Showing Tag: "honey" (Show all posts)

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...

Continue reading ...
 

Honey bombs

Posted by Bake Club on Friday, July 31, 2020, In : bread 

These warming honey bombs are a cross between a bun and cake - but you don't have to cream the butter and sugar or use yeast. Very convenient. I've discovered Scandi Bites by Trine Hahnemann (Quadrille, 2019) and will be making a few of her recipes.

Makes 12-16
150g honey
150g/3/4 c soft brown sugar (I used coconut sugar)
150g butter
4 small eggs or 3 large eggs
3 c flour (I used spelt)
2 tsp baking soda
4 tsp cinnamon
3 tsp ground cloves
150g mixed peel (I used mixed fruit)

Preheat oven to 180C. Grease...
Continue reading ...
 

Honey & cardamom biscuits

Posted by Bake Club on Thursday, May 21, 2020, In : cookies 


First time I've iced cookies before I put them in the oven, but it works!


Makes about 60

125g butter or non-dairy spread, softened

1/2 c brown sugar or coconut sugar

1 tsp baking powder

1/2 tsp ground cardamom

1 egg, lightly beaten

1/2 c honey

2 c flour

1 c wholemeal flour


Icing:

1/4 c butter or non-dairy spread, softened

1/4 c flour

2 tsp water


In a bowl beat the butter for 30 seconds. ADd the brown sugar, baking powder and cardamom and beat until combined. Beat in egg and honey. Sift in flours and mix un...


Continue reading ...
 

Honey maca ice cream

Posted by Bake Club on Thursday, December 5, 2019, In : desserts 

I decided to make a dairy-free ice cream from scratch, and that included the almond milk. The xanthan gum really helps to make the ice cream smooth and creamy. When you make almond milk you have almond pulp left over, so I'll also post two recipes to use up the almond pulp.

200g almonds
500ml water
1/2 c honey
1 tsp maca powder
1 tsp vanilla extract or paste
1 tsp xanthan gum

If you have an ice cream make, put the bowl in the freezer for at least 24 hours.
Soak the almonds in a bowl of water for at l...
Continue reading ...
 

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...
Continue reading ...
 

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...
Continue reading ...
 

Berry cake

Posted by Bake Club on Friday, September 2, 2016, In : big cakes 


Yes, it's berry berry good... A classic buttery cake but uses honey for sweetener and has a tangy, creamy topping.

200g butter
100g ground almonds
3 eggs
100g flour (I used spelt)
2 tsp baking powder
200ml honey, melted
1 tsp vanilla extract
1c blackberries (or any berries of your choice, fresh or frozen)
Topping - whip together:
200ml cream
1 Tbs yoghurt
1 Tbs jam

Preheat oven to 170C. Line a cake tin with baking paper.
Cream butter, add almonds, flour, eggs and baking powder and mix. Fold in honey, vanil...
Continue reading ...
 

Double chocolate peanut butter honey cookies

Posted by Bake Club on Wednesday, March 18, 2015, In : cookies 

This is my entry into the NZ Airborne National Honey Week competition. I wanted to create a recipe that only uses a few ingredients so the honey could shine through. A no-flour, one-bowl wonder - VERY easy to make and scrummy!

Makes 16-20 cookies

1/3 c New Zealand honey (I used clover)
1 c peanut butter (Pic's is my preferred brand but any organic, salt-free, all natural one is good)
2 tbs cocoa powder
3/4 c chocolate drops

Preheat the oven to 180C. Soften or slightly melt the honey in a saucepan o...
Continue reading ...
 

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...

Continue reading ...
 

Honey oat loaf

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

I wanted to make a recipe for honey month. Airbone Honey are holding a competition for an original recipe containing honey. I'm not going to enter this one, but it's a start.

  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1 1/3 cups whole-wheat flour, or white whole-wheat flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup yoghurt
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup clover honey, or oth...

Continue reading ...
 

Spiced biscuits

Posted by Bake Club on Wednesday, March 4, 2015, In : cookies 

A really nice crunchy biscuit from Good Housekeeping Wheat Free (Anova, 2008). You can add as much or as little spice as you like. This time omitted the cloves but added extra ginger.
2 tbs honey
25g butter
50g muscovado sugar
grated zest of 1 lemon and 1 orange
225g flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
pinch ground cloves
pinch salt
1 tbs finely chopped candied peel (didn't have)
50g ground almonds
1 egg, beaten
2-3 tbs milk or water

Put honey, butter, sugar and citru...
Continue reading ...
 

Pistachio cake

Posted by Bake Club on Thursday, June 5, 2014, In : big cakes 

By Frances
I'm on a roll with Julie Le Clerc's Favourite Cakes. I love cakes with nuts in them!
90g butter, softened
1/3 c sugar (I used organic golden)
2 eggs
1/3 c plain yoghurt
1 c gluten-free flour (I used rice)
1 tsp baking powder
2/3 c ground pistachio nuts
2 Tbs extra ground nuts
honey to drizzle

Preheat oven to 180C. Line a 20cm cake tin.
Cream butter and sugar until pale. Add eggs and beat well. Stir in yoghurt then sifted flour, baking powder and nuts.
Spread mixture into tin. Bake for 60 min or...
Continue reading ...
 

Raw chocolate raspberry slice

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

By Frances
Got this one from the Amazing Paleo website. The banana gives it a softer texture than other raw slices I've made. Eat it straight from the freezer.

  • 2 ripe bananas
  •        ¼ cup fresh raspberries
  •        12 medjol dates
  •        ¾ cups unsweetened cocoa (divided)
  •        ½ cup almonds
  •        ½ cup walnuts
  •        5 tablespoons almond butter
  •        5 tablespoons RAW honey

Steps:

  1. Place dates, almonds, walnuts and ½ cup cocoa powder in food processor. Process for about 3-4 minutes, until all i...

Continue reading ...
 

Chocolate, cranberry and honey muffins for National Honey Week

Posted by Bake Club on Saturday, November 23, 2013, In : small cakes 

By Frances

This is for the ‘Cook Something Yummy With Honey’ competition for the inaugural National Honey Week 25 Nov – 2 December. I read about it on Alessandra Zecchini’s blog. This year’s hero honey is manuka – yummmmm.  I just made up this recipe with what I had in the pantry. I like to contrast the richness of chocolate flavour with the tartness of a fruit such as cranberry. Any fresh or dried berry would be equally delicious – raspberry is a favourite. I...


Continue reading ...
 
 

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.


Tags

"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds poppyseeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola