Showing Tag: " vegan" (Show all posts)

Coconut caramel slice

Posted by Bake Club on Saturday, November 26, 2022, In : slices 


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...


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Viennese hearts

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

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


Makes 10-15

125 g butter or dairy-free spread, softened

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

40 g / 1/4 c icing sugar

25 g ground almonds

25 g cornflour

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

1-2 tsp milk


Icing:

1/2 c icing sugar

few Tbsp ...


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Chocolate cake

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

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


1/2 tsp espresso powder

1 c hot water

1 1/2 c flour of choice

1 c granulated sugar of choice

1/3 c cocoa powder

1 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1/2 c neutral vegetable oil

1 Tbsp vinegar


Preheat ...


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Miso caramels

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


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

1 c coconut cream or cream

1/2 tsp nutmeg

2 tsp white miso

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

2/3 c granulated sugar (I used coconut)

2/3 c light brown or muscovado sugar

55 g butter or dairy-free spread


Line a 20 cm square tin f...


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Chocolate truffles two ways

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

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


Master ganache recipe makes 2 cups:

200 g coconut milk or cream

1/4 c coconut oil

1 Tbsp water

340 g dark chocolate, broken into small pieces


Flavourings:

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


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Chocolate cupcakes

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


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

Makes 12

1 1/3 c milk of choice

2 tsp vinegar

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

1/3 c cocoa powder

1 c sugar of choice, fine

1/2 c light vegetable oil

1 tsp vanilla paste or extract

sprinkles 


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

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


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Lemon polenta shortbread

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

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


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

1 1/2 c / 225 g fine polenta

1 1/4 c / 175 g icing sugar

zest of 2 lemons

1/2 tsp sea salt

1 c olive oil

1 Tbsp caster sugar


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

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

Press even...


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Oaty mushroom scones

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

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


Makes 8

15 g dried porcini mushrooms

4 Tbsp boiled water

1 1/4 c  / 175 g Tbsp oats

3/4 c / 75 g ground almonds

2 tsp baking powder

1 tsp baking soda

2 tsp fresh thyme or 1 tsp dried thyme

1/2 tsp paprika

1 tsp sea salt

1/2...


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Vegan hot cross buns

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

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


Makes 12

500 g flour

2 1/2 tsp dried yeast

1/4 c caster sugar

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

1 Tbsp allspice

1 tsp cinnamon

1/2 tsp nutmeg

2 Tbsp apple sauce

2 Tbsp vegetable oil

1/2 c dairy-free milk

1/2 c warm water


Cross

2 Tbsp flour

3 Tbsp water

2 Tbsp apricot jam


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

Mix in the apple...


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Chocolate macadamia brownies

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

The healthiest, fudgiest brownie you'll ever make.


3 Tbsp ground flaxseed

6 Tbsp milk of choice

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

2 Tbsp almond butter

2 Tbsp milk of choice

1 c flour of choice (I used ground almonds)

1/4 c cocoa powder

1 tsp vanilla extract

1/3 c milk of choice

200g dark chocolate, melted

1/2 c chopped macadamias plus 1/4 c

1/4 c dark chocolate chips


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

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


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Lime slice

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

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


Makes 16 squares

Base:

160 g flour

50 g sugar

120 g cold butter or dairy-free spread, cubed


Filling:

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

zest from limes, optional

250 g coconut cream

250 g caster sugar

6 Tbsp cornflour

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


icing sugar to dust


Preheat oven to ...


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White chocolate & macadamia cookies

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

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


Makes 12

110 g butter or non-dairy spread

1/2 c caster sugar

1/4 c soft brown sugar

1 tsp vanilla extract

180 g flour

1 tsp baking soda

1 Tbsp milk of choice

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

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


Preheat o...


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Butterscotch tart

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

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


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Sun-dried tomato and seed crackers

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

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


1/2 c ground flaxseeds

1 c hot water

1 1/2 c pumpkin seeds

1 c sunflower seeds

fresh or 1 tsp dried oregano

2 cloves garlic

1/2 tsp onion powder

1 tsp salt

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


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

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


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Cashew coconut cookies

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

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

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

Add all the ingredients except oil a...

