021, In : big cakes 

Some people call 'coffee cake' any kind of cake that's served with coffee. But this is an actual coffee-flavoured cake that's made with wholefoods and is vegan to boot. Also easy to use gluten-free flour. The coconut sugar gives it a gorgeous dark caramel colour. It's a light, fluffy cake great with a cuppa, of course. It's from Deliciously Ella: A Plant-based Cookbook (Yellow Kite, 2018). 


3 Tbsp instant coffee granules (or strong espresso coffee)

2 Tbsp boiling water

450g flour (I used wholeme...


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Vegan chocolate cake with vanilla buttercream

Posted by Frances Chan on Sunday, May 30, 2021, In : big cakes 

Our birthday girl requested the usual for her cake again - chocolate with vanilla buttercream. So I made it gluten-free and vegan so all the kids in the 12-strong party could get stuck in! I increased the recipe by 50% to make a higher cake.

2 Tbsp apple cider vinegar
1 c plant-based milk (I used rice)
1 c coconut sugar
3/4 c organic golden sugar
2 c flour of choice
3/4 c cocoa powder
1 Tbsp baking powder
2 tsp baking soda
1 tsp sea salt
1/2 c + 2 tsp vegetable oil
2 tsp vanilla extract
1 Tbsp instant co...
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Apple Crumble Tea Cake

Posted by Bake Club on Tuesday, March 16, 2021, In : big cakes 


What's better than apple crumble? Apple crumble cake! This is a comforting recipe from Julie Le Clerc's Favourite Cakes (Penguin, 2011). It's a one-pot wonder too.


125g butter

1 c soft brown sugar

1 tsp baking soda

2 tsp cinnamon

2 apples, grated with skin on

1 c raisins

1 c milk

1 tsp vanilla extract

2 eggs

1 c rolled oats

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

3 tsp baking powder

icing sugar, to dust


Crumble:

100g butter, cubed

1 c flour

1/2 c sugar

1 tsp cinnamon


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


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Cherry choc cookies

Posted by Bake Club on Thursday, March 11, 2021, In : cookies 

I made up this recipe to use some glacē cherries that had been at the back of the fridge for too long. Almonds match well with cherries, as does chocolate.


Makes 12 big cookies

1tbsp ground flaxseed

2 1/2 tbsp water

150g butter, at room temperature

3/4 c coconut sugar

1 tsp vanilla extract

2 c flour (I used spelt)

1 tsp baking powder.

1/2 c glace cherries

1/2 c chopped almonds

1/2 c dark chocolate chunks/melts/buttons


Mix flaxseed and water together in a cup.

In a large bowl cream the butter and sugar un...


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Chocolate cinnamon tree cookies

Posted by Frances Chan on Tuesday, March 9, 2021, In : cookies 

These lovely bites are upmarket versions of cinnamon swirls. Making the dough as thin as possible before rolling will give youThis recipe is from Bakeland: Nordic Treats Inspired by Nature by Marit Hovland (Greystone Books, 2018). She makes stunning cookies and cakes that look like flowers, snowflakes, etc, and these chocolate rocks, which truly rock.


Makes about 44

Filling:

75g butter, at room temperature

1/3 c sugar

3 tbsp cinnamon


Dough:

3 c (375g) flour

3 tsp ground cardamom

1/2 tsp salt

225g butte...


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Summer fruit yoghurt cake

Posted by Bake Club on Saturday, March 6, 2021, In : big cakes 

This is a simple but lovely vanilla yoghurty batter that can be made as a slab cake or round cake. Use whatever fruit you have available - even drained tinned fruit will work.


2 c flour (I used spelt)

2 tsp baking powder

1/2 tsp salt

1 c plain yoghurt

1/2 c milk of choice

110g butter, at room temperature

1 c sugar

2 tsp vanilla extract

2 tbsp vegetable oil

2 eggs, at room temperature

about 500g fruit chopped into small pieces (I used 2 nectarines and 2 peaches, you can use apricots, plums, halved strawb...


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Healthy caramel slice

Posted by Bake Club on Wednesday, March 3, 2021, In : slices 

Here's a lockdown baking experiment - i wanted to make a healthy caramel slice. This recipe fits a loaf tin but you could double it to fit a 20 x 20 cm square tin.


Makes about 10 slices

Base:

1 c almond meal or flour

2 1/2 tbsp coconut sugar

2-3 tbsp coconut oil, melted or softened

1 tsp vanilla extract

pinch sea salt


Caramel:

1 c dates, soaked overnight then drained

1 tbsp cashew butter (or any smooth nut butter)

pinch sea salt


Topping:

1/2 c cacao butter

2-3 tbsp maple syrup (or honey or rice syrup)

1/2 c...


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Passionfruit coconut slice

Posted by Bake Club on Thursday, February 18, 2021, In : slices 

Is it a cake or is it a slice? It reminds me of a Louise cake/slice with a meringue-esque topping, but with a passionfruit tang.


Base:

120 g desiccated coconut 

100 g ground almonds

80 g flour of choice

4 Tbsp caster sugar

2 tsp baking powder

1/4 tsp salt

2 egg yolks, lightly beaten

½ cup passionfruit pulp (about 5 or 6 fruit), plus extra to drizzle 

1/3 c milk of choice

1 tsp vanilla extract


Topping:

2 egg whites

1/4 cup caster sugar

80 g desiccated coconut

50 g ground almonds

juice of 2 or 3 passionfruit (...


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Passionfruit & white chocolate lamingtons

Posted by Bake Club on Friday, February 12, 2021, In : small cakes 


What a joy when passionfruit are back in season. Even better when a family friend gives you a huge bag to scoff. Nothing beats it scooped straight out of the shell but I decided to flavour a sponge with these little beauties.

1 c flour

1 tsp baking powder

3/4 c desiccated coconut

1/2 c sour cream or yoghurt

1/2 c passionfruit pulp
125g butter, softened

125g caster sugar

2 eggs

1 tsp vanilla extract


Ganache coating:
500g icing sugar

3/4 c milk of choice (I used coconut)

200g white chocolate, chopped

juice f...


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Cheese scones

Posted by Bake Club on Monday, February 8, 2021, In : savoury 


The key to scones is to have the butter cold and not to overmix the dough, so have all your ingredients ready and your oven hot. 

Makes 10-12

1 3/4 c flour 
1 tbsp b soda
1/2 tsp salt 
100g cold butter, cut into small cubes or grated
1/2 c grated cheese
1/2 c yoghurt
2 tsp honey

Topping
1/4 c chopped parsley
2 cloves chopped garlic 
2 tbsp melted butter

Preheat oven to 220C. Grease and flour a baking tray. 
Make the topping first by mixing all the ingredients together in a small bowl. 
In a large bowl sift ...

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Red wine chocolate ganache cake

Posted by Bake Club on Friday, February 5, 2021, In : big cakes 

When we were gifted a bottle of red wine, I managed to sip a thimbleful and my husband had half a glass. What to do next? Use it in cooking, of course. In the last week I've poured a few swigs into lentil casseroles, bean stews, tomato sauce, macerated peaches (my favourite) and this rich chocolate ganache cake.

1 1/4 c flour (I used wholemeal spelt)
1 tsp baking powder
1/3 c cocoa powder
1/2 tsp salt
115g melted butter or non-dairy spread or coconut oil
1 c granulated sugar (I used coconut)
1 egg
1 ...
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Milk chocolate truffles

Posted by Bake Club on Sunday, January 31, 2021, In : sweets 


These take a bit of faffing about but they're worth it for a posh little treat.

Makes 30-40
300g milk chocolate, broken into pieces
1/2 c cream (I used coconut cream)
2 tsp honey
1 vanilla bean, seeds scraped
170g flaked almonds (or use half almonds, half desiccated coconut)
300g milk chocolate, broken into pieces

Preheat oven to 160C. Line a baking tray with baking paper.
Place chocolate into a bowl. In a small saucepan heat the cream, honey and vanilla bean seeds until just boiling. Pour over the ch...

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Vegan vanilla cake

Posted by Bake Club on Monday, January 18, 2021, In : big cakes 

No eggs? No problem! This vegan cake can be made with pantry staples and turns out soft and fluffy. Thanks to https://www.thecuriouschickpea.com/ for the inspiration. You could fill the cake with whipped (coconut) cream and fresh fruit but I chose my go-to chocolate ganache this time with a jam spread for a subtle flavour hit.


2 1/4 c non-dairy milk (I used homemade almond)

1 1/2 tbsp apple cider vinegar

3 c and 2 tbsp flour (I used spelt)

1 1/2 c granulated sugar (I used organic cane)

1 tbsp baki...


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Fruit and nut chocolate rocks

Posted by Bake Club on Friday, January 15, 2021, In : sweets 


Aren't these cute?! These edible rocks will be a hit in your household or next party. Super easy to make with kids too. It's from Bakeland: Nordic Treats Inspired by Nature by Marit Hovland (Greystone Books. 2016).


2 Oreo cookies

200g white chocolate

90ml sweetened condensed milk

pinch salt

1/8 tsp cocoa powder


Filling:

1/2 c any salted nuts (I used brazils, almonds and cashews)

1/4 c any dried fruit (I used cranberries and apricots)


Remove the white filling from the Oreo cookies then place them in a ...


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Cinnamon cookies

Posted by Bake Club on Monday, December 7, 2020, In : cookies 

Scandinavians love to make these cookies at Christmas time but they will go down well any time of year.

375g flour
1 tsp baking powder
1 tsp lemon zest
125g brown sugar
250 cold butter, cut into small pieces
1 egg, beaten

Topping: 
Mix 2 tsp cinnamon and 50g demerara or granulated sugar in a small bowl
1 egg, beaten

Sift the flour and baking powder into a large bowl. Mix in zest and sugar then rub in butter until dough resembles coarse breadcrumbs. Mix in egg and knead on a floured surface for a couple...
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Afghan biscuits aka chocolate roughs

Posted by Bake Club on Thursday, November 12, 2020, In : cookies 


The etymology of these classic New Zealand cookies may be considered controversial in these modern times, so much so that Griffins renamed them 'roughs' in their packaging. Either way, they're still a yummy chocolate biscuit with added crunch from cornflakes. I added cocoa rice puffs too. I made a double batch for World Kindness Day to give to our daughter's teachers and classmates. In lieu of the traditional chocolate icing and walnut topping I opted for chocolate ganache and a single silver...


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Date & walnut loaf

Posted by Bake Club on Tuesday, November 3, 2020, In : big cakes 

This is a classic English teabread, a firm cake full of flavour. Perfect with a cuppa, naturally. It's from the UK National Trust's Cakes: Bakes & Biscuits (2016). It's a lovely book of traditional British recipes such as Bakewell tarts, Cornish splits, Bath buns and curd tarts. Spiced date and walnut loaf comes from Cornwall dating back to the 17th century when spices from the Orient came into Cornish ports. It is very satisfying buttering a thick slice of spiced cake bursting with dates and...
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Ginger citrus shortbread

Posted by Bake Club on Monday, November 2, 2020, In : cookies 

If you need to, any recipe can be made dairy and gluten free. In this case, it's easy shortbread that can be done in the food processor, adapted from Bluebells Cakery (Random House, 2013) by Karla Goodwin.

2 1/3 c + 1 tbsp flour (I used a GF mix)
1/3 c cornflour
250g butter or non-dairy spread (I used Olivani)
1/2 c + 1 tbsp caster sugar, plus extra for sprinkling
2/3 g crystallised ginger, finely chopped
zest of 1 lemon
zest of 1 orange

Sift flours together in a large bowl or food processor. Rub in ...
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Brown butter banana cake with brown butter cream cheese icing

Posted by Bake Club on Saturday, October 24, 2020, In : big cakes 
 
I've always wanted to give brown butter a go, considering all the cheffy types love the flavour and believe it adds so much to sweet or savoury food. So I used it in this cake and frosting - rather excessive I thought but it makes an impressive cake! It's from Jill O'Connor's Cake, I Love You (Chronicle Books, 2017). The beurre noisette brings an extra depth of caramelness to the banana.

330g unsalted butter
3 c flour (I used spelt)
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
4 eggs at ro...
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Gingerbread loaf

Posted by Bake Club on Monday, October 19, 2020, In : big cakes 

Do you ever get a craving for a thick slice of gingerbread slathered with butter? Oh, it must be just me! If you want a quick recipe, just chuck all these ingredients in a food processor and let electricity do all the work.

2 c flour (I used wholemeal)
3/4 c coconut sugar
2 tsp baking soda
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg or allspice
1 c buttermilk or yoghurt (mixed with a little water if it's very thick)
1/2 c molasses
115g butter or coconut oil, melted
2 eggs
2 tsp ...
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Tiramisu ice cream

Posted by Bake Club on Saturday, September 26, 2020, In : desserts 


When I see tiramisu on a menu, I am compelled to order it! The there's nothing quite like a creamy, coffee, spongey dessert to end your meal. This healthy ice cream version is tiramisu reimagined, in a good way. It's from Jessica Sepel's Living the Healthy Life (Macmillan, 2017)

2 frozen bananas

1 tbsp tahini

1 tsp cinnamon

1 tsp instant coffee/espresso/Inka

1 tbsp cacao powder

pinch sea salt

1 c coconut cream or milk

few ice cubes, optional


crushed roasted peanuts and chocolate flakes to garnish


Just ...


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Life-changing crackers

Posted by Bake Club on Friday, September 25, 2020, In : savoury 

Sarah Britton of My New Roots created the life-changing bread, using only seeds and psyllium. Here's the cracker version from Super Loaves & Simple Treats by Melissa Sharp (PK, 2017). They go so well with all kinds of sweet or savoury toppings, or just by themselves.

1/2 c sunflower seeds
1/3 c flaxseeds
1/4 c hazelnuts
3/4 c oats
2 tsp chia seeds
3 tbsp psyllium
1/2 tsp sea salt
1 tsp seaweed flakes
2/3 c water
2 tbsp coconut oil, melted
1 tbsp honey

Preheat oven to 160C. Line 2 baking sheets with bakin...
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Yoghurt crackers

Posted by Bake Club on Saturday, September 19, 2020, In : savoury 

It's a cliche but these ARE easy and quick to make and will have you crunching in no time. Quicker than going out to buy crackers from the shop.

250g wholemeal flour, or flour of choice, plus extra for rolling

1/2 c yoghurt

2 1/2 tbsp milk of choice

2 tsp sea salt

1/3 c olive oil

1-2 tbsp water, as needed

3-4 tbsp olive oil for drizzling

3-4 tbsp seeds of choice (I used fennel, caraway and sesame)


In a bowl mix the flour, yoghurt, milk, salt and oil into a dough. You can do this in a food processor or...


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Black Forest gateau

Posted by Bake Club on Wednesday, September 16, 2020, In : big cakes 


Here's another excellent vegan chocolate cake (another one here) zhujed up with some cherries in the chocolate ganache. A 3-tiered cake means business! Thanks to Nadia Lim for the foolproof recipe. She says you can use any liquid but coffee gives more depth and richness to the cake.

2 1/2 c self-raising flour or plain flour with 3 1/2 tsp baking powder

3/4 c cocoa

1 1/2 c sugar (I used coconut)

1 tsp baking soda
pinch salt

2 c coffee, water or milk (I used decaffeinated coffee)

2 tsp vanilla extract...


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Coffee cardamom cookies

Posted by Bake Club on Tuesday, September 15, 2020, In : cookies 

The flavours here are very popular in the Scandinavian countries - it's a sophisticated biscuit. I was surprised that our 8-year-old liked them too; I used decaf coffee to mitigate any caffeine effects!


Makes about 24

2 c flour

1 tbsp ground espresso or 2 tsp instant coffee

2 tsp cinnamon

1/2 tsp cardamom

pinch sea salt

115g butter

1/2 c soft brown sugar

1/4 c sugar (I used coconut)

1 egg

1 1/2 tbsp molasses

1 tsp vanilla extract


Glaze:

1/2 egg white (15g)

3/4 c icing sugar

1 1/2 tsp melted butter

1-2 tsp war...


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Healthy florentines

Posted by Bake Club on Monday, September 7, 2020, In : sweets 

A refined-sugar-free treat for any time of the day. I think the thinness of a florentine is the secret to its success, so use flaked or slivered almonds. Pepitas and oats add extra nutrition.


Makes about 25

1/2 c rolled oats

1/3 c almonds

1/3 c finely chopped walnuts

1/3 c pepitas (pumpkin seeds)

1/3 c finely chopped apple-sweetened cranberries (I didn't have any so used sulphur-free apricots. Other tangy dried fruit would work well too, such as cherries or blueberries)

1 tsp mixed spice (or a mix o...


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Lavender and white chocolate sables

Posted by Bake Club on Sunday, September 6, 2020, In : cookies 

Sablés are just French versions of shortbread, i.e. very buttery and sugary! The lavender here is a subtle fragrance that complements the white chocolate well. A lovely crisp biscuit perfect with a cuppa.

Makes about 40
1/2 c sugar
2 tsp ground culinary lavender
2 1/3 c flour
1/2 tsp sea salt
225 g unsalted butter at room temperature, cut into pieces (omit salt if you use salted butter)
1 tsp vanilla extract
115g white chocolate, finely chopped

Put sugar and lavender in a bowl of a stand mixer or foo...
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Choconutty popcorn cookies

Posted by Bake Club on Saturday, August 29, 2020, In : cookies 

Heidi Swanson calls these carnival cookies, not the sickly sweet artificial-coloured kind, but wholesome sugar-free bites packed with nutrients. The popcorn and chocolate chips bring to mind amusement park snacks.


Makes 22-24

1 1/2 c rolled oats

1/2 c almond meal or ground almonds

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp sea salt

1 1/2 c mashed bananas (about 3 or 4)

1 tsp vanilla extract

1/4 c coconut oil, softened or just melted

1 1/2 c popcorn

1 c chocolate of choice (chopped, chips, buttons or b...


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Cheesy seedy crackers

Posted by Bake Club on Saturday, August 22, 2020, In : savoury 

Kiwis and Aussies of a certain age may remember a classic TV ad from the 80s for Sara Lee Danishes. Oh, how we loved to imitate the line "layer upon layer upon layer"! The Danes are the masters of buttery pastry and this recipe is no exception - I've never used so much butter in a biscuit before. The particular rolling and folding of the dough creates the layers that crisp up so beautifully when baked.


600g / 4 1/2 c flour

400g butter, chopped

cold water, about a cup

2 tsp salt

1 egg, beaten

Mix in...


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Runeberg cakes

Posted by Bake Club on Wednesday, August 19, 2020, In : small cakes 

These pretty cakes are named after the Finnish poet Johan Ludvig Runeberg. Apparently he used to eat one for breakfast every day. He sure had a sweet tooth. It's a dense cake but was nice warmed up before eating. I think the tradition is raspberry jam but you can use whatever you like - even lemon curd.

200g butter at room temperature
100g/ 1/2 c brown sugar
100g/ 1/2 c granulated sugar
2 eggs
1 1/2 c ground almonds
1 1/3 c breadcrumbs
2 tsp baking powder
1 tsp ground cardamom
3 tbsp orange zest
1/2 c ...
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Healthy chocolate spread

Posted by Bake Club on Monday, August 17, 2020, In : sweets 


This is a great alternative to store-bought Nutella or chocolate spread. The kids will never know it's full of chickpeas. The recipe is from David Frenkiel and Luise Vindahl's Little Green Kitchen (Hardie Grant, 2019). The spread can be used on crackers, bread, plain biscuits or cakes, pancakes, waffles - go crazy!

400g tin chickpeas, drained and rinsed
8 pitted dates
3 tbsp peanut butter, tahini or any nut/seed butter of your choice
4 tbsp cacao powder
2 tbsp maple syrup or rice syrup or honey
2-4...

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Lemon poppy seed shortbread

Posted by Bake Club on Monday, August 10, 2020, In : cookies 


You can make this versatile mix into any-shaped shortbread. I doubled the recipe to fit into a 33cm x 23cm slice tin, as I wanted rectangular pieces to fit into our daughter's lunchbox. One batch will fit a 20cm round pan to make 12 triangle pieces.

1/3 c granulated sugar
1/4 tsp sea salt
zest of a lemon
115 g butter at room temperature
1 tsp vanilla extract
1/4 tsp lemon oil or extract (I used some lemon juice)
1 cup plus 2 tbsp (150g) flour
1 tbsp poppy seeds, plus extra for sprinkling

Lemon drizzle...
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Cornflake haystacks

Posted by Bake Club on Thursday, August 6, 2020, In : cookies 

A very satisfying caramely crunch that uses up cornflakes that have been sitting around for too long. It's from a 517-page tome called Dorie's Cookies by Dorie Greenspan (Houghton MIfflin Harcourt, 2016).

Makes about 36
2 eggs
1/2 c natural liquid sweetener, eg brown rice syrup, maple syrup, honey
3/4 tsp sea salt
1 c desiccated or shredded coconut
1 c chopped nuts (I used almonds)
1 c raisins (I plumped mine up by placing them in a small bowl and soaking in boiled water for 5 min, then drain)
170g m...
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Banana chocolate muffins

Posted by Bake Club on Tuesday, August 4, 2020, In : small cakes 

What's the secret to soft fluffy muffins? Don't overmix the batter. This is Nadia Lim's very easy recipe and it works well. You can swap out whatever flours/sugars/flavours you want or have on hand. You can even use replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water).

