Showing Tag: "dairy free" (Show all posts)

Forgotten cookies

Posted by Bake Club on Thursday, May 10, 2018, In : cookies 

Forgotten cookies are actually super easy meringues - you just leave in a turned-off oven overnight and they should be crisp by the morning. Mine weren't unfortunately, I think I preheated the oven too low. If this happens you can just bake at 60-70C for an hour or so until meringues are dried or put in a dehydrator. The recipe is adapted from Healthy Food Guide. You can leave plain or flavour with mint and strawberry. It's my no. 6 of 26 alphabetical bakes!

Makes 20-15
2 egg whites, r...


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Cranberry pistachio biscotti

Posted by Bake Club on Tuesday, May 1, 2018, In : cookies 

No. 3 of 26 alphabetical bakes! Very easy to mix and bake and experiment with different flours and sugars. I stuck to spelt and caster sugar this time as I wanted the berry and nut colours to come through.

1/4 c olive oil
3/4 c caster sugar
2 tsp vanilla extract
1/2 tsp almond essence
2 eggs
2 c flour (I use spelt)
1/4 tsp salt
1 tsp baking powder
1/2 c cranberries
1/2 - 1 c pistachios

Preheat oven to 150C. Line a baking tray with baking paper.

In a bowl whisk the oil and sugar until well comb...


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Bakewell tarts

Posted by Bake Club on Thursday, April 26, 2018, In : small cakes 

No. 2 of 26 alphabetical bakes! I've never considered making bakewell tarts before as they look rather time-consuming - there's pastry, blind baking, frangipane, and more baking. But it was a good experiment in veganising a classic. I used coconut sugar, hence the deep brown colour, far more rustic-looking than the ones from Lazy Cat Kitchen from which I borrowed the recipe. The traditional bakewell has strawberry jam between the pastry and filling and is covered with white icing; I did the c...
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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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Quick chocolate hearts

Posted by Bake Club on Friday, April 13, 2018, In : sweets 

There are a few recipes for homemade chocolate on Bake Club. I've experimented and tweaked amounts many times and have found this one works best for me if I want to make hard chocolate as it's easy to remember and measure. You can use any size moulds you like. I wanted generous servings filled with a nut/fruit mix so I used heart-shaped silicon muffin moulds. The servings weigh around 40-50g each. The good thing about chocolate is that if you make any surplus to needs you can just store in an...
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Berry pinwheel cookies

Posted by Bake Club on Wednesday, April 11, 2018, In : cookies 

These make a nice change from the usual chocolate/vanilla pinwheels. It was a special request from the 5-year-old. I used raspberry powder as that's what I had in the pantry, but any berry flavour will work well - strawberry, cherry, blueberry.

250g butter or vegan butter
1 c caster sugar
1 tsp vanilla extract
3-4 c flour (I used spelt)
1 tsp baking powder
1 tsp salt
2 tbsp raspberry/strawberry Fresh As powder
few drops red food colouring or beetroot juice

Cream butter, sugar and vanilla until pale a...


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Almond polenta cake

Posted by Bake Club on Monday, March 26, 2018, In : big cakes 

I enjoy baking for my vegan gluten-free friends, as it makes you think outside the square and experiment with different ingredients. This recipe is adapted from Cilantro and Citronella. 

1 c almond meal
1 c polenta
3/4 c coconut sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 c aquafaba (liquid from can of drained chickpeas), chilled in fridge
1 tsp lemon juice
2 tbsp neutral oil
zest of 1 lemon

Lemon icing:
1 c non-dairy butter (I used Olivani)
2 c icing sugar
juice half lemon

flaked almonds ...


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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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Blueberry & lemon cheesecake

Posted by Bake Club on Thursday, March 22, 2018, In : desserts 

This is the third raw cheesecake to appear on Bake Club. It's always good to experiment with these things. I made a double recipe to fit a 25cm round cake tin, one of the three cakes I made for my birthday party. I only throw a party once a decade. so I'm happy to make the effort to cater for a whole bunch of diets. I have a few vegan gluten-free friends so I decided to make all the cakes free of gluten, dairy and sugar.

This recipe is adapted from Raw Cake by Daisy Kristiansen and Le...


