MOCHA BANANA MUFFINS { BANANA MUFFINS JUST GOT SO MUCH BETTER… INTRODUCING MOCHA MADNESS. } Contributor: Amy Chatwin { INGREDIENTS } 2 lge bananas, well mashed 2/3 cup non-fat Greek yoghurt (or plain natural yoghurt) 2 lge eggs 2 tbsp rice bran oil 2 tsp vanilla essence 1 tbsp water 1/2 tsp instant coffee powder 1/2 cup (100g) brown sugar 2/3 cup hazelnut meal 1/3 cup white rice flour 2/3 cup sorghum flour 1/3 cup cocoa powder 2 tsp gluten-free baking powder 1/2 tsp salt 1/2 cup milk chocolate chips { METHOD } Preheat your oven to 200°C and line a
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PERFECT VANILLA CUPCAKES WITH VANILLA BUTTERCREAM { THE PERFECT ADDITION TO ANY PARTY OR EVEN JUST AS AN AFTERNOON TREAT! } Contributor: Amy Chatwin { INGREDIENTS } CUPCAKES 80g butter, softened 1 cup caster sugar 50g sorghum flour 50g white rice flour 50g brown rice flour 20g buckwheat flour 20g almond meal 2 tsp gluten-free baking powder 1/4 tsp salt 2 eggs 2/3 cup milk 1½ tsp vanilla extract 2 tsp ground chia seeds   FROSTING 125g butter, softened 2½ cup gluten-free icing sugar 1 tbsp milk 1 tsp vanilla essence A few drops pink food colouring sprinkles (optional) {
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FLOURLESS BROWNIES { CARLY HICKS SHOW US HER HEALTHY ALTERNATIVE FOR CHOCOLATE BROWNIES. } Contributor: Carly Hicks { INGREDIENTS } 3/4 cup cooked and drained black beans 1 egg 1/4 cup cacao 1/2 cup rice syrup 1/2 cup almond spread 1/2 tsp bicarb soda 1/2 tsp cinnamon 1/2 tsp nutmeg dash himalayan salt { METHOD } Add beans, salt and egg to food processor and pulse for 30 seconds. Add the mixture to a mixing bowl and add almond spread, bicarb, cacao and mix well. Then add the rest of the ingredients and mix till it forms a paste. Line
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GUILT-FREE BANANA BREAD {DIVE IN AND ENJOY THE CLASSICS WITH CARLY HICKS } Contributor: Carly Hicks { INGREDIENTS } 3 over-ripe bananas 4 eggs 2 tbsp coconut flour 1½ cups almond meal 2 tbsp rice syrup 1 tsp baking powder 1/4 tsp nutmeg 1 tsp cinnamon 1/2 cup coconut oil pinch Himalayan salt { METHOD } Place eggs in a mixing bowl and whisk for2 – 3 minutes. Then in a separate bowl add the bananas and mash well. Add the banana to the mixing bowl with the rest of the ingredients and stir well. Line a bread tin with
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NORWEGIAN DARK CHOCOLATE & BLOOD ORANGE TORTE { DARK CHOCOLATE HEAVEN FOR THE CHOCOLATE LOVERS. } Contributor: Kristine Ofstad { INGREDIENTS } BