This is one of Donna Hay's better-for-you recipes from One Pan Perfect (Fourth Estate, 2022). She swaps out refined sugars and grains for unrefined sweeteners and nut flours. Coconut caramel is easy to make and versatile to use in slices or tarts or a sauce over ice cream.

Coconut caramel:

1 400 g coconut cream

1 1/2 c coconut sugar

2 tsp vanilla extract

Put all the ingredients in a saucepan and stir over high heat until sugar is dissolved and sauce is bubbling. Turn down to medium heat and contin...

I don't have great piping skills so I tend to avoid doing it. But I made an effort with these biscuits and they turned out alright. Icing and sprinkles will cover all manner of sins. I made mine gluten free and vegan.

Makes 10-15

125 g butter or dairy-free spread, softened

125 g / 1 c flour (if using gluten-free , add 1/2 tsp xanthan gum)

40 g / 1/4 c icing sugar

25 g ground almonds

25 g cornflour

1 tsp vanilla extract, or lemon zest if doing lemon version

1-2 tsp milk

Icing:

1/2 c icing sugar

few Tbsp ...

I do love an easy chocolate cake that you don't need eggs for. Benjamina Ebuehi's recipe from A Good Day to Bake (Hardie Grant, 2022) is vegan and you can make it gluten-free and refined sugar-free too. I added swirls of jam or you could go to town with peanut butter, nuts or dried fruit.

1/2 tsp espresso powder

1 c hot water

1 1/2 c flour of choice

1 c granulated sugar of choice

1/3 c cocoa powder

1 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1/2 c neutral vegetable oil

1 Tbsp vinegar

Preheat ...

Mmmm miso and nutmeg make a nice-flavoured caramel! You'll need a candy thermometer to get the exact balling temperature. Benjamina Ebuehi calls these nutmeg caramels in A Good Day to Bake (Hardie Grant, 2022) but I upped the miso content to suit my preference.

1 c coconut cream or cream

1/2 tsp nutmeg

2 tsp white miso

2 1/2 Tbsp brown rice syrup (or maple or golden)

2/3 c granulated sugar (I used coconut)

2/3 c light brown or muscovado sugar

55 g butter or dairy-free spread

Line a 20 cm square tin f...

A packet of goji berries had been sitting in the pantry for too long so I put them in these delicious vegan truffles. My other favourite flavour at the moment is rum and raisin so I made those too. I found Lagusta Yearwood's recipe in Sweet & Salty (Da Capo Lifelong, 2019) very easy and with lots of flavour options.

Master ganache recipe makes 2 cups:

200 g coconut milk or cream

1/4 c coconut oil

1 Tbsp water

340 g dark chocolate, broken into small pieces

Flavourings:

1/2 c goji berries, soaked unti...

A great go-to recipe if you need to bake a free-from treat. Swap out flours, milks as you need. Another one by Jo Pratt from The Flexible Baker (White Lion, 2022)

Makes 12

1 1/3 c milk of choice

2 tsp vinegar

1 3/4 c self-raising flour (if using normal flour add 1 1/2 tsp baking powder)

1/3 c cocoa powder

1 c sugar of choice, fine

1/2 c light vegetable oil

1 tsp vanilla paste or extract

sprinkles 

Preheat oven to 180C. Line 12-hole muffin tin with paper cases.

In a jug mix the milk and vinegar together ...

Polenta adds colour and crunch to this crispy olive oil shortbread. It's from The Flexible Baker by Jo Pratt (White Lion, 2022).

2 1/4 c / 225 g ground almonds or flour of choice

1 1/2 c / 225 g fine polenta

1 1/4 c / 175 g icing sugar

zest of 2 lemons

1/2 tsp sea salt

1 c olive oil

1 Tbsp caster sugar

Preheat oven to 170C. Have a 20 cm square tin or similar ready.

In a large bowl mix all the dry ingredients together with the zest. Stir in the olive oil and bring together as a crumbly dough.

Press even...

Love a flexible recipe. And this is what Jo Pratt is all about. Her recipes can be adapted to be gluten, dairy or nut free and vegan. I've been enjoying her latest, The Flexible Baker (White Lion, 2022). I usually make cheese scones but mushrooms are a nice change for a savoury bite.

Makes 8

15 g dried porcini mushrooms

4 Tbsp boiled water

1 1/4 c  / 175 g Tbsp oats

3/4 c / 75 g ground almonds

2 tsp baking powder

1 tsp baking soda

2 tsp fresh thyme or 1 tsp dried thyme

1/2 tsp paprika

1 tsp sea salt

1/2...

Easy buns! For us non-religious types, why don't we make hot cross buns all throughout the year and just call them not cross buns?

Makes 12

500 g flour

2 1/2 tsp dried yeast

1/4 c caster sugar

1 1/4 c mixed dried fruit (I used mixed peel and prunes)

1 Tbsp allspice

1 tsp cinnamon

1/2 tsp nutmeg

2 Tbsp apple sauce

2 Tbsp vegetable oil

1/2 c dairy-free milk

1/2 c warm water

Cross

2 Tbsp flour

3 Tbsp water

2 Tbsp apricot jam

In a large bowl mix together the flour, yeast, sugar, fruit and spices. 

Mix in the apple...

The healthiest, fudgiest brownie you'll ever make.

3 Tbsp ground flaxseed

6 Tbsp milk of choice

2 cups dates, pitted and soaked in boiling for 15 minutes

2 Tbsp almond butter

2 Tbsp milk of choice

1 c flour of choice (I used ground almonds)

1/4 c cocoa powder

1 tsp vanilla extract

1/3 c milk of choice

200g dark chocolate, melted

1/2 c chopped macadamias plus 1/4 c

1/4 c dark chocolate chips

Preheat oven to 180C. Line a 20 cm square tin with baking paper.

Mix the flaxseed and milk together in a small bowl a...

I dedicate this to my friend who gave me limes from her tree. It's a lemon bar recipe but you can substitute with any type of citrus.