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Puffed rice crispie bars

Posted by Bake Club on Tuesday, March 20, 2018, In : slices 

Quick and easy party food/lunchbox fillers.
Makes 24 squares
1/2 c tahini
1/3 c sweetener such as rice syrup, coconut nectar, maple or honey
1/2 tsp vanilla extract
1/4 tsp salt
4 c brown puffed rice crispies (you can also used puffed millet)
1/2 c activated buckwheat, optional

Line a brownie tin or 20x20cm cake tin with baking paper.
In a large bowl mix the puffed rice and buckwheat. Melt the rest of the ingredients in a small saucepan. Pour over the puffed rice and mix quickly to coat every grain. P...
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Raw fudge

Posted by Bake Club on Tuesday, March 20, 2018, In : sweets 

This raw chocolate fudge is soooo silky smooth and takes 2 minutes to make!
1/2 c coconut oil
1/2 c almond butter (you could also use cashew, tahini or peanut)
1/2 c cacao powder
1/4 c sweetener such as rice syrup, maple or honey
1/2 tsp vanilla extract
1/4 tsp salt

Line a small cake tin, loaf tin or plastic container with baking paper or plastic wrap. The container I used was 13 x 20cm.
Melt the coconut oil over a low heat or in a bain marie. Pour into a bowl with all the other ingredients and mix w...
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Sourdough sesame crackers

Posted by Bake Club on Tuesday, March 6, 2018, In : savoury 

Keeping a sourdough starter in the fridge takes the pressure off having to bake every few days. I fed mine then kept in the fridge for a week before I scooped out a cup for this recipe, found on the King Arthur Flour website. Take the starter out 24 hours before using to let it warm to room temperature. 

1 c sourdough starter or discarded starter
1 1/2 c flour (I used spelt and buckwheat)
1/2 tsp salt
1/4 c vegan butter or butter
2 tbsp sesame seeds (white or black)
2 tbsp dried herbs of c...


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Black bean brownies

Posted by Bake Club on Thursday, March 1, 2018, In : slices 


This is the third version of black bean brownies that have appeared on Bake Club. The other two were vegan; this one uses eggs - but you can substitute with 2 tbsp of ground flaxseed mixed with 6 tbsp water if you wish. Such a quick recipe - blitz in the blender and you're done!

8 pitted dates, soaked in 1/2 c boiling water for 10 min
1 can black beans, drained
2 eggs
1/4 c coconut oil
1/3 c rice syrup
1 tbsp vanilla extract
1/2 c flour (I used ground almonds, you can use oat flour or any ...


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Raw afghans

Posted by Bake Club on Wednesday, February 28, 2018, In : cookies 


A wholesome chocolatey hit.

1 c dates, soaked in boiling water for 10 minutes
1 c sunflower seeds
1 c nuts or activated buckwheat
2 tbsp ground chia seeds
1 tbsp psyllium
1/2 c cacao powder
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/4 c cacao butter, melted

Icing:
1/4 c cacao butter, melted
1/3 c cacao powder
1/3 c rice syrup (or maple syrup)

Whole walnuts, pecans or almonds for decoration

Blitz the seeds and nuts in a food processor until crumbly. You can leave chunks in there if you w...


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Homemade vegemite

Posted by Bake Club on Sunday, February 25, 2018, In : savoury 

A eureka moment - make your own vegemite from scratch!
Blitz in a nutribullet or hand-mix 1/2 c ground black sesame seeds (I use a coffee grinder), 4 tbsp tamari, 3 tbsp nutritional yeast, 1 tsp apple cider vinegar to taste. You can also cheat by using store-bought black tahini. Couldn't be easier. The salty rich taste is perfect for toast, crackers, pasta, soup. Dense with vitamin B, copper, magnesium, manganese, iron and phosphorus.
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Sourdough apricot loaf

Posted by Bake Club on Sunday, February 25, 2018, In : bread 

I do love a tangy apricot loaf. My sourdough starter 'discards' provided the tang in this recipe and the oats add a little more fibre. It's a cross between bread and a cake.
2 c flour (I used spelt)
1/2 cut oats (use whole or ground, as you wish)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c rice syrup
1/2 c coconut oil
2 eggs
juice and zest of 1 orange
1 c sourdough starter or discarded starter
1 c chopped apricots
1-2 tbsp flour for coating
oats for sprinkling

Preheat oven to 180C. Line a lo...
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Sourdough bread

