Jam drops are so cute-looking and easy to whip up. I used raspberry jam, apricot jam and lemon curd as fillings. If you're not going gluten-free you can replace the Gf flour and ground almonds with 1 1/2 c plain flour.

Makes 32

125 g butter

1/3 c sugar

1 egg

1 tsp vanilla extract

1 c gluten-free flour

1 c ground almonds

1/2 tsp baking powder

jam of choice or lemon curd

Cream butter and sugar until pale. Add egg and vanilla and beat until combined.

Sift in flour and almonds and mix together. 

Shape into a...

This is one of Donna Hay's better-for-you recipes from One Pan Perfect (Fourth Estate, 2022). She swaps out refined sugars and grains for unrefined sweeteners and nut flours. Coconut caramel is easy to make and versatile to use in slices or tarts or a sauce over ice cream.

Coconut caramel:

1 400 g coconut cream

1 1/2 c coconut sugar

2 tsp vanilla extract

Put all the ingredients in a saucepan and stir over high heat until sugar is dissolved and sauce is bubbling. Turn down to medium heat and contin...

A super easy one-pot mix. White chocolate and cranberries are a good pair but you can mix and match with your favourite flavours and add nuts too, eg dark chocolate and apricot, chocolate and macadamia, white chocolate and pistachio, chocolate and prunes.

125 g butter

1/3 c brown sugar or coconut sugar

2 Tbsp honey

1 1/2 c rolled oats

1/3 c self-raising flour

1 c cranberries

1 c white chocolate drops

50 g white chocolate for drizzling

Preheat oven to 180C and line a 20 x 30 cm tin with baking paper, m...

Here's a different way to add fruit to scones. Dates work so well but you can also use dried apricots or cranberries. By stewing the fruit first you can add a bunch more flavour with spices and juice. You can also make the date mixture ahead of time.

Date filling:

2 c dates, chopped

grated rind of 1 orange

1/2 c orange juice (or water)

2 tsp mixed spice (I used my chai spice blend)

2 Tbsp brown or coconut sugar

2 Tbsp honey or jam

25 g butter

Dough:

2 c self-raising flour (or plain flour with 2 tsp bak...

This is Allyson Gofton's 'healthier' version of millionaire's shortbread. It has an oaty base but the caramel is still made with evil condensed milk. Scrummy, no less!

1 3/4 c rolled oats

1 3/4 c desiccated coconut

1/2 c sugar (I used coconut)

175 g butter, melted

1 egg

For the caramel:

1 x 395g sweetened, condensed milk 

50 g butter

2 Tbsp golden syrup (I used brown rice syrup)

For the topping:

150 g dark chocolate

4 Tbsp coconut oil or Kremelta

Preheat the oven to 180C (160C fan). Line a 20 x 30 cm brow...

This gluten-free cake is light and tangy thanks to whipping up the egg whites, a lemon curd filling and bursts of berry freshness throughout. It's from Little & Friday Every Meal (Penguin, 2016).  The cafe has grown a delicious reputation over the last few years.

160 g softened butter

3/4 c icing sugar

4 eggs, separated

1 tsp baking powder

2 c ground almonds

4 Tbsp lemon juice

zest from 4 lemons

pinch salt

1 c frozen berries (eg raspberries, blueberries)

1/2 c lemon curd

1/2 c mascarpone or whipped crea...

There are no less than 9 recipes for carrot cake on Bake Club - it's a perennial favourite for sure. This one ticks all the boxes for vegetables, nuts, fresh fruit, dried fruit, spices, healthiness and it's a double decker - all topped with the essential cream cheese icing. It's from Allyson Gofton's The Baker's Companion (Penguin Random House, 2019).

4 eggs

2 c grated carrot

1 3/4 c caster sugar

1/2 c raisins, plumped up by soaking in water or liqueur for half an hour

1/2 c walnuts or pistachios

1...

This small batch doesn't need much proving time, so you can prepare in the morning and have your fresh rolls for lunch. Gino D'Acampo adds a spicy pepper topping to these plain rolls. Everything in this pic is homemade - even the plate! From my garden are the lettuce and beetroot, and the rocket from which I made pesto, and the eggs are from our chooks.

Makes 6 rolls

230 g strong white flour

7 g fast-action dried yeast or active yeast

1 tsp salt

140 ml warm water (40C)

olive oil for brushing

cracked...

