Showing Tag: "almonds" (Show all posts)

Easy chocolate mendiants

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

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

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



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

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

Praline
125g but...


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Healthy Shrewsbury biscuits

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

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

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

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

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

Preheat oven to 170C. Line a baking tray with baking paper.
Simmer the aquafaba in a...
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Quick mini muffins

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

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

Makes about 36 mini muffins
200g almond flour/meal (or mix of 100g a...
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Strawberry rose cheesecake

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

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

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

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

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

First, soak the cashews...


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Goji granola

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

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

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

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


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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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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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Impossible pie (coconut sponge)

Posted by Bake Club on Friday, February 3, 2017, In : big cakes 

I love finding recipes in unexpected places, like at the end of the novel Dead Man's Chest - A Phryne Fisher Mystery by Kerry Greenwood (Poisoned Pen Press, 2010). I've been finding these mystery novels set in Melbourne in the 1930s pleasant easy reading. This recipe is called impossible pie, but it's just really a coconut cake that doesn't need creaming.

1/2 c flour (I use spelt)
3/4 c caster sugar
3/4 c desiccated coconut
3 large eggs
1 tsp vanilla extract
125g butter, melted
1/2 c flaked almonds
1...
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Choconut slice

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

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

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


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Conserve cake

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


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

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

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

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

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Life-changing bread

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

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

Line a loaf tin with parchment/baking...
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Chocolate chip cookies (vegan, gluten-free)

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

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

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

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

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

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

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


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Chocolate and almond cookies

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

A real quick recipe to make for 3 o'clock munchies. It's from Lorraine Pascal's A Lighter Way to Bake (HarperColins, 2013).

50g butter, softened
50g brown sugar
1 egg
100g spelt flour
50g ground almonds
50g cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
flaked almonds

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

Mix butter and sugar well in a bowl until smooth and well combined. Add egg and mix. Then add rest of ingreds and mix together to form a c...


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Nut and sesame crackers

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

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

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

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


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Sweet spiced nuts

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

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

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

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


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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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Six-layer slice

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

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

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

P...


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Chocolate tuiles

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

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

Makes around 24

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

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

Beat egg white with an electric ...


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Apricot almond muesli bars

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

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

Makes 20 bars

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


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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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Rosewater almond cake

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

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

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

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


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Nutty choc chip cookies

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

I adapted these beauties from I Quit Sugar. I added a bit more quantity of chia seeds and an egg at the end to help bind it all together as the mixture seemed very crumbly. Result: perfectly crunchy and healthy bikkies!

1 1/2 c almond meal
1/2 c walnut meal (I used 1 c almond meal, 1 c spelt flour)
1 tsp baking powder
2 tsp ground chia seeds
1/2 c ground cinnamon
pinch salt
3 1/2 Tbs coconut oil
1 1/2 Tbs rice malt syrup
1 tsp vanilla extract
1/2 c dark chocolate, at least 70% cocoa, chips or chopped
1/...
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Orange spice bars

Posted by Bake Club on Saturday, July 25, 2015, In : slices 

For some reason I'm not a big fan of oranges and I hardly ever buy them. But when I was given some from a friend's tree I decided to take up an orange challenge. First up, these spicy slice bars from The Cookie Book (Fog City Press, 2001). The flaked almonds didn't really stay on top of the slice. Next time I'd ice the slice after it's cooled down and then put the flakes on. They are warmly spiced orangey biscuit.

1 1/2 c self-rising flour (or use flour and some 1 tsp baking powder)
1/3 c brown...
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Florentines

Posted by Bake Club on Tuesday, July 7, 2015, In : sweets 

This is my first attempt at florentines. A bit fiddly but still yummy - anything coated in chocolate is! Worth the trouble for a special occasion, such as watching the final of the Superubgy where the Highlanders won against the Hurricanes 21-14! This recipe is adapted from the good ol' NZ Women's Weekly.

100g flaked almonds
1/4 cup sultanas
1/4 cup chopped mixed peel
1/4 cup chopped dried peaches (most recipes use glacé cherries but you can use any dried fruit such as cranberries, pears, prunes...