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Mocha chip cookies

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

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

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

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

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

3 ripe bananas, mashed

1 c milk (I used rice)

1/2 c softened coconut oil or neutral oil

1 c coconut sugar

1 Tbsp vanilla extract

2 c flour (I used wholemeal spelt)

1 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 c chocolate drops. optional


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

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


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Nut bars

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

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


1 1/2 c almonds

1/2 c cashews

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

1/2 c ground flax or chia seeds

1/2 dried fruit (I used cranberries)

1/2 tsp cinnamon, optional

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

2 Tbsp olive...


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Raw berry bounty bars

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

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

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

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

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

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

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


Makes around 30

1/2 c coconut oil

1/2 c maple syrup

1 c cocoa powder

1 3/4 c nut or seed butter

pinch sea salt


toasted coatings:

desiccated or shredded coconut

chopped pistachios

freeze-dried strawberry powder or pieces


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


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Raw cheesecake with berry coulis

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

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


Base:

1 c almonds

1/4 c dates

1/2 tsp vanilla extract

pinch sea salt

1/2 tsp each cinnamon, ginger, if desired


Filling:

2 c cashews, soaked for at least an hour

1/2 c filtered water

1/2 c honey or rice syrup

2-3 Tbsp lemon juice

1 1/2 tsp vanilla extract

1/4 c + 2 Tbsp coconut oil, softened

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

fresh strawberries, if desired


Coulis:

2 c fresh or frozen berries of choice...


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Raw apple raisin cookies

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

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

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

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

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

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

Blitz the nuts in a food processor u...

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Hazelnut truffles (homemade Ferrero Rocher)

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

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

Makes 35-40
Filling:
2 c toasted hazelnuts
1/2 c maple syrup (...
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Peanut butter fudge and chocolate fudge

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

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


Peanut butter fudge:

1/4 c cacao butter, melted

1/2 c peanut butter

2 Tbsp maple syrup, brown rice syrup or honey

1 tsp vanilla extract

pinch sea salt

silicone moulds


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


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Apricot tea bread

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

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


1/2 c dried apricots, chopped

1/4 c water

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

1 1/2 ts...


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Vegan date pudding with caramel sauce

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

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


Makes 8 individual puddings

1 c dates

2 Tbsp maple or brown rice syrup, optional

1 tsp baking soda

boiling water

1/2 c coconut sugar

1/2 c vegetable or coconut oil, softened

1 tsp vanilla extract

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


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Bliss slice

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

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

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

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

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

3/4 c flour (I used rice)
2/3 c almond meal
2 Tbsp ground flaxseed
1/4 tsp baking powder
1/2 t...
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Citrus peel cookies

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

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

125 g butter or non-dairy spread

1/3 c sugar

1 c flour (I used gluten free)

pinch salt

fine zest of 1 lemon, lime or orange

1/2 c mixed peel


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


In a bowl cream...


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Banana bread cookies

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

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

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

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

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


Base:

1 c cashews

1 c desiccated coconut

1/4 c brown rice syrup


Filling:

1 c desiccated coconut

120 g fresh medjool dates (about 6-7)

1/3 c melted coconut oil

1 tsp vanilla extract or ...


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White chocolate almond cookies

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

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

Makes 16

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

1 c bro...


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Chocolate molasses cookies

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

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


Makes 24-26

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

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

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

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

ground spices:

1 tsp cinnamon

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

1/2 ts...


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Jaffa bliss balls

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

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

Makes about 18

1 1/2 c walnuts

8 medjool dates, pitted

1/3 c almond butter

1/4 c cacao powder

zest of 1 orange

t tsp orange essence or 3 drops orange essential oil


coating:

1/2 c cacao butter

1/2 c cacao powder

1/4 c maple syrup to taste

1/2 tsp orange essence

pinch sea salt


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


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Chocolate orange mousse

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

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


100g chilled water...


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Vegan coffee cake with cashew cinnamon icing

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

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


3 Tbsp instant coffee granules (or strong espresso coffee)

2 Tbsp boiling water

450g flour (I used wholeme...


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Vegan chocolate cake with vanilla buttercream

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

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

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

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

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


Makes about 10 slices

Base:

1 c almond meal or flour

2 1/2 tbsp coconut sugar

2-3 tbsp coconut oil, melted or softened

1 tsp vanilla extract

pinch sea salt


Caramel:

1 c dates, soaked overnight then drained

1 tbsp cashew butter (or any smooth nut butter)

pinch sea salt


Topping:

1/2 c cacao butter

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

1/2 c...