Makes 16 squares

Base:

160 g flour

50 g sugar

120 g cold butter or dairy-free spread, cubed

Filling:

160 ml / 2/3 c lime juice (about 8 small limes)

zest from limes, optional

250 g coconut cream

250 g caster sugar

6 Tbsp cornflour

few drops green food colouring (if you're using lemons you can add 1/4 tsp turmeric or yellow food colouring)

icing sugar to dust

Preheat oven to ...

Very straightforward recipe to make these crowd pleasers. I quickly whipped up a batch to have for after school. White chocolate - the kid's favourite; macadamias - mine.

Makes 12

110 g butter or non-dairy spread

1/2 c caster sugar

1/4 c soft brown sugar

1 tsp vanilla extract

180 g flour

1 tsp baking soda

1 Tbsp milk of choice

50 g white chocolate, roughly chopped (use dairy-free if going vegan), plus 2 Tbsp for topping

50 g macadamia nuts, roughly chopped (or cashews), plus 1 Tbsp for topping

Preheat o...

Another better-for-you treat by Jerrelle Guy that uses more wholesome ingredients than your standard caramel tart. I finally learnt that caramel is traditionally made with white sugar and a small proportion of butter and butterscotch with brown sugar and a higher proportion of butter. There is a difference in flavour, however, I now often make such syrups with coconut cream, coconut oil and coconut sugar so you can have vegan/dairy free versions too. It's adapted from Black Girl Baking (Page ...

The tomatoes add a tasty tang and sweetness to these crunchy bites. The key is to spread out as thin as possible. It's from Jerrelle Guy's Black Girl Baking (Page Street, 2018).

1/2 c ground flaxseeds

1 c hot water

1 1/2 c pumpkin seeds

1 c sunflower seeds

fresh or 1 tsp dried oregano

2 cloves garlic

1/2 tsp onion powder

1 tsp salt

1/2 c sun-dried tomatoes, drained and chopped

Preheat oven to 180C. Line a baking sheet with baking paper.

Mix the flaxseeds and water in a small bowl and let thicken for 10 ...

3 ripe bananas, mashed

1 c milk (I used rice)

1/2 c softened coconut oil or neutral oil

1 c coconut sugar

1 Tbsp vanilla extract

2 c flour (I used wholemeal spelt)

1 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 c chocolate drops. optional

Preheat oven to 190C. Line a loaf tin with baking paper.

In a large bowl whisk together the bananas, milk, oil, sugar and vanilla. ...

I have made many granola and muesli bars on Bake Club. You gotta try them all to see what (literally) sticks. This one is just nuts, seeds and fruit, and the ground flaxseeds act as a binder. It's from Black Girl Baking by Jerrelle Guy (Page Street, 2018).

1 1/2 c almonds

1/2 c cashews

1 c sunflower or pumpkin seeds (or mix of both)

1/2 c ground flax or chia seeds

1/2 dried fruit (I used cranberries)

1/2 tsp cinnamon, optional

1/2 c honey or brown rice syrup or maple syrup (I used a mix)

2 Tbsp olive...

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...

A fresh and zingy dessert with no refined sugars or processed ingredients.

Base:

1 c almonds

1/4 c dates

1/2 tsp vanilla extract

pinch sea salt

1/2 tsp each cinnamon, ginger, if desired

Filling:

2 c cashews, soaked for at least an hour

1/2 c filtered water

1/2 c honey or rice syrup

2-3 Tbsp lemon juice

1 1/2 tsp vanilla extract

1/4 c + 2 Tbsp coconut oil, softened

1/2 tsp xanthan gum or 1 Tbsp lecithin powder or 1 tsp psyllium powder

fresh strawberries, if desired

Coulis:

2 c fresh or frozen berries of choice...

A couple of options for sugar-free treats that you don't need many ingredients for or special equipment. If you don't have silicone moulds you can use mini muffin tins, or a loaf tin and cut into squares once firm.

Peanut butter fudge:

1/4 c cacao butter, melted

1/2 c peanut butter

2 Tbsp maple syrup, brown rice syrup or honey

1 tsp vanilla extract

pinch sea salt

silicone moulds

Melt the cacao butter in a bowl. Whisk in peanut butter until fully incorporated and smooth. Whisk in sweetener and vanilla...

I wanted to make an easy sweet loaf that featured the lovely unsulphured apricots I get from Ceres. Decided to riff on a yeast-free, gluten-free, dairy-free version to prove it can be done and it uses beer as a raising agent. You can make a plain loaf by omitting the apricots and honey and increasing the salt to 1 Tbsp. This is adapted from Pure Delicious by Heather Christo (Pam Krauss Books, 2016).

1/2 c dried apricots, chopped

1/4 c water

4 c flour of choice (I used a GF wholemeal mix)

1 1/2 ts...

This recipe can be made as individual puddings, muffins, a loaf or cake. Just adjust the baking time to suit. It's a healthified version of your standard date pud as it's free of gluten, dairy, eggs and refined sugar. Even the sauce is vegan. Thanks to Eight Forest Lane.

Makes 8 individual puddings

1 c dates

2 Tbsp maple or brown rice syrup, optional

1 tsp baking soda

boiling water

1/2 c coconut sugar

1/2 c vegetable or coconut oil, softened

1 tsp vanilla extract

1 c flour (I used wholemeal gluten-fre...

125 g butter or non-dairy spread

1/3 c sugar

1 c flour (I used gluten free)

pinch salt

fine zest of 1 lemon, lime or orange

1/2 c mixed peel

For the icing mix 1/2 c icing sugar with the juice of 1 lemon, lime or orange to make a drizzling consistency.

In a bowl cream...

Raw slices are great to make because they keep in the freezer for months and you can just take out slice as you need and defrost for half an hour before eating. You could also use other berries for the filling such as blueberries, raspberries or strawberries. This is from Donna Hay's Modern Baking (Fourth Estate, 2018).

