PASTRY BISCUITS { THESE PASTRY BISCUITS BY THEMSELVES AREN’T THAT SWEET HOWEVER WITH A BIT OF ICING BETWEEN AND SPRINKLES OR DECORATIONS ON TOP THEY’RE A WINNER. IN THE PAST I’VE ORGANISED BIRTHDAY PARTIES FOR MY CHILDREN THAT INVOLVE DECORATING CUPCAKES AND BISCUITS. AT THE END OF THE PARTY THEY DON’T GET A PARTY BAG WITH LOLLIES, INSTEAD THEY CAN TAKE HOME THEIR CREATIONS (USUALLY VERY PROUDLY). } Contributor: Libby Cornish { INGREDIENTS } 225g Bakers’ Magic Gluten Free Flour 35g potato starch 150g butter (cold & cut) 20g cocoa 40g brown sugar 1 egg 25ml water Extra flour {
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GLUTEN FREE CARROT & COCONUT CAKE { A HEALTHY VERSION OF CARROT CAKE RECIPE BY NUTRITIONIST, NATUROPATH AND RECIPE DEVELOPER CASEY-LEE LYONS FROM LIVE LOVE NOURISH (WWW.LIVELOVENOURISH.COM.AU). } Contributor: Casey-Lee Lyons { INGREDIENTS } 1 1/2 cups (220g) grated carrot 1 x 425g can unsweetened pineapple rings (in juice), drained & chopped 4 large free range eggs 1/4 cup (60ml) melted coconut oil 2 tbsp (40ml) pure maple syrup 1/2 cup (60g) coconut flour 1/2 cup (45g) organic desiccated coconut + extra 1 1/2 tsp (4g) baking powder 1/2 tsp cinnamon 1/2 tsp vanilla bean powder/ vanilla extract 1/4 tsp
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Salted Caramel Macadamia Tart { THIS TART WILL ROCK YOUR WORLD. OH YUM. OH SO GOOD. OH SALTED CARAMEL… } Contributor: Emma and Carla Papas { INGREDIENTS }   FOR THE BASE 100 g (3 ½ oz.) pitted medjool dates 2 cups desiccated coconut 1 cup macadamias ¼ cup coconut oil 1 tsp. 100% vanilla extract pinch of salt   FOR THE FILLING 100 g (3 ½ oz.) pitted medjool dates ½ cup coconut milk (canned) ½ cup coconut oil ¼ cup tahini 1 tbs. 100% maple syrup (optional) 1 tsp. 100% vanilla extract pinch of salt   FOR THE
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FLOURLESS CHERRY + CASHEW SUPER SCONES { THERE’S NOTHING BETTER THAN A FRESHLY BAKED SCONE STRAIGHT FROM THE OVEN. IT MIGHT BE MY ENGLISH HERITAGE, BUT I JUST CAN’T GO PAST THEM. KINDA LIKE A CAKE AND BISCUIT ALL ROLLED INTO ONE HAPPY PACKAGE, THEY’RE THE ULTIMATE HYBRID. WHILST WE MIGHT BE SKIPPING THE CLOTTED CREAM (I KNOW, *EYE ROLL*) THEY’RE SUPER TASTY AND HIGH IN PROTEIN. WRAP ONE UP AND THROW IN YOUR BAG FOR AN AFTERNOON PICK-ME-UP. } Contributor: Sally O’Neil { INGREDIENTS } 1 cup raw cashews 3⁄4 cup natural vanilla protein powder (or additional cashews) 1⁄4
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GLUTEN FREE CHOCOLATE SELF-SAUCING PUDDING { THIS IS THE DESSERT THAT JUST KEEPS GIVING… SELF-SAUCING? OH YEAHHHH! #GETMERRY } Contributor: Emma and Carla Papas { INGREDIENTS } 2 eggs lightly beaten 1/2 cup almond meal 1/3 cup coconut milk (canned) 1/4 cup raw cacao powder 1/4 cup coconut oil 2 tbs. natural sweetener 1 tsp. 100% vanilla extract 1/2 tsp. apple cider vinegar 1/2 tsp. baking powder   FOR THE CHOCOLATE SAUCE 3/4 cup boiling water ¼ cup raw cacao powder 2 tbs. natural sweetener 1 tsp. 100% vanilla extract { METHOD } Preheat oven to 180°C (350°F). In a
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