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Tiramisu ice cream

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


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

2 frozen bananas

1 tbsp tahini

1 tsp cinnamon

1 tsp instant coffee/espresso/Inka

1 tbsp cacao powder

pinch sea salt

1 c coconut cream or milk

few ice cubes, optional


crushed roasted peanuts and chocolate flakes to garnish


Just ...


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Black Forest gateau

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


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

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

3/4 c cocoa

1 1/2 c sugar (I used coconut)

1 tsp baking soda
pinch salt

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

2 tsp vanilla extract...


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Healthy florentines

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

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


Makes about 25

1/2 c rolled oats

1/3 c almonds

1/3 c finely chopped walnuts

1/3 c pepitas (pumpkin seeds)

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

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


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Choconutty popcorn cookies

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

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


Makes 22-24

1 1/2 c rolled oats

1/2 c almond meal or ground almonds

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp sea salt

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

1 tsp vanilla extract

1/4 c coconut oil, softened or just melted

1 1/2 c popcorn

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


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Peanut butter & jam brownie

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

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

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

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

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

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

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

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

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

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

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

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

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


1 can coconut milk or cream

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

1/3 c cane sugar

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


Coulis:

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

1/4 c honey or rice syrup

juice half...


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Orange polenta cake with chocolate ganache

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

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

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

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

Orange jam or ma...

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Granola bars

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

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

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


1 1/2 c oats

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

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp flaxseed

2 tbsp chia...


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Pea flour cookies

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

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

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

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

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

Makes about 20 cookies

1/2 c rolled oats

1/4 c almonds

90g butter or non-dairy spread

1/3 c crystallised sugar

1/3 c brown sugar

1 tbsp rice flour/tapioca/cornflour/arrowroot

2 tsp orange zest

1 tsp vanilla extract

pinch sea salt


100g melted chocolate, if desired


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

In a food processor or coffee gri...


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White chocolate chip cookies

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

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


Makes around 24 small or 18 large cookies

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

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

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

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


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Chocolate almond biscotti

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

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

1 1/2 c ground almonds

2 tbsp arrowroot or cornflour

3 tbsp cacao powder

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp vanilla extract

1/3 c brown rice syrup or maple syrup


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

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

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


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Healthy millionaire's shortbread

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

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

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


For the base:

200g flour of choice (I used spelt)

pinch salt

100g coconut oil, room temperature

50g cane sugar or stevia


For the caramel:

300g pitted dates

150g...


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Banana coconut cookies

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

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

Makes 12-16 

1 ripe banana
3/4 c desiccated coconut

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

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

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


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Coconut macaroons

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

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

Makes 16

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

For dipping:
100g chocolate of choice

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

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


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Chocolate cashew truffles

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

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


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

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

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

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

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

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

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


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Almond pulp crackers

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

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

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

Preheat oven to 170C. 

Mix all the ingredie...


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Honey maca ice cream

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

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

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

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

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

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

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

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

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

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


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Chocolate mud brownies

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

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

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


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Lemon coconut cookies

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


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

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

Preheat o...


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Havreflarn (oat thins)

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

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

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

Preheat oven to 175...
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Vegan carrot cake

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

Vegan carrot cake with non-vegan icing! But you can easily veganise the icing too if you wish. The oil helps to keep this cake moist.

2 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 1/3 c grated carrot (250g)
1 c brown sugar or unrefined sugar
2 tbsp flaxmeal mixed wtih 6 tbsp water
1/2 c olive oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
optional extras: 1 c chopped walnuts, 1/2 c raisins

For the icing:
100g softened butter or non-dairy spre...
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Orange spelt biscuits

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

A healthyish biscuit!

50g rolled oats
250g wholemeal spelt flour
1 tsp baking powder
juice and grated zest of 1 orange
60ml extra virgin olive oil
50g unrefined sugar (I used coconut)
2 tbsp honey
pinch salt

Icing:
150g icing sugar
1 tbsp orange juice
1 tbsp orange zest

Grind oats in a coffee grinder or food processor until fine. Mix with flour and baking powder in a large bowl.

In a separate bowl whisk together orange juice and zest, oil, sugar, honey and salt. Pour into flour bowl and mix unti...


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Chocolate chip cookies

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

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

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

Preheat oven to 180C. Line a baking tray with baking paper.
Mix flaxseed a...
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Vegan banana cake

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


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

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

Preheat oven to 180C. Line a loaf tin with baking paper.
Mash the ...
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Lemon bliss balls

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

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

Makes around 20

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

1/4 c desiccated coconut for rolling

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


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Lime and poppy seed drizzle cake

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

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

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

Dry ingredients:
1 1/4 c...