Base:

1 c cashews

1 c desiccated coconut

1/4 c brown rice syrup

Filling:

1 c desiccated coconut

120 g fresh medjool dates (about 6-7)

1/3 c melted coconut oil

1 tsp vanilla extract or ...

1/4 c coconut oil, softened (it's already soft at room temperature in summer or microwave for 20 sec)

1 c bro...

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...

For you lovers of chocolate and orange, here's a quick bliss ball. You can leave them uncoated but I think coating them in chocolate makes them extra special.

Makes about 18

1 1/2 c walnuts

8 medjool dates, pitted

1/3 c almond butter

1/4 c cacao powder

zest of 1 orange

t tsp orange essence or 3 drops orange essential oil

coating:

1/2 c cacao butter

1/2 c cacao powder

1/4 c maple syrup to taste

1/2 tsp orange essence

pinch sea salt

Blitz all the ingredients in a food processor. Roll into balls and refrigera...

This mousse couldn't be easier: melt the chocolate, whisk the aquafaba and mix; refrigerate then tszuj it up with toppings. Strangely, my husband is averse to chocolate and orange together. I found this out when I got him a classic Terry's Chocolate Orange for Xmas. The look of disappointment on his face when he opened the wrapping! Followed by the joy on mine when I realised I could eat the whole thing myself! So now it's a running joke when I make chocolate-orangey things.

100g chilled water...

Some people call 'coffee cake' any kind of cake that's served with coffee. But this is an actual coffee-flavoured cake that's made with wholefoods and is vegan to boot. Also easy to use gluten-free flour. The coconut sugar gives it a gorgeous dark caramel colour. It's a light, fluffy cake great with a cuppa, of course. It's from Deliciously Ella: A Plant-based Cookbook (Yellow Kite, 2018). 

3 Tbsp instant coffee granules (or strong espresso coffee)

2 Tbsp boiling water

450g flour (I used wholeme...

Here's a lockdown baking experiment - i wanted to make a healthy caramel slice. This recipe fits a loaf tin but you could double it to fit a 20 x 20 cm square tin.

Makes about 10 slices

Base:

1 c almond meal or flour

2 1/2 tbsp coconut sugar

2-3 tbsp coconut oil, melted or softened

1 tsp vanilla extract

pinch sea salt

Caramel:

1 c dates, soaked overnight then drained

1 tbsp cashew butter (or any smooth nut butter)

pinch sea salt

Topping:

1/2 c cacao butter

2-3 tbsp maple syrup (or honey or rice syrup)

1/2 c...

No eggs? No problem! This vegan cake can be made with pantry staples and turns out soft and fluffy. Thanks to https://www.thecuriouschickpea.com/ for the inspiration. You could fill the cake with whipped (coconut) cream and fresh fruit but I chose my go-to chocolate ganache this time with a jam spread for a subtle flavour hit.

2 1/4 c non-dairy milk (I used homemade almond)

1 1/2 tbsp apple cider vinegar

3 c and 2 tbsp flour (I used spelt)

1 1/2 c granulated sugar (I used organic cane)

1 tbsp baki...

When I see tiramisu on a menu, I am compelled to order it! The there's nothing quite like a creamy, coffee, spongey dessert to end your meal. This healthy ice cream version is tiramisu reimagined, in a good way. It's from Jessica Sepel's Living the Healthy Life (Macmillan, 2017)

2 frozen bananas

1 tbsp tahini

1 tsp cinnamon

1 tsp instant coffee/espresso/Inka

1 tbsp cacao powder

pinch sea salt

1 c coconut cream or milk

few ice cubes, optional

crushed roasted peanuts and chocolate flakes to garnish

Just ...

2 1/2 c self-raising flour or plain flour with 3 1/2 tsp baking powder

3/4 c cocoa

1 1/2 c sugar (I used coconut)

1 tsp baking soda
pinch salt

2 c coffee, water or milk (I used decaffeinated coffee)

2 tsp vanilla extract...

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...

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...

I make jellies often for our daughter with just fruit juice and agar -  panna cotta is pretty much the same thing. Berry coulis is the perfect accompaniment for this dessert. Thanks to Heidi Swanson in Super Natural Cooking (Celestial Arts, 2007) for this easy recipe. 

1 can coconut milk or cream

1 1/4 c milk (I used rice milk)

1/3 c cane sugar

3/4 tsp agar powder (or 1 1/2 tbsp agar flakes)

Coulis:

2 c berries, fresh or frozen (I used raspberries and blueberries)

1/4 c honey or rice syrup

juice half...

I've made vegan marshmallows before but this is an even easier recipe.

1/2 c aquafaba (brine from a can of chickpeas)

1/4 tsp cream of tartar

1 tbsp vanilla

2/3 c water

1 tbsp agar agar powder

2/3 c water

1 1/4 c granulated sugar

4 tbsp icing sugar mixed with 4 tbsp cornflour

Line a 20cm square cake tin and dust the bottom with your icing sugar mix.

In a large bowl whisk the aquafaba and cream of tartar for 6 minutes until fluffy. Add vanilla and whisk on high for 3 more minutes until stiff peaks form....

Minimalist Baker has more than one vegan, gluten-free granola bar on her website but I like this one the best. You don't need to add chopped dried fruit as the recipe already contains a cup of dates. It's a no-bake recipe but toasting the nuts and seeds first adds much to the flavour.

1 1/2 c oats

1/2 c nuts of choice (I used almonds)

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp flaxseed

2 tbsp chia...

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...

With an hour to go before our 7-year-old daughter arrives back home with a play date (first boy from school!) I whipped up these white chocolate chip cookies. Add some fancy sprinkles and it's an afternoon delight!

Makes around 24 small or 18 large cookies

2 c flour (I used half white spelt and half wholemeal spelt, you can use GF flour if you like)

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 c sugar-free chocolate chips or drops, plus extra for topping

1/2 c fine coconut sugar or rapad...