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Pear, ginger and date loaf

Posted by Bake Club on Tuesday, June 30, 2015, In : big cakes 

Mmm, a nice spicy loaf that's sugar and dairy free. It's from the April/May 2015 issue of Little Treasures magazine. Kelly Gibney founded the Bonnie Delicious blog, full of wholesome recipes.

1 1/2 c dates, soaked in hot water for 10 minutes then drained well
1/4 c melted coconut oil or butter
1 1/2 c ground almonds (can be with or without skins)
1/2 c flour (I used wholemeal spelt)
3 tsp ground ginger
tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 heaped tsp baking powder
tsp ...

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Banana and chocolate chip cookies

Posted by Bake Club on Tuesday, June 30, 2015, In : cookies 

An easy gluten-free cookie that especially kids will love! Not too much sweetener and full of good fibre. This is by Nadia Lim from Sunday magazine.
2 eggs
1 Tbs milk
1 tsp vanilla extract
1/2 c sweetener (coconut sugar or brown sugar ok, I used rice malt syrup)
1 1/2 tsp baking powder
1 1/2 c ground almonds
1 c rolled oats
1 c mashed ripe bananas (about 2 bananas)
1/2 c dark choc chips

Preheat oven to 180C. Grease and line a baking tray with baking paper.
In a large bowl mix eggs, milk and vanilla. Add...
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Spiced biscuits

Posted by Bake Club on Wednesday, March 4, 2015, In : cookies 

A really nice crunchy biscuit from Good Housekeeping Wheat Free (Anova, 2008). You can add as much or as little spice as you like. This time omitted the cloves but added extra ginger.
2 tbs honey
25g butter
50g muscovado sugar
grated zest of 1 lemon and 1 orange
225g flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
pinch ground cloves
pinch salt
1 tbs finely chopped candied peel (didn't have)
50g ground almonds
1 egg, beaten
2-3 tbs milk or water

Put honey, butter, sugar and citru...
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Pear, almond and tahini cake

Posted by Bake Club on Monday, February 23, 2015, In : big cakes 

This is a dairy-free, sugar-free recipe in Marian Keyes' Saved By Cake (Penguin, 2012). Serve with yoghurt for some tang.
240g tahini
260g date syrup (I used rice syrup)
1 tsp bicarbonate of soda
220g flour (I used white spelt)
1 tsp cinnamon
100g almonds, roughly chopped
150g pears, peeled and diced into 1cm cubes (you can also used canned pears, I used apples)
250ml apple juice (I used coconut water and upped the rice syrup)

Grease a cake tin and line the base with baking paper. Preheat oven to 170C...
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Nut crackers

Posted by Bake Club on Wednesday, February 18, 2015, In : savoury 

Continuing my experiments with crackers, here's a recipe from Ceres.
1/2 c almond meal
1/2 c cashews
2 Tbs flaxseed
3/4 tsp salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice syrup)
1 Tbs olive oil
2 Tbs water

Place all ingredients except sesame seeds and rosemary in a food processor. Pulse until finely ground. Add remaining ingreds and pulse for a few more seconds until mixture forms a ball. Wrap dough in plastic film and refrigerate at least an hour.
Preheat oven...
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Nut butter cookies

Posted by Bake Club on Friday, February 13, 2015, In : cookies 

Another simple recipe from Petite Kitchen. Next time I will add more nut butter so the mixture isn't so crumbly.

1 c almond meal
1/2 c nut butter (I used peanut but almond is good)
1/2 c seeds
1 c dates
1 1/2 tsp vanilla essence
1/2 tsp baking soda

Preheat oven to 160C and prepare a baking tray.
Put everything in the food processor and process until it forms a dough. Knead for a little bit, add more nut butter to bind if necessary. Roll into a log and divide into 16 or 20 even sections. Roll each int...
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Kale and fig greenola

Posted by Bake Club on Wednesday, January 14, 2015, In : sweets 

By Bec
Dehydrate 2 lbs of chopped up fresh kale. 
In a pot combine 3/4 cup sliced almonds, 1/3 cup sunflower seeds, 1 tsp cinnamon, 8 chopped dried figs, 2 tbs of agave (or another natural sweetener). Simmer until tacky mix forms and turn off heat. 
Add kale to pot, stir and mix together as it cools.
Spread mix in one layer on to wax paper and cook in oven for 5ish mins on low heat - leave to cool and BOOM!
And it's paleo, gluten free, sugar free, grain free, dairy free
Can be eaten as a sn...

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Easy peasy sugar-free cookies

Posted by Bake Club on Saturday, January 3, 2015, In : cookies 

Probably the easiest cookies I've ever made! Found on sugarfreekids.com.

1/2 c dates
1/2 c dessicated coconut
1/2 c oats
1/2 c almonds (I used almond pulp from making almond milk)
3 Tbs butter or coconut oil
orange juice to bind

Process the dates, oats, coconut and almonds in a food processor until a crumb like texture.
Add cold butter and juice of a small orange and process further to combine. The dough will hold its shape when formed together.
Roll into a log, wrap in cling film and place in fridge ...
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Fig, chocolate, chai, almond biscotti

Posted by Bake Club on Wednesday, December 24, 2014, In : cookies 

By Sophie
  • 100 g chopped almonds
    200 g gluten-free plain flour, plus extra for dusting (I used Doves Farm)
    1 teaspoon gluten-free baking powder
    ½ teaspoon fine sea salt
    200 g brown sugar
    30 g dark chocolate (over 70% cocoa solids), optional

    1 large free-range egg
    1/2 cup chopped dried figs
    1 teaspoon chai spices or 1 chai tea bag (cut open the bag and use loose spices)
    1 teaspoon cinnamon
    Almond milk or any other type of milk- optional

Spread out the almonds on a baking tray, then place in the hot oven ...

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Almond butter cookies for Santa

Posted by Bake Club on Tuesday, December 23, 2014, In : cookies 

I made these with our 2 year old to put under the tree for Santa tonight. Super easy recipe from Ceres:
1 c almond butter
1/2 c brown sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 sea salt
chopped or slivered almonds for topping

Preheat oven to 180C. Line an oven tray with baking paper.
Mix all the ingredients in a large bowl until smooth. Scoop out tablespoon portions onto the baking sheet, allowing room for spreading. Flatten slightly with moistened fingers. Sprinkle almonds on top.
Bak...
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Lemon tarts with chocolate crust

Posted by Bake Club on Sunday, August 31, 2014, In : small cakes 

By Frances
I cobbled this recipe together as I wanted to use up some lemons and make something sugar-free.

For the lemon curd:
3 eggs
1 tbs lemon zest
½ cup freshly squeezed lemon juice (I used 4 lemons)
½ cup rice malt syrup
4 tbs of coconut oil
1 tsp vanilla extract
1 tbs cacao butter (optional)
  1. In a saucepan on low heat – whisk together the eggs, lemon zest and rice syrup.
  2. Add the lemon juice, coconut oil, vanilla and cacao butter and continue to whisk on medium heat until everything is melted a...

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Mandarin cake with cream cheese icing

Posted by Bake Club on Thursday, June 5, 2014, In : big cakes 

By Sophie
Another goodie from Julie Le Clerc's Favourite Cakes. It's great the way it uses whole mandarins. I added cream cheese icing and decorated it with almond praline.

6 mandarins (600g) or oranges
6 eggs
1 c sugar (I used rice malt syrup)
1 c dessicated coconut
2 c ground almonds
1 tsp baking powder

Preheat oven to 160C. Grease a 22cm cake tin and lightly dust with flour. Coarsely chop mandarins, including the skin but removing any pips, and place in a saucepan with enough water to cover.
Bring ...
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Super spread cookies

Posted by Bake Club on Friday, May 23, 2014, In : cookies 

By Frances
Wow - some reaaaaaally healthy oat cookies with no sugar, dairy or wheat and very delish. I've discovered wholesome-cook.com. She has a whole bunch of stuff I want to try.
Dry ingredients:
  • 1¼ cups rolled oats
  • ½ cup wholemeal flour (I used spelt)
  • ¼ cup coconut sugar* (I used organic golden sugar)
  • 1 teaspoon flax seeds
  • 2 tablespoons slivered almonds
  • 2 tablespoons dried organic blueberries, optional
Wet ingredients:

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Chocolate bliss bites

Posted by Bake Club on Monday, April 7, 2014, In : sweets 

By Frances

This super easy raw recipe is from Amaze Kitchen. A great sugar-, gluten and dairy-free treat. I made them into mini bites for my toddler, but didn’t roll them in cocoa as I thought it might be too messy for her.

