Showing Tag: "sesame" (Show all posts)

Fennel sesame biscuits

Posted by Bake Club on Tuesday, September 27, 2022, In : cookies 

Another spicy bite from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). If you don't have fennel you could use caraway seeds,


200 g butter, room temperature

80 g icing sugar

1 tsp fine lemon zest

140 g flour (I used spelt)

80 g cornflour

40 g polenta

1/4 tsp paprika

1/2 tsp baking powder

1 tsp ground fennel seeds

3 tsp sesame seeds, toasted

50 g brown sugar


In a bowl cream the butter with the sugar and zest. Sift in flours, polenta, paprika and baking powder and add in fennel and sesame seeds. ...


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No knead seed bread

Posted by Bake Club on Tuesday, July 26, 2022, In : bread 


This bread recipe couldn't be easier with absolutely no kneading whatsoever. The Ripe Deli recipe includes lots of nutritious seeds and enriching molasses as well.


Yeast starter

150 ml warm water

1 Tbsp dry yeast

1/2 tsp sugar

1/2 tsp flour


Bread:

1 1/2 c flour

1 1/2 c wholemeal flour

2 Tbsp sesame seeds

1/4 c sunflower seeds

1/4 c pumpkin seeds (reserve 1 Tbsp for topping)

2 Tbsp ground flaxseed or LSA mix

1 1/2 tsp salt

325 ml water

1 Tbsp molasses

1 1/2 Tbsp olive oil


Line a loaf tin with baking paper.

Mix ...


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Lemon olive oil poppy seed cake

Posted by Bake Club on Friday, June 10, 2022, In : big cakes 


A light and fluffy cake with added nutrition from a melange of seeds. I used poppy, black sesame and black chia but you can use whatever you have to hand. Thanks to Whole and Heavenly for the inspiration.


3 eggs

1 Tbsp lemon zest

1/4 c lemon juice

1 tsp vanilla extract

1 c granulated sugar

1 c extra virgin olive oil

1/2 milk

2 c flour (I used spelt)

1 Tbsp cornflour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 Tbsp black seeds (poppy, sesame, chia)


Drizzle:

1/2 c icing sugar

lemon juice

lemon zest...


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Cashew coconut cookies

Posted by Bake Club on Wednesday, January 26, 2022, In : cookies 

So nutty and crunchy! My niece suggested to sandwich them with ice cream and that was a winner after dinner. This is adapted from Better Baking by Genevieve Ko (Houghton Mifflin Harcourt, 2016). She uses peanuts, which would be tasty too. Feel free to experiment with whatever nuts you have on hand.

1 c roasted, salted cashews
1/2 c desiccated coconut
1/2 toasted sesame seeds
3/4 c icing sugar
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp coconut oil
1 tsp vanilla extract

Add all the ingredients except oil a...

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Date & walnut loaf

Posted by Bake Club on Tuesday, November 3, 2020, In : big cakes 

This is a classic English teabread, a firm cake full of flavour. Perfect with a cuppa, naturally. It's from the UK National Trust's Cakes: Bakes & Biscuits (2016). It's a lovely book of traditional British recipes such as Bakewell tarts, Cornish splits, Bath buns and curd tarts. Spiced date and walnut loaf comes from Cornwall dating back to the 17th century when spices from the Orient came into Cornish ports. It is very satisfying buttering a thick slice of spiced cake bursting with dates and...
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Yoghurt crackers

Posted by Bake Club on Saturday, September 19, 2020, In : savoury 

It's a cliche but these ARE easy and quick to make and will have you crunching in no time. Quicker than going out to buy crackers from the shop.

250g wholemeal flour, or flour of choice, plus extra for rolling

1/2 c yoghurt

2 1/2 tbsp milk of choice

2 tsp sea salt

1/3 c olive oil

1-2 tbsp water, as needed

3-4 tbsp olive oil for drizzling

3-4 tbsp seeds of choice (I used fennel, caraway and sesame)


In a bowl mix the flour, yoghurt, milk, salt and oil into a dough. You can do this in a food processor or...


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Cheesy seedy crackers

Posted by Bake Club on Saturday, August 22, 2020, In : savoury 

Kiwis and Aussies of a certain age may remember a classic TV ad from the 80s for Sara Lee Danishes. Oh, how we loved to imitate the line "layer upon layer upon layer"! The Danes are the masters of buttery pastry and this recipe is no exception - I've never used so much butter in a biscuit before. The particular rolling and folding of the dough creates the layers that crisp up so beautifully when baked.


600g / 4 1/2 c flour

400g butter, chopped

cold water, about a cup

2 tsp salt

1 egg, beaten

Mix in...