1 1/2 c ground almonds

2 tbsp arrowroot or cornflour

3 tbsp cacao powder

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp vanilla extract

1/3 c brown rice syrup or maple syrup

Preheat oven to 180C. Line a baking sheet with baking paper.

Mix all the dry ingredients in a bowl. Stir in vanilla and rice syrup until a firm dough forms.

Divide the dough into 2 equal portions. Shape each one into a log about 10cm long, 5cm high and 4cm wid...

The classic millionaire's shortbread usually involves sugar, butter, condensed milk, egg, golden syrup and sometimes cream. This version is free from refined sugar and dairy and can be gluten too.

Tastes amazing, with that mix of crunch, salty/sweet caramel and silky chocolate. I guarantee you'll be pleased you switched to a healthier version!

For the base:

200g flour of choice (I used spelt)

pinch salt

100g coconut oil, room temperature

50g cane sugar or stevia

For the caramel:

300g pitted dates

150g...

Just two ingredients to make these delicious cookies. I like them very thin to produce a crispiness and caramelisation on the edges. You can go crazy with your extras and add your favourite flavourings.

Makes 12-16 

1 ripe banana
3/4 c desiccated coconut

Optional:
1/4 c chocolate chips
pinch sea salt
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 c chopped dried fruit

Preheat oven to 180C. Link a baking sheet with baking paper.

Mash the banana in a bowl and mix in coconut. Add your extras. Scoop out...

Such a wholesome healthy version of macaroons! But dipping in chocolate makes them extra special. This is adapted from Caroline Du Pont's The New Enlightened Eating (Book Publishing Company, 2012).

Makes 16

3/4 c ground almonds
2 tbsp ground flaxseed
2 c desiccated or shredded coconut
pinch salt
1/2 c maple syrup
1/4 c tahini
1 tsp vanilla extract

For dipping:
100g chocolate of choice

Preheat oven to 180C. Line a baking sheet with baking paper.

Grind the almonds and flaxseed in a coffee grin...

A useful recipe to use up almond pulp from making almond milk.

1 c almond pulp (I didn't have enough so added whole almonds)
1 c dates
1/2 c desiccated coconut
3 tsp cacao or cocoa powder
1 tsp soft coconut oil
grated zest from 1 orange
pinch sea salt

Blitz all ingredients in a food processor until sticky and hold together. Roll into balls and coat in coconut and place in an airtight container in the freezer to firm up. You can also roll in cacao powder or cinnamon, finely chopped nuts or c...

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...

I must admit when I first made this I didn't get much green tea or mint flavour, so I've upped my quantities and now use a larger tin to get thinner slices. Whatever works for you though, thick slices are just as good too. Thanks to Lola Berry's Food to Make You Glow (Plum, 2017) for the inspiration.

Base:
1 c desiccated coconut
1 c almond meal (I ground almonds in a coffee grinder)
2 tbsp almond butter (or any nut butter you prefer)
1 c dates (medjool are best but I also use deglet nour)...

250g pitted dates
90ml hot espresso coffee
80g ground flaxseed
180ml vegetable oil
1 x 400g can black beans, drained (reserve 1/2 c of the liq...

This recipe called these biscuits 'washboards', which I love, but you can shape the dough into circles too. You can replace the lemon with lime or orange. All citrus flavours go well with coconut.

Makes 32
2 tbsp non-dairy milk
1 tsp lemon juice or apple cider vinegar
1/2 tsp baking soda
1/2 c coconut oil, room temperature
1 c unrefined sugar
1 egg or flax egg
1/2 tsp vanilla extract
1 c desiccated coconut
1 tbsp lemon zest
2 c flour (I used spelt)
3/4 tsp baking powder
1/4 tsp sea salt

Preheat o...

A healthyish biscuit!

50g rolled oats
250g wholemeal spelt flour
1 tsp baking powder
juice and grated zest of 1 orange
60ml extra virgin olive oil
50g unrefined sugar (I used coconut)
2 tbsp honey
pinch salt

Icing:
150g icing sugar
1 tbsp orange juice
1 tbsp orange zest

Grind oats in a coffee grinder or food processor until fine. Mix with flour and baking powder in a large bowl.

In a separate bowl whisk together orange juice and zest, oil, sugar, honey and salt. Pour into flour bowl and mix unti...

Makes around 20

1 3/4 c desiccated coconut
1 c almond meal (or any nut meal)
juice and zest of a lemon
pinch salt
1 tsp vaniila extract
1/3 c coconut oil, melted
1/3 c honey

1/4 c desiccated coconut for rolling

Blend all ingredients in a food processor (except last measure of coconut) until fully combined and sticky. Roll into...

Makes 20
2/3 c warm water
1/2 tsp dried yeast
pinch sugar
2 c flour (I used spelt)
1/2 tsp salt
2 tsp caraway seeds

Mix water, yeast and sugar in a cup. Leave for 10 min until bubbles appear.

Mix flour, salt and seeds in a bowl. Make a well in the centre and pour in yeast mixture. Mix until a soft dough forms.

Preheat oven to 2...

I was lucky to receive a bag of limes so I put them to good use in this tangy cake. Of course you can use lemons or oranges instead. You can make the cake with or without the syrup and with or without the icing, or just by itself - all options work just fine!

Wet ingredients:
200ml non-dairy milk (I used rice)
1/4 c coconut oil, melted
1/2 c natural sweetener (I used maple and rice syrup)
4 tbsp lime juice, about 1/4 c
2 tbsp lime zest
1 tsp vanilla extract
pinch salt

Dry ingredients:
1 1/4 c...

My first attempt at hot cross buns turned out pretty well!

Dough:
2 1/2 tsp dried yeast
1/2 c warm water
1 tsp sugar
3/4 c non-dairy milk, lukewarm
1/3 c vegetable oil
3/4 tsp salt
1/4 c unrefined sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp lemon zest
1 tbsp orange zest
3 1/2 - 4 c flour
1/2 c raisins
1/4 c currants 

Glaze:
1 tbsp sugar mix with
1 tbsp boiling water
OR
2 tbsp jam, heated, then sieved to remove any lumps

Icing:
1/2 c icing sugar
2 1/2 tsp non-dairy milk
1/4 tsp vanilla extract

In a larg...

Mini cupcakes are ideal to make for a small gathering of people - you can have one or two and not feel like a glutton! I'm taking these to Boomerang Bags Dominion Rd tonight for our regular sewing bee - making free resuable cloth bags for shoppers.

Makes 40 mini cupcakes or 12 large cupcakes

3/4 c non-dairy milk
2 tsp lemon juice or apple cider vinegar
1 3/4 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
1/3 c melted coconut oil
1/3 c non-dairy yoghurt (or milk)
3/4 c unrefined sugar...

2 tbsp ground flaxseed
6 tbsp water
2 beetroot, cooked or grated raw
1 1/4 c coconut milk or cream
1 tbsp vanilla extract
3 tbsp vegetable oil
1 1/2 c flour (I used a spelt mix but you can use ground almonds, oat flour or other GF flours)
3/4 c unrefined sugar 
3/4 c cocoa
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp s...

These cookies are pretty serious about themselves and they are seriously good cookies!

Makes 24 cookies

185g butter or non-dairy spread
3/4 c coconut sugar
1 tsp vanilla extract
2 1/2 c flour (I used white and wholemeal spelt)
1 tsp baking powder
1/2 tsp salt
1/2 c activated buckwheat groats
1/2 c cranberries
1/2 c chopped hazelnuts
1 c dark chocolate chips or chunks

Preheat oven to 180V. Line 2 bnaking trays with baking paper.

In a large bowl cream the non-dairy spread/butter and sugar until ...

The hankering for gingerbread came late on a Sunday night. I'm sure I dreamt about them. So I knew what I had to do on Monday morning...

2 tbsp ground flaxseed
115 g butter or non-dairy spread
1/2 c unrefined sugar (I used panela)
1/2 c molasses
1 1/2 c flour (I used wholemeal spelt)
1/2 tsp salt
1 1/2 tsp baking soda
2 tbsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
up to 1 c boiling water

Preheat oven to 180C. Line a 20cm square tin with baking paper.

In a small cup mix the...

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...

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...

What to make for the school picnic? Something bite size, sweet and healthy - who doesn't love popcorn?

Makes 20 balls

1/4 c popcorn kernels
1/4 c tahini or nut butter
1/2 c rice syrup or honey
1 tbsp coconut oil
1/4 tsp salt
3 tbsp sesame seeds
3 tbsp desiccated coconut

Pop the corn (on stove top or microwave) and put in a large bowl; discard kernels that haven't popped.

In a small saucepan melt the tahini, rice syrup and coconut oil. Let bubble vigorously for a few minutes, remove from hea...

I've made a few gingernuts in my time but I wanted to use molasses in these ones to add a depth of flavour. I also think to get the best crispiness in a biscuit you need to cream your butter and sugar first. Vegan butter and unrefined sugar work just as well as your bog-standard alternative, and are much healthier of course.

Makes 24
60g dairy-free spread (I used Olivani)
3/4 c coconut or brown sugar
1/4 c molasses
1/2 tsp vanilla extract, optional
2 c flour (I used spelt)
1/4 tsp salt
1 tsp baking...

Crisp on the outside and chewy in the middle - the perfect amaretti. To get the crispiness you need to use granulated sugar. You could use coconut sugar for a darker colour, or at least use organic. And to get that lovely crackle look, roll in icing sugar before baking.

Makes 32
3 egg whites or aquafaba from a can of drained chickpeas
2 1/2 c ground almonds
1 c sugar (if I have to use granulated sugar I use organic golden sugar from Ceres)
1/2 tsp vanilla extract
1 tsp almond extract
20ml a...

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...

A good, basic muffin that you can jazz up with icing and sprinkles for the kiddies. Ok, they look like cupcakes now but you don't have to cream the butter and sugar in this recipe.

1 1/2 c flour (I used wholemeal spelt, you can use oat flour or almond flour for other gf options)
1 c cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 c water, plus up to 1/4 c
1/2 c non-dairy milk
1/4 c coconut or rapadura sugar
1/4 c maple syrup
1 tsp vanilla extract
1/4 c coconut oil, melted

Icing:
1/2 c dairy-free butte...

1/4 c ground chia seeds
1 c hot water
1/2 c coconut sugar or raw sugar
1/4 c brown rice syrup or maple syrup
1/2 c olive oil
1 tsp vanilla extract
1/2 tsp salt
2 c flour (I use spelt)
3/4 c cocoa or cacao powder
2 tsp baking powder
1/2 c desiccated coconut
100g dark chocolate for dipping

Preheat oven to 160C. Line 2 baking sheets with baking paper.

Put chia seeds and hot water in a blender and let soak for 5 minutes. Add sweeteners, oil, vanilla and salt and blitz until smooth.

Sift flour, cacao...

When the 6-year-old won't eat porridge or muesli it's time to make cereal a bit more appealing. Homemade cacao puffs are simple to make and you can swap out with any puffed grain or activated buckwheat groats.

4 cups puffed spelt (or wheat, rice, amaranth puffs)
1/4 c coconut oil
1/4 c maple syrup or brown rice syrup
1/4 c cacao powder

Preheat oven to 170C. Line a baking tray with baking paper.

Put the puffs in a large bowl.

In a small bowl heat or microwave the oil until melted. Stir in...

Only 4 basic ingredients in these cookies! Inspired by Wholefood Simply, you can swap out nut butters, sweeteners and flour and add spices or dried fruit if you like too.

Makes 16-20
4 tbsp almond butter (or peanut butter or cashew butter)
3 tbsp brown rice syrup (or maple syrup or honey)
1 1/4c almond meal
1/4 c dark chocolate chips or chopped dark chocolate (at least 70% cocoa)
1/4 c cranberries (this is my favourite combo to give the cookie some tartness)

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

Happy halloween! I was determined to make something vaguely healthy for the school's Freaky Friday bake sale and for the trick or treaters. This is free of sugar, gluten and dairy. You can also make it paleo by using almond meal instead of flour.