250 grams dates or 12 medjool dates pitted

4 tablespoons cacao or cocoa powder
1 cup almond meal
1/2 cup desiccated coconut
2 tablespoons coconut oil
extra cocoa for rolling

1. Blend all ingredients in a food processor.
2. Wet or oil your hands, and ro...


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Florentine cake

Posted by Bake Club on Sunday, March 16, 2014, In : big cakes 

By Frances

A rich nutty cake by Annabel Langbein from the February issue of Life & Leisure magazine.

Base:

¾ c flour

¾ c wholemeal flour

¾ c oats

¾ c brown sugar

180g cold butter, diced

 

Process all ingredients in a food processor until it resembles a fine crumb. Press into a 20cm round cake tin.

 

Cake:

3 eggs

1 tsp vanilla essence

¼ c brown sugar

½ c walnuts

½ c flaked almonds

¾ c almonds

¾ c dates

¾ c apricots

¾ c choc melts

¾ c coconut

...
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Almond & lemon cake

Posted by Bake Club on Friday, March 7, 2014, In : big cakes 

By Frances

The neighbours were having a tapas gathering so I dipped into Fresh Spanish (Hachette Livre, 2008) and found this classic gluten-free Spanish almond cake beautifully scented with lemons.

 

4 eggs

175g golden caster sugar

finely grated rind and juice of 1 lemon

400g ground almonds

icing sugar for dusting

 

Grease a 20cm sq cake tin and line the base with baking paper. Preheat oven to 190C.

Beat the eggs with an electric whisk in a large bowl until pale an...


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Coconut oatmeal cookies

Posted by Bake Club on Sunday, March 2, 2014, In : cookies 

By Frances

This is from The Coconut Oil Miracle by Bruce Fife (Avery, 2005). It explains all the amazing benefits of coconut oil and includes recipes. I do a lot of raw baking with it and usually put a bit on my porridge. I made these cookies for our 21-month-old mainly, so she can have a sugar-free treat.

 

½ c melted coconut oil

¾ c sweetener (I used honey and agave syrup)

2 eggs

½ tsp vanilla extract

1½ c flour

1 c oats

½ c dried coconut (shredded, grated, d...


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Raw vegan tacos

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

By Sophie
Such a healthy summer meal!

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

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


Cashew "sour cream"
1 cup raw cashews (soaked for two hours)
pinch of sea salt
1 tablespoon apple cider vinegar
J...
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Raw chocolate raspberry slice

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

By Frances
Got this one from the Amazing Paleo website. The banana gives it a softer texture than other raw slices I've made. Eat it straight from the freezer.

  • 2 ripe bananas
  •        ¼ cup fresh raspberries
  •        12 medjol dates
  •        ¾ cups unsweetened cocoa (divided)
  •        ½ cup almonds
  •        ½ cup walnuts
  •        5 tablespoons almond butter
  •        5 tablespoons RAW honey

Steps:

  1. Place dates, almonds, walnuts and ½ cup cocoa powder in food processor. Process for about 3-4 minutes, until all i...

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Raw caramel slice

Posted by Bake Club on Tuesday, September 3, 2013, In : slices 

By Frances
I had my first taste of raw caramel at Little Bird in Ponsonby - their caramel pecan bar is outta this world! This is not their caramel slice but it's still pretty good, found on the Triumph of the Lentil blog.

For the base:
1 1/2 cups almonds, walnuts or pecans
a pinch of salt
4 medjool dates, pitted
1/3 cup coconut oil, liquid

For the caramel filling:
18 medjool dates, pitted
2-3 pinches of salt
1/4 cup coconut oil, liquid
1/4 cup nut butter (hazelnut, almond, cashew or brazil nut)...


