Showing Tag: "chia" (Show all posts)

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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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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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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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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Brilliant breakfast muffins

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

My little baby girl used to love porridge - one of her first words, one of her daily favourite foods. But at 3 and a half she's a bit more picky and some days breakfast is a scant affair and I'm left to eat the porridge she didn't touch. As I was pondering this dilemma I came across Nadia Lim's super breakfast muffins in her Good Food Cook Book (Random House, 2013). I used her recipe as a base but reduced the sugar content by 1 whole cup; I don't think you need it with the dates and banana in...
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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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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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Peach crumble muffins

Posted by Bake Club on Wednesday, February 4, 2015, In : small cakes 

By Frances
This recipe is adapted from Sarah Wilson's Not-quite-apple-crumble muffins in I Quit Sugar For Life (Pan Macmillan Australia, 2014). She uses chokos as they are very low in fructose but she also recommends apples or peaches, which have about a quarter of the fructose of apples (learn something every day!). They really do taste a bit like a fruit crumble. Went down well with a 2 year old and 5 year old too so it gets the thumbs up.

21/2 c almond meal
1/2 c arrowroot (I used cornflour)
2...
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Spiced pumpkin granola bars

Posted by Bake Club on Tuesday, January 13, 2015, In : slices 

My main problem with making muesli bars is that the mixture doesn't bind and the slices just fall apart. So then I just chuck the crumbly bits back into the granola jar and have 'twice baked' crunchy granola. This recipe was a bit crumbly so I'd suggest using less nut mix or adding a bit more oil or sweetener. It comes from Sarah Wilson's I Quit Sugar.

2 c mixed nuts and seeds, roughly chopped
2 c rolled oats
2 c coconut flakes (I used thread)
6 Tbs coconut oil or butter
3/4 c rice syrup
1c pumpkin...
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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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Mango & coconut chia pudding

Posted by Bake Club on Monday, June 9, 2014, In : desserts 

By Frances
A super easy breakfast or dessert from MoveNourishBelieve.com. Most fruits will work well, frozen or fresh, eg banana, berries, peach. You can add whatever fruit or nuts you like on top too.

2 c coconut cream or milk
1.5 c mango (frozen or canned, drained first)
8 Tbs chia seeds

Combine cream and mango in a blender until smooth, Mix in chia seeds, Evenly divide mixture between 4 jars/ramekins/bowls and leave in fridge overnight. I topped with banana and chocolate shavings.

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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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