Makes 16
1/2 c coconut oil, softened to the consistency of butter
1/3 c maple syrup (or rice syrup)
1/2 tsp vanilla extract
1/2 tsp almond extract
pinch salt
1 1/4 c flour (I use spelt)
16 blanched almonds
black food colouring (if desired)

Strawberry...

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...

X is for Xmas cake - with only 3 ingredients! This is an Annabel Langbein recipe, which I have made before. It's no. 24 of 26 alphabetical bakes.

1kg dried fruit (I used prunes, apricots, raisins, cranberries, banana)
2 1/2 c milk (I used rice)
2 3/4 c flour (I used spelt)

Extras - you can add a couple tbsp brandy/rum/sherry, some chopped nuts or spices (eg cinnamon, nutmeg) if you like

In a large bowl soak the fruit in the milk overnight.

Preheat the oven to 160C. Line a 23cm cake tin ...

Ice cream:
2 cans coconut cream or milk
1/2 c brown rice syrup
1 tbsp vanilla extract or vanilla paste with seeds or seeds from 1 vanilla pod
pinch salt

Chocolate sauce:
1/2 c water 
1/2 c cacao or cocoa powder
2 tbsp cacao butter
pinch sea salt
1 tsp vanilla extract

For the ice cream, put all ingredients in a blender and whiz. Churn in an ice cream...

My rustic vegan tiramisu was inspired by itdoesn'ttastelikechicken.com. Great name, great recipe! It's no. 20 of 26 alphabetical bakes!

Sponge cake:

1 3/4 flour (I used spelt)
2 tsp baking powder
1/2 c unrefined sugar
1/4 c brown rice syrup
1 tsp vanilla extract
100ml vegetable oil
150ml cold filtered water

Espresso syrup:

4 shots espresso coffee
2 tbsp liqueur of choice
water

Cream:

1 c cashews, soaked overnight or for at least 30 min in boiling water
1/2 c non-dairy milk
3 tbsp liquid natural...

S is for salted caramels - no. 19 of 26 alphabetical bakes! I was pretty pleased with how these turned out. You CAN make caramels without cream, and I used unrefined sugars too. 

Makes 36-40 

400ml can coconut milk or cream
1/2 c rice syrup
2 tbsp coconut oil
1 tsp sea salt
1 3/4 c coconut sugar (or rapadura)
3/4 c water
450g dark chocolate (at least 70% cocoa, dairy free)
digital sugar thermometer

Line a 20cm x 20cm square tin with baking paper.

In a small saucepan heat the coconut cream, r...

After making the indulgent rainbow cake with cream cheese icing for our daughter's 6th birthday I wanted to see if I could make a healthier version. It may take a bit of time colouring 6 bowls of batter and layering them in the patty tins but the result is worth it - and makes the lunchbox extra special!

Makes 12 cupcakes
1 cup milk (I used rice)
1 tbsp lemon juice
zest of 1 lemon
1/3 c olive oil
1 cup natural sweetener (I used rice syrup with a little bit of date syrup)
2 c flour (I used a...

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...

2 oranges or tangelos
1 1/2 c pitted dates, soaked in water while the oranges cook
6 tbsp ground flaxseed mixed with 15 tbsp water
1 c ground almonds
1/2 c fine polenta
1 tsp baking powder

Icing:
3/4 c cashews, soaked overnight or for 30 min in boiling water
3 tbsp brown rice syrup or maple syrup
1 tbsp orange zest
3 tbsp orange juice
1 tsp orange extract
1/2 tsp vanilla extract
3 tbsp melted coconut oil

Put oranges in a small saucepan, cove...

1/2 c buckwheat groats
1/2 c puffed rice
1/2 c almonds, slivered or roughly chopped (you can use any nuts you like)
1/4 c cashews
pinch sea salt
4 tsp coconut oil
1/2 c maple syrup
1 tsp vanilla

Preheat oven to 180C. Line a baking tray with baking paper.

Mix the dry ingredients in a bowl. Warm ...

These are rather like after dinner mints, but you won't feel guilty having one, two, or more... It's no. 13 of 26 alphabetical bakes!

Makes 36

3 x 12 mini muffin tins
1 c desiccated coconut
1 c cashews
2 1/2 tsp peppermint extract
1 tbsp honey
1 tbsp coconut oil, warmed

chocolate coating:
1 c cacao butter
3-4 tbsp maple syrup or brown rice syrup
1 c cacao powder
pinch salt

Blitz the coconut and cashews in a food processor until crumbly. Add the peppermint, honey and coconut oil and mix until fu...

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...

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...

This super healthy cheesecake uses an oat crust and tofu-based filling. I found the oat graham cracker recipe from Fran Costigan and it makes a delicious cinnamony crunchy pie crust and the vegan pie filling is from The Gentle Chef. It's no. 11 of 26 alphabetical bakes!

Base:
1 1/2 c oat flour, toasted (I ground organic jumbo oats in a coffee grinder)
6 tbsp coconut sugar, finely ground
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1/4 c neutral oil
2 tbsp maple syrup or brown rice s...

Base:
1 1/4 c flour (I used spelt)
1/3 c activated buckwheat groats (aka buckinis)
1 tsp baking powder
2 tsp ground ginger
1/4 c ground coconut sugar
1/2 c olive oil

Topping:
4 tbsp coconut oil
3 tbsp honey (or golden syrup if you don't mind refined sugar)
4 tsp ground ginger
1 tsp vanilla extract
1/4 c chopped pistachios (optional)

Preheat oven ...

250g butter or vegan butter
1 c caster sugar
1 tsp vanilla extract
3-4 c flour (I used spelt)
1 tsp baking powder
1 tsp salt
2 tbsp raspberry/strawberry Fresh As powder
few drops red food colouring or beetroot juice

Cream butter, sugar and vanilla until pale a...