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Frances's chocolate chip, cranberry & almond cookies

Posted by Bake Club on Sunday, July 21, 2013, In : cookies 

The cranberries add a welcome tartness to these cookies. Quite a stiff mixture so flatten the cookies how you like, they won’t change shape much.

 

125g butter
¾ c sugar (I used a mix of demuera and golden)
1 egg
1 tsp vanilla essence
1 ¾ c flour (I used mix of spelt and plain)
½ tsp salt
1 c dark chocolate chips
½ c cranberries
½ c flaked almonds

Preheat oven to 190C. Line 2 baking trays with baking paper.

In a  medium bowl, cream butter and sugar. Add egg and va...
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Frances makes panforte

Posted by Bake Club on Friday, December 21, 2012, In : sweets 

My first attempt at panforte turned out pretty good. I used this recipe from the Healtheries website. Have wrapped up wedges for wee Xmas gifts.


250g oven-roasted mixed nuts (I used hazels, blanched almonds and pistachios)

1/3 cup each: glacé mixed peel, figs, apricots; roughly chopped

75g 70% dark chocolate, roughly chopped

1/3 cup Healtheries Gluten-free Rice Flour

1 tablespoon cocoa

1 teaspoon cinnamon

½ teaspoon mixed spice

½ cup each: honey, caster sugar...


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Frances makes apple spice granola

Posted by Bake Club on Saturday, December 8, 2012, In : sweets 

This recipe is from Chef Rene who is a raw food specialist. I went to a raw chocolate workshop of his once and make his super fudge recipe often. The granola is so crunchy and tasty, goes well with yoghurt or rice milk or apple juice. Sometimes I just eat little handfuls from the jar. I have never used buckwheat groats before so it was a new experience for me. Next time I might add coconut threads or nutmeg. Thanks Chef Rene!

  • 1 c pecans or walnut pieces, soaked 10-12 hours (I used walnuts and ...

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Frances’s amaretti morbidi

Posted by Bake Club on Friday, March 16, 2012, In : cookies 

After I made the chocolate fudge sandwiches I had 2 egg whites to use so I quickly made this batch of amaretti to bake after the chocolate biscuits came out of the oven.

The recipe is from Gino D’Acampo’s book Italian Home Baking (Kyle Books, 2011). Gino says the D’Acampo family always have freshly made amaretti biscuits when having tea or coffee. They’re also good crumbled on top of ice cream.

I used half portions in his recipe:

 

4 egg whites

350g caster sug...


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Frances’s Italian carrot cake

Posted by Bake Club on Sunday, March 11, 2012, In : big cakes 

Another one of Nigella’s. Very moist and perfect with yoghurt. Gluten free!

 

150g caster sugar

125ml olive oil

3 eggs

1 tsp vanilla extract

150g ground almonds

1 tsp nutmeg

2 grated carrots

½ c golden sultanas soaked in rum (I just used normal sultanas soaked in brandy)

grated zest and juice of 1 lemon

pine nuts

 

Preheat oven to 180C. Whisk sugar and oil until thick. Beat in eggs and vanilla. Mix in rest of ingreds.

Pour into 23cm round lined tin. Sprin...


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Nerida's mohnkuchen (poppy seed cake)

Posted by Bake Club on Sunday, February 12, 2012, In : big cakes 

Welcome to Bake Club, Nerida! She explains this German specialty:
I fell in love with this kind of poppy-seed pie on my first visit to Germany. The poppy-seed filling is not adulterated with flour. And the crumble or streusel topping is the delicious finishing touch!

Filling:
375 ml milk
50 g butter
50 g sugar
250 g poppy seed
50 g semolina
50 g almond slivers
1 large egg
3 TB raisins soaked in rum

Heat milk, butter and sugar stirring constantly until butter is ...


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Frances's ajo blanco

Posted by Bake Club on Friday, February 10, 2012, In : savoury 


Okay, this isn't baking but as I have previously posted gazpacho, one of my favourite soups to make in summer  (http://bakeclub.yolasite.com/index/frances-s-favourite-summer-soup-gazpacho-), I had to also include ‘white garlic’ soup from the Spanish, which is equally easy to make and tasty.

