Showing Tag: "coconut" (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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Millionaire's flapjacks

Posted by Bake Club on Friday, November 11, 2022, In : slices 


This is Allyson Gofton's 'healthier' version of millionaire's shortbread. It has an oaty base but the caramel is still made with evil condensed milk. Scrummy, no less!


1 3/4 c rolled oats

1 3/4 c desiccated coconut

1/2 c sugar (I used coconut)

175 g butter, melted

1 egg


For the caramel:

1 x 395g sweetened, condensed milk 

50 g butter

2 Tbsp golden syrup (I used brown rice syrup)


For the topping:

150 g dark chocolate

4 Tbsp coconut oil or Kremelta


Preheat the oven to 180C (160C fan). Line a 20 x 30 cm brow...


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Coconut meringue slice

Posted by Bake Club on Thursday, October 13, 2022, In : slices 

This is a Louise cake by any other name, and very similar to this classic recipe except this one you bake the base and meringue on top at the same time - too easy.

125 g butter
1/2 c sugar (I used coconut, hence the darker coloured cake)
3 eggs, separated
1 c flour (I used gluten free for a change)
1 tsp baking powder
pinch salt
1-2 Tbsp milk
1 tsp vanilla extract
1/2 c jam
1/2 sugar (use white to keep meringue white)
1 tsp cornflour
1 1/2 c desiccated coconut

Preheat oven to 160C. Line a 20 cm square or ...
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Brown sugar pavlova with mango and lemon curd

Posted by Frances Chan on Tuesday, June 28, 2022, In : desserts 

By far the simplest pavlova recipe I've come across. For a change I made mini pavs and with brown sugar. Brown sugar gives a wholesome depth of caramelish sweetness compared to white sugar. A whipped cream and tangy fruit topping is must to offset the pillowy sweet marshmallow.


4 egg whites

1 1/2 c brown sugar

2 Tbsp boiling water

1 tsp vinegar

1 tsp vanilla extract


Preheat oven to 140C. Line a baking tray with baking paper.

Put all the ingredients in a bowl and beat with an electric mixer for 10-12...


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Chocolate coconut marble cake

Posted by Bake Club on Thursday, March 31, 2022, In : big cakes 

I like the surprise element of a marble cake - never know what pattern you'll get!

2 c flour (I used gluten free and added 1/2 tsp xanthan gum)

1 1/2 tsp baking powder

1/2 tsp baking soda

110 g milk chocolate

140 g butter or dairy-free spread

1 c sugar

1/2 tsp sea salt

 3 eggs at room temperature

1 1/2 tsp vanilla extract

1/2 c coconut milk or cream

1/3 c desiccated or shredded coconut


Preheat oven to 160C. Line a loaf tin with baking paper.

In a small bowl whisk the flour, baking soda and baking powder t...


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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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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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Apricot marshmallow shortcake

Posted by Bake Club on Sunday, December 12, 2021, In : slices 

When you make a batch of marshmallow fluff and have a heap leftover, the only sensible thing to do is make a rich cake using up the egg yolks. To offset the minimal nutritional content of the marshmallow, I beefed up my sponge by adding coconut and buckinis (activated buckwheat groats) to give some crunch. You could replace the apricots with berries or chia jam or store-bought jam.


Marshmallow topping recipe here


2 c dried apricots

1 1/2 c water

2-3 Tbsp natural sweetener such as maple syrup, if ...


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Coconut cake with pineapple curd and coconut buttercream

Posted by Bake Club on Wednesday, November 24, 2021, In : big cakes 


This three-part cake celebrates tropical flavours, a nod to our Pacific neighbours. Buttercream is a real indulgence so I've offset it somewhat with a healthier butter-free cake. The curd can also be made dairy-free.


Curd:

400 g fresh pineapple or a can pineapple in juice

1/4 c / 4 Tbsp butter or non-dairy spread

1/4 c cornflour

1/4 c coconut cream or milk

1-3 Tbsp sugar, optional

few drops yellow food colouring


Make the curd first. Blitz the pineapple in a blender until smooth.

Melt the butter on a l...


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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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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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No-bake chocolate slice

Posted by Bake Club on Thursday, June 24, 2021, In : slices 

This is one of the easiest sweet treats you could make - aka chocolate biscuit slice or fridge slice Just melt and mix. It's not a health food though! Went like hot cakes at the school bake sale.


150g dark chocolate

100g butter

395 g can condensed milk

250g plain biscuits

1/2 c chopped walnuts

1/2 c desiccated coconut

2 Tbsp cocoa powder

1/2 c cranberries, optional


Icing: 

1 c icing sugar

2 Tbsp cocoa powder

pinch salt

50g butter, melted

2-4 Tbps boiling water

sprinkles of choice


Line a 20cm square tin or br...


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Passionfruit coconut slice

Posted by Bake Club on Thursday, February 18, 2021, In : slices 

Is it a cake or is it a slice? It reminds me of a Louise cake/slice with a meringue-esque topping, but with a passionfruit tang.


Base:

120 g desiccated coconut 

100 g ground almonds

80 g flour of choice

4 Tbsp caster sugar

2 tsp baking powder

1/4 tsp salt

2 egg yolks, lightly beaten

½ cup passionfruit pulp (about 5 or 6 fruit), plus extra to drizzle 

1/3 c milk of choice

1 tsp vanilla extract


Topping:

2 egg whites

1/4 cup caster sugar

80 g desiccated coconut

50 g ground almonds

juice of 2 or 3 passionfruit (...


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Milk chocolate truffles

Posted by Bake Club on Sunday, January 31, 2021, In : sweets 


These take a bit of faffing about but they're worth it for a posh little treat.

Makes 30-40
300g milk chocolate, broken into pieces
1/2 c cream (I used coconut cream)
2 tsp honey
1 vanilla bean, seeds scraped
170g flaked almonds (or use half almonds, half desiccated coconut)
300g milk chocolate, broken into pieces

Preheat oven to 160C. Line a baking tray with baking paper.
Place chocolate into a bowl. In a small saucepan heat the cream, honey and vanilla bean seeds until just boiling. Pour over the ch...

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Cornflake haystacks

Posted by Bake Club on Thursday, August 6, 2020, In : cookies 

A very satisfying caramely crunch that uses up cornflakes that have been sitting around for too long. It's from a 517-page tome called Dorie's Cookies by Dorie Greenspan (Houghton MIfflin Harcourt, 2016).

Makes about 36
2 eggs
1/2 c natural liquid sweetener, eg brown rice syrup, maple syrup, honey
3/4 tsp sea salt
1 c desiccated or shredded coconut
1 c chopped nuts (I used almonds)
1 c raisins (I plumped mine up by placing them in a small bowl and soaking in boiled water for 5 min, then drain)
170g m...
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Happy apricot cookies

Posted by Bake Club on Thursday, July 2, 2020, In : cookies 

These cookies have such sunny dispositions! Decorate them with any nuts, seeds or coconut.

Makes 16
2/3 c (100g) dried apricots
200g pitted dates, soaked for 5 min in boiling water then drained (or use fresh medjool dates)
1/4 c (30g) desiccated coconut
1/4 c (40g) pumpkin seeds
1/2 tsp cinnamon
For decoration: cashew nuts and sunflower seeds, or macadamias or almonds, whatever you fancy

Preheat oven to 170C. Line a baking sheet with baking paper.
Blitz all the ingredients except the toppings in a foo...
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Afghans

Posted by Bake Club on Saturday, June 20, 2020, In : cookies 

A classic crunch and a good little lunchbox filler that will please most!


125g butter

1/3 c granulated sugar (I used coconut)

1 tsp vanilla extract

1 egg

1/2 c self-raising flour (if you don't have self-raising use 1 c flour and 1 tsp baking powder)

1/2 c plain flour

2 tbsp cocoa powder

1 1/2 c cornflakes. lightly crushed

1/4 c desiccated coconut


Icing:

125g dark chocolate

1 tbsp butter or vegetable shortening

sprinkles to decorate or walnut halves


Preheat oven to 180C. Line 2 baking sheets with baking pap...


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Chocolate wheaten cookies

Posted by Bake Club on Monday, May 18, 2020, In : cookies 

Just like the ones you can buy in the shops but better cos they're homemade! Very similar to chocolate digestives or the vegan digestives.


Makes 20-30

125 g butter, softened

1/2 c brown sugar

1 egg

1 1/2 c wholemeal flour

1/3 c self-raising flour

1/4 c wheatgerm or bran, optional

1/4 c desiccated coconut

60g dark chocolate, finely chopped

1/4 c milk of choice


Icing:

100g dark chocolate

1 tbsp butter or vegetable shortening



In a large bowl cream the butter and sugar until pale and fluffy. Mix in egg. Sift i...


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Dried fruit cookies

Posted by Bake Club on Monday, May 18, 2020, In : cookies 

This batch makes so many cookies! You can freeze some of the dough for later use.


Makes about 50

185g butter, softened

1/2 c granulated sugar (I used organic golden but coconut sugar would work well)

1/2 c brown sugar

2 eggs

2 or 3 mashed bananas

1 tsp vanilla extract

2 c flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp all spice (or a combo of cinnamon, nutmeg and ginger)

1 1/2 c oats

1 c mixed dried fruit, chopped

3/4 c desiccated or shredded coconut

3/4 c chopped nuts (I used walnuts and almonds)


Prehe...


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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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Alfajores

Posted by Bake Club on Wednesday, May 6, 2020, In : cookies 

I made my own dulce de leche for these banoffee cupcakes - dairy and refined sugar-free! I used the rest in these classic Spanish/South American sandwich cookies.

Makes about 15 sandwiched cookies

1 c cornflour

3/4 c flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

110 g butter at room temperature

1/3 c granulated sugar

2 egg yolks

1 tbsp brandy (or pisco, cognac or sherry)

1/2 tsp vanilla extract


180g melted chocolate for dipping

1/2 c desiccated coconut


1 c dulce de leche at room temperature


Mix...


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Anzac cookies

Posted by Bake Club on Sunday, April 26, 2020, In : cookies 

My Anzac cookies turned out huge this year! They spread out quite wide that's that aaaaall good. Using coconut sugar gives the cookies a darker appearance and a deep caramel flavour.


1 c flour

3/4 c coconut sugar

1 c rolled oats

1 c desiccated coconut

100g butter

1 tbsp rice syrup

1/2 tsp baking soda

2 tbsp boiling water


Optional extras: chocolate chips, dried fruit


Preheat oven to 170C. Line or grease 2 baking sheets.

In a large bowl mix the flour, sugar, oats and coconut. You can add your optional ext...


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Brioche scrolls

Posted by Bake Club on Sunday, April 26, 2020, In : bread 

This recipe is adapted from Magnolia Kitchen (Allen & Unwin, 2019) by Bernadette Gee. She first started a bakery stall at Kumeu and Hobsonville Point farmers market in Auckland around 8 years ago and by 2016 had her own cafe in Silverdale. She swears like a trooper throughout her book - what a hoot.


Makes 8 large brioche


2 eggs

50 caster sugar

1/2 tbsp salt

240ml milk

10g dry yeast

170g butter

560g flour


almond filling:

75g almond meal

75g melted butter

2 tsp cinnamon

150g brown sugar


Mix all ingredients i...


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Checkerboard cookies

Posted by Bake Club on Tuesday, April 7, 2020, In : cookies 

These lil checkerboard cookies are quite fun to make and are fun to eat too. You get a hint of chocolate and a hint of coconut in every bite. The aim is to get a crisp biscuit that does not spread. You can also freeze the dough for baking at a later date. This is from The Everyday Baker by Abigail Johnson Dodge (The Taunton Press, 2015).

Makes 50-60 cookies
2 1/4 c flour
1/2 tsp salt
1/4 tsp baking powder
170g butter, softened
2/3 c sugar
1 egg
1 1/2 tsp vanilla extract
1/4 c desiccated coconut
1/2 tsp...
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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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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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Chocolate cornflake slice

Posted by Bake Club on Tuesday, October 15, 2019, In : slices 

A super easy slice to rustle up in less than 30 minutes.

1 c flour of choice (I used spelt)
1 c cornflakes
1 c desiccated coconut
2 tbsp cocoa
3/4 c sugar of choice (brown or coconut are good)
150g butter or non-dairy spread, melted

Icing:
1 c icing sugar
2 tbsp cocoa 
2-3 tbsp milk of choice
sprinkles

Preheat oven to 180C. Line a brownie tin with baking paper, leaving overhang on the sides.
Combine all the ingredients in a bowl. Press evenly into tin and bake for about 25 min until cooked through and you...
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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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Jam & coconut thumbprints

Posted by Bake Club on Thursday, July 18, 2019, In : cookies 

Good ol' jam thumbprints! I think a lemon curd would also work well in the biscuit.

115g butter or non-dairy spread, softened
1/4 c coconut sugar or rapadura
1 egg, separated
1 tsp grated orange zest
1 tbsp orange juice
1 tsp vanilla extract
1/4 tsp almond extract
1 c flour (I sued spelt)
1/2 c desiccated coconut
1/2 tsp baking powder
pinch salt
3/4 c desiccated coconut for coating
2 tbsp jam

Cream the butter and sugar in a bowl. Mix in egg yolk, orange juice and zest, and extracts. Sift in flour,...


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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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Louise cake

Posted by Bake Club on Wednesday, March 13, 2019, In : slices 

An old-fashioned favourite, probably named after Queen Victoria's daughter Louise. It's called a cake but it's really a traybake slice. I like that it uses the eggs two ways and I've cut back on the sugar and butter from traditional recipes. I've also used sugar-free jam, which is available from supermarkets or you can make your own chia jam.
You can veganise this recipe by using aquafaba instead of egg whites. For the base use dairy-free spread and omit the egg yolks.

125g butter or d...


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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 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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Vegan vanilla ice cream

Posted by Bake Club on Tuesday, September 11, 2018, In : desserts 

V is for vegan vanilla ice cream with vegan chocolate sauce. No. 22 of 26 alphabetical bakes! OK, not technically a 'bake' but a recipe well worth trying.

Ice cream:
2 cans coconut cream or milk
1/2 c brown rice syrup
1 tbsp vanilla extract or vanilla paste with seeds or seeds from 1 vanilla pod
pinch salt

Chocolate sauce:
1/2 c water 
1/2 c cacao or cocoa powder
2 tbsp cacao butter
pinch sea salt
1 tsp vanilla extract

For the ice cream, put all ingredients in a blender and whiz. Churn in an ice cream...


