Showing Tag: "peanuts" (Show all posts)

Choconutty popcorn cookies

Posted by Bake Club on Saturday, August 29, 2020, In : cookies 

Heidi Swanson calls these carnival cookies, not the sickly sweet artificial-coloured kind, but wholesome sugar-free bites packed with nutrients. The popcorn and chocolate chips bring to mind amusement park snacks.


Makes 22-24

1 1/2 c rolled oats

1/2 c almond meal or ground almonds

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp sea salt

1 1/2 c mashed bananas (about 3 or 4)

1 tsp vanilla extract

1/4 c coconut oil, softened or just melted

1 1/2 c popcorn

1 c chocolate of choice (chopped, chips, buttons or b...


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Peanut butter & jam brownie

Posted by Bake Club on Monday, July 27, 2020, In : slices 

This is the most dense, fudgey, gooey brownie I've ever attempted. It will last a while, as you only need a small slice to accompany your cuppa. The jam and berries really help to lighten the brownie with a bit of tartness. It's from Bosh! by Henry Firth and Ian Theasby (HQ, 2018) but I've reduced the quantities of sugar and cocoa.

2 3/4 c flour (I used spelt)
2 1/2 c coconut sugar (or muscovado)
1 1/2 c cocoa powder
1 tsp baking powder
1/2 tsp salt
1 c peanut butter, runny
220ml water
220ml vegetabl...
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Chocolate nut cookies

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


A basic chocolate chip cookie recipe can be made more nutritious with nuts.

Makes 24

125g butter or non-dairy spread
3/4 c sugar of choice (I used organic golden)
1 egg
1 tsp vanilla extract
1 3/4 c self-raising flour
1/2 tsp salt
1 c chocolate chips (I used white)
1/2 c chopped nuts (I used peanuts and toasted them first)
glace cherries to decorate if desired

Preheat oven to 190C. Line 2 baking sheets with baking paper.
Cream butter and sugar in a bowl until pale and fluffy. Add egg and vanilla and beat...

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Caramel slice - version 4

Posted by Bake Club on Friday, January 25, 2019, In : slices 

Here's another version of a raw caramel slice. I've tweaked the ingredients to make it simpler. If you're not averse to peanuts, peanut butter makes a very good caramel base. The prunes add a lovely sweetness to the base.

Base:
1/2 c pitted dates
1/3 c prunes, optional
1 c almonds (toasted if you like)
1 1/2 tbsp coconut oil
pinch sea salt

Caramel:
1/2 c pitted dates (or date syrup)
1/2 c maple syrup
1/3 c peanut butter (I prefer smooth)
1/4 c coconut oil

Topping:
1/4 c cacao powder
1/4 c coconut oil, so...


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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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Snicky bars

Posted by Bake Club on Wednesday, January 13, 2016, In : sweets 

This is like a baked Snickers Bar, from Attila Hildman's Vegan for Fun (Becker Joest Volk, 2013). You can see the base is quite thick - too thick for my liking. I used a 20x20cm tin but next time I'll use my brownie tin, 26x16. He melted dark chocolate for his topping but I made my own.
Cookie layer:
1 1/4 c flour
1 tsp baking powder
100g cold vegan margarine
1/4 c (50g) raw sugar
sea salt

Caramel layer:
1 1/2 c crunchy peanut butter
1/2 c rice malt syrup
sea salt
1 tsp vanilla powder or extract

Chocolat...
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Nut meringue slice

Posted by Bake Club on Thursday, December 17, 2015, In : slices 

I love meringues in slices – marshmallow without the gelatine. This is from High Tea (Viking, 2014), it contains 200 recipes! They used macadamia nuts but I had some roasted peanuts I wanted to use up. I found the slice a bit dry and needed some cream to go with. I think next time I would blind bake the base first and then add a caramel sauce with the nuts before topping with meringue. Or if you don't feel like nuts you can just add jam and coconut in the meringue and it woul...


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Mars Bars/Snickers Bars

Posted by Bake Club on Wednesday, November 11, 2015, In : sweets 

Here's a variation on a theme of homemade raw Snickers bars. Firstly, these ones are not entirely raw - I used toasted peanuts. Toasting just adds an extra nutty flavour. This is adapted from the Not Mars Bars on the Ceres website. I didn't have cacao paste so just used powder. Some great recipes there if you haven't checked it out already. 
For the nougat:
1 c cashews, soaked 2-4 hours
1/4 c coconut milk
1/4 c cacao paste (I just used cacao powder)
1/4 c melted coconut oil
2 Tbs rice malt syrup or...
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Homemade snickers bars

Posted by Bake Club on Friday, July 25, 2014, In : sweets 

By Frances
Like the homemade bounty bars, these are SO much better than the bought ones! Great satisfaction from making them yourself with wholesome ingredients.

Base:
1 c almonds or cashews
1/2 c rice malt syrup

Caramel nut layer:
1 c dates, soaked (or you could use rice malt syrup)
2 Tbs coconut oil
1 tsp vanilla extract
pinch salt

2 Tbs peanut butter (or tahini or almond butter)
1/4 c water if needed
1 c peanuts (I dry roasted mine)

Chocolate coating:
1/2 c coconut oil
1/2 c cacao butter
1/2 c cacao powde...

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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.


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