Showing Tag: "oats" (Show all posts)

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...


Continue reading ...
 

Pumpkin seed oat shortbread

Posted by Bake Club on Friday, September 30, 2022, In : cookies 

Peter Gordon suggests to serve these nutty biscuits with hard cheese, with stewed fruit and mascarpone or with his sticky melon jelly. I think any kind of jelly or jam would go well too. I just ate these with my cuppa; a delish crisp little bite.


Makes around 32

250 g butter, room temperature

180 g caster sugar

150 g cornflour

50 g fine oatmeal

70 g pumpkin seeds, toasted


In a food processor mix the butter and sugar for 20 seconds. Scrape down the bowl and blitz in the rest of the ingredients for 10...


Continue reading ...
 

Snickerdoodles

Posted by Bake Club on Friday, October 29, 2021, In : cookies 

A snickerdoodle is a crisp and chewy cookie originating from New England. It's basically a plain cookie rolled in cinnamon sugar but the inclusion of cream of tartar gives it a sourness that is quite endearing. 

Most recipes use butter and refined sugar and flour but this one is gluten- and dairy-free. You can also use an egg replacer if you are vegan. It makes a lot of dough so you can freeze some for later use. The dough needs to chill in the fridge for a few hours so prepare ahead!


3 1/2 c f...


Continue reading ...
 

Chocolate molasses cookies

Posted by Bake Club on Sunday, July 11, 2021, In : cookies 

With our impending trip to the snow upon us, I wanted a sturdy, robust cookie that would provide tasty sustenance on the slopes. So I made a spicy molasses cookie and added chocolate chunks - how good?!


Makes 24-26

1 1/2 c flour (I used white and wholemeal spelt)

1/2 c oat flour (oats ground in a coffee grinder)

1 1/2 c sugar (I used a mix of coconut and cane)

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

ground spices:

1 tsp cinnamon

1 tsp ginger (double the ginger if you want a gingernut!)

1/2 ts...


Continue reading ...
 

Apple Crumble Tea Cake

Posted by Bake Club on Tuesday, March 16, 2021, In : big cakes 


What's better than apple crumble? Apple crumble cake! This is a comforting recipe from Julie Le Clerc's Favourite Cakes (Penguin, 2011). It's a one-pot wonder too.


125g butter

1 c soft brown sugar

1 tsp baking soda

2 tsp cinnamon

2 apples, grated with skin on

1 c raisins

1 c milk

1 tsp vanilla extract

2 eggs

1 c rolled oats

1 1/2 c flour (I used white and wholemeal spelt)

3 tsp baking powder

icing sugar, to dust


Crumble:

100g butter, cubed

1 c flour

1/2 c sugar

1 tsp cinnamon


Preheat oven to 180C. Line a browni...


Continue reading ...
 

Life-changing crackers

Posted by Bake Club on Friday, September 25, 2020, In : savoury 

Sarah Britton of My New Roots created the life-changing bread, using only seeds and psyllium. Here's the cracker version from Super Loaves & Simple Treats by Melissa Sharp (PK, 2017). They go so well with all kinds of sweet or savoury toppings, or just by themselves.

1/2 c sunflower seeds
1/3 c flaxseeds
1/4 c hazelnuts
3/4 c oats
2 tsp chia seeds
3 tbsp psyllium
1/2 tsp sea salt
1 tsp seaweed flakes
2/3 c water
2 tbsp coconut oil, melted
1 tbsp honey

Preheat oven to 160C. Line 2 baking sheets with bakin...
Continue reading ...
 

Healthy florentines

Posted by Bake Club on Monday, September 7, 2020, In : sweets 

A refined-sugar-free treat for any time of the day. I think the thinness of a florentine is the secret to its success, so use flaked or slivered almonds. Pepitas and oats add extra nutrition.


Makes about 25

1/2 c rolled oats

1/3 c almonds

1/3 c finely chopped walnuts

1/3 c pepitas (pumpkin seeds)

1/3 c finely chopped apple-sweetened cranberries (I didn't have any so used sulphur-free apricots. Other tangy dried fruit would work well too, such as cherries or blueberries)

1 tsp mixed spice (or a mix o...


Continue reading ...
 

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...


Continue reading ...
 

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...


Continue reading ...
 

Oat lace cookies

Posted by Bake Club on Friday, April 3, 2020, In : cookies 

These are very fragile cookies! But lovely for a dainty afternoon tea. Drizzling with chocolate is completely optional; I think they are tasty without.