Makes 12
2 c self-raising flour (or use any flour mixed with 2 1/2 tsp baking powder)
3/4 c sugar (I used coconut), or use 1/2 c honey/rice syrup/maple syrup
1/2 c chocolate chips/buttons/chopped bit...
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Honey bombs

Posted by Bake Club on Friday, July 31, 2020, In : bread 

These warming honey bombs are a cross between a bun and cake - but you don't have to cream the butter and sugar or use yeast. Very convenient. I've discovered Scandi Bites by Trine Hahnemann (Quadrille, 2019) and will be making a few of her recipes.

Makes 12-16
150g honey
150g/3/4 c soft brown sugar (I used coconut sugar)
150g butter
4 small eggs or 3 large eggs
3 c flour (I used spelt)
2 tsp baking soda
4 tsp cinnamon
3 tsp ground cloves
150g mixed peel (I used mixed fruit)

Preheat oven to 180C. Grease...
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Peanut butter & jam brownie

Posted by Bake Club on Monday, July 27, 2020, In : slices 

This is the most dense, fudgey, gooey brownie I've ever attempted. It will last a while, as you only need a small slice to accompany your cuppa. The jam and berries really help to lighten the brownie with a bit of tartness. It's from Bosh! by Henry Firth and Ian Theasby (HQ, 2018) but I've reduced the quantities of sugar and cocoa.

2 3/4 c flour (I used spelt)
2 1/2 c coconut sugar (or muscovado)
1 1/2 c cocoa powder
1 tsp baking powder
1/2 tsp salt
1 c peanut butter, runny
220ml water
220ml vegetabl...
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Chocolate goji bars

Posted by Bake Club on Monday, July 27, 2020, In : sweets 

For a quick healthy chocolatey snack, just blitz all these ingredients in a food processor and chill!

Line a loaf tin with cling film, making sure it hangs over the sides.

1 c almonds (you can use other nuts or pumpkin/sunflower seeds)
1 c dates
3 tbsp goji berries (you can use other dried berries)
3 tbsp cacao powder (or cocoa)
3 tbsp coconut oil

Place all ingredients in a food processor and blitz until sticky. Press evenly into your loaf tin, cover and chill in fridge until firm enough to cut into...
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Vegan chocolate cake

Posted by Bake Club on Friday, July 10, 2020, In : big cakes 

A very similar riff to my go-to chocolate ganache cake. This recipe uses larger quantities so will easily fill 2 sponge tins and once you lavish with ganache it's makes a tall and impressive cake! Thanks to Fearne Cotton's Cook Happy Cook Healthy (Orion Publishing, 2016).

300g spelt flour
100g cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
150g coconut oil, melted
350g natural liquid sweetener (I used brown rice syrup, you can use maple or honey)
2 tsp vanilla extract
460ml no...
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Happy apricot cookies

Posted by Bake Club on Thursday, July 2, 2020, In : cookies 

These cookies have such sunny dispositions! Decorate them with any nuts, seeds or coconut.

Makes 16
2/3 c (100g) dried apricots
200g pitted dates, soaked for 5 min in boiling water then drained (or use fresh medjool dates)
1/4 c (30g) desiccated coconut
1/4 c (40g) pumpkin seeds
1/2 tsp cinnamon
For decoration: cashew nuts and sunflower seeds, or macadamias or almonds, whatever you fancy

Preheat oven to 170C. Line a baking sheet with baking paper.
Blitz all the ingredients except the toppings in a foo...
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Chocolate nut cookies

Posted by Bake Club on Thursday, July 2, 2020, In : cookies 


A basic chocolate chip cookie recipe can be made more nutritious with nuts.

Makes 24

125g butter or non-dairy spread
3/4 c sugar of choice (I used organic golden)
1 egg
1 tsp vanilla extract
1 3/4 c self-raising flour
1/2 tsp salt
1 c chocolate chips (I used white)
1/2 c chopped nuts (I used peanuts and toasted them first)
glace cherries to decorate if desired

Preheat oven to 190C. Line 2 baking sheets with baking paper.
Cream butter and sugar in a bowl until pale and fluffy. Add egg and vanilla and beat...

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Ginger nougat cookies

Posted by Bake Club on Wednesday, June 24, 2020, In : cookies 

Let the food processor do all the work for these chewy ginger cookies, made extra decadent with gooey nougat on top!

100g butter
2 3/4 c flour (I used spelt)
1 1/2 c unrefined sugar (I used a mix of muscovado and coconut)
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
1 1/2 cm fresh ginger root, grated
1/2 tsp salt
1 1/2 tsp baking soda
2 eggs (I think you can get away with 1)
1 tbsp white wine vinegar
150g nougat, chopped

Preheat oven to 150C. Line 2 baking trays with baking paper.
In...
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Flourless chocolate orange cake

Posted by Bake Club on Sunday, June 21, 2020, In : big cakes 



This is a light yet fudgy chocolate cake that would work well in a brownie tin too. Ground almonds provide a lovely texture. I thought the orange flavour didn't come through strongly, so if you want more of an orangey jaffa vibe I'd add orange zest and some orange extract too.

1/3 c cocoa powder

1 tbsp vanilla extract

1/2 c freshly squeezed orange juice (blood oranges if you have them)

3 eggs

1 c coconut sugar

2/3 c olive oil

1 1/2 c almond flour (you can also grind raw almonds in a coffee grinder t...


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Healthy carrot cake

Posted by Bake Club on Saturday, June 20, 2020, In : big cakes 


I came across a great book called Natural Baking by Carolin Strothe and Sebastian Keitel (DK, 2019). They use seasonal fruit and vegetables, natural sweeteners and healthier flours in their bakes. I've made many carrot cakes before, but it was nice to include all these wholesome ingredients and feed a large playground playdate with 7 kids and 4 adults.


2 eggs

1/2 c natural liquid sweetener (I used a maple and rice syrup mix)

75ml mild vegetable oil

1/4 tsp black cardamom seeds (or 1/2 tsp ground ...


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Prune blondies

Posted by Frances Chan on Saturday, June 20, 2020, In : slices 

This recipe originally uses apricots but I just used what I had to hand, prunes. The prunes add a lovely sweet and sticky flavour to the blondies. Slab or tray cakes are quite robust and practical to make for lunchboxes or to feed a crowd


175g butter, softened

1/2 c brown sugar

1/2 c caster sugar

1 tsp vanilla extract

3 eggs

1/2 c self-raising flour

1 1/2 c plain flour

1 c chopped prunes (or apricots)

1/2 c white chocolate chips (optional)

icing sugar to dust


Preheat oven to 180C. Line a 17 x 27cm cake ...


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Afghans

Posted by Bake Club on Saturday, June 20, 2020, In : cookies 

A classic crunch and a good little lunchbox filler that will please most!


125g butter

1/3 c granulated sugar (I used coconut)

1 tsp vanilla extract

1 egg

1/2 c self-raising flour (if you don't have self-raising use 1 c flour and 1 tsp baking powder)

1/2 c plain flour

2 tbsp cocoa powder

1 1/2 c cornflakes. lightly crushed

1/4 c desiccated coconut


Icing:

125g dark chocolate

1 tbsp butter or vegetable shortening

sprinkles to decorate or walnut halves


Preheat oven to 180C. Line 2 baking sheets with baking pap...