This is one of those loaves that you can knead in a food processor and bake in a casserole dish - minimum handling required. It's from Donna Hay's One Pan Perfect (Fourth Estate, 2021). Donna likes to eat slices with ricotta and honey. I think any kind of cheese will go well. We went to a fancy restaurant recently and had baked camembert served with fig & walnut bread. It was divine.

2 1/2 c warm water

1 Tbsp honey

1 tsp dry yeast

3 1/2 c (560 g) white spelt flour

3 1/2 c (420 g) wholemeal flour

2 ...

This one from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003) is a real doozy of indulgence. It's his favourite chocolate cake. We are lucky to have an excess of eggs thanks to our chickens so I went for it.

300 g dark chocolate (I use Whittaker's)

150 g butter

6 eggs

100 g sugar (I used ground coconut sugar, as I tend to do with dark cakes)

Ganache:

220 g dark chocolate

180 ml cream, chilled (you can use cow cream but I used coconut)

Preheat oven to 180c. Line the base and sides of a 20 cm ...

I've always wanted to give empanadas a go, the Spanish version of a Cornish pasty. Pastry is easier and less mucky made in a food processor. I chose the tried and true spinach, mushroom and cheese for my filling

Makes 8 large

1/2 tsp salt

170g cold butter, grated

1 egg

1/4 to 1/2 c cold water or milk

egg wash to glaze

Filling:

1 onion, finely chopped

300 g mushrooms, chopped

300 g spinach, chopped

3/4 c parmesan, grated

salt and pepper

In a food processor mix the flour and salt. Add the butter and pulse u...

Peter Gordon suggests to serve these nutty biscuits with hard cheese, with stewed fruit and mascarpone or with his sticky melon jelly. I think any kind of jelly or jam would go well too. I just ate these with my cuppa; a delish crisp little bite.

Makes around 32

250 g butter, room temperature

180 g caster sugar

150 g cornflour

50 g fine oatmeal

70 g pumpkin seeds, toasted

In a food processor mix the butter and sugar for 20 seconds. Scrape down the bowl and blitz in the rest of the ingredients for 10...

These palmiers were devoured in a flash - best eaten the same day. Peter Gordon's flavours are top notch.

250 g puff pastry (get the 100% butter)

1 tbsp poppy seeds

1 tsp cinnamon

5 tbsp icing sugar

zest of 1 orange

1 tbsp milk

2 tsp caster sugar

Let the pastry defrost on their plastic undersheets. This recipe is enough for 2 large square sheets.

Grind the poppy seeds in a coffee grinder for 10 seconds then mix well in a bowl with the cinnamon, icing sugar and zest.

Sprinkle the mixture evenly over the...

Another spicy bite from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). If you don't have fennel you could use caraway seeds,

200 g butter, room temperature

80 g icing sugar

1 tsp fine lemon zest

140 g flour (I used spelt)

80 g cornflour

40 g polenta

1/4 tsp paprika

1/2 tsp baking powder

1 tsp ground fennel seeds

3 tsp sesame seeds, toasted

50 g brown sugar

In a bowl cream the butter with the sugar and zest. Sift in flours, polenta, paprika and baking powder and add in fennel and sesame seeds. ...

I'm having a biscuit week in my house, inspired by A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). He often has interesting flavour combinations with modern takes on classics. Elevate your average biscuit in style. This one's all done in a food processor so not much effort needed. The chocolate, ginger and chilli really complement each other, and the nut is ideal to offset the ginger sweetness and add texture.

Makes 24-30

125 g butter, room temperature

120 b demerara sugar

1 egg

1/2 fres...

Who doesn't like a dark fudgy cookie bursting with oozy marshmallow? Not many, if any. No creaming involved, just melt and mix.

Makes around 16

1 1/4 c flour

1/2 c cocoa

3/4 tsp baking powder

1/2 tsp salt

115 g butter, melted

2/3 c brown sugar

1/4 c granulated sugar

1 egg

1 tsp vanilla extract

About 16 marshmallows or a cup of mini marshmallows

In a large bowl sift in the flour, cocoa, baking powder and salt and mix to combine.

Melt the butter in a small saucepan or bowl in the microwave. Stir in the suga...

This is a genius way to get more crunch in your cookies - coat them in cornflakes! It's a lovely old-fashioned biscuit with dates and walnuts - the kind grandmas used to make. This is Dulcie May Booker's recipe from Love & Food at Gran's Table (PQ Blackwell, 2009) by Natalie Oldfield (Dulcie's granddaughter).