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Hazelnut thins

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

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

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

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

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

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

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

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

50g white chocolate
1/4 c coconut cream

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

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


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

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

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

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

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

Makes 40 mini cupcakes or 12 large cupcakes

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


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Vegan beet brownies with salted caramel frosting

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

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

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


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Fully loaded chocolate chunk cookies

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

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

Makes 24 cookies

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

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

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


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Vegan gingerbread

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

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

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

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

In a small cup mix the...


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Sesame nori crackers

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

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

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


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Healthy popcorn balls

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

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

Makes 20 balls

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

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

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


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Vegan gingernuts

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

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

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


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Vegan chocolate cranberry muffins

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

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

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

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

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

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

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


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

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

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

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Amaretti

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

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

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


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Caramel slice - version 4

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

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

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

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

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


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Strawberry coconut bounty bars

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

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

Berry jam:
1/4 c ground chia seeds
1/4 c filtered water
2 tbsp lemon juice
2 tbsp honey
1 tsp...
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Vegan neapolitan ice cream

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


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

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

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

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Banoffee chia pudding

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

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

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

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


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

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

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


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Vegan chocolate biscotti

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

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

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

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

Sift flour, cacao...


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Healthy chocolate cereal

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

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

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

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

Put the puffs in a large bowl.

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


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Chocolate chip cranberry cookies

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

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

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

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


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Witch fingers

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

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

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

Strawberry...


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Seed crackers

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

Crunchy salty goodness!

Makes 80-100 small crackers

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

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


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Chocolate yoyos

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

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

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

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

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

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

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

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

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

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

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


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Vegan tiramisu

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

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

Sponge cake:

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

Espresso syrup:

4 shots espresso coffee
2 tbsp liqueur of choice
water

Cream:

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


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Vegan salted caramel chocolates

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

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

Makes 36-40 

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

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

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


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Vegan rainbow cupcakes

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

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

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


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Quinoa carrot breakfast cookies

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


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

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


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Orange cake

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

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


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

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

Put oranges in a small saucepan, cove...


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Nut brittle

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

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

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

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

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


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Minty bites

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

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

Makes 36

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

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

Blitz the coconut and cashews in a food processor until crumbly. Add the peppermint, honey and coconut oil and mix until fu...


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Graham crackers

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

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

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

Makes around 30 biscuits

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


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Lunchbox slice

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

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

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


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Key lime pie

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

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

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


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Jaffa cakes

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

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

Makes 12

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

Orange jelly:
1/2 c orange juice
zest of 1 orange
1 tbsp rice syrup
1 tsp agar powder
20cm round cake/sp...
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Vegan hazelnut meringue torte with coffee buttercream

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

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

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

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

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

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

Preheat oven ...


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Granola bars

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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Almond polenta cake

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

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

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

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

flaked almonds ...


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Raw mini lamingtons

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

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


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Blueberry & lemon cheesecake

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

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

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


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Puffed rice crispie bars

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

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

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

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

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

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

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

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

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


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Raw afghans

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


A wholesome chocolatey hit.

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

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

Whole walnuts, pecans or almonds for decoration

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


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Homemade vegemite

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

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

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

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

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

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

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

Preheat oven to 180C. Line a ...


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Vegan chocolate ganache cake

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

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

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

Gan...


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Ginger apple muffins

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

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

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

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


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Double chocolate zucchini muffins

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

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

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

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Coconut milk caramels

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

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

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

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

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


1 c cacao butter...


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Cinnamon swirl ice cream

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

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

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

Cinnamon swirl:
3 tbsp maple syrup
1 tsp cinnamon

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

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

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

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

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

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

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

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

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

1/2 c toasted desiccated coconut

For the marshmallows:
1/2 c  water plus 1/4 c water
2 tsp agar powder
3/4 c sugar
1/3 c glucose syrup
1/2 c aquafaba (brine from can of c...
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Chocolate and strawberry chia jam cups

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

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

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


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Raspberry rose macarons

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

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

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

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

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

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

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

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

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

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

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


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Lentil shepherd's pie

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

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


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


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Apricot and chocolate slice

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

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

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


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Healthy afghans

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

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

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

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

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

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

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

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

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

Preheat oven to 180C. Line 2 loaf tins with baking paper.
Sift and mix all dry ing...
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Strawberry rose cheesecake

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

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

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

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

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

First, soak the cashews...