 

4 oz (1/2 cup) blanched, peeled almonds*

3-4 slices stale baguette or white bread

3 cloves garlic

4 cups water

5 Tbsp extra virgin Spanish olive oil

3-4 Tbsp Spanish sherry...


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Frances makes Nigella's macaroons

Posted by Bake Club on Friday, November 11, 2011, In : small cakes 

These turned out pretty good - firm on the outside and chewy on the inside.

Preheat the oven to 200 C.

In a bowl mix together:
200g ground almonds
1 cup of caster sugar
1 teaspoon ground cardamon
2 egg whites

You can use a mixer but just a fork or spoon does fine. My paste was a bit gloopy so I added some rice flour. Drop teaspoon fulls onto a greased baking sheet. Leave room for spreading. Press a blanched or sliver of almond on the top of each macaroon, bake for 10 minutes.
Thanks ...


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Frances makes Heidi's brown sugar rosemary nuts

Posted by Bake Club on Saturday, September 24, 2011, In : sweets 


Mmm. Nice sweet-savoury snack to take down to Party Central tonight to see the All Blacks beat Les Bleus! (Postscript: NZ 37: France 17 woo ha!) See the full post on Heidi Swanson's site, www.101cookbooks.com. She just uses walnuts but I used walnuts, almonds, hazels and brazils.

1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds
2 large egg whites
1 lb / ~4 cups shelled walnut halves
1/...


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Frances’s caramel almond popcorn

Posted by Bake Club on Sunday, July 10, 2011, In : sweets 

This is a wickedly good treat for watching films at home or in the cinema, or watching the Reds beat the Crusaders in the Super 15 final. Boo!


5 cups freshly popped popcorn
1 cup whole almonds
1/2 cup firmly packed light brown sugar
50 g butter
2 tbs golden syrup or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda


Preheat oven to 100 C. Grease a baking sheet.
Mix popcorn and almonds in large bowl.
Over low heat, mix sugar, butter and syrup in medium sauce...


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Mama Chan's apple and berry crumble pie

Posted by Bake Club on Wednesday, February 9, 2011, In : desserts 


Mama Chan used Annabel Langbein's crumble topping from her Free Range Cook book.

Line pie dish with store-bought puff pastry. Blind bake at 170C for 20-30 mins.
Mix tin stewed apples or stew 3 apples yourself. Add a cup or so of fresh or frozen berries, 1/2 c sugar and 2 Tbs cornflour. Pour into pie dish.
Make crumble topping by mixing:

2 c flour
1 c ground almonds
1 1/2 c brown sugar
2 c rolled oats
1 c almonds, chopped or slivered
2 tsp mixed spice
together with 250 g melted butter
Put the topping on ...
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Katrina's polenta cake for Nicky

Posted by Bake Club on Tuesday, January 11, 2011, In : big cakes 

Katrina made a real tangy polenta cake for Nicky's birthday. Was delicious with yoghurt.

250g butter, softened
Finely grated rind of 2 lemons
1 cup caster sugar
3 eggs, separated
1/4 cup lemon juice
150g (1 1/2 cups) ground almonds
1 cup fine polenta

Syrup
1/4 cup each lemon juice and sugar

Preheat oven to 160C. Lightly grease and line a 20cm round cake pan.
Beat the butter, rind and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the
juice, ground almonds and polenta.
Whip ...
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Frances makes ugly but good - brutti ma buoni

Posted by Bake Club on Friday, December 24, 2010, In : cookies 

I made these GF cookies for our Bake Club meet. The recipe is from my friend Sarah, via Ray McVinnie in the NZ Herald, thank you, and I used a technique from another recipe re heating up the egg whites. I bought bulk ground almonds from Davis Trading in Mt Wellington - very reasonable price for 1kg. I forgot to dust icing sugar on top. I think that's why they became sticky by the end of the day. But still tasted great.

