If being in isolation has taught us anything, it's that EVERYONE needs pantry staple recipes that are easy to whip up. To kick this list off, we're starting with a delicious bikkie recipe that uses no milk, no butter, no eggs...and, wait for it, no flour!
Flour Free Bikkies? Yes please!
Prep 5 min | Cook 10 min | Serves 12
You can either make these in a blender (this is the recommended option, as the bikkies hold up better), but you can just as easily make them in one mixing bowl.
For the basic no flour bikkie base
- 1 1/2 cups rolled oats (any rolled oats will do)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup sugar of choice
- 1/4 tsp salt
- 1 tspn vanilla extract
- 2 tbsp of butter (can substitute with coconut oil or dairy-free butter)
- 2 tbsp milk (of choice)
- 1/4 cup of chocolate chips of choice or mix-ins of choice
Oatmeal Raisin Bikkies
- 1/4 cup raisins
- 1 tsp cinnamon
- 1/4 tsp nutmeg
White Chocolate Macadamia Nut Bikkies
- 1/4 cup of dairy-free white chocolate chips or standard white chocolate chips
- 2 tbsp macadamia nuts chopped
White Chocolate Cranberry Bikkies
- 1/4 cup of dairy-free white chocolate chips
- 1/4 cup unsweetened dried cranberries
Pecan Coconut Bikkies
- 1/4 cup pecans chopped
- 2 tbsp chocolate chips of choice
- 2 tbsp unsweetened shredded coconut
Triple Chocolate Bikkies
- 1/4 cup of mixed chocolate chips semi-sweet, dark, white, etc.
Chocolate Chunk Bikkies
- 1/4 cup chocolate chunks of choice
- Preheat the oven to 180C/350F. Line a large baking tray or bikkie sheet with parchment paper and set this aside.
- Add in your oats, baking powder, baking soda, sugar and salt into a food processor or high-speed blender. Blend until combined and the oats is coarse.
- Add your blended ingredients into a large mixing bowl. Add in your butter (or coconut oil), milk and vanilla extract, and mix until combined. Now fold through your mix-ins of choice (depending on which bikkie option you choose), reserving a few to top the bikkies with.
- Form twelve small balls of dough onto the lined tray or bikkie sheet. Press onto each ball and top with extra mix-in ingredients. Bake these for 10 minutes, before removing from the oven and letting cool on the pan completely.
Storing and Freezing No Flour Bikkies
Make double and triple batches of these bikkies to freeze and enjoy when the craving strikes!
To store: Place leftover bikkies on a plate, and cover them completely in plastic wrap. Place them in the refrigerator. They will keep fresh for up to five days.
To freeze: These bikkies are freezer friendly POST baking, simply place the leftover bikkies in a ziplock bag and pop it into the freezer. They are safe to store in the freezer for up to six months. *Write the date on the bag so that you don't forget to make them.
To thaw: Allow cookies to thaw to room temperature before enjoying.
Here's a neat recipe that uses no raising agent of any kind (ie eggs, baking powder, bicarb, self-raising flour)
Prep 10 min | Cook 30 min | Serves 8
This fruity, chocolatey cake is based on a rich traditional Swedish cake called kladdkaka.
- 160ml extra-virgin olive oil
- 100g dark chocolate (or any chocolate you have on hand), broken into small pieces
- 200g plain flour
- 200g caster sugar (if you don't have caster sugar, pop your granulated sugar in the blender and pulse-blend in a few bursts until the texture is powdery)
- 60g cocoa powder (set some aside for dusting)
- ¾ tsp salt
- 2 tsp vanilla extract
- 175ml milk (any milk will do)
- 3 passion fruit (scrape the pulp out and push through a sieve, discard seeds)
- Heat the oven to 200C (180C fan)
- Line a 22cm cake tin with baking paper.
- Warm the olive oil in a small saucepan over a low heat for a couple of minutes, then turn off the heat. Add in the chocolate and leave to melt. Stir gently now and then, then set aside.
- Put the sugar, flour, cocoa and salt into a large bowl. Whisk with a fork until well combined, then stir in the chocolate mixture, vanilla extract, almond milk and passion fruit pulp. Use a large spoon to mix to a smooth batter, then scrape into the cake tin.
- Bake for 25 minutes, remove from the oven and leave to cool in the tin. Dust with more cocoa, if using, slice and serve.
No dairy and no flour? Give this super orange sponge a go!
*This recipe also works with an equal weight of lemons. If you're using lemons be sure to increase the sugar to 250g / 2¼ cups. Slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.
- 160ml extra-virgin olive oil
- Approx 375 grams of oranges
- 6 large eggs
- 225 grams white sugar
- 250 grams ground almonds
- 1 teaspoon baking powder
- Put the oranges into a pan with some cold water, bring everything to the boil. Keep the lid on partially and cook for 2 hours. Drain everything, discard the cooking water, and, when everything has cooled, cut each orange in half and remove the pips. Throw the orange skins, fruit and pith into a blender or food processor. Blitz everything together, you can also do this by hand.
- Preheat the oven to 190ºC/170°C Fan.
- Butter and line a 20cm springform tin.
- Add all of the other ingredients to the food processor and mix everything together. Alternatively, you can beat the eggs by hand, then add in the sugar, ground almonds and the baking powder, mix everything well, lastly add in the pulped oranges.
- Pour the cake mixture into your tin and bake for an hour, when your skewer comes out clean; you will probably have to cover the mixture with foil after about 40 minutes to prevent the top from burning.
- Remove the cake from the oven and leave to cool, on a rack, but still in the tin. When the cake's cooled down, remove from the tin.
Scrambling for ways to keep the kids entertained? Check out our Perty kids activities page for some great ideas!