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Mango upside down cake

Posted by Bake Club on Friday, August 31, 2018, In : big cakes 

The joy at revealing an upside down cake really is a baker's delight. You can make it with any fruit - I chose mango and coconut for a sunny vibe to offset a cold rainy day. It's no. 21 of 26 alphabetical bakes!

50g melted butter
1/2 c brown sugar
2 cans mango, drained or 2 fresh mangos, sliced
100g melted butter
1/2 c unrefined sugar (I used Ceres organic golden sugar)
3/4 c coconut milk or cream
1 tsp vanilla extract
1/2 tsp salt
2 eggs
1 1/4 c flour (I used spelt)
1 14 tsp baking powder
1/4 c...


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Quinoa cookies

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

Quinoa is actually a seed not a grain but that doesn't matter - it is a highly nutritious food with double the protein of rice and barley, plus calcium, manganese, magnesium, B vitamins and fibre. I've never used quinoa in sweet recipes before so I tried quinoa cookies 2 ways.
It's no.17 of 26 alphabetical bakes!

Makes 24 small cookies
1 c flour (I used spelt)
1/2 c desiccated coconut
1 tsp cinnamon
1 tsp baking powder
4 egg whites at room temperature (make some custard or lemon curd with t...


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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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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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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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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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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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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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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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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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Gingerbread with coconut icing

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

This is adapted from Emma Galloway's recipe from My Darling Lemon Thyme and her book A Year in My Real Food Kitchen. My coconut icing didn't work out as nice and white and smooth as hers, even after aaaaages whizzing the coconut in the blender. Well, I tried, and it's edible although probably not Instagram-worthy!
Emma likes to add crystallised ginger but I prefer a smooth gingery cake. My cakes tend to crack so I've baked it at a lower temperature and placed it in the lower third of the oven....
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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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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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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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Marshmallow fridge slice

Posted by Bake Club on Monday, December 19, 2016, In : slices 

An easy, indulgent, no-bake slice good for parties and get-togethers. You can basically chuck in anything you like with the chocolate, any nuts or dried fruit will give a crunchy, chewy texture. I prefer a tart fruit such as cranberries or cherries to offset the chocolate.

100g butter, cubed
200g milk or dark chocolate, as you prefer
2 Tbs golden syrup
200g digestive biscuits
1/2 c mini marshmallows
1/2 c dried cranberries
1/2 c salted peanuts, roughly chopped
desiccated coconut to sprinkle i...


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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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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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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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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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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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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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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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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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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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Apple & rhubarb crumble

Posted by Bake Club on Tuesday, August 18, 2015, In : desserts 

This recipe combines Heidi Swanson's tutti-frutti crumble topping with an apple/rhubarb base, but you can use any kind of fruit or berries you have on hand. Freezing the topping helps to make chunky crunchy bits in the crumble, which go so well with the soft fruit.

3/4 c flour
1/2 c rolled oats
2 Tbs poppy seeds
1/2 c brown sugar
1/4 c desiccated coconut
1/2 tsp salt
1/3 c / 70g melted butter

4 green apples, peeled, cored and chopped
3 sticks rhubarb, chopped
2 Tbs rice malt syrup
juice and ze...


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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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Sugar-free Anzac biscuits

Posted by Frances Chan on Thursday, April 23, 2015, In : cookies 

It's the Anzac Centenary tomorrow so I made these sugar-free Anzac biscuits. A combination of recipes from Sarah Wilson's I Quit Sugar and Dean Brettschneider from A Treasury of New Zealand Baking.
130g butter
1/2 c rice syrup or honey
pinch salt
1/2 tsp bicarbonate of soda
2 tbs boiling water
1 c rolled oat
3/4 c desiccated or threaded coconut
3/4 c sunflower seeds, slightly toasted
1 c flour

Preheat oven to 180C. Line 2 oven trays with baking paper.
In a small saucepan melt the butter and rice syrup. ...
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Turmeric butter

Posted by Bake Club on Saturday, April 4, 2015, In : savoury 

Thanks to Buffy from Be Good Organics for supplying an easy recipe for a healthy alternative to butter! I made doubled her amount and it filled this small jar perfectly (prob around 350ml). I've halved the salt content in my recipe as I thought it was a bit too salty.
Our 2.9-year-old loves butter (even after I hide it she will pull up a stool, find it on the bench and get her fingers in!) so this will be a great alternative for her.

I'm using organic, cold-pressed ingredients:

2/3 c coconut oil...
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Muesli bars

Posted by Bake Club on Tuesday, March 17, 2015, In : slices 

Part of my search for the ultimate healthy muesli bar for a toddler's consumption. It's from an Australian/New Zealand 'Food Expert'. This has a teeny bit of brown sugar and some honey, but that combination gives it a lovely caramely/golden syrup taste.
  • 1 cup of rolled oats
  • 1 cup of unsweetened desiccated coconut
  • 1/4 cup of sesame seeds
  • 1/2 cup of sunflower seeds
  • 1/2 cup of pumpkin seeds
  • 1 cup of dried fruit (I used sultanas)
  • 1/4 cup  of flax seeds
  • 100 grams of butter (just under 1/2 cup)
  • 1/2 cup of h...