1 c ground almonds (or hazelnuts. You can also finely chop instead of using...
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Alessandra's cute calissons and fab frittata

Posted by Bake Club on Thursday, December 23, 2010, In : small cakes 


We were very lucky to have pro chef and food writer Alessandra and her family join us at our second Bake Club meet. She made gorgeous calissons (marzipan-like ground almond bites), petit fours (sponge dipped in chocolate, topped with raspberries) and a super soft spongey frittata with homegrown zucchini and zucchini flowers. Step-by-step pics and more info on her blog here. Yep, she definitely deserved her Bake Club badge!
Bake Club is going through a gluten free phase at the moment so we real...
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Nicola vs Nigella - the rhubarb polenta cake bake-off

Posted by Bake Club on Wednesday, December 22, 2010, In : big cakes 

What a huge and beautiful cake Nicola made for our second Bake Club meet. Extra points for the black and white plate and bourgainvillea decoration. Nic noted that last time she made it she used homegrown rhubarb which infused the cake with a stunning pinky colour. Rhubarb is out of season at the mo so the bought rhubarb didn't produce the rich colour, but the cake was still v soft and delicious.

Rhubarb & Cornmeal Cake from Nigella Lawson's 'How to be a Domestic Goddess'

500g rhubarb
300g caste...

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Ginny does Nigella's lemon polenta cake

Posted by Bake Club on Wednesday, December 15, 2010, In : big cakes 

Ginny says: I would recommend NOT doubling the cornmeal, which I did not paying attention to quantities. Made it crunchier than I would have liked.

This cake is a sort of Anglo-Italian amalgam. It is a good marriage: the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness of the drizzle than does the usual flour. If you were to try to ima...


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Ginny's exotic basil lime macarons

Posted by Bake Club on Monday, December 6, 2010, In : small cakes 
I had the extreme pleasure of tasting Ginny's macarons and they were the BEST I've ever had in NZ.! Bravo! I even thought they were better than the ones I had in Zurich in 2008 (the real deal pictured on my lap below).

They are gluten free too so I'll be making some soon.

Ginny adds some notes to the recipe.

about 20 macarons

110 grams powdered sugar
60 grams ground almonds
2 egg whites ( 60 grams)
40 grams sugar
5 basil leaves, finely chopped
lime zest from 1 lime

Basil Lim...

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Gluten and dairy free orange and almond cake by Jordan Rondel

Posted by Bake Club on Tuesday, October 5, 2010, In : big cakes 

Our humble Bake Club has been visited by professional cake maker Jordan Rondel! Jordan has kindly sent us her recipe for this superb disc of deliciousness. You can order special cakes by Jordan via her website, www.thecaker.co.nz. She is raising funds to learn further baking techniques in France.

Jordan says:
"This cake is perfect for a sophisticated dinner party or dignified morning tea. In fact, it's perfect for any time of day because it's light and not too sweet. It contains whole orang...
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Ruth H's fancy walnut biscotti

Posted by Bake Club on Wednesday, September 8, 2010, In : cookies 

Ruth brought these tasty little numbers into work - what a treat. AND she personally shelled the walnuts herself!

2/3 cup of sugar
½ cup of vegetable oil

1 tablespoon of grated orange peel (I change ingredients depending on what’s available – favourites are dates,
walnuts, almonds, apricots)
1 ½ teaspoons of vanilla
2 medium eggs
2 ½ cups of all-purpose flour
1 teaspoon of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
4 oz of semisweet chocolate, melted (I use Valrh...


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Mama Chan made this sponge for Davy's 50th

Posted by Bake Club on Saturday, August 7, 2010, In : big cakes 

6 eggs
3/4 c sugar
1 tsp salt
1 1/2 c almond meal
1/2 c self-raising flour (or use normal flour and add 1 tsp baking powder)

Line 2 x 25cm sponge tins. Whisk eggs and sugar until fluffy. Fold in dry ingreds. Bake at 180C for 1/2 hour.
We brushed a couple of tablespoons of rum on each sponge and layered it with jam and cream. I think the kiwifruit looks great and yes, there are 50 candles there!

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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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CAKE — THE FINAL FRONTIER

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