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...