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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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Easy raw bliss balls

Posted by Bake Club on Friday, September 26, 2014, In : sweets 

By Frances
I wanted to make something to use up the almond pulp I have leftover from making almond milk - these are really quick! Actually very similar to these chocolate bliss bites.
1 c almond pulp (or whatever pulp you get from making milk from 1 c almonds or you can use almond meal)
1 c cashew nuts, ground coarsely in food processor
1/4 c cacao or cocoa powder
1/2 c dessicated coconut
pinch salt
3 Tbs coconut oil, melted
1/2 tsp vanilla extract
about 1 c soaked raisins (or dates or prunes if you w...
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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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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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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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Chocolate cherry macaroon cake

Posted by Bake Club on Sunday, June 8, 2014, In : big cakes 

By Frances
Yet another great recipe from Julie Le Clerc's Favourite Cakes. Didn't rise a heck of a lot but still yummy with a macaroony taste with the coconut. Cross between a brownie and a cake.

100g butter, cubed
100g quality dark chocolate, chopped
1/3 c brown or dark sugar
1/2 c self-raising flour (I used rice and added 1 tsp baking powder)
1/4 c dessicated coconut
1 egg, lightly beaten
1 tsp vanilla extract
1/3 c chocolate chips (didn't use)
1 c pitted cherries (fresh or well-drained preserved che...
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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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Giant chocolate lamington cake

Posted by Bake Club on Sunday, May 25, 2014, In : big cakes 

By Frances
This was one of Tui's 2nd birthday cakes from Julie Le Clerc's Favourite Cakes (Penguin, 2011).
4 eggs
pinch salt
1 c caster sugar
1 tsp vanilla extract
1 c plain flour
2 Tbs cocoa powder
1 c cream lightly whipped
1/2 berry jam, to fill
Chocolate coconut coating:
150g dark chocolate
100g vegetable shortening or coconut oil
1 1/2 c coconut thread

Preheat oven to 190C. Line 2 x 20cm sponge tins. Lightly butter the sides and dust with flour.
Whisk eggs, salt, sugar and vanilla in large bowl with ele...
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Chocolate walnut fudge

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

By Frances
An extremely easy raw recipe from The Complete Book of Raw Food by Julie Rodwell (Hatherleigh Press, 2004). They use carob powder but I prefer cacao powder.

3 1/2 c raw walnuts
1 3/4 c pitted dates, soaked in water
1/2 c cacao powder
1/2 c dessicated coconut, optional

Grind walnuts in a food processor until it resembles breadcrumbs. Make date paste in a blender with soaked dates and enough of the soaking water to make a paste. Mix walnuts, date paste, cacao and coconut in a bowl. Firmly ...
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Meringue gelato cake

Posted by Bake Club on Tuesday, March 18, 2014, In : desserts 

By Frances
This is by far the easiest and most decadent of Nigella's desserts I've come across. No cooking skills required! It's not even gelato, more like a meringue ice creamy thing. Any berries or cherries would work, flaked almonds too, and experiment with different liquers if you're using them.

for the meringue gelato cake

  • 300 ml ...

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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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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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Coconut milk cake

Posted by Bake Club on Sunday, October 13, 2013, In : big cakes 

By Ginny
This recipe is from Saved by Cake by Marian Keyes, which really has some amazingly delicious recipes in it... This was one. If you're a fan of coconut (and all its purported health benefits), this is worth a try...

170g butter
300g caster sugar (you could use coconut sugar for extra coconutty goodness)
4 eggs
1 tbsp vanilla extract
250g self raising flour
pinch of salt
3/4 tsp baking powder
50g coconut flakes or desiccated coconut
200ml coconut milk (I used cream for extra deliciousness)

Syr...

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Chocolate lamington cupcakes

Posted by Bake Club on Tuesday, September 24, 2013, In : small cakes 

By Ginny
 I wanted to make some chocolate cupcakes, and got inspired to try and Little & Friday cake recipe... The recipe is for two 23cm cakes, so I used a 2/5 version to make 12 small/regular size cupcakes (I would have halved it, but 2.5 eggs was tricky), but I've put the full recipe below. Given that it's dense and moist, I think the size is fine... (the cake recipe itself involves a sugar syrup but I didn't do this for the cupcakes)

Preheat oven to 150C. I cooked the cupcakes for a...
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Feijoa coconut cake

Posted by Bake Club on Monday, September 2, 2013, In : big cakes 

By Ginny
I accidentally defrosted some (pureed, with the skin on) feijoas, and had to make use of them. The 1.5 cup measure worked perfectly with this loaf... I drastically reduced the amount of sugar in the original recipe, and it was still really sweet. I'll indicate the original below. It's definitely more a cake than a bread, and very yummy - the nicest of all the feijoa coconut loaves I've made. Leaving the feijoa skins on gives it a very subtle edge, which I like (and it's so much...
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Jumble muffins

