Showing Tag: " mint" (Show all posts)

Matcha mint slice

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

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

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


Continue reading ...
 

Chocolate mint sandwich cookies

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

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

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

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

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

Forgotten cookies

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

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

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


Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.


Recent Comments

Powered by Disqus

Tags

"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazils brownies buckinis buckwheat buns buttercream butterscotch cacao caramel caraway cardamom carly carrot cashews cauliflower cheese cheesecake cherries chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon coconut coconut cream coconut oil coffee corn cornflakes courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed< focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lentils lime limes macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushrooms myles nectarine nerida new york nicola nigella nougat novelty oats olives onion orange orange. pancakes parmesan passionfruit pastry peaches peanut butter peanuts pear pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola