Showing Tag: "apricot" (Show all posts)

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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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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Chocolate mendiants

Posted by Bake Club on Saturday, October 22, 2016, In : sweets 

Chocolate mendiants are traditional French sweets during Christmas time. The chocolate discs are studded with nuts and fruit to represent the four monastic orders of the church - usually raisins, figs, hazelnuts and almonds. In our household, however, I make chocolate treats all year round. These ones are decorated with goji berries and coconut, apricots and almonds, pumpkin seeds and ginger, and mini marshmallows. Just go crazy with your toppings...

Makes 12 little discs
1/2 c cacao powder
1/2 ...
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Chocolate apricot cookies

Posted by Bake Club on Tuesday, September 13, 2016, In : cookies 

This easy recipe is adapted from Healthy Food Guide. From this base you can make many variations of cookie – plain, with nuts, with coconut, oats, other dried fruit, spices. I like that it adds LSA to sneak in an extra nutrient punch.

100g butter
½ c natural sweetener (I used rapadura sugar and honey)
1 tsp vanilla essence
1 egg
1 ¼ c flour (I used spelt)
¼ c Dutch cocoa powder (Dutch process cocoa gives a fudgier, denser flavour but natural is fine too. Here's an...


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Salted apricot caramels

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

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

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

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

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Orange & apricot cookies

Posted by Bake Club on Friday, January 15, 2016, In : desserts 

Thank you Emily Rose, who wrote Have Your Cake (Five Mile Press, 2011). Her recipes have "no butter, no white flour, no added sugar". She uses wholemeal flour, rice bran oil and honey. I prefer spelt, coconut oil and rice malt syrup so have substituted with these and results were good!
Makes 16-20 cookies
1 c spelt flour
1 tsp baking powder
1/3 c dessicated coconut
1/3 c rolled oats (have also used buckinis)
1/2 c coconut oil, softened (or rice bran oil)
1/2 c rice malt syrup (or honey)
1 tsp grated ...
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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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Apricot clafoutis

Posted by Bake Club on Tuesday, September 1, 2015, In : desserts 


We've made nectarine and feijoa clafoutis on Bake Club but this one is gluten and sugar free, however, you can add whatever flour or sweetener you like.

Fresh or canned apricots, drained
1/2 c milk (I used almond)
1 egg
3 Tbs rice malt syrup
1 tsp vanilla extract
3 1/2 Tbs flour (I used spelt)
flaked almonds

Cashew cream:
1 1/2 c cashews soaked in filtered water for at least an hour
3/4 c filtered water
juice of a lemon
1 Tbs rice malt syrup
pinch salt

Preheat oven to 180C. Butter a shallow baki...


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Apricot brioche breakfast plait

Posted by Bake Club on Saturday, April 12, 2014, In : bread 

By Frances
My first attempt at brioche turned out very well! Thanks to the straightforward recipe by Dean Brettschneider in Global Baker (Random House, 2007). So nice when fresh and still good toasted.

250g bread flour (1 3/4 c)
5g salt (1 tsp)
25g sugar (2 Tbs)
5g active dried yeast
4 small eggs, lightly beaten
125g butter, softened
100g dried apricots, diced
additional flour for dusting
1 egg, for egg wash
2 Tbs water for egg wash
50g flaked almonds

Place flour, salt, sugar and yeast into large bowl, ad...
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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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Apricot shortcake by Mama Chan

Posted by Bake Club on Tuesday, May 21, 2013, In : slices 

1 c flour
100g butter
1/4 c sugar
1 egg
3 c stewed dried apricots or fresh apricots

Preheat oven to 180C. Line a sponge roll cake tin with baking paper.
Sift flour, cut in butter and mix in until it resembles breadcrumbs.Stir in sugar and egg. Form a stiff dough.
Press half of the dough into the tin. Cover with apricot filling. Crumble the rest of dough over the top.
Bake for about 30 min or until the bottom layer is cooked through. You might need to cover the top with foil for an extra few min of ba...
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Frances makes apricot and chocolate chip cookies

Posted by Bake Club on Thursday, June 14, 2012, In : cookies 

 

This is my first batch of baking since our daughter Tui was born 3 weeks ago. Feels great to get back in the kitchen; baking relaxes me.

I have also recently formed a co-op with some friends to order Ceres organic products wholesale. A 3kg bag of sulphur-free apricots was in my first order so it was a good chance to use some! Apricots and chocolate are always a tasty combination.

 

Makes about 20

100g butter, softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla ess...


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Ruth B makes apricot shortbread

Posted by Bake Club on Monday, February 13, 2012, In : slices 

Ruth bought this along to a little afternoon tea we had - it was still warm! Love her duck-shaped measuring cups as well.

8oz flour
1 tsp baking powder
4oz butter
1 egg
1 dessert spoon sugar
milk - a few spoonfuls
cooked (or tinned) apricots - maybe 10 small ones
 
Rub butter into flour and baking powder. Mix in egg and sugar. Add a spoon or two of milk to make a light pastry. Cut the dough into two parts and roll out each. Place one on a tray and spread the cooked apricots on top. Lay the second bit...
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Frances’s spelt loaf with caramelised onions and apricot & walnut bread

Posted by Bake Club on Sunday, June 5, 2011, In : bread 

Spelt is one of my favourite grains to make bread with and I often use Alessandra Zecchini’s recipe from her book, Savour.

400 ml warm water
2 ½ tsp active yeast granules
¼ tsp sugar
250g spelt flour
250g white flour
pinch salt

Place warm water in bowl, add yeast and sugar and set aside for 5 mins until the yeast starts to bubble. Add flour and salt and mix with your hand then turn out onto a floured board and knead for 7-8 mins. Roll into ball, but back in the bowl,...


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Mama Chan's apricot and chocolate bread

Posted by Bake Club on Friday, February 25, 2011, In : bread 


Stewed apricots are a winner in freshly baked bread!
Apricot filling:
Stew 1 cup dried apricots wiht 1/2 c water and 1/4 sugar until mushy and soft. Cool.
Chocolate filling:
Melt 300 g chocolate with some icing sugar, 1/2 c ground almonds, vanilla essence, dessicated coconut if you like. The mixture should have a peanut butter consistency so it's easily spreadable.
For 2 loaves:
1 c milk
3/4 - 1 c water
125g butter
1/2 c sugar
1 tsp salt
3-4 level tsp yeast
2 eggs
6 1/2 c flour
Make the dough and knead u...
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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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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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