Makes 24

1 1/2 c flour

1 tsp baking powder

pinch salt

1/2 c walnuts, chopped

1 c dates, diced

115 g butter

1 c sugar

1 egg

2 c cornflakes, crushed

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

Use any nut you have on hand - pistachios, macadamias, almonds... they will all add flavour and protein to a very snackable biscuit. 

Makes 12-16 

120 g flour (I used wholemeal)

1/2 tsp baking powder

3 tsp cocoa powder

75 g sugar (I used coconut, finely ground)

25 g butter, chilled and cut into cubes

1 egg

1 Tbsp vegetable oil

40 g nuts

50 g dark chocolate, chopped

Preheat oven to 160C. Line a baking tray with baking paper.

Sift flour, baking powder and cocoa into a bowl, then stir in the sugar.

Rub in th...

The ginger kisses you buy in the shops are quite firm morsels sandwiched with buttercream. But the ones you can make have a soft spring to their sponge, with freshly whipped zesty cream in every mouthful. This is from Ripe Recipes - A Third Helping (Beatnik, 2018). This deli in Auckland has a good rep for salads and baked delights.

1 1/2 c flour

1 tsp baking powder

3/4 tsp baking soda

2 tsp ground ginger

1/2 tsp ground cardamom

1/2 c brown sugar

100 g butter

3/4 c / 260 g brown rice syrup or golden s...

It's the simplest of recipes for a good-looking sugar hit. The cranberry and brazil nut combo elevates the milky bar to new heights. Chelsea Winter made double this recipe but using one block of chocolate was enough for me.

250 g white chocolate, chopped (I used Whittaker's)

50 ml cream

1 Tbsp butter

1/2 c chopped cranberries

1/2 chopped Brazil nuts (or nuts of choice - macadamias would be my second choice)

zest of 1 lemon

1 Tbsp lemon juice

1 tsp flaky sea salt

Line a loaf tin with baking paper or cl...

This bread recipe couldn't be easier with absolutely no kneading whatsoever. The Ripe Deli recipe includes lots of nutritious seeds and enriching molasses as well.

Yeast starter

150 ml warm water

1 Tbsp dry yeast

1/2 tsp sugar

1/2 tsp flour

Bread:

1 1/2 c flour

1 1/2 c wholemeal flour

2 Tbsp sesame seeds

1/4 c sunflower seeds

1/4 c pumpkin seeds (reserve 1 Tbsp for topping)

2 Tbsp ground flaxseed or LSA mix

1 1/2 tsp salt

325 ml water

1 Tbsp molasses

1 1/2 Tbsp olive oil

Line a loaf tin with baking paper.

Mix ...

A truly lemony lemon cake achieved by boiling whole lemons until soft.

2 lemons

140 g butter, softened

3 eggs

250 g sugar

200 g ground almonds

175 g fine polenta

1 tsp baking powder

For the drizzle:

140 g sugar

juice of 1 lemon

Put the lemons in a small saucepan and cover with cold water. Bring to the boil, drain, cover with more cold water, then simmer for about an hour until the lemons are soft. Top up with water if needed. Drain the lemons and when cooled, halve them, remove the pips and blitz in a f...

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...

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...

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...

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...

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...

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 ...

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...

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, ...

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 ...

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...

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...

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 ...

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...

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...

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...

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...

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...

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 ...

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...

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 ...

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 ...

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...

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...

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...

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...

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...

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...

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 ...

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...

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...

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 ...

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 ...

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. ...

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...

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...

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...

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...

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 ...

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 ...

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...

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...

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...

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...

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 ...

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 ...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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, ...

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...

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 ...

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...

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...

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...

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...

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...

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 ...

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...

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 ...

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...

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...

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...

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...

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

1 c bro...

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...

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 ...

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 ...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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 (...

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...

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...

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 ...

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...

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 ...

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...

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...

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...

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...

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...

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...

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...

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 ...

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 ...

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...

Stewed prunes:

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 ...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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....

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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 ...

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)...

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...

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...

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...

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,...

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...

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...

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...

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...

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...

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...

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 ...

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.

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...

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...

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...

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....

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...

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...

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...

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...

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 ...

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 ...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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

Preheat oven to ...

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...

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 ...

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...

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...

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....

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...

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 ...

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...

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...

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...

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...

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 ...

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 ...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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 ...

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...

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...

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...

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...

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...