Baking thread
1 lurker |
100 watchers
10 Aug
5:48pm, 10 Aug 2024
39,430 posts
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Ocelot Spleens
Looks good you have to be a bit careful with saffron....
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11 Aug
4:19pm, 11 Aug 2024
2,378 posts
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Heinzster
bbcgoodfood.com I use this recipe but with 8tbs aquafaba instead of 4 large egg whites. It makes excellent meringues, don't know about pavlova though. |
11 Aug
4:31pm, 11 Aug 2024
56,802 posts
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EvilPixie
I blitzed equal amounts of dates and cashew nuts together yesterday to make nakd bars It’s was a disaster I’m assuming my 30yr old food processor isn’t up to it I now have lots of mush! Tasty mush. Some in the freezer as I foolishly thought it can’t go wrong so did loads I’ll use it with yoghurt maybe make individual pretend cheesecake? |
11 Aug
4:50pm, 11 Aug 2024
505 posts
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Runningbauble21
I've made naked bars but I used dried figs because I don't like dates and apricots (dried) can't remember what nuts I used. I ended up with a sticky paste
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11 Aug
5:47pm, 11 Aug 2024
56,803 posts
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EvilPixie
I didn't even get a paste! Chopped nuts mixed into a date paste but not paste enough to hold together
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11 Aug
5:53pm, 11 Aug 2024
7,321 posts
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Little Miss Happy
Strange EP. Could you turn them into this: Chickpea, date and cashew bites 400g tin chickpeas, drained and liquid reserved 75g/2½oz porridge oats 200g/7oz dates, chopped 150g/5½oz roasted cashews 1 tbsp vanilla extract 50g/1¾oz dark chocolate (70% cocoa solids), roughly chopped Line a 20cm/8in square loose-bottomed cake tin with baking paper. Tip the drained chickpeas and the oats into a food processor, including a tablespoon of the reserved liquid. (This will help the bar stick together.) Blend until the mixture is a rough paste. Add the dates, cashews and vanilla extract and blend until the nuts and dates are finely chopped. (You may need to work in two batches if you have a small-ish food processor.) The mixture shouldn't be too smooth or it will be very sticky. Add more chickpea liquid if needed. Press into the lined tin with your hands so that you have a thick, even layer. Tip the chocolate into a heatproof bowl and microwave on high for 1½ minutes. Check to see if the chocolate has melted. If not, return to the microwave for another 30 seconds and repeat until the chocolate has melted. (Alternatively, place the bowl over a pan of simmering water to melt the chocolate, making sure that the bowl doesn’t touch the water.) Drizzle the chocolate over the top then leave to set in the refrigerator for an hour. Remove from the tin, cut into squares and serve. |
11 Aug
6:41pm, 11 Aug 2024
12,926 posts
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PaulaMc
@Heinzster - that was the recipe I used for the non-vegan ones, they came out brilliantly. The first batch of vegan ones looked fine until I cooked them and they basically dissolved into puddles. For the second batch I used 1/2 cup of aquafaba, 3/4 cup of caster sugar, 1/4 tsp of cream of tartar and 1tsp vanilla extract then whipped them for about 20 minutes (first time was only 8 at the most). Then I cooked them for an hour and left them in the oven overnight. They looked fine but collapsed when I took them off the baking sheet - maybe they needed to be cooked a bit longer. In any event - granddaughter liked them! |
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11 Aug
8:05pm, 11 Aug 2024
2,379 posts
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Heinzster
I tried just caster sugar & aquafaba to start, they effectively disappeared😅
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11 Aug
8:21pm, 11 Aug 2024
56,811 posts
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EvilPixie
Thanks LMH will look at that
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15 Aug
12:00pm, 15 Aug 2024
43,008 posts
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Mrs Jigs (Luverlylegs)
Not exactly baking and i don't know why I have never done this before, I made oat milk this morning, takes less than a minute! I was thinking of purchasing a machine but realised I could use the blender option on my soup maker.
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