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Vegan carrot cake

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

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

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

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

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

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

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

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

Super easy chocolate mousse! 

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

400g silken tofu

4 tbs cocoa

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


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Toffees

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

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

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

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

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

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

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

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

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

Makes about 20

1 c spelt flour
1 tsp baking powder
1 tbsp ground flaxseed
1/2 tsp salt
1/2 c rice syrup
1/4 c almond butter (...
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Apricot bites and chocolate brownie chews

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

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

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

Posted by Bake Club on Tuesday, February 21, 2017, In : slices 

I've made black bean brownies before in a slab tin and they were DF, GF, SF too. This recipe is adjusted slightly, tastes better and the nuts are a good addition.

Makes 18 small brownies about 2 tbsp each

400g can of black beans, drained

2 tbsp ground flaxseed stirred into 4 tbsp warm water and set aside for 5 min

1/4 c coconut oil

1/4 c cacao or cocoa powder

1/2 c rice malt syrup

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract
chopped nuts for topping if desired

Preheat oven to 1...


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Vegan lemon almond cake

Posted by Bake Club on Monday, February 20, 2017, In : big cakes 

A healthy and tasty lemony cake! You could jazz it up with a honey-lemon drizzle or whipped coconut cream icing but really, it's great the way it is - moist, tangy and nutritious.

1 c ground almonds (I use use a coffee grinder and grind as needed)
1/2 c buckwheat flour (you can use any kind of flour or polenta)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
juice and zest of 2 lemons
2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp hot water and left to stand for 5 minutes)
1/2 c rice ma...
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Vegan gingernuts

Posted by Bake Club on Friday, February 17, 2017, In : cookies 

After the success of my vegan digestives I decided to use the same method to make these crispy healthy gingernuts. Just a couple of adjustments.

1 1/2 c buckwheat flour
1/2 c rolled oats, ground first in a coffee grinder
1/4 c + 1 tbsp rapadura sugar, ground first in a coffee grinder
1 tsp baking powder
3/4 tsp salt
2 tbsp ground ginger
1 tsp cinnamon
2 tbsp treacle (I used Kokonati's organic wild kithul treacle)
1/4 c + 2 tbsp coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line 2 baking tray...
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Buckwheat nut crackers

Posted by Bake Club on Saturday, February 11, 2017, In : savoury 

Love making my own crackers! Buckwheat flour works really well in combination with nuts of your choice for more nutrients. You can also grind sunflower and pumpkin seeds.

1 c buckwheat flour
1 c ground nuts (I used walnuts and cashews)
1 tsp salt
3 tsp sesame seeds
1/4 c oil
up to 1/2 c water
seasonings of choice - e.g. pepper, cumin, paprika

Preheat oven to 175C. Line 2 baking trays with baking paper.
Mix all the dry ingredients in a bowl. Stir in oil then slowly add water to form into a ball.
Roll ou...
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Vegan chocolate chunk cookies

Posted by Bake Club on Tuesday, January 10, 2017, In : cookies 

This is adapted from Eleanor Ozich's My Family Table (Murdoch Books, 2015) but I used less sugar and a bit of spelt flour to help bind. The oats add a texture and the sugar helps to make a crispy cookie. You could replace the sugar with a natural liquid sweetener to make a chewy cookie.

2 1/2 c oats (or use any gluten free flour)
1 tsp baking soda
pinch salt
2/3 c muscovado, rapadura or coconut sugar
1/3 c melted coconut oil
1 linseed egg (1Tbs linseed mixed with 3 Tbs water)
1 tsp vanilla extract
15...
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Chocolate buckwheat crackle bars

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

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

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

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

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


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Vegan banana loaf

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

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

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

Preheat oven to 180C. Line a loaf tin with baking paper.
Wh...
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Walnut jam drops

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

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

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

Preheat oven to 175C. Line a baking tray with baking paper. In a food processor blitz the walnuts ...
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Oatmeal raisin cookies (vegan, gluten-free)

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

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

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Life-changing bread

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

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

Line a loaf tin with parchment/baking...
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Nigella's chocolate orange cake (vegan, gluten-free)

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

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

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

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

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

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

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

So rich! So gooey! So healthy!

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

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

...
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Chocolate crunch

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

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

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

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

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

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

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

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Coconut macaroons with aquafaba

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

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

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

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


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Bounty bars with raspberry

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

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

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

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

Soft...