I enjoy baking for my vegan gluten-free friends, as it makes you think outside the square and experiment with different ingredients. This recipe is adapted from Cilantro and Citronella. 

1 c almond meal
1 c polenta
3/4 c coconut sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 c aquafaba (liquid from can of drained chickpeas), chilled in fridge
1 tsp lemon juice
2 tbsp neutral oil
zest of 1 lemon

Lemon icing:
1 c non-dairy butter (I used Olivani)
2 c icing sugar
juice half lemon

flaked almonds ...

Did you know the lamington was invented in New Zealand not Australia?! They first appeared in art in New Zealander J R Smythe's still life 'Summer Pantry' in 1888, featuring inside a cottage with a view of Wellington Harbour. They were known as Wellingtons - soft sponge covered in chocolate and coconut to resemble the snow-capped mountains of NZ.
However, Australians have claimed the cake as their own, named after Lord Lamington, governor of Queensland, who visited NZ in 1895, and was ...

This is the third raw cheesecake to appear on Bake Club. It's always good to experiment with these things. I made a double recipe to fit a 25cm round cake tin, one of the three cakes I made for my birthday party. I only throw a party once a decade. so I'm happy to make the effort to cater for a whole bunch of diets. I have a few vegan gluten-free friends so I decided to make all the cakes free of gluten, dairy and sugar.

This recipe is adapted from Raw Cake by Daisy Kristiansen and Le...

Keeping a sourdough starter in the fridge takes the pressure off having to bake every few days. I fed mine then kept in the fridge for a week before I scooped out a cup for this recipe, found on the King Arthur Flour website. Take the starter out 24 hours before using to let it warm to room temperature. 

1 c sourdough starter or discarded starter
1 1/2 c flour (I used spelt and buckwheat)
1/2 tsp salt
1/4 c vegan butter or butter
2 tbsp sesame seeds (white or black)
2 tbsp dried herbs of c...

1 c dates, soaked in boiling water for 10 minutes
1 c sunflower seeds
1 c nuts or activated buckwheat
2 tbsp ground chia seeds
1 tbsp psyllium
1/2 c cacao powder
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/4 c cacao butter, melted

Icing:
1/4 c cacao butter, melted
1/3 c cacao powder
1/3 c rice syrup (or maple syrup)

Whole walnuts, pecans or almonds for decoration

Blitz the seeds and nuts in a food processor until crumbly. You can leave chunks in there if you w...

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 ...

1 1/2 c non-dairy milk
1 tsp apple cider vinegar
1 1/2 c flour (I've used spelt and buckwheat on different occasions and both worked fine)
1 tsp baking powder
1 tsp baking soda
2/3 c cocoa powder
1/4 tsp salt
1/2 tsp cinnamon
2/3 c rice syrup
1/2 c sunflower or rice bran oil
grated zest of 1 orange or lemon
4 tbsp jam (I use sugar-free St Dalfour)
juice of half orange or lemon

Gan...

2 Tbsp flaxseed meal + 5 Tbsp water
1 1/4 cup grated apple, skin on
1/2 cup organic ground coconut sugar
3 Tbsp molasses
1 tsp vanilla extract
1/2 cup oil (I used coconut)
1 1/2 c non-dairy milk
1 1/2 cups flour (I used spelt)
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon

Preheat oven to 170C. Line a 12-hole muffin tin with patty pans.
In a large bowl mix th...

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...

It's great to make your own chocolate and jam as you can control the sweetness and get your kids to get used to less sugary foods. Grown-ups will like these too, of course!

Make the jam first by blitzing in a blender 1 c strawberries or other berries, 2 tbsp water, 2 tbsp brown rice syrup and 2 tbsp chia seeds. Transfer to a small bowl and heat over medium heat until mixture starts to bubble. Cook for 3-5 minutes, whisking constantly, until mixture thickens. Remove from the heat and c...

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...

Red lentils are great to use in curry or dahl because they cook quickly. This was my first attempt at a caulicashew mash and it turned out great - no one knew it wasn't potato. This is my entry into the #PlantBasedChallengeNZ #LittleBirdGoodness

3 tbsp oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tbsp grated ginger
1 tsp cumin
1 tsp garam masala
1 tsp curry powder
1 medium eggplant, cut into 2cm cubes
1 carrot, finely chopped
1 c red lentils, washed
1 can tomatoes
3 cups water or vege...

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...

Another one from Vanelja - a rawish cake with the right combination of strawberry tang, fragrant rose and rich chocolate.

Base:
1 1/2 c almonds
6 dates
2 tbs cacao powder
pinch salt

Filling:
1 c cashews
1 c strawberries, fresh or frozen
1 banana
1 tbs rosewater or extract
1 tsp vanilla extract
juice of a lemon
1/4 c grated cacao butter, melted
1/4 c coconut oil, melted

Icing:
2/3 c grated cacao butter
3 tbs coconut oil
1/2 c cacao powder
2 tbs honey or rice syrup
pinch sea salt

First, soak the cashews...

110g dates or apricots simmered in juice and zest of an orange for 15 min

400g silken tofu

4 tbs cocoa

Once fruit is stewed blitz all ingreds in a blender and then pour into ramekins. Store in the fridge until you want to serve. I served mine with toasted coconut flakes and cashew toffee praline. Any thinly sliced fruit or stewed dried fruit will complement the rich mousse.

Makes 18 small brownies about 2 tbsp each

400g can of black beans, drained

2 tbsp ground flaxseed stirred into 4 tbsp warm water and set aside for 5 min

1/4 c coconut oil

1/4 c cacao or cocoa powder

1/2 c rice malt syrup

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract
chopped nuts for topping if desired

Preheat oven to 1...

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...

