Showing Tag: "pistachios" (Show all posts)

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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Pavlova roll

Posted by Bake Club on Wednesday, November 10, 2021, In : desserts 

It all started with wanting to use up some cream and lemon curd. A pavlova roll is an ideal spongey medium with which to contain said filling!

5 egg whites
1 c caster sugar
1 Tbsp lime powder, optional (or any powdered fruit such as raspberries, mango, passionfruit)
1 tsp vanilla extract
1 tsp vinegar
1 Tbsp cornflour
3/4 c pistachios, finely chopped (or sliced almonds, hazelnuts, shredded coconut)

300 ml cream
1 c lemon curd

Preheat oven to 170C. Line a sponge roll tin with baking paper.
In a large bow...
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Chickpea shortbread

Posted by Bake Club on Thursday, August 26, 2021, In : cookies 

Usually used in pakora and savoury pancakes, you can bake with chickpea flour but it needs a bit of work as there is no gluten to hold it together.


1 c icing sugar

160ml neutral oil

2 c chickpea/besan/gram flour

1/2 tsp xanthan gum, optional

1/2 tsp ground cardamom

pinch salt

1 tsp rose water

1 egg yolk

2/3 c chopped nuts (eg pistachios, almonds)


Line a brownie tin with baking paper.

Put all the ingredients in a food processor and blitz until a dough forms. You can also just mix by hand. If the mixture ...


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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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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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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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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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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...
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Chocolate and pistachio biscotti by Amy

Posted by Bake Club on Thursday, January 24, 2013, In : cookies 


Adapted from an Annabel Langbein recipe. Goes down a treat with espresso.

2 + ¼ cup flour

2 + ½ tsp baking powder

¼ cup cocoa

1 + 1/3 cup caster sugar

3 eggs

½ cup chopped pistachios

½ cup chopped chocolate

Preheat oven to 180 deg C (fanbake) and line baking tray with paper.

Mix all ingredients together trying not to overmix (seems very dry at first but becomes very soft once sugar mixes into eggs).  As soon as it comes together pat into a log shape about 23cm x 7cm on the tray then flatten t...


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Frances makes panforte

Posted by Bake Club on Friday, December 21, 2012, In : sweets 

My first attempt at panforte turned out pretty good. I used this recipe from the Healtheries website. Have wrapped up wedges for wee Xmas gifts.


250g oven-roasted mixed nuts (I used hazels, blanched almonds and pistachios)

1/3 cup each: glacé mixed peel, figs, apricots; roughly chopped

75g 70% dark chocolate, roughly chopped

1/3 cup Healtheries Gluten-free Rice Flour

1 tablespoon cocoa

1 teaspoon cinnamon

½ teaspoon mixed spice

½ cup each: honey, caster sugar...


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Ginny's craisin and pistachio nougat

Posted by Bake Club on Friday, January 20, 2012, In : sweets 

This recipe is from the Mindfood website... I tried it, I would make it differently if I did it again. Notably, it has a strong honey flavour, so I would use less honey or perhaps a really mild one (I used white rata) and perhaps increase the amount of rosewater.... I also made it without that rice paper, but used icing sugar/cornflour to combat the slight tackiness of the crust... it's incredibly sticky. Would be hard without a stand cake-mixer!
http://www.mindfood.com/at-recipe-craisi...
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Ginny's Persian rice cookies

Posted by Bake Club on Friday, December 9, 2011, In : cookies 

Ginny made these to accompany her Iranian slide show, mixing two of her favourite flavours - rose water and cardamom. They have a strange dryish texture but surprisingly moreish, and good with tea. Also easily breakable because of the rice flour.

1/3 cup canola oil
2/3 cup ...

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Frances does Jamie’s honey and pistachio semolina cake

Posted by Frances Chan on Saturday, May 21, 2011, In : big cakes 


I quite enjoyed Jamie Oliver's TV series travelling to different cities. In Athens he whipped us this cake and I recreated it with success using homemade yoghurt.
5 eggs
225g yoghurt
225g caster sugar
75g ground almonds
zest of lemon and orange
150g plain flour
200g polenta or semolina
2 tsp baking powder
200ml olive oil

Syrup:
100ml honey
juice of lemon and orange
150g toasted, chopped pistachios

Mix all the ingreds and pour into 20-22cm cake tin greased and floured. ...


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Frances's new chocolate moulds

Posted by Bake Club on Thursday, February 10, 2011, In : sweets 

I bought two fantastic chocolate moulds in Venice - rose shapes and leaf shapes. No baking involved, but I thought I'd include my first batch to show you how easy it is.
Just melt dark and white chocolate. Filled the moulds halfway then added a toasted hazelnut or pistachio, and topped with more chocolate. For the leaves I mixed in chopped pistachios and dried cranberries.
Lately I've also made some batches of Annabel Langbein's espresso hazelnut chocolate ripple  - pouring dark and white choc...
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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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