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Fruit jellies

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

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

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

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

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

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

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

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

Chocolat...
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Gingersnaps

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

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

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

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

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


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Mars Bars/Snickers Bars

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

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

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


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


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Vegan muesli bars

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

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

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


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Raw carrot cake

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

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


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Chocolate & almond butter cookies

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

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

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

Posted by Bake Club on Sunday, June 15, 2014, In : sweets 

By Frances
These raw chocolate covered coconut bars are really easy to make - and delicious and healthy too! I adapted a recipe from Health Yeah.

2 cups desiccated coconut
1 cup of coconut cream or milk
3 Tbs coconut oil or coconut butter
4 Tbs natural sweetener (maple syrup, coconut syrup, rice syrup or date paste)
pinch sea salt

For the chocolate coating:
5 Tbsp of  organic coconut oil
3 Tbsp of raw cacao powder
2 tsp of coconut syrup or maple syrup

Mix all the ingreds except dessicated coconut in...
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Vegan peanut butter muffins

Posted by Bake Club on Friday, May 9, 2014, In : small cakes 

By Frances
Here's another recipe adapted from Egglesscooking.com. I used honey instead of sugar.
  • 1 cup All Purpose Flour
  • 2/3 cup oats
  • 1/3 cup Cocoa Powder
  • 3/4 cup Sugar (I used honey)
  • 1 tablespoon Baking Powder
  • 1/2 cup Peanut Butter (I used smooth)
  • 1 cup Rice Milk
Procedure:
  1. Preheat the oven at 400F/200C for 15 minutes. Grease with little cooking spray or line the muffin tins with paper liners and set aside.
  2. In a large bowl combine together the flour, oatmeal, cocoa powde and baking powder.
  3. In a sm...

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Vegan double chocolate banana muffins

Posted by Bake Club on Monday, May 5, 2014, In : small cakes 

By Frances
Found a great website called egglesscooking.com as I wanted to do some egg-free baking for our coffee group, as one of the toddlers has an allergy. Easy to make these vegan recipes sugar-free too. I adapted this vegan double chocolate banana muffin recipe.

Dry Ingredients:
  • 1 and 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar (I used agave syrup and honey)
  • 1 cup mini vegan chocolate chips (did not use)
Wet Ingre...

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Everyday chocolate cake

Posted by Bake Club on Sunday, January 5, 2014, In : big cakes 

By Frances
This is from The Complete Vegan Kitchen by Jannequin Bennett (Thomas Nelson, 2001). The foreword is an enlightening piece by Olympian Carl Lewis who attributes his athletic success to his vegan diet.
The cake turned out well, you'd never know it was dairy free.

3/4 c boiling water
1/2 c cocoa powder
1 Tbs instant coffee powder
1 c soy mayonnaise (but I made the substitute version combining a block of tofu, 2 tsp lime juice, 1 tsp lecithin, 1 Tbs vege oil, 1/2 tsp salt)
2 tsp vanilla extra...
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Raw vegan tacos

Posted by Bake Club on Saturday, December 14, 2013, In : savoury 

By Sophie
Such a healthy summer meal!

Walnut "Mince"
1 cup of raw almonds
2 tbs tamari or soy sauce
1 tsp olive oil or coconut oil
pinch of sea salt
1/2 tsp paprika
pinch of chilli flakes

Place all ingredients in a blender or food processor and pulse until it has a mincey looking texture. This won't take long, making sure you don't over blend it otherwise it will turn to paste.


Cashew "sour cream"
1 cup raw cashews (soaked for two hours)
pinch of sea salt
1 tablespoon apple cider vinegar
J...
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Frances's carrot pulp crackers

Posted by Bake Club on Wednesday, July 4, 2012, In : savoury 

OK, these aren't baked, they're dried raw in the dehydrator. It's my new favourite thing. This excellent recipe is adapted from the Foods for Long Life blog. All this time I've been chucking the pulp from my juicer, now I'm freezing it to use later in crackers or baking.
There are 2 batches of crackers pictured here. I used carrot pulp in one and carrot/beetroot/apple in the other.


makes 60 crackers

1/2 cup flaxseeds
1 cup room temperature water

1/2 cup sunflower seeds, soake...


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Anna’s chocolate vegan berry tofu cakes

Posted by Bake Club on Tuesday, July 19, 2011, In : small cakes 


What a fantastic debut on Bake Club, Anna! The tofu was a real surprise ingredient - delicious.