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Gingerbread bundt cake

Posted by Bake Club on Tuesday, May 26, 2020, In : big cakes 

I got myself a new tin! A silicone bundt actually. The cake slipped out the mould very nicely. It pays to still grease and flour silicone moulds, just to make sure. I decided to add a little surprise in the middle - stewed prunes. They contrast quite well with the gingery cake. They're completely optional, though. You can replace the butter with more oil if you like. This recipe browns the butter first for extra flavour.

Stewed prunes:

1 c prunes
1 c water
1/2 tsp cinnamon
1/2 tsp vanilla extract
C...

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Swiss meringue buttercream

Posted by Bake Club on Saturday, May 23, 2020, In : big cakes 

8 is such a cool cake shape to make! Just 2 round cakes with a slice off each end and pushed together. I made a sugar-free and dairy-free vegan chocolate ganache cake and vegan lemon cake and contrasted them with a decadent swiss meringue buttercream for our daughter's birthday. She couldn't resist licking the bowl.

This is a standard way to make swiss meringue buttercream. I've also read a reverse method where you cream the butter then add cooled egg white/sugar meringue. Maybe I'll try that ...


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Honey & cardamom biscuits

Posted by Bake Club on Thursday, May 21, 2020, In : cookies 


First time I've iced cookies before I put them in the oven, but it works!


Makes about 60

125g butter or non-dairy spread, softened

1/2 c brown sugar or coconut sugar

1 tsp baking powder

1/2 tsp ground cardamom

1 egg, lightly beaten

1/2 c honey

2 c flour

1 c wholemeal flour


Icing:

1/4 c butter or non-dairy spread, softened

1/4 c flour

2 tsp water


In a bowl beat the butter for 30 seconds. ADd the brown sugar, baking powder and cardamom and beat until combined. Beat in egg and honey. Sift in flours and mix un...


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Chocolate wheaten cookies

Posted by Bake Club on Monday, May 18, 2020, In : cookies 

Just like the ones you can buy in the shops but better cos they're homemade! Very similar to chocolate digestives or the vegan digestives.


Makes 20-30

125 g butter, softened

1/2 c brown sugar

1 egg

1 1/2 c wholemeal flour

1/3 c self-raising flour

1/4 c wheatgerm or bran, optional

1/4 c desiccated coconut

60g dark chocolate, finely chopped

1/4 c milk of choice


Icing:

100g dark chocolate

1 tbsp butter or vegetable shortening



In a large bowl cream the butter and sugar until pale and fluffy. Mix in egg. Sift i...


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Dried fruit cookies

Posted by Bake Club on Monday, May 18, 2020, In : cookies 

This batch makes so many cookies! You can freeze some of the dough for later use.


Makes about 50

185g butter, softened

1/2 c granulated sugar (I used organic golden but coconut sugar would work well)

1/2 c brown sugar

2 eggs

2 or 3 mashed bananas

1 tsp vanilla extract

2 c flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp all spice (or a combo of cinnamon, nutmeg and ginger)

1 1/2 c oats

1 c mixed dried fruit, chopped

3/4 c desiccated or shredded coconut

3/4 c chopped nuts (I used walnuts and almonds)


Prehe...


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Coconut panna cotta & berry coulis

Posted by Bake Club on Friday, May 15, 2020, In : desserts 

I make jellies often for our daughter with just fruit juice and agar -  panna cotta is pretty much the same thing. Berry coulis is the perfect accompaniment for this dessert. Thanks to Heidi Swanson in Super Natural Cooking (Celestial Arts, 2007) for this easy recipe. 


1 can coconut milk or cream

1 1/4 c milk (I used rice milk)

1/3 c cane sugar

3/4 tsp agar powder (or 1 1/2 tbsp agar flakes)


Coulis:

2 c berries, fresh or frozen (I used raspberries and blueberries)

1/4 c honey or rice syrup

juice half...


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Butterscotch macarons

Posted by Bake Club on Wednesday, May 13, 2020, In : small cakes 

If anything turns out a bit rough in your baking, you can just call them 'rustic'! My butterscotch macarons are rather rustic but delicious too.Soft brown sugar gives the butterscotch flavour.


Makes about 15 sandwiched macarons

2 eggs whites

1/4 tsp cream of tartar

100g icing sugar

30g soft brown sugar

100g ground almonds


For the filling:

2 tbsp butter

2 tbsp brown sugar

2 tbsp coconut cream, or cream or milk

1 c icing sugar

1/4 tsp vanilla extract


Line 2 baking sheets with baking paper.

In a large bowl wh...


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Alfajores

Posted by Bake Club on Wednesday, May 6, 2020, In : cookies 

I made my own dulce de leche for these banoffee cupcakes - dairy and refined sugar-free! I used the rest in these classic Spanish/South American sandwich cookies.

Makes about 15 sandwiched cookies

1 c cornflour

3/4 c flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

110 g butter at room temperature

1/3 c granulated sugar

2 egg yolks

1 tbsp brandy (or pisco, cognac or sherry)

1/2 tsp vanilla extract


180g melted chocolate for dipping

1/2 c desiccated coconut


1 c dulce de leche at room temperature


Mix...


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Banoffee cupcakes with dulce de leche and salted caramel

Posted by Bake Club on Sunday, May 3, 2020, In : small cakes 

These are surely the most decadent cupcakes I've ever made. It's from Marian Keyes' book (yes, the author is also a baker). The final result is a soft bananary bite with a burst of silky dulce de leche in the middle and a crunchy caramel topping. My husband's birthday cupcakes - may the fourth be with you! You can use store-bought dulce de leche but if you're in lockdown, just make your own.


dulce de leche:

4 c milk (I used rice)

1 1/2 c sugar (I used coconut sugar)

1 tsp vanilla extract


Bring the...


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Anzac cookies

Posted by Bake Club on Sunday, April 26, 2020, In : cookies 

My Anzac cookies turned out huge this year! They spread out quite wide that's that aaaaall good. Using coconut sugar gives the cookies a darker appearance and a deep caramel flavour.


1 c flour

3/4 c coconut sugar

1 c rolled oats

1 c desiccated coconut

100g butter

1 tbsp rice syrup

1/2 tsp baking soda

2 tbsp boiling water


Optional extras: chocolate chips, dried fruit


Preheat oven to 170C. Line or grease 2 baking sheets.

In a large bowl mix the flour, sugar, oats and coconut. You can add your optional ext...


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Brioche scrolls

Posted by Bake Club on Sunday, April 26, 2020, In : bread 

This recipe is adapted from Magnolia Kitchen (Allen & Unwin, 2019) by Bernadette Gee. She first started a bakery stall at Kumeu and Hobsonville Point farmers market in Auckland around 8 years ago and by 2016 had her own cafe in Silverdale. She swears like a trooper throughout her book - what a hoot.


Makes 8 large brioche


2 eggs

50 caster sugar

1/2 tbsp salt

240ml milk

10g dry yeast

170g butter

560g flour


almond filling:

75g almond meal

75g melted butter

2 tsp cinnamon

150g brown sugar


Mix all ingredients i...


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Marshmallows

Posted by Bake Club on Friday, April 24, 2020, In : sweets 


I've made vegan marshmallows before but this is an even easier recipe.


1/2 c aquafaba (brine from a can of chickpeas)

1/4 tsp cream of tartar

1 tbsp vanilla

2/3 c water

1 tbsp agar agar powder

2/3 c water

1 1/4 c granulated sugar

4 tbsp icing sugar mixed with 4 tbsp cornflour


Line a 20cm square cake tin and dust the bottom with your icing sugar mix.

In a large bowl whisk the aquafaba and cream of tartar for 6 minutes until fluffy. Add vanilla and whisk on high for 3 more minutes until stiff peaks form....


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Orange polenta cake with chocolate ganache

Posted by Bake Club on Wednesday, April 22, 2020, In : big cakes 

I fell asleep last night thinking of an orange polenta cake with chocolate ganache. I woke up this morning thinking of the same cake. Here is the physical manifestation of my craving! 

3 tbsp ground flaxseed mixed with 1/2 c water
1/2 c rice syrup (or maple or honey)
3/4 c olive oil
2 c ground almonds
1 c polenta
3 tsp baking powder
Zest and juice of 1 large orange
2 tsp orange extract or essence

Chocolate ganache:
1 can coconut cream or milk
250g dark chocolate (I use Whittaker’s 72%)

Orange jam or ma...

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Granola bars

Posted by Bake Club on Tuesday, April 21, 2020, In : slices 

I think we don't eat enough seeds in our life so a granola packed with them is a protein punch.

Minimalist Baker has more than one vegan, gluten-free granola bar on her website but I like this one the best. You don't need to add chopped dried fruit as the recipe already contains a cup of dates. It's a no-bake recipe but toasting the nuts and seeds first adds much to the flavour.


1 1/2 c oats

1/2 c nuts of choice (I used almonds)

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp flaxseed

2 tbsp chia...


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Crumpets

Posted by Bake Club on Friday, April 17, 2020, In : bread 


I've made crumpets before - here's another recipe. Just chuck all the ingredients in a bowl, wait for an hour, then fry on the griddle. My tip would be to make a double batch and freeze some for later.

Makes 10
Mix together 225g flour of choice, 1 tsp dried yeast, 1/2 tsp baking soda, pinch salt, 150ml warmed milk of choice and 200ml warm water. Cover and leave for 1 hour to froth up. Heat some oil in a fry pan and place your rings inside. Pour 1/3 c of batter in each ring and cook for about 6 ...
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Pea flour cookies

Posted by Bake Club on Thursday, April 16, 2020, In : cookies 

You can make cookies from any flour, really. Yellow pea flour makes a wholesome cookie and the molasses gives them a dark brown caramelly chewiness. The dough is quite soft and sticky so best to refrigerate for an hour before shaping. Thanks Ginny for her flour leftovers!

Makes around 20
Mix all the wet ingredients in a bowl:
2 tbsp flaxmeal mixed with 3 tbsp water
1 tbsp molasses
2 tbsp maple syrup (or rice syrup or honey)
1/3 c coconut sugar (or brown)
1 tsp vanilla extract
1/3 c vegetable or rice...
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Pear and pine nut sponge

Posted by Bake Club on Tuesday, April 14, 2020, In : big cakes 

This is a recipe from Gino d'Acampo's grandmother - a real throw-together recipe with in-season pears and Italian pine nuts that always warms the heart, especially served with whipped cream.


200g flour

1 tbsp baking powder

175g caster sugar

3 eggs

4 tsp vanilla extract

zest 1 lemon

130ml milk

80g pine nuts

100g softened butter2-3 ripe pears, peeled and cut into eighths


Preheat oven to 180C. Line a 23cm cake tin with baking paper.

Put flour, baking powder, sugar, eggs, vanilla and zest in a bowl. Pour in...


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Stromboli (Rolled focaccia stuffed with cheese)

Posted by Bake Club on Friday, April 10, 2020, In : bread 


What a wonderful carb load of gooeyness this is! I think I skimped a bit on the cheese so I'd definitely put more in next time to ensure it oozes out when cut. It's named after the volcano in Italy. Thank you Gino D'Acampo in Italian Home Baking (Kyle Books, 2011).


350g flour

1 tsp salt

1 tsp dried yeast

1/2 tsp caster sugar

200ml warm water

olive oil

1 tbsp rosemary leaves


Filling:

2 chopped mozzarella balls or 1 1/2 c grated mozzarella

1 c grated parmesan

3 tbsp chopped basil leaves

1 tsp black pepper

1...


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Checkerboard cookies

Posted by Bake Club on Tuesday, April 7, 2020, In : cookies 

These lil checkerboard cookies are quite fun to make and are fun to eat too. You get a hint of chocolate and a hint of coconut in every bite. The aim is to get a crisp biscuit that does not spread. You can also freeze the dough for baking at a later date. This is from The Everyday Baker by Abigail Johnson Dodge (The Taunton Press, 2015).

Makes 50-60 cookies
2 1/4 c flour
1/2 tsp salt
1/4 tsp baking powder
170g butter, softened
2/3 c sugar
1 egg
1 1/2 tsp vanilla extract
1/4 c desiccated coconut
1/2 tsp...
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Oat lace cookies

Posted by Bake Club on Friday, April 3, 2020, In : cookies 

These are very fragile cookies! But lovely for a dainty afternoon tea. Drizzling with chocolate is completely optional; I think they are tasty without.

Makes about 20 cookies

1/2 c rolled oats

1/4 c almonds

90g butter or non-dairy spread

1/3 c crystallised sugar

1/3 c brown sugar

1 tbsp rice flour/tapioca/cornflour/arrowroot

2 tsp orange zest

1 tsp vanilla extract

pinch sea salt


100g melted chocolate, if desired


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

In a food processor or coffee gri...


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Almond ginger cookies

Posted by Bake Club on Wednesday, April 1, 2020, In : cookies 

I'm rationing my flour supplies in Covid-19 lockdown so trying out some gluten-free recipes. This is a super easy one-pot, one-spoon wonder - you'll be munching in less than 30 minutes.

Makes about 20 cookies

1 c almond butter

3/4 c brown sugar or coconut sugar

1/3 c crystallised ginger, finely chopped

1 tsp baking soda

1 tsp ground ginger

1 tsp vanilla extract

pinch sea salt

1 egg


Preheat oven to 165C. Line a baking sheet with baking paper.

Combine all ingredients in a bowl and mix well with a wooden s...


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Sticky chocolate-topped sponge

Posted by Bake Club on Tuesday, March 31, 2020, In : big cakes 

This is a decadent way to elevate your average vanilla sponge. It's from How to Hygge by Signe Johansen (Bluebird, 2016). She was inspired by the Scandinavian classics of dream cake topped with coconut caramel and toscakake (cake topped with almond caramel). The dark chocolate topping is a dramatic, and tasty, contrast to the light sponge.


3 eggs

175g golden caster sugar

1 tsp vanilla extract

100g butter, melted

100ml buttermilk (or normal milk mixed with 1 tsp lemon juice)

200g spelt flour

1 tsp ba...