Makes about 20 cookies

1/2 c rolled oats

1/4 c almonds

90g butter or non-dairy spread

1/3 c crystallised sugar

1/3 c brown sugar

1 tbsp rice flour/tapioca/cornflour/arrowroot

2 tsp orange zest

1 tsp vanilla extract

pinch sea salt


100g melted chocolate, if desired


Preheat oven to 180C. Line 2 baking trays with baking paper.

In a food processor or coffee gri...


Continue reading ...
 

Flapjacks

Posted by Bake Club on Thursday, November 14, 2019, In : slices 

Flapjacks, muesli bars, granola bars, oatmeal crunch - whatever you call them these wholesome bites are great for lunch boxes and snacks in general. In the US though, flapjacks are pancakes, so don't get lost in translation. What makes traditional flapjacks compared to other granola bars is the inclusion of golden syrup, which gives a caramely taste.
I have substituted with healthier rice syrup (no fructose) but feel free to use whatever sweetener you prefer. You can also use non-dairy spread ...
Continue reading ...
 

Havreflarn (oat thins)

Posted by Bake Club on Sunday, August 25, 2019, In : cookies 

Here's a healthy twist on a classic Swedish havreflarn (thin oat biscuits). I've used banana instead of sugar and added toppings for variety. Sometimes chocolate is sandwiched in between 2 biscuits; I've just spread one side with chocolate, like a chocolate digestive.

Makes around 20
2 c rolled oats
2 bananas, mashed
1 tsp vanilla extract
pinch sea salt
1 tbsp coconut oil, melted (optional)
toppings if desired: threaded coconut, black sesame seeds, pumpkin seeds
125g dark chocolate

Preheat oven to 175...
Continue reading ...
 

Chokladbollar (chocolate balls)

Posted by Bake Club on Friday, August 23, 2019, In : sweets 

I am officially obsessed with fika - the Swedish art of the coffee break. A time to take a break alone or with friends, to reflect and recharge with a coffee (or tea) and something delicious to eat. I'd like to share some of my favourite recipes from Fika by Anna Brones & Johanna Kindvall (Ten Speed Press, 2015). The Swedish chocolate ball is a classic that all bakeries will make. Like most Swedish baked goods, it uses butter and cane sugar. These may look like one of those raw bliss balls ma...
Continue reading ...
 

Vegan cheezy crackers

Posted by Bake Club on Saturday, March 9, 2019, In : savoury 

These are nice and cheesy without the cheese!

1 c flour (I used oat)
2 tbsp nutritional yeast
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp turmeric
1 tbsp black sesame seeds, optional
1 tbsp olive oil
1 tbsp coconut oil or vegan butter
1 tsp lemon juice
5-6 tbsp cold water, as needed

Preheat oven to 180C. 

In a medium bowl mix all the dry ingredients together. Add the oils and juice and mix with a fork. Add enough cold water to form a dough.

Roll dough in betwe...


Continue reading ...
 

Quinoa carrot breakfast cookies

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


Cooking 1 cup of quinoa 'seeds' yields a lot of quinoa! Enough to make 2 different batches of sweet cookies. These full-o-goodness chunky breakfast cookies are adapted from Healthful Pursuit. It's a bonus bake in my list of 26 alphabetical bakes!

Makes 18 cookies
1 1/2 c cooked quinoa
1 c flour (I used oat)
1/2 c ground flaxseed
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch salt
1/2 c liquid natural sweetener (I used rice syrup and a bit of date syrup. Maple syrup is also g...


Continue reading ...
 

Graham crackers

Posted by Bake Club on Tuesday, June 19, 2018, In : cookies 

Fran Costigan makes a mean oat cinnamon graham cracker, as they call them in the US - very similar to these digestives, which is what we call them in NZ, Australia and the UK. For me, the key is the thinner the better, and coconut sugar adds a lovely caramely crunchiness.

To make ginger snaps, just swap out the cinnamon for ground ginger.

Makes around 30 biscuits

1 1/2 c oat flour, toasted in a 175C oven for 10 min
1/4 c ground coconut sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp se...


Continue reading ...
 

Granola bars

Posted by Bake Club on Tuesday, May 29, 2018, In : slices 

Twice baked oats and activated buckwheat groats make for a supercrunchy granola bar. The cranberries add a lovely tang to round out the sweetness.

