Showing Tag: "tahini" (Show all posts)

Puffed millet bars

Posted by Bake Club on Monday, February 29, 2016, In : slices 

This is based on a cereal bar recipe in The New Enlightened Eating by Caroline Marie Dupont (Books Alive, 2012).

1/2 c almond, cashews or peanut butter
1/4 c tahini
1/2 c rice malt syrup
1 Tbs coconut oil
3 c puffed millet (you can also use puffed rice, cornflakes, rice flakes)
1/2 c raisins
1/2 c flaked or chopped almonds

Line a 20cm square or brownie tin with baking paper,

Mix the dry ingreds in a bowl. Melt all the wet ingreds over medium heat in a saucepan When all combined and melted p...


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Sunflower seed falafels with tahini dipping sauce

Posted by Bake Club on Sunday, December 20, 2015, In : savoury 

One of my fave pastimes is borrowing cookbooks from the library and poring over all the recipes. There are so many great wholefood cookbooks out there now I’m spoilt for choice. This is from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, 2015). I get something out of every book I delve into, and this one is no exception.

Makes 30 balls
½ c sunflower seeds
½ c cashews
1 Tbs nut butter
2 Tbs basil leaves
½ tsp ground cumin
2 Tbs lemon juice
½...


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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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Pear, almond and tahini cake

Posted by Bake Club on Monday, February 23, 2015, In : big cakes 

This is a dairy-free, sugar-free recipe in Marian Keyes' Saved By Cake (Penguin, 2012). Serve with yoghurt for some tang.
240g tahini
260g date syrup (I used rice syrup)
1 tsp bicarbonate of soda
220g flour (I used white spelt)
1 tsp cinnamon
100g almonds, roughly chopped
150g pears, peeled and diced into 1cm cubes (you can also used canned pears, I used apples)
250ml apple juice (I used coconut water and upped the rice syrup)

Grease a cake tin and line the base with baking paper. Preheat oven to 170C...
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Raw chocolate fudge

Posted by Bake Club on Tuesday, July 22, 2014, In : sweets 

By Frances
Thanks My Darling Lemon Thyme for this lovely recipe - full of good things that my two-year-old likes too.
1/2 cup natural sweetener (I used rice malt syrup)
3 tablespoons virgin coconut oil
300g tahini (I use unhulled)
2 tablespoons raw cacao powder (or cocoa powder)
1/2 c raisins, that have been soaked (you can also use 3 Tbs raw cacao nibs or toasted nuts)

2 teaspoons vanilla extract
a good big pinch of sea salt flakes

Line a small tin or container with baking paper (my tin was ab...
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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:

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Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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