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Almond pulp crackers

Posted by Bake Club on Friday, December 6, 2019, In : savoury 

You've made your own almond milk, now what do you do with the pulp? Chuck all these ingredients in a bowl, roll out thin and Bob's your cracker! Thanks to Detoxinista for the inspiration.

1 c almond pulp (from making almond milk)
1 tbsp ground flaxseeds (you could also use chia)
3 tbsp olive oil (or coconut oil)
2 tbsp sesame seeds
1/2 tsp sea salt
1 minced garlic clove, optional
finely chopped herbs are also optional (2 tbsp fresh or 2 tsp dried)

Preheat oven to 170C. 

Mix all the ingredie...


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Chocolate banana muffins with streusel

Posted by Bake Club on Thursday, September 19, 2019, In : small cakes 

Elevate your muffins with a salty nutty topping! You can make the streusel ahead of time and keep in the fridge until needed. This recipe is adapted from Sweet Sugar Sultry Spice by Malika Ameen (Roost Books, 2016).

Makes 18 muffins
For streusel:
2 tbsp sesame seeds (I prefer unhulled)
3/4 flour
1/2 c brown sugar
1 1/2 tsp sea salt
6 tbsp butter, melted
1/2 c roasted nuts of choice (I used cashews as they were on hand but macadamias or pecans would be excellent)

For batter:
1 3/4 c flour
1 c sugar
1 tsp ...
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Pumpkin seed and sesame crackers

Posted by Bake Club on Friday, May 10, 2019, In : savoury 

These crackers have a lovely salty sweet taste with a honey and soy glaze. I ate a lot of these as is but also ideal for dips and spreads. Another recipe from Miranda Gore Browne's 'Biscuit'.

Makes 48 long crackers
2 1/2 c flour (I used a mix of spelt and wheat, you can use all GF flour)
2 tsp baking powder
1 1/2 tsp salt
85g butter or non-dairy spread, softened
200g yoghurt or coconut/soy yoghurt
1/3 c sesame seeds
1/3 c pumpkin seeds

For the glaze:
1 egg (or 3 tbsp non-dairy milk)
1 tbsp honey
1/2 tbsp...
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Sesame seed bread

Posted by Bake Club on Sunday, April 14, 2019, In : bread 


Yum yum - wholemeal buns with a hint of sesame. This is a good-looking loaf!

2 tsp dried yeast
1 1/2 c lukewarm water
1 1/2 c white flour
1 1/2 c wholemeal flour
2 tsp salt
1/2 c toasted sesame seeds
non-dairy milk for glazing
2 tbsp sesame seeds for sprinkling

Combine yeast and half the water in a small bowl and leave to become frothy. In a large bowl combine the flours and salt. Make a well in the centre and pour in the yeast mixture and remaining water. Stir with a wooden spoon and once incorporate...
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Sesame nori crackers

Posted by Bake Club on Saturday, February 23, 2019, In : savoury 

I just don't have enough black sesame seeds in my life! This recipe only uses a tablespoon but it really adds to the flavour. It's from Superfood Energy Balls & Bites by Nicola Graimes (Ryland Peters & Small, 2018). You can use other flours if you don't have buckwheat on hand but buckwheat is particularly high in protein and fibre.

Makes 12 crackers
1/3 c white sesame seeds
1/2 c buckwheat flour (I made mine by grinding buckwheat groats in a coffee grinder)
1 tbsp sea salt
1 tbsp chia seeds
1 tbs...


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Seed crackers

Posted by Bake Club on Friday, October 26, 2018, In : savoury 

Crunchy salty goodness!

Makes 80-100 small crackers

1/2 c pumpkin seeds
1/2 c sunflower seeds
1/2 c sesame seeds
1/4 c black sesame seeds
2 tbsp chia seeds
2 tbsp poppy seeds
2 c flour (I used rye and spelt)
2 tsp cumin seeds, toasted and crushed
1 tsp coriander seeds, toasted and crushed
1 tsp salt
1/2 tsp black pepper
1/4 c olive oil
3/4 c cold water

Grind pumpkin and sunflower seeds in a coffee grinder or food processor until crumbly. Add to a bowl and mix in all the other ingredients by hand o...


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Lunchbox slice

Posted by Bake Club on Saturday, June 16, 2018, In : slices 

This is another great recipe from Wholefood Simply to which I zhujed up with a chocolate marble topping to increase the appeal to a 6 year old. You can swap out seeds for nuts or tahini for another nut butter. I have not met anyone yet who did not like this slice! This is no.12 of 26 alphabetical bakes!

1 c desiccated coconut
1/3 c sunflower seeds
1/3 c pumpkin seeds
1/3 c sesame seeds
pinch of salt
1/2 c brown rice syrup or honey
1/2 c tahini
1/3 c dark chocolate drops if desired or add som...


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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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Nut and sesame crackers

Posted by Bake Club on Saturday, February 20, 2016, In : savoury 

This is a Ceres Organics recipe. They came out a bit crumbly so I'll add more binder next time. I didn't realise I've made these previously. I think the round shapes look cuter though.

1/2 c almond meal
1/2 c ground cashews
2 Tbs ground flaxseed
3/4 tsp sea salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice malt syrup)
1 Tbs olive oil
1-2 Tbs water

Put all dry ingreds in a food processor except sesame seeds and pulse until combined. Add remaining ingreds...


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Sesame breadsticks

Posted by Bake Club on Wednesday, January 20, 2016, In : bread 

Who doesn't love a good crunchy breadstick? These ones are gluten-free too. I was going to just use spelt but the recipe called for almond flour so I wanted to see how they would turn out if I followed a recipe exactly for a change! It's from The Joy of Gluten-free, Sugar-free Baking by Peter Reinhart & Denene Wallace (Ten Speed Press, 2012).
2 c almond flour (ground in a coffee grinder)
1 c sesame seed flour (ditto)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum (don't use any more othe...
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Prawn and sesame toasts

Posted by Bake Club on Sunday, December 13, 2015, In : savoury 

Not baked but deep fried! This Chinese-style snack is from Peter Gordon's Everyday (Harper Collins, 2012). They are so crunchy-yummy-moreish.
250g raw prawn tails, shelled and cut into chunks
1 spring onion, sliced
2 tsp cornflour
2 tsp fish sauce or soy or tamari
3 Tbs sesame seeds
8 slices bread, crusts removed (my mixture was enough to spread on 12 slices)
vegetable oil for deep frying
Preheat oven to 100C.
Place prawns, spring onion, cornflour, fish sauce and half the sesame seeds in a food proces...
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Apricot almond muesli bars

Posted by Bake Club on Sunday, November 15, 2015, In : slices 

This is another one from Little Bird. Apricots, almonds and sesame are a winning combination and the addition of lemon zest makes it sing. After the mixture set in the fridge I cut them into bars and dehydrated for 24 hours as they advised. But they hardly dried out and were still crumbly so I just put them in an oven at 150C for 15-20 min until golden. If you're a raw purist just keep them in the fridge.

Makes 20 bars

1 c almonds, activated if possible
1/4 c flaxseeds, ground in a cof...


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Sunflower, sesame and herb crackers

Posted by Bake Club on Wednesday, February 11, 2015, In : savoury 

Have been enjoying the odd quiet coffee break at Mondays and leafing through Eleanor Ozich's My Petite Kitchen Cookbook (Murdoch Books, 2014). Here's her seed cracker recipe. The garlic adds a strong savoury taste but it's moreish.
1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt

Preheat the oven to 180°C and line a tray with baking paper.

Place the sunflow...

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Sunflower crackers

Posted by Bake Club on Wednesday, December 31, 2014, In : savoury 

Really like these savoury biscuits that use seeds. Another Ceres recipe.
1 c flour (I used wholemeal spelt)
3 Tbs sunflower butter (I just used ground pumpkin seeds)
2 tsp sunflower oil
4 Tbs water
pinch sea salt
sesame seeds for topping

Preheat oven to 160C.
In a bowl combine flour, butter and oil. Gradually add water to make ball of dough. Knead until there are no lumps and dough is silky. Form into ball and leave to rest for 5 min (I wrapped mine in plastic wrap and put in fridge for 10 min).
Roll ...
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Sesame honey kisses

Posted by Bake Club on Monday, November 11, 2013, In : cookies 

By Frances
These use a lot of sesame seeds! But they make a tasty crunch in the chewy biscuit. The recipe is from Annabel Langbein.
  • 2¼ cups flour
  • 2 cups sesame seeds, toasted
  • ½ cup desiccated coconut, toasted
  • ½ cup soft brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cardamom
  • ½ tsp salt
  • 2 eggs
  • ¾ cup neutral oil
  • ½ cup light honey
  • 1 tsp vanilla extract

Preheat oven to 160°C and line a baking tray with ...


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Kumara sesame balls – fabulous friedness de Frances

Posted by Bake Club on Wednesday, March 2, 2011, In : sweets 

Mama Chan taught me how to make these and I am pleased to have been able
to show a few friends the technique, and now I can share it with the world wide web!

Makes about 20.
1 c boiled kumara, peeled and mashed (purple flesh but you can use the orangey ones if you like)
1 ½ c glutinous rice flour (available at Asian grocers. This does not have gluten in it;
it’s called glutinous because of the sticky nature of the flour when it’s cooked)
½ c sugar (could be icing, ...


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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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