Posted by Bake Club on Sunday, September 1, 2013, In : small cakes 

By Frances
I've called these jumble muffins cos they're just a jumble of whatever I had to hand in an effort to make my daughter some quick mini muffins that are free of gluten and sugar. We're not GF but it's good to have some food without.
1/2 c oat flour (I use the coffee grinder to grind)
1/2 c sunflower seed flour
1/2 c dessicated coconut
1/2 tsp cinnamon
1/2 tsp ground ginger
1 c carrot pulp leftover from the juicer
1/2 c melted honey
1 egg

Mix all together and plop into 24 greased mini muffins t...
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Coconut lime cookies

Posted by Bake Club on Friday, August 30, 2013, In : cookies 

By Frances

I've been making 'healthy' cookies for my 15-month-old so I can freeze them and have them on hand. This is another great sugar-free, gluten-free recipe by Dr Libby.

24ml coconut oil
1/4 c honey
juice and zest of a lime
1 c almond meal
12 c spelt flour (or any flour)
1/2 c dessicated coconut
2 tsp baking powder

Heat oven to 180C. Gently melt oil, honey and lime juice in a saucepan. Place all dry ingreds and lime zest in a bowl and mix well. Heap tablespoons onto a lined baking tray and bake ...
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Frances's feijoa coconut loaf

Posted by Bake Club on Monday, May 27, 2013, In : big cakes 

I made these for my sister's birthday. One has lemon icing and one has chocolate - both good! It is Susan Fleichl's recipe in A Treasury of New Zealand Baking (Random House, 2009). What a delicious way to use the hordes of feijoas we get in autumn. I like that it uses oil instead of butter and you just mix it all together.

460g flour
2 tsp baking powder
1 tsp baking soda
pinch salt
3 eggs
420 g caster sugar
330ml vegetable oil
30ml vanilla essence
125ml buttermilk (I used yoghurt)
1 1/2 c feijoas, peel...
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Frances's chocolate cherry louise cake

Posted by Bake Club on Friday, April 26, 2013, In : slices 

I adapted this recipe from Fiona Smith's chocolate, raspberry & coconut slice in A Treasury of New Zealand Baking (Random House 2009).

125g butter, softened
3/4 cup sugar
3 eggs, separated
1 1/2 c flour
2 Tbs cocoa powder
1 1/2 tsp baking powder
3/4 c jam (I used cherry)
50g chocolate, grated
1/2 c dessicated coconut (or long threaded)

Preheat oven to 180C. Grease a 18cm x 28 cm cake tin with baking paper.
Cream butter and half the sugar till light and fluffy. Beat in egg yolks, Sift in flour, cocoa and...
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Frances's raw chocolate mousse and cashew whipped cream

Posted by Bake Club on Tuesday, December 18, 2012, In : desserts 

I'm really enjoying making raw concoctions in the Omniblend blender I bought from Best Blenders. Comes with a recipe book for soups, sauces, savouries, spreads, dressings and desserts. Omniblend has 6 blades like the Vitamix that pros use but it's about a third of the price!

Chocolate mousse
2 med or 3 small avocados
1/2 - 2/3 c raw honey or agave nectar (I also use stevia)
1/4 c water
3 Tbsp cacao powder
2 Tbs carob powder (I don't like carob so just use more cacao)
12 tsp pure vanilla extract
pinc...
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Frances’s raw chocolate macaroons

Posted by Bake Club on Sunday, August 19, 2012, In : sweets 


So easy, so delicious - a sweet treat that's healthy!

Makes 24-30 macaroons

3 c coconut (dessicated or flakes), 1 ½ c cocoa powder, 1 c maple syrup, ½ c coconut butter, 1 Tbs vanilla extract, ½ tsp salt

Mix together in a bowl. Take spoonfuls and press out on dehydrator trays. Dehydrate at 45C for 12-24 hrs or until crisp on the outside and nice and chewy on the inside. If you don't have a dehydrator you could bake in very low oven.

For blonde macaroons replace the c...


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Eleni's snowballs

Posted by Bake Club on Sunday, May 20, 2012, In : sweets 

Eleni debuts on Bake Club with these little morsels of delight! No baking involved, just mixing, so would be easy to whip up quickly.

1 1/4 cup oats
1/4 cup sugar
1/4 cup butter
1/3 cup cocoa
1/4 cup (soy) milk
1/4 cup dried fruit
1/4 cup chopped nuts

Melt the butter in a pot and add the sugar, cocoa and milk.
Take it off the stove and mix in the rest of the ingredients.

Cool off slightly, roll into balls and roll the balls in 'snow' / coconut.