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Chocolate ginger meringues

Posted by Bake Club on Friday, March 27, 2020, In : cookies 

We are day 2 of Covid-19 lockdown in New Zealand but the baking doesn't stop. Our daughter chose these for me to make - and I happily obliged. We had all the ingredients in the pantry waiting to be used. It's from Gluten-Free Baking by Kristine Kidd (Weldon Owen, 2014).

Makes about 20 meringues

100g dark chocolate
2 egg whites
1/8 tsp cream of tartar
1/2 c sugar
1/2 tsp vanilla extract
pinch sea salt
3/4 c toasted hazelnuts, roughly chopped
1/3 c crystallised ginger, roughly chopped

Preheat ovent o 165...
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Chocolate cake with Italian meringue buttercream

Posted by Bake Club on Monday, March 23, 2020, In : big cakes 

I knew my birthday today wasn't going to be about me. These are unprecedented times. Time to think about the future of humankind. But, determined to keep calm and carry on baking, I made this healthy chocolate cake and lavished it with Italian meringue buttercream, to celebrate my day of birth. I've always wanted to make a 3-tiered cake with this kind of buttercream. Novices take note, don't take your eyes off your sugar syrup! I burnt my first lot but tried again.

For the chocolate cake:
3 egg...
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White chocolate chip cookies

Posted by Bake Club on Wednesday, March 18, 2020, In : cookies 

With an hour to go before our 7-year-old daughter arrives back home with a play date (first boy from school!) I whipped up these white chocolate chip cookies. Add some fancy sprinkles and it's an afternoon delight!


Makes around 24 small or 18 large cookies

2 c flour (I used half white spelt and half wholemeal spelt, you can use GF flour if you like)

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 c sugar-free chocolate chips or drops, plus extra for topping

1/2 c fine coconut sugar or rapad...


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Almond rosewater cake

Posted by Bake Club on Tuesday, March 17, 2020, In : big cakes 


A very simple cake with a hint of rosewater, but it's just what your fika needs!


2 c ground almonds

1/2 c honey/maple syrup/rice syrup

1/3 c coconut oil or butter, softened
3 eggs

zest of 2 lemons

2 tbsp rose water

1 tsp baking soda

1/3 c flaked or chopped almonds


Preheat oven to 160C. Line a 20cm cake tin with baking paper.

Put all the ingredients except the flaked almonds in a bowl and mix well. Or blitz in a food processor.

Scrape batter into the cake tin and scatter almonds on top.

Bake for around 35...


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Chocolate almond biscotti

Posted by Bake Club on Sunday, March 15, 2020, In : cookies 

These chocolate biscotti have a coffee-tinged flavour - perfect with coffee!

1 1/2 c ground almonds

2 tbsp arrowroot or cornflour

3 tbsp cacao powder

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp vanilla extract

1/3 c brown rice syrup or maple syrup


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

Mix all the dry ingredients in a bowl. Stir in vanilla and rice syrup until a firm dough forms.

Divide the dough into 2 equal portions. Shape each one into a log about 10cm long, 5cm high and 4cm wid...


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Chocolate marshmallow whoopie pies

Posted by Frances Chan on Wednesday, March 11, 2020, In : small cakes 

Whoopie pies are a wholly American invention and they are not such a phenomenon in New Zealand, hence I have never made them before until now. It combines features of a cookie, cake, pie and sandwich and the result is rather delicious. I cut back on the sugar and used sugar-free marshmallows too.

Makes 24-30 sandwiched pies

1 1/2 c flour

1/2 c cocoa

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

150g softened butter

3/4 c brown sugar ( I used a mix of brown sugar and stevia)

2 tsp vanilla extrac...


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Healthy millionaire's shortbread

Posted by Bake Club on Monday, March 2, 2020, In : slices 

The classic millionaire's shortbread usually involves sugar, butter, condensed milk, egg, golden syrup and sometimes cream. This version is free from refined sugar and dairy and can be gluten too.

Tastes amazing, with that mix of crunch, salty/sweet caramel and silky chocolate. I guarantee you'll be pleased you switched to a healthier version!


For the base:

200g flour of choice (I used spelt)

pinch salt

100g coconut oil, room temperature

50g cane sugar or stevia


For the caramel:

300g pitted dates

150g...


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Banana coconut cookies

Posted by Bake Club on Wednesday, February 19, 2020, In : cookies 

Just two ingredients to make these delicious cookies. I like them very thin to produce a crispiness and caramelisation on the edges. You can go crazy with your extras and add your favourite flavourings.

Makes 12-16 

1 ripe banana
3/4 c desiccated coconut

Optional:
1/4 c chocolate chips
pinch sea salt
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 c chopped dried fruit

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

Mash the banana in a bowl and mix in coconut. Add your extras. Scoop out...


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Coconut macaroons

Posted by Bake Club on Thursday, February 13, 2020, In : cookies 

Such a wholesome healthy version of macaroons! But dipping in chocolate makes them extra special. This is adapted from Caroline Du Pont's The New Enlightened Eating (Book Publishing Company, 2012).

Makes 16

3/4 c ground almonds
2 tbsp ground flaxseed
2 c desiccated or shredded coconut
pinch salt
1/2 c maple syrup
1/4 c tahini
1 tsp vanilla extract

For dipping:
100g chocolate of choice

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

Grind the almonds and flaxseed in a coffee grin...


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Lavender biscuits

Posted by Bake Club on Thursday, February 13, 2020, In : cookies 

These biscuits are perfectly fine without icing, as our 7-year-old informed me, but I think the icing adds a zing, and lavender and lemon go well together. Being free of sugar and dairy, you can add a couple more to your lunchbox.

You'll need a tray that will fit into your freezer.

1 1/2 tbsp dried lavender flowers
165g flour of choice
1 tsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
2 tbsp coconut oil or butter, melted
1 egg
1 tsp vanilla extract
1/4 c honey
1 tsp stevia

Icing:
1/2 c powder...


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Tortas de aciete

Posted by Bake Club on Tuesday, February 11, 2020, In : cookies 


I love the crispiness of these Spanish olive oil biscuits. A yeasted dough that requires no kneading.

90g warm water
10g dried yeast
1 tsp salt
25g / 1/8 cup caster sugar
75g olive oil
300g flour
granulated sugar for topping
caraway seeds for topping (or you could use anise or fennel or cardamom)

In a bowl mix the water, yeast, salt, sugar and olive oil. Gradually add in the flour and mix until a dough forms. If it's too dry sprinkle in a bit more water.
Cover the bowl with a tea towel and leave in a w...
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Chocolate peanut butter cookies

Posted by Bake Club on Sunday, February 9, 2020, In : cookies 

These a nice little chewy bites, great for lunchboxes.

90g oat flour
80g ground almonds
2 tbsp cacao powder
1/2 tsp baking soda
50g coconut sugar (or another unrefined sugar)
4 tbsp stevia
2 eggs
120g peanut butter (or any nut butter)
100g coconut oil, melted
100g cacao nibs or chocolate buttons

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

In a bowl mix the flour, almonds, cacao, baking soda, sugar and stevia. In another bowl mix the eggs, peanut butter and coconut oil.

Mix the wet ing...