Posted by Bake Club on Wednesday, February 21, 2018, In : bread 

I was very kindly given a gluten free sourdough starter this week. I fed it for a few days then made this loaf using spelt flour, although it's easy to replace with a mix of brown rice, buckwheat and tapioca flour if you want to be totally gluten free. This recipe is adapted from Homegrown Kitchen.
To keep your starter going, reserve at least 1/4 c starter after taking out 1 c to use. Mix 1/4 c flour and 1/4 c water to your starter every 12 hours. Store in a glass jar with a tight lid. If you...
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Ginger and pistachio cookies

Posted by Bake Club on Thursday, February 15, 2018, In : cookies 

A little bit spicy and a little bit nutty! Just what you need for your afternoon dunk. This is a variation on my very easy vegan digestives. You can experiment with any nut or seed flours, add zest or other spices. Go crazy.

1/2 c sunflower seeds, ground in a coffee grinder
1 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1/2 c chopped pistachios
1/2 c coconut sugar, ground in a coffee grinder
1/4 c coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line a ...


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Vegan chocolate ganache cake

Posted by Bake Club on Saturday, February 10, 2018, In : big cakes 

A deep, rich cake perfect for special occasions. No one will even tell it's vegan, gluten free and refined sugar free.

1 1/2 c non-dairy milk
1 tsp apple cider vinegar
1 1/2 c flour (I've used spelt and buckwheat on different occasions and both worked fine)
1 tsp baking powder
1 tsp baking soda
2/3 c cocoa powder
1/4 tsp salt
1/2 tsp cinnamon
2/3 c rice syrup
1/2 c sunflower or rice bran oil
grated zest of 1 orange or lemon
4 tbsp jam (I use sugar-free St Dalfour)
juice of half orange or lemon

Gan...


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Ginger apple muffins

Posted by Bake Club on Tuesday, January 30, 2018, In : small cakes 

The apple really helps to keep these little cakes moist. Adapted from The Minimalist Baker.

2 Tbsp flaxseed meal + 5 Tbsp water
1 1/4 cup grated apple, skin on
1/2 cup organic ground coconut sugar
3 Tbsp molasses
1 tsp vanilla extract
1/2 cup oil (I used coconut)
1 1/2 c non-dairy milk
1 1/2 cups flour (I used spelt)
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon

Preheat oven to 170C. Line a 12-hole muffin tin with patty pans.
In a large bowl mix th...


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Double chocolate zucchini muffins

Posted by Bake Club on Sunday, December 31, 2017, In : small cakes 

Our 5-year-old runs at the sight of zucchini but she scoffed these muffins - ha gotcha! No one could tell these cakes had vegetables in them, and vegan and gluten free to boot. Adapted from The Love & Lemons Cookbook by Jeanine Donofrio (Avery, 2016).

1 tbsp ground flaxseed
3 tbsp water
1 c non-dairy milk at room temperature (I used rice)
2 tsp lemon juice
2 c spelt flour
1/2 c cacao powder
1 tbsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 c coconut oil, melted
2/3 c brown rice sy...

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Banoffee pie

Posted by Bake Club on Tuesday, December 26, 2017, In : desserts 

I scoured the net and came up with a mix-and-match raw vegan banoffee pie recipe. This is different from my other banoffee pie, which uses cashew cream.

For the base:
1/2 c almonds
1/2 c walnuts
1/3 c desiccated coconut
6 deglet noor dates (use medjool if you have them, I was just saving $)
1 tbsp rice malt syrup
1/2 tsp ground ginger

For the caramel:
10 medjool dates, pitted
1 c coconut cream or milk or other nondairy milk
2 heaped tbsp almond/cashew/peanut butter
1 tsp vanilla extract
pinch salt

2 banan...


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White chocolate Christmas bars

Posted by Bake Club on Saturday, December 16, 2017, In : sweets 

Apparently white chocolate isn't technically traditional chocolate because it doesn't contain chocolate solids, ie cocoa/cacao powder, but homemade white chocolate is next-level goodness! You can use any dried fruit or nuts in this recipe, and pour into any shaped moulds. Pistachios and gojis are perfect for Christmastime.


1 c cacao butter...


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Cinnamon buns

Posted by Bake Club on Thursday, December 14, 2017, In : bread 

These buns don't require rising time. An easy vegan recipe if you're that way inclined. Adapted from The Happy Herbivore by Lindsay S Nixon (BenBella Books, 2011).