6 tbsp warm water
2 1/2 tbsp ground flaxseed
400g can black beans, drained
3/4 c cocoa/cacao
1/2 c natural sweetener of choice (I use rice malt syrup)
3 tbsp melted coconut oil
1 1/2 tsp baking powder
1 tsp vanilla
1/4 tsp salt

Preheat oven to 180C. Line a brownie tin with baking paper.
Whisk water and flaxseeds, set aside 10 min.
Blitz rest of ingredientss with flax mixture in a blender or food processor. Spread into tin and bake 20-25 min until set.

1 c aquafaba from 400g can drained chickpeas
pinch salt
1 tsp vanilla extract
1/2 tsp xanthan gum
1/2 c golden sugar
1/2 c rice malt syrup
2 c desiccated coconut
2 c almond meal

Preheat oven to 150C and line a baking tray with baking paper.
Whip up the aquafaba and salt in a food processor until thick and frothy. Add vanilla and xanthan to combine. Add sweeteners slowly. Transfer mixture to a bowl a...

1/4 c coconut butter
2 Tbs coconut oil
1 tsp freeze-dried raspberry powder 
1/2 tsp vanilla extract or powder
3 Tbs coconut nectar (I used rice malt syrup)
pinch sea salt
1 1/2 c desiccated coconut

chocolate coating:
1/3 c cacao butter
1 Tbs coconut oil
1/3 c cacao powder
1 Tbs coconut nectar

Soft...

This is from a great book called Kenko Kitchen by Kate Bradley (Hardie Grant Books, 2015). It’s sugar-free, gluten-free and vegan. She’s based in Melbourne. This brownie recipe caught my eye because it adds in vegetables where our daughter won't notice them.

2 sweet potatoes, peeled and chopped into 5cm pieces (I used golden kumara)
14 medjool dates, pitted (I like to soak dates in filtered water for an hour before using, then drain)
2/3 c ground almonds
½ c  buckwheat fl...

As part of my binge baking weekend I made this lemon cake for the preschool working bee. Several parents came to help paint a new bike park and picket fence. Our daughter’s preschool is nut-free at present so I did a nut-free, vegan, low sugar variety (apart from some icing). Made a square shape so it could be easily cut into pieces for parents and kids. The adults certainly appreciated after a few hours painting in the sun. Thanks to Ethical Chef for this simple recipe, whic...

I’ve made a no-bake seed version and a buttery caramelly one but these muesli bars are dairy- and sugar-free – bonus! Oh She Glows calls this a feel-good hearty granola bar – I second that! I added some extra seeds in mine. 

1 ½ c mashed banana (about 3 ripe bananas)
1 tsp vanilla extract
2 c rolled oats
½ c dried fruit, chopped if necessary (I used sultanas)
½ c walnuts, chopped (I used cashews)
½ c pumpkin seeds
½ c sunflower seeds
½ c sliced almonds
¼ c ground flax see...

I’ve been out of commission for a whole month thanks to a perforated ear drum  (yes – ow!) but this weekend I was well enough to do some cooking and baking. It gave me so much pleasure and I’m starting to feel human again! I started with making hummus with canned chickpeas, then made a meringue from the chickpea brine (aquafaba meringue). Then I decided on a ‘major’ project – raw carrot cake from Little Bird’s Unbakery cookbook. I usually go for the cheesecakes at...

makes 60 crackers

1/2 cup flaxseeds
1 cup room temperature water

1/2 cup sunflower seeds, soake...

What a fantastic debut on Bake Club, Anna! The tofu was a real surprise ingredient - delicious.

Cake Ingredients:
1 ¾ cup flour
1 cup cocoa powder
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
1 12.3-ounce box firm silken tofu (I get the ‘fresh’ tofu from the Tofu Shop on the North Shore)
1/4 cup maple syrup or golden syrup
1 cup brown sugar
3 Tablespoon oil
1tsp vanilla essence
1 cup almond milk or soya milk
1/3 cup boiling water
At least 1 cup of mixed ...

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, ...

I'm on a roll with soup. I know this one looks a bit like the gazpacho I made (tomato is tomato is tomato)
but this one is roasted, and uses tomatoes from Nabby, a very special suburb in Auckland
(Nic and Ben’s Back Yard). The recipe is adapted from Heidi Swanson’s Super Natural Cooking.

5 tomatoes, cored and quartered
1 large red capsicum, seeded and quartered
3 onions, quartered (Heidi uses brown onions)
salt and pepper
5 cloves garlic, unpeeled
3 c vegetable s...

Gazpacho! You need to say it several times in a Spanish accent. GazPAcho! Not baked, but that’s why it’s so easy and quick to make.

Chuck in a blender or food processor:
about 1/2 kilo peeled and chopped tomatoes, a variety if you like
1 cucumber peeled, seeded and chopped
1 red pepper seeded and chopped
2 cloves garlic peeled and chopped
1/2 onion chopped if you like, brown or red
1/3 c olive oil or thereabouts
2 tbs vinegar, any kind

1-2 tbs lemon juice
1 tbs wate...

I adapted this recipe from Miyuki McGuffie, the vegan baker on the Good blog. I made mine extra indulgent by using espresso coffee.

1 cup strong espresso
1 ¼ cup rice flour
1/4 cup muscovado sugar
½ cup brown sugar

¾ cup cocoa powder (I used fair trade cocoa but Valrhona from Sabato is excellent)

1 teaspoon salt

1 teaspoon baking powder

½ cup vegetable oil

1 teaspoon vanilla

1 cup dairy-free chocolate chips (you can get them at New World and Pak 'N Save but I used...

1 C unsweetened apple puree/sauce
1/3 C cocoa
¾ C flour/gluten free baking mix
½ tsp baking soda
½ C sugar
½ tsp salt
½ C dark chocolate chips ( or ¾ C of raspberries instead of choc chips & walnuts)
¾  C chopped walnuts

1.       Heat oven to 175C

2.       Place puree in medium bowl. Sift in cocoa, flour/baking mix & baking soda. Add sugar and salt. Mix until just combined. Gently fold in chocolate & nuts or fruit.

3.       Transfer...