Cake Ingredients:
1 ¾ cup flour
1 cup cocoa powder
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
1 12.3-ounce box firm silken tofu (I get the ‘fresh’ tofu from the Tofu Shop on the North Shore)
1/4 cup maple syrup or golden syrup
1 cup brown sugar
3 Tablespoon oil
1tsp vanilla essence
1 cup almond milk or soya milk
1/3 cup boiling water
At least 1 cup of mixed ...


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Kumara sesame balls – fabulous friedness de Frances

Posted by Bake Club on Wednesday, March 2, 2011, In : sweets 

Mama Chan taught me how to make these and I am pleased to have been able
to show a few friends the technique, and now I can share it with the world wide web!

Makes about 20.
1 c boiled kumara, peeled and mashed (purple flesh but you can use the orangey ones if you like)
1 ½ c glutinous rice flour (available at Asian grocers. This does not have gluten in it;
it’s called glutinous because of the sticky nature of the flour when it’s cooked)
½ c sugar (could be icing, ...


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Roasted tomato and paprika soup by Frances

Posted by Bake Club on Tuesday, March 1, 2011, In : savoury 

I'm on a roll with soup. I know this one looks a bit like the gazpacho I made (tomato is tomato is tomato)
but this one is roasted, and uses tomatoes from Nabby, a very special suburb in Auckland
(Nic and Ben’s Back Yard). The recipe is adapted from Heidi Swanson’s Super Natural Cooking.

5 tomatoes, cored and quartered
1 large red capsicum, seeded and quartered
3 onions, quartered (Heidi uses brown onions)
salt and pepper
5 cloves garlic, unpeeled
3 c vegetable s...


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Frances’s favourite summer soup – gazpacho!

Posted by Bake Club on Sunday, February 27, 2011, In : savoury 


Gazpacho! You need to say it several times in a Spanish accent. GazPAcho! Not baked, but that’s why it’s so easy and quick to make.

 

Chuck in a blender or food processor:
about 1/2 kilo peeled and chopped tomatoes, a variety if you like
1 cucumber peeled, seeded and chopped
1 red pepper seeded and chopped
2 cloves garlic peeled and chopped
1/2 onion chopped if you like, brown or red
1/3 c olive oil or thereabouts
2 tbs vinegar, any kind

1-2 tbs lemon juice
1 tbs wate...


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Frances gets brownie points for GF vegan brownie

Posted by Bake Club on Sunday, December 5, 2010, In : slices 

I adapted this recipe from Miyuki McGuffie, the vegan baker on the Good blog. I made mine extra indulgent by using espresso coffee.

1 cup strong espresso
1 ¼ cup rice flour
1/4 cup muscovado sugar
½ cup brown sugar

¾ cup cocoa powder (I used fair trade cocoa but Valrhona from Sabato is excellent)

1 teaspoon salt

1 teaspoon baking powder

½ cup vegetable oil

1 teaspoon vanilla

1 cup dairy-free chocolate chips (you can get them at New World and Pak 'N Save but I used...


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Gluten- and dairy-free brownies by Nicola

Posted by Bake Club on Monday, September 20, 2010, In : slices 

Rich, dense morsels of chocolately goodness!

1 C unsweetened apple puree/sauce
1/3 C cocoa
¾ C flour/gluten free baking mix
½ tsp baking soda
½ C sugar
½ tsp salt
½ C dark chocolate chips ( or ¾ C of raspberries instead of choc chips & walnuts)
¾  C chopped walnuts

1.       Heat oven to 175C

2.       Place puree in medium bowl. Sift in cocoa, flour/baking mix & baking soda. Add sugar and salt. Mix until just combined. Gently fold in chocolate & nuts or fruit.

3.       Transfer...


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Alessandra's vegan cupcakes with coconut butter

Posted by Bake Club on Thursday, August 12, 2010, In : small cakes 

Alessandra was inspired to make these cupcakes when she was given a jar of delicious coconut butter.

150 ml melted coconut butter
100 g raw cane sugar
 200 g self-rising flour
150 ml water
few drops of pure vanilla essence
Cherry jam

Using an electric beater mix the still warm and melted coconut butter with the sugar, then add the self rising flour and water, making sure that you don't get any lumps. Finally add a few drops of vanilla and divide the batter into 12 cupcake cases. Top each cupcake wit...

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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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CAKE — THE FINAL FRONTIER

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