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Oat biscuits with chocolate by Frances

Posted by Bake Club on Sunday, April 8, 2012, In : cookies 

These are a lot like Anzac biscuits but the butter and sugar are creamed.
Makes about 20 sandwiched biscuits

65g rolled oats
160g softened butter
160g raw caster sugar
55g golden syrup
150g (1 c) plain flour
75g dessicated coconut
400g chocolate, chopped (I always use dark)

Preheat oven to 160C. Process oats in a food processor or coffee grinder until finely ground.
Beat butter and sugar until pale and creamy. Add golden syrup, stir, then add flour, coconut and oats. Form heaped teaspoons into balls an...
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Frances makes coconut & lemon cupcakes

Posted by Bake Club on Saturday, March 10, 2012, In : small cakes 


Made these quickly for a 1st birthday party - this melt and mix recipe is super easy.

 

150g butter, at room temp

¼ lemon juice

¾ c sugar

1 Tbs finely grated lemon zest

2 eggs, beaten lightly

1 ¼ c dessicated coconut, plus 2 Tbs for sprinkling

1 ½ Tbs bought lemon butter (I used lemon curd)

 

Preheat oven to 180C/160 fan forced. Line 12-hole muffin tray with paper cases. (I made 18 mini muffins for little hands.)

Place butter and juice in saucepan over moderat...


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Frances’s Fijian Black Forest gateau

Posted by Bake Club on Saturday, February 25, 2012, In : big cakes 

This cake is an adaption of two recipes: Fijian chocolate cake by Alexa Johnston from foodie.co.nz (http://foodie.co.nz/Recipes/Fijian-Chocolate-Cake-by-Alexa-Johnston.aspx) with a Black Forest-type filling. Alexa calls in Fijian because it uses coconut cream. It makes a really dark, moist chocolate cake. I made 1 ½ times this recipe to make a big cake to feed 10 adults.

210 g flour
55 g cocoa
2 tsp baking powder
½ tsp baking soda
200 g sugar
2 eggs
125 g melted...


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Renga coconut bread

Posted by Bake Club on Friday, November 18, 2011, In : bread 

This Cook Island loaf is really nice fresh with sweet or savoury toppings. Honey is my favourite. It also toasts well the day after.

1 c wholemeal flour
1 c white flour
100g desiccated coconut mixed
1 c hot water
2 tsp yeast
½ tsp sugar
½ c warm water
1 tsp salt
1 tsp tumeric

3 Tbs olive oil

Mix coconut and hot water. Blend yeast, sugar and warm water. When bubbly add other dry ingreds and oil and mix to a smooth and pliant dough, not sticky.

Cover and  rise until dou...


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Coconut shortbread by Frances

Posted by Bake Club on Friday, November 4, 2011, In : cookies 

Makes 18
1 c all-purpose flour
¼ c rice flour
1/8 tsp salt
1/3 c granulated sugar
¼ c desiccated coconut
½ c/125 g chilled unsalted butter cut into pieces (I used olive oil spread)
½ tsp vanilla extract
½ tsp almond extract (didn’t have any)

Preheat oven to 180C and lightly butter a baking sheet or line sheet with baking paper.
Sift together flours, salt and sugar into a bowl, then sift together into another bowl. Add coconut and butter and mix in until crumbly. Add the extr...


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Frances's childhood chocolate slice

Posted by Bake Club on Wednesday, October 5, 2011, In : slices 

This slice reminds me of my childhood, making it with my cousin Suzanne. A hit with the kids - and adults.

base:
2 c self-raising flour
3/4 c sugar
2 c dessicated coconut
2 tbs cocoa
250 g melted butter

icing:
1 c icing sugar
2 tbs cocoa
75 g butter or margarine
2 tbs hot water
I also added some lemon juice, you could also add few drops of peppermint.

Mix together all base ingredients until well combined. Press into slice tin. Bake for 20 min at 180 C. Remove from oven and let cool a little. Make chocolat...
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Christoph's orange coconut chocolate muffins

Posted by Bake Club on Friday, April 8, 2011, In : small cakes 

Welcome to Bake Club, Christoph, our second male baker! Christoph is from Germany and has been an intern at The Aucklander. He wrote a story about Bake Club in an upcoming issue. The pic shows the two remaining muffins (Christoph and his flatmate and ate 4 of them straightaway out of the hot tin ^^).

Christoph used the recipe from www.food.com, but modified it a bit.
Ingredients (for 12 serves):
1 orange, seeds removed, with peel
1/4 cup orange juice
1/2 cup coconut milk
1 egg
1/2 cup butter
...

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Coconut macaroons by Ginny

Posted by Bake Club on Tuesday, November 30, 2010, In : small cakes 


The ever resourceful Ginny made these with the leftover egg whites from her pumpkin pie (see below).
She says: '
Easiest thing ever, and oh so delicious. Sometimes I put melted chocolate (dark), this time I couldn't be bothered. Either is good.'

2 cups coconut
2 egg whites
1/3 cup caster sugar

heat oven to 180C
mix ingredients together
put into 2-3 tsp-sized mounds on a sheet of paper
bake for 10-12 minutes (til they're a bit golden)
remove from oven.
cool.
eat.

recipe from Donna Hay Modern Classics 2

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Baked apples deluxe by Frances

Posted by Bake Club on Wednesday, November 24, 2010, In : desserts 


Don’t get me wrong – I’ve got nothing against Annabel Langbein’s recipes as featured on her TV programme The Free Range Cook. I just wish this obviously bright and successful woman could add a few more adjectives to her vocabulary! Her superfluous gushing of ‘so good’, ‘so delicious’, ‘so easy’ and ‘so yum’ send me into a groaning fit. On the other side of the culinary coin, Nigella finds ways to promote food porn unlike any other TV chef: everythin...


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Banana bran muffins with blueberries by Ginny

Posted by Bake Club on Friday, November 19, 2010, In : small cakes 

I had some bananas that needed to be cooked with. These sounded healthy and they were surprisingly moreish and delicious. I could have eaten about 6 in one go.

1.5 cups bran
0.75 cup boiling water
0.25 cup brown sugar
0.75 cup plain yogurt
1 egg, beaten
0.25 cup oil
2 bananas, mashed
1.25 cups flour
1.5 tsp baking soda
(approx 1 c frozen blueberries)

makes 12 'standard' muffins... grease a muffin tin
oven to 190C
mix bran with boiling water and leave to cool.
add yogurt, egg, oil and banana to br...
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Mmmmmm... Mama Chan's macaroons

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

There are some days when you just feel like munching into a macaroon.

4 egg whites
2/3 c caster sugar
3 c desiccated coconut (fine or shredded)

Whisk whites for 1 min, add sugar and whisk another 6-8 mins till peaks form. Fold in coconut. Spoon on lined baking tray. Bake at 125C for half hour then at 80C for 1 and a half hours. Mama Chan likes her macaroons crispy. If you like them chewy on the inside, bake for less. Makes 20.
Half dip in chocolate for the decadent touch.

If you're wondering what M...
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Lamington love by Frances

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

I started out with a Genoese sponge by Alessandra Zecchini from her book Sweet As. Then used the Edmonds recipe for the chocolate icing.

I halved this recipe for the lamington sponge.

5 eggs, separated
140g sugar
grated lemon zest
120g flour (I used a bought gluten-free flour mix)
50g butter, melted

Preheat oven to 180C. Line base of 23 cm baking tin with baking paper, then grease and flour sides of tin.
Partly fill a small saucepan with hot water and set over medium heat. Set bowl over the simmering...
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Birg's hummingly good hummingbird cake

Posted by Bake Club on Friday, September 17, 2010, In : big cakes 

This cake was so popular at work, by the time I got to photograph it most of it was gone! Birg also makes a gluten-free version with riceflour and almond meal. Most excellent.

3 eggs
1 cup caster sugar
1/2 cup rice bran or grape seed oil
440g can crushed pineapple, drained of juice (Birg used pineapple chunks, very nice)
2 mashed bananas
1/2 cup desiccated coconut
1 1/3 cups self-raising flour
Pinch of salt
1 tsp ground cinnamon

Cream cheese icing
250g cream cheese, at room temperature
1/2 cu...


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Ginny magicked up these magic bars

Posted by Bake Club on Thursday, September 16, 2010, In : slices 


I want to rename these the yummy-gooey bars cos they were so, well, yummy and gooey. In this batch Ginny substituted the cashews for walnuts.

1/2 cup (113 grams) unsalted butter, melted
1 1/2 cups (150 grams) graham cracker crumbs (plain biscuits in kiwi speak)
1 1/3 cups (90 grams) sweetened flaked or shredded coconut
1 cup (170 grams) semisweet chocolate chips
1 cup (100 grams) chopped walnuts or peca...


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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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Frances' first attempt at a gluten-free, sugar-free cake (ok it's got chocolate bits in it)

Posted by Bake Club on Tuesday, August 10, 2010, In : big cakes 

I just freestyled this recipe so feel free to make up as you go along too!

1 cup brown rice flour
1 cup carrot pulp (from my Oscar juicer)
1/2 cup beetroot pulp
tsp each cinnamon, nutmeg, ginger (whatever spices you like)
1 tsp gluten-free baking powder (or make your own with 2 parts cream of tartar, 1 part baking soda, 1 part cornflour)
1/2 cup dark choc bits
another version I added chopped toasted hazelnuts and coconut
1 tsp vanilla essence
3 eggs
1/2 cup oil or 1/2 cup melted Olivani
about 4 tbsp Fre...
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Coconut Twists by Mama Chan

Posted by Frances Chan on Sunday, August 8, 2010, In : bread 

These are so soft. This is Mama Chan's version of what you can buy in the Chinese cake shops (but better).

dough:
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

coconut filling:
2 c coconut
1/2 c sugar
90g butter
2 tsp vanilla essence

Make the dough and knead until smooth. Add more flour if it's too sticky. Put in a bowl and cover and leave to rise until it is doubled in size.
Punch down and shape into large square. Put coconut mixture on half of the squa...
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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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