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Gingerbread cookies

Posted by Bake Club on Wednesday, December 18, 2019, In : cookies 

Even though I'm not a Christmassy person, I do like to make gingerbread and have a go at icing. I don't have much flair, as you can see, but the biscuits taste fine anyway.

3 c flour
1 tsp baking powder
1/2 tsp baking powder
pinch sea salt
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp allspice (or 1/2 tsp each cloves, nutmeg)
250g butter at room temperature
1 1/4 c brown sugar
1 egg
2 tbsp molasses
1 tbsp freshly grated ginger

Royal icing:
1 egg white
250 g icing sugar
1 tsp lemon juice

Sift the dry...
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Chocolate cashew truffles

Posted by Bake Club on Thursday, December 12, 2019, In : sweets 

First attempt - used stick blender and only did one coat of chocolate - very nice


Second attempt - doubled the recipe, used Omniblend, double coat of chocolate - extremely nice

Yum - guilt-free treats that are full of nutrients. Everything tastes better coated in homemade chocolate, right? A stick blender is best for this recipe. I tried processing the filling in my Omniblend but there wasn't enough mixture for the blades to mix.

Makes 14
100g cashews
3 tbsp coconut oil
3 tbsp date syrup
1 tbsp caca...
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Almond pulp bliss balls

Posted by Bake Club on Sunday, December 8, 2019, In : sweets 

A useful recipe to use up almond pulp from making almond milk.

1 c almond pulp (I didn't have enough so added whole almonds)
1 c dates
1/2 c desiccated coconut
3 tsp cacao or cocoa powder
1 tsp soft coconut oil
grated zest from 1 orange
pinch sea salt

Blitz all ingredients in a food processor until sticky and hold together. Roll into balls and coat in coconut and place in an airtight container in the freezer to firm up. You can also roll in cacao powder or cinnamon, finely chopped nuts or c...


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Almond pulp crackers

Posted by Bake Club on Friday, December 6, 2019, In : savoury 

You've made your own almond milk, now what do you do with the pulp? Chuck all these ingredients in a bowl, roll out thin and Bob's your cracker! Thanks to Detoxinista for the inspiration.

1 c almond pulp (from making almond milk)
1 tbsp ground flaxseeds (you could also use chia)
3 tbsp olive oil (or coconut oil)
2 tbsp sesame seeds
1/2 tsp sea salt
1 minced garlic clove, optional
finely chopped herbs are also optional (2 tbsp fresh or 2 tsp dried)

Preheat oven to 170C. 

Mix all the ingredie...


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Honey maca ice cream

Posted by Bake Club on Thursday, December 5, 2019, In : desserts 

I decided to make a dairy-free ice cream from scratch, and that included the almond milk. The xanthan gum really helps to make the ice cream smooth and creamy. When you make almond milk you have almond pulp left over, so I'll also post two recipes to use up the almond pulp.

200g almonds
500ml water
1/2 c honey
1 tsp maca powder
1 tsp vanilla extract or paste
1 tsp xanthan gum

If you have an ice cream make, put the bowl in the freezer for at least 24 hours.
Soak the almonds in a bowl of water for at l...
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Oatmeal chocolate chip cookies

Posted by Bake Club on Thursday, November 28, 2019, In : cookies 

This will be the 14th chocolate chip cookies recipe on Bake Club! And it's a good variation - adding oats and being free of gluten, sugar and dairy if you need to bake for special dietary requirements. Thanks to Minimalist Baker for the inspo.

3/4 c rolled oats, or quick cook oats
3/4 c ground almonds
1/4 c desiccated coconut
3/4 tsp baking powder
14 tsp salt
1/4 c dark chocolate chips
1/4 c chopped dried fruit, optional (I used apricots but I've also used prunes and freeze-dried blueberries)
1/4 c a...
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Mocha molasses loaf

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

Coffee and chocolate is another baking match made in heaven. If you want to make an even more decadent version you could replace the cocoa powder with melted dark chocolate.

115g butter
1 c soft brown sugar
2 tbsp molasses
1 egg
1 c black coffee
1/4 c kahlua or substitute coffee for non-alcoholic version
1 1/2 c flour
3/4 c cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp sea salt

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

In a bowl beat the butter, sugar, molasses and ...


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Coffee biscotti

Posted by Bake Club on Wednesday, November 20, 2019, In : cookies 

A solid biscuit for grown-ups! Perfect for dunking in coffee, of course.

1 c flour (I used spelt)
1 tsp baking powder
2 tbsp ground coffee
1/4 c soft brown sugar
pinch sea salt
1 or 2 eggs
1/4 c dark chocolate drops or chips
1/4 c lightly toasted hazelnuts (pistachios, macadamias or pecans are also nice)

Preheat oven to 160C. Line a baking tray with baking paper.
In a bowl mix the flour, baking powder, coffee, sugar and salt. Break in 1 egg and mix in with the chocolate bits and nuts. If dough is still...
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Matcha mint slice

Posted by Bake Club on Friday, November 15, 2019, In : slices 

I must admit when I first made this I didn't get much green tea or mint flavour, so I've upped my quantities and now use a larger tin to get thinner slices. Whatever works for you though, thick slices are just as good too. Thanks to Lola Berry's Food to Make You Glow (Plum, 2017) for the inspiration.

Base:
1 c desiccated coconut
1 c almond meal (I ground almonds in a coffee grinder)
2 tbsp almond butter (or any nut butter you prefer)
1 c dates (medjool are best but I also use deglet nour)...


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Flapjacks

Posted by Bake Club on Thursday, November 14, 2019, In : slices 

Flapjacks, muesli bars, granola bars, oatmeal crunch - whatever you call them these wholesome bites are great for lunch boxes and snacks in general. In the US though, flapjacks are pancakes, so don't get lost in translation. What makes traditional flapjacks compared to other granola bars is the inclusion of golden syrup, which gives a caramely taste.
I have substituted with healthier rice syrup (no fructose) but feel free to use whatever sweetener you prefer. You can also use non-dairy spread ...
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Chocolate mud brownies

Posted by Bake Club on Sunday, October 27, 2019, In : slices 

You can make this batter into brownies, cakes, muffins - whatever suits your occasion. I usually go for a square or rectangle tin so it's easier to cut for lunch boxes or to serve many people. The best thing is that the food processor does all the work. Thanks Rachel Khoo for a winning free-from recipe from The Little Swedish Kitchen (Michael Joseph, 2018).

250g pitted dates
90ml hot espresso coffee
80g ground flaxseed
180ml vegetable oil
1 x 400g can black beans, drained (reserve 1/2 c of the liq...


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Lemon drizzle cake

Posted by Bake Club on Friday, October 25, 2019, In : big cakes 

This is a light, gluten-free, sugar-free cake with a gooey sauce.

3 eggs, separated
1/2 c milk of choice
1/3 c vegetable oil
juice and zest of 2 lemons (reserve 1 tbsp juice for drizzle)
1/3 c rice syrup
1 tsp vanilla extract
1 c ground almonds
1/4 c coconut flour
1 tsp baking powder
1/2 tsp baking soda

Drizzle:
1/2 c coconut milk
1/4 c rice syrup
1 tbsp lemon juice

Preheat oven to 160C. Line a cake tin with baking paper.
In a large bowl whisk egg yolks, milk, oil, juice and zest, rice syrup and vanilla unti...
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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,