3/4 c non-dairy milk (I used rice)
2 1/2 tsp dried yeast
3 c flour (I used organic spelt)
1 tbsp baking powder
1/4 c coconut sugar
2 tsp cinnamon
1/4 tsp salt
1/4 c vegetable oil
4 tbsp brown sugar
2 tbsp raisin if desired
For drizzling mix together:
3/4 c icing sugar
2 tbsp non-dairy milk

Preheat the oven to 180C. Grease a 20cm round spring-for...
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Chocolate sponge

Posted by Bake Club on Tuesday, December 12, 2017, In : big cakes 

Made with love for our wedding anniversary, 12.12. The keys to a light sponge are: no butter, separate the eggs and 50% cornflour.

3 eggs 
110g sugar (I used powdered coconut sugar)
60g flour (I used organic spelt)
60g cornflour
2 tbsp dutch cocoa
1 tsp baking powder

For the filling:
1 can coconut cream that's been refrigerated for at least 24 hours
1 tsp rice malt syrup
cut strawberries
strawberry jam if desired (I use a sugar-free brand, or make your own chia jam)

Line 2 sponge tins with baking paper a...
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Cinnamon swirl ice cream

Posted by Bake Club on Monday, December 11, 2017, In : desserts 

I usually make coconut cream-based ice cream but this one is made from cashews. Can be made with or without an ice cream maker. It's from Elizabeth Stein's Eating Purely (Skyhorse Publishing, 2015).

1 c raw cashews (soaked for 24 hours, drained and rinsed)
1 tbsp vanilla extract
1/2 c non-dairy milk (I used homemade almond)
1/2 c coconut oil
1/4 c rice malt syrup
1/4 c maple syrup
1 c water
pinch sea salt

Cinnamon swirl:
3 tbsp maple syrup
1 tsp cinnamon

Blend all the ingredients except cinnamon swirl in...
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Plaited loaf

Posted by Bake Club on Friday, November 17, 2017, In : bread 

The crust came out a little dark, oops, but the inside is nice and fluffly. The last sweet buns I made needed kneading but not this recipe, so I wanted to compare the results.

250ml milk (I used rice)
50g butter or non-dairy spread
2 heaped tsp honey
500g spelt flour
2 tsp sea salt
12g dried yeast
1 egg, beaten

Scald the milk by heating it in a small saucepan with the butter and honey. Allow to cool so it is just warm.
Sift the flour and salt in a large bowl and sprinkle in the yeast. Make a well in t...
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Double chocolate chip cookies

Posted by Bake Club on Monday, November 6, 2017, In : cookies 

160g butter or non-dairy spread (I used Olivani)
3/4 c coconut sugar or brown sugar
1 egg
1 tsp vanilla extract
1/2 c oats, ground in a coffee grinder to make flour
2 c buckwheat flour
2 tbsp cacao powder
1 tsp baking powder
1/2 tsp baking soda
1/3 c dark chocolate chips or 150g dark chocolate cut into chunks

Cream butter and sugar until pale and fluffy. Add in egg. Then mix in flours and dry ingredients. Lastly mix in the chocolate chips.

Wrap dough in cling film and chill in freezer for half...


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Trio of bliss balls - chocolate, strawberry, cookie dough

Posted by Bake Club on Friday, November 3, 2017, In : sweets 

It all started with our daughter wanting chocolate chip cookies. I decided to make healthy chocolate chip cookie bliss balls and found this easy recipe from Wholefood Simply. Then I decided to make my own recipes using different sweeteners, flavours and flours, but all still raw, whole, organic, sugar and gluten free.

Makes about 24
2 c rolled oats
1/3 c tahini
2 tbsp honey or rice syrup
2 tbsp maple syrup
1/2 tsp cinnamon
1 tsp vanilla extract
pinch salt
1/3 c dark chocolate chips
Blitz the oats in a ...
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Chocolate thins

Posted by Bake Club on Friday, October 27, 2017, In : cookies 

If you make anything heart-shaped with icing it's a guaranteed winner with the kids. This is a very basic but easy chocolate biscuit. The key is to chill the dough and roll out to an even 3mm thickness.

125 g chilled butter or non-dairy spread (I used Olivani this time and it worked well)
2/3 c coconut/brown/rapadura sugar (I used organic golden sugar that I put in a spice grinder first)
1 tsp vanilla extract
1/2 tsp salt
1 egg
1/4 c cornflour
1/2 c cacao or cocoa powder
1 1/2 c flour

Cream t...


