Showing Tag: "buckinis" (Show all posts)

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.
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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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Crunchy chocolate buckwheat bars

Posted by Bake Club on Thursday, January 28, 2016, In : slices 

I love using buckinis in baking for a healthy, wholesome crunch. This recipe by Lee Holmes from Supercharged Food worked out well.

1 c shredded or desiccated coconut
1 c buckwheat buckinis
1 Tbs cacao powder
1 c flour (I use spelt)
1/2 c pumpkin seeds
1/2 c coconut oil
1/2 c rice malt syrup
1 egg
1 tsp vanilla extract

50g 80% dark chocolate for drizzling

Preheat oven to 180C. Line a 20 x 20cm or 20 x 30cm baking tin with baking paper.

Mix coconut, buckinis, cacao, flour and seeds in a bowl. Ad...


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Raw ginger slice

Posted by Bake Club on Monday, November 30, 2015, In : slices 

This is another Little Bird beauty that I adjusted with my ingredients on hand. It has a great gingery taste and not too sweet. I do find their bases can be a bit thick and dry and one note so I like to add buckinis (activated buckwheat) for a bit of crunch and a bit less of the nut flours so make a thinner base.
Makes 24 pieces
Base:
1 c cashews
1 c almonds
1/2 c coconut flour
1/2 c buckinis
1 c pitted dates
2 tsp vanilla extract
2 pinches salt
1 tsp lemon rind
Ginger topping:
1 c melted coconut oil
2 c ...
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Perfect ginger crunch

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

I think I've nailed it with this version of ginger crunch. It's a winning combination of Mama Chan's recipe and Al Brown's mother's recipe. My secret ingredient is buckinis! I made my own by sprouting buckwheat groats then dehydrating overnight until they were dry. They definitely add a special 'crunch' to ginger crunch.

115g butter
1/3 c sugar
1 1/4 c flour (I use spelt)
2 Tbs semolina
1/2 c buckinis
1 tsp baking powder
2 tsp ground ginger

Preheat oven to 180C. Line a 30x20cm slice tin.
Cream butter ...
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Raw blueberry cheesecake

Posted by Bake Club on Sunday, September 14, 2014, In : desserts 

By Frances
My best cheesecake yet, thanks to the actual recipe from Little Bird, found on Matakana Superfoods website. They do a strawberry one, but my fave berry is blue. And to quote one of Tui's favourite books, "My Blue is Happy"!

Biscuit Base
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews (I used buckinis - sprouted buckwheat groats)
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or hima...


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Cashew coconut cookies

Posted by Bake Club on Tuesday, June 17, 2014, In : bread 

By Frances
I'm trying to perfect my raw cookie recipe, making it as simple as possible so you can easily use alternatives if you have other ingredients on hand. These went down a treat with our toddler so I'll be making more.

1 c raw cashews
1 c buckinis (buckwheat groats sprouted then dehydrated - they give a nice crunch)
1 c sunflower seeds, soaked for a few hours
1/2 c or more dessicated coconut
1/2 c natural sweetener - use more or less to taste (I used mix of date paste, rice syrup and honey) ...
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Chocolate goji slice

Posted by Bake Club on Tuesday, March 11, 2014, In : slices 

By Frances

Don’t you just love it when you come across an inspired recipe in a most unlikely source? I was randomly looking through Look real estate freebie and Buffy-Ellen Gill of Be Good Organics had contributed this recipe for a raw goji chocolate slice.

Makes 16 slices

Crunchy base:

1 c caramelised buckinis

1 c goji berries

½ c raw cacao powder

¾ c melted coconut oil

1 Tbs coconut nectar (I used maple syrup)

 

Chewy topping:

½ c raw cashews

1/3 c raw c...


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Raw caramel slice no. 3

Posted by Bake Club on Monday, November 18, 2013, In : slices 

By Frances
On my quest to find the perfect raw caramel slice, here is version no. 3 from Keilanaskye. The caramel part is particularly good - just tahini and maple syrup really. For the base I used sunflower seeds and activated buckwheat (buckinis) instead of cashews (just over 1/2 c each). I find the buckwheat gives a nice crunch that I really like.
I'm going to enter this in November's Sweet NZ monthly blog event, hosted by Toast.

For the base:
1 1/2 cups raw, organic cashews (pre-soaked for...

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Raw peppermint slice

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

By Frances
I found this recipe on Ascension Kitchen - a beautiful website. I tried making her coconut butter but it didn't work out so I just used more coconut oil. Really enjoying the raw treats at the moment.
I'm entering this into September's Sweet NZ, hosted by Easy Food Hacks.


Biscuit base:
½ cup roughly processed buckwheat flour* (I used buckinis [sprouted and dehydrated buckwheat], I like have the crunchy bits in the base)
¼ cup + 2 tablespoons cacao powder
1 cup pecans (I used almonds)...
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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 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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