Chocolate Bread { PERFECT FOR THOSE SPECIAL OCCASIONS WHERE A LITTLE WOW FACTOR IS NEEDED. } Contributor: Harvest Breads & Cafe { INGREDIENTS } WET INGREDIENTS 2 cups milk of your choice 2 eggs, lightly beaten 1 tablespoon vanilla essence 1 cup dark chocolate buttons ¼ cup cream 1 tablespoon vanilla essence   DRY INGREDIENTS 2 ½ cups gluten free bread mix 150g gluten free cocoa ½ cup sugar 10g xanthan gum, if your bread mix doesn’t contain any 10g dried yeast   SERVING SUGGESTIONS fresh berries mascarpone or honeyed ricotta { METHOD } Preheat oven to 180 degrees and
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CHOCOLATE CUPCAKE NESTS { SPECIAL TREAT OR GIFT FIT FOR ANY COELIAC THIS EASTER. } Contributor: Harvest Breads & Cafe { INGREDIENTS } 250g butter 250g sugar 1 tablespoon vanilla essence 300g self raising gluten free flour 3 tablespoons gluten free cocoa 4 eggs, beaten   GANACHE NEST DECORATION 1 cup dark chocolate buttons 1/2 cup cream Foil coated gluten free chocolate eggs { METHOD } Preheat oven to 180 degrees. Cream butter and sugar, add vanilla and eggs and mix through gently. Fold in dry ingredients and pour into cupcake cases placed inside patty trays/muffin tray. Bake at 180 degrees for 15-20
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CHOCOLATE ORANGE HOT CROSS BUNS { ONE A PENNY TWO A PENNY HOT CROSS BUNS! } Contributor: Harvest Breads & Cafe { INGREDIENTS } 1 ½ cups warm milk of your choice 20g dried yeast 1 tablespoon sugar 500g gluten free flour bread mix 1 tablespoon xanthan gum, if your bread mix doesn’t have any 1 teaspoon salt 2 tablespoons gluten free cocoa 3 teaspoons mixed spice 3 teaspoons cinnamon 1 cup sultanas ½ cup mixed peel Zest of 1½ oranges ½ cup fresh orange juice 2 eggs, lightly beaten 1 cup dark chocolate buttons CROSS 2 tablespoons gluten free
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