4 c rolled oats
1 c activated buckwheat
100g coconut oil, melted
2/3 c honey
1/3 c apple juice
1/4 c treacle or molasses
1/2 c cranberries
1 c puffed rice

Preheat oven to 180C. Line a baking tray with baking paper. Line a 30cm x 20cm brownie/swiss roll tin with baking paper.
Mix oats, buckwheat and oil in a bowl until evenly coated. Lay out on the baking tra...
Continue reading ...
 

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...


Continue reading ...
 

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...


Continue reading ...
 

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...


Continue reading ...
 

Rye oat soda bread

Posted by Bake Club on Thursday, May 25, 2017, In : bread 


This is from Jamie Oliver's Superfood cookbook. It rather annoys me how 'superfood' has become an overused word to market brands, books and recipes. Some food is higher in particular nutrients than others; it's just common sense to eat a variety and as whole as possible. I wouldn't call this bread a superfood, it's just a simple bread made from wholesome ingredients. That said, if Jamie can get the masses to eat more seeds, berries, vegetables and whole grains and less meat, that can only be ...
Continue reading ...
 

Goji granola

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

This granola has just the right mix of nuts, fruit, spices and sweetness for me - and a fantastic crunch.

3 c oats
2 c chopped nuts
1 c sunflower seeds, or do a pumpkin seed mix
2 tsp cinnamon
1 tsp salt
4 tbs coconut oil
3/4 c rice syrup
2 tbs water
2 tbs vanilla extract
1/2 c chopped apricots
1/2 c goji berries
1/4 c raisins or chopped prunes

Preheat oven to 160C. Line a baking tray with baking paper.
Melt the coconut oil and rice syrup in a saucepan or double boiler over low heat. Mix the oats, ...


Continue reading ...
 

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...
Continue reading ...
 

Digestives

Posted by Bake Club on Friday, February 19, 2016, In : cookies 

Ooh don't you love a good digestive for a dunking. I've never made my own, but they are so easy and satisfying to make. I think I'll add a few raisins next time. This is from Homemade Memories (Orion, 2015) by Kate Doran of thelittleloaf.com

Makes 16

65g rolled oats
100g spelt flour
100g cold butter, cubed
35g wheatgerm (or substitute with more ground or whole oats)
50g light muscovado sugar
1 tsp baking powder
1 tsp salt
1-2 Tbs milk if needed

Blitz oats to a fine powder in a food processor...


Continue reading ...
 

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 ...
Continue reading ...
 

Banana and chocolate chip cookies

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

An easy gluten-free cookie that especially kids will love! Not too much sweetener and full of good fibre. This is by Nadia Lim from Sunday magazine.
2 eggs
1 Tbs milk
1 tsp vanilla extract
1/2 c sweetener (coconut sugar or brown sugar ok, I used rice malt syrup)
1 1/2 tsp baking powder
1 1/2 c ground almonds
1 c rolled oats
1 c mashed ripe bananas (about 2 bananas)
1/2 c dark choc chips

Preheat oven to 180C. Grease and line a baking tray with baking paper.
In a large bowl mix eggs, milk and vanilla. Add...
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 ...
 

Super spread cookies

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

By Frances
Wow - some reaaaaaally healthy oat cookies with no sugar, dairy or wheat and very delish. I've discovered wholesome-cook.com. She has a whole bunch of stuff I want to try.
Dry ingredients:
  • 1¼ cups rolled oats
  • ½ cup wholemeal flour (I used spelt)
  • ¼ cup coconut sugar* (I used organic golden sugar)
  • 1 teaspoon flax seeds
  • 2 tablespoons slivered almonds
  • 2 tablespoons dried organic blueberries, optional
Wet ingredients:

Continue reading ...
 

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...


Continue reading ...
 

Frances makes oaty muffins with stevia

Posted by Bake Club on Monday, June 24, 2013, In : small cakes 

I wanted to make a sugar-free snack for my 1-year-old that's freezable too. So I adapted a couple of recipes to make this jumble of mini muffins. I used powdered stevia, which has an acquired taste - it's also green. I think stevia would work best in chocolate baking to disguise the colour. I'm entering this recipe into this month's Sweet New Zealand, hosted by Couscous & Consciousness.

Dry ingreds
1 c wholemeal spelt flour
1 c rolled oats
1 Tbs baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/4...
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