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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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Raspberry rose macarons

Posted by Bake Club on Sunday, October 22, 2017, In : small cakes 

This is adapted from Crazy Vegan Kitchen, I've cut down on the sugar a bit. My first time making macarons with aquafaba. I know they're not perfect, they don't have macaron 'feet' and they're not completely smooth on top (I ground up almonds with the skins on), but they're good enough for me and they taste delicious. Our 5-year-old proclaimed it the best thing I've ever made!
Macarons take an age to make, you need to start the night before. It's a real process, and it makes you understand why ...
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Healthy Shrewsbury biscuits

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

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

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

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

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

Preheat oven to 170C. Line a baking tray with baking paper.
Simmer the aquafaba in a...
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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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Healthy caramels

Posted by Bake Club on Thursday, October 12, 2017, In : sweets 

Mmmmmm - make your own caramels for a guilt-free sweet treat.

Makes 14-16
1 cup pitted dates (medjools are superior but you can use deglet noors too)
1 tbsp nut butter (peanut, almond or cashew work well)
1 tbsp coconut oil
pinch sea salt
For coating:
150 g unsweetened dark/bittersweet chocolate
or 1/2 c cocoa butter, 1/2 c cacao powder, 1/4 c rice syrup

Line a small tray or plate that you can fit in your freezer with baking paper.
If you are going raw, soak the dates in a bowl with a little bit of wa...
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Apricot and chocolate slice

Posted by Bake Club on Thursday, September 7, 2017, In : slices 

It's always a pleasant distraction when a blog I subscribe to posts a new recipe. In the case of Eleanor Ozich's apricot and dark chocolate bumper bars my eyes and tastebuds were duly tantalised and I decided to make them the same day. Key words: apricot, chocolate, fudgy, no bake – and I had all the ingredients in the pantry.

1 c chopped dried apricots (I used organic sulphur-apricots hence they are not bright orange like non-organic ones)
2 c rolled oats
1 c desiccated or shredded c...


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Healthy afghans

Posted by Bake Club on Thursday, August 31, 2017, In : cookies 

It's easy to substitute the ubiquitous refined ingredients for more wholesome options that make equally yummy and healthy afghans.

Makes 16
1 c almond meal
1 c buckwheat flour
4 tbsp cocoa or cacao powder
1/3 c coconut oil
1/4 c honey, rice syrup or maple syrup
3 tbsp coconut sugar
1 tsp baking powder
1 c gluten-free cornflakes (no added sugar)

For the icing:
60g dark chocolate (I used Whittaker's 72%)
3 tbsp non-dairy milk
1 tbsp honey, rice syrup or maple syrup
1/2 tsp vanilla extract
pinch salt
desiccated...
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Chocolate beetroot brownies

Posted by Bake Club on Tuesday, August 29, 2017, In : slices 

A great way to use vegetables in baking and the kids will never know. I like brownies with raspberries or nuts sometimes, but my kid prefers plain flavours so I've kept it simple.

300g beetroot, boiled, peeled and cut into chunks
3 eggs or make flaxseed eggs
1/2 c sweetener such as rice malt syrup, maple syrup, honey, coconut sugar, panela (not agave)
1/4 c melted coconut oil or butter
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
pinch salt
1/2 c cocoa or cacao powder
1 c flour or almond...
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Strawberry rose cheesecake

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

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

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

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

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

First, soak the cashews...


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Vegan carrot cake

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

If you're avoiding dairy and eggs, this carrot cake will hit the spot for you! This recipe is adapted from Chocolate Covered Katie.

1 c grated/shredded carrots
1/2 c applesauce (basically stewed and mashed apples)
1/3 c oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 1/2 c flour (I use spelt)
1 tsp cinnamon
1/2 tsp baking soda
3/4 tsp salt
1/3 c cane/rapadura/coconut (ground or powdered)
optional - 1/2 c chopped walnuts, raisins, desiccated coconut

Mix the first five ingredients in a bowl and set a...
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Wookie cookies

Posted by Bake Club on Thursday, April 27, 2017, In : cookies 

I made these chocolate thins for a Star Wars kids' party. Low in sugar and no gluten, eggs, dairy or nuts, if you're avoiding such things.
1c buckwheat flour
1/2 tsp baking powder
1/2 tsp salt
1 tbs cocoa powder
1/4 c coconut sugar/rapadura - ground into a powder using a coffee grinder
1/4 c coconut oil
5-8 tbs nondairy milk

Whisk all the dry ingredients in a food processor. Add coconut oil and mix. With the motor running add the milk one tablespoon at a time until a dough forms. Wrap in cling film a...
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Vegan chocolate mousse

Posted by Bake Club on Thursday, April 27, 2017, In : desserts 

Super easy chocolate mousse! 

110g dates or apricots simmered in juice and zest of an orange for 15 min

400g silken tofu

4 tbs cocoa

Once fruit is stewed blitz all ingreds in a blender and then pour into ramekins. Store in the fridge until you want to serve. I served mine with toasted coconut flakes and cashew toffee praline. Any thinly sliced fruit or stewed dried fruit will complement the rich mousse.


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Toffees

Posted by Bake Club on Sunday, March 26, 2017, In : sweets 

Sugar-free toffees that have healthy ingredients! Thank you Virpi Mikkonen from It's a Pleasure (Weldon Owen, 2016). I used my homemade almond butter too so I'm well chuffed about that.
1/3 c nuts (I used cashews)
1/2 c honey
1 c almond or another nut butter
2 tbs coconut flakes
flakey sea salt (Maldon is my choice)

Have moulds ready or a baking tin lined with baking paper.
Crush or chop the nuts with a knife, in a grinder or mortar and pestle.
Pour honey into a frying pan over medium heat. Stir cont...
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Cocoa almond granola bars

Posted by Bake Club on Friday, March 24, 2017, In : slices 

These are a chewy choco bite. Don't overcook or they'll be rock hard (as mine were, on the edges). From Sweet & Easy Vegan by Robin Asbell (Chronicle, 2012).

1 1/2 c rolled oats
3/4 c spelt flour
1/4 c cocoa or cacao powder
1/4 tsp baking powder
1/2 c rice syrup
1/2 c rapadura/coconut or palm sugar
1/4 c almond butter
2 tbsp ground flaxseeds
2 tbsp oil
1 tbsp nondairy milk
1 tsp vanilla extract
1/4 c slivered almonds

Preheat oven to 170C and line a 20x20cm cake tin.
Mix all the dry ingredients (except almo...
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Hazelnut carrot cookies

Posted by Bake Club on Wednesday, March 22, 2017, In : cookies 

Hazelnuts! Yummy but expensive little things, aren't they? That's why I don't often bake with them, but I had half a cup in the cupboard for some such occasion. I added some diced dried fruit to the mix to sweeten the package for the 4-year-old. She turned her nose up at them, however. Oh well, more for me. These fall into the brutti ma buoni style of biscuit - ugly but good.

Makes about 20

1 c spelt flour
1 tsp baking powder
1 tbsp ground flaxseed
1/2 tsp salt
1/2 c rice syrup
1/4 c almond butter (...
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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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Vegan black bean brownies

Posted by Bake Club on Tuesday, February 21, 2017, In : slices 

I've made black bean brownies before in a slab tin and they were DF, GF, SF too. This recipe is adjusted slightly, tastes better and the nuts are a good addition.

Makes 18 small brownies about 2 tbsp each

400g can of black beans, drained

2 tbsp ground flaxseed stirred into 4 tbsp warm water and set aside for 5 min

1/4 c coconut oil

1/4 c cacao or cocoa powder

1/2 c rice malt syrup

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract
chopped nuts for topping if desired

Preheat oven to 1...


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Vegan lemon almond cake

Posted by Bake Club on Monday, February 20, 2017, In : big cakes 

A healthy and tasty lemony cake! You could jazz it up with a honey-lemon drizzle or whipped coconut cream icing but really, it's great the way it is - moist, tangy and nutritious.

1 c ground almonds (I use use a coffee grinder and grind as needed)
1/2 c buckwheat flour (you can use any kind of flour or polenta)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
juice and zest of 2 lemons
2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp hot water and left to stand for 5 minutes)
1/2 c rice ma...
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Vegan gingernuts

Posted by Bake Club on Friday, February 17, 2017, In : cookies 

After the success of my vegan digestives I decided to use the same method to make these crispy healthy gingernuts. Just a couple of adjustments.

1 1/2 c buckwheat flour
1/2 c rolled oats, ground first in a coffee grinder
1/4 c + 1 tbsp rapadura sugar, ground first in a coffee grinder
1 tsp baking powder
3/4 tsp salt
2 tbsp ground ginger
1 tsp cinnamon
2 tbsp treacle (I used Kokonati's organic wild kithul treacle)
1/4 c + 2 tbsp coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line 2 baking tray...
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Vegan digestives

Posted by Bake Club on Tuesday, February 14, 2017, In : cookies 

Healthy digestive biscuits for my two valentines - my husband and our daughter. You can also make them pure gluten-free by using buckwheat flour or a general gluten-free flour. Variation on a theme of lil digestives and digestives (with butter).

1/2 c rolled oats, ground in a coffee grinder
1 1/2 c spelt flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon if desired
1/4 c + 1 tbsp rapadura sugar, or coconut sugar (you can grind these granules too if you wish)
1/4 c + 2 tbsp coconut oil
5-8 tbsp n...
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Buckwheat nut crackers

Posted by Bake Club on Saturday, February 11, 2017, In : savoury 

Love making my own crackers! Buckwheat flour works really well in combination with nuts of your choice for more nutrients. You can also grind sunflower and pumpkin seeds.

1 c buckwheat flour
1 c ground nuts (I used walnuts and cashews)
1 tsp salt
3 tsp sesame seeds
1/4 c oil
up to 1/2 c water
seasonings of choice - e.g. pepper, cumin, paprika

Preheat oven to 175C. Line 2 baking trays with baking paper.
Mix all the dry ingredients in a bowl. Stir in oil then slowly add water to form into a ball.
Roll ou...
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Vegan chocolate chunk cookies

Posted by Bake Club on Tuesday, January 10, 2017, In : cookies 

This is adapted from Eleanor Ozich's My Family Table (Murdoch Books, 2015) but I used less sugar and a bit of spelt flour to help bind. The oats add a texture and the sugar helps to make a crispy cookie. You could replace the sugar with a natural liquid sweetener to make a chewy cookie.

2 1/2 c oats (or use any gluten free flour)
1 tsp baking soda
pinch salt
2/3 c muscovado, rapadura or coconut sugar
1/3 c melted coconut oil
1 linseed egg (1Tbs linseed mixed with 3 Tbs water)
1 tsp vanilla extract
15...
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Chocolate buckwheat crackle bars

Posted by Bake Club on Monday, December 5, 2016, In : sweets 

I came across puffed buckwheat at my local organic shop - brilliant! These easy bars are a super yummy healthy sweet treat.

3 c puffed buckwheat (or puffed rice or spelt)
1/4 c toasted sesame seeds, optional
1/3 c coconut oil
1/3 c rice syrup
2 Tbs cacao powder
150g coconut butter
pinch salt
1 tsp cacao powder

Line a 20cm square tin with baking paper. In a bowl mix the the puffs and sesame seeds.

In a saucepan over low heat melt the coconut oil, syrup, 100g coconut butter and cacao. Once melt...


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Vegan banana loaf

Posted by Bake Club on Tuesday, November 22, 2016, In : big cakes 

I made this recipe from scratch! Just to experiment making a GF, DF, SF cake. It turned out a bit holey and dense but delicious all the same, and even better toasted. Without creamed butter and sugar, cakes tend to have a few holes. I will also use a lighter touch next time and not overmix the batter.

2 c flour (I use spelt)
1 tsp baking powder
1 tsp cinnamon
1 c dates
2 ripe bananas
1 tsp vanilla extract
1/4 c water
1/4 c softened coconut oil

Preheat oven to 180C. Line a loaf tin with baking paper.
Wh...
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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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Oatmeal raisin cookies (vegan, gluten-free)

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

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

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Life-changing bread

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

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

Line a loaf tin with parchment/baking...
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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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Pear, ginger and date loaf

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

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

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

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Frances gets into the Xmas spirit – meringue wreaths

Posted by Bake Club on Tuesday, December 6, 2011, In : sweets 


At one of my jobs they like to decorate their offices with Christmas decorations. This is mainly because there’s a decorating competition at ACP Media and prizes to be won. Anyway, my contribution was these meringue wreaths from Alessandra Zecchini and Arantxa Zecchini Dowling’s book Party Food for Girls.

She says the recipe contains lots of sugar as the meringues are designed to be long-lasting Xmas decorations. They will keep for weeks. I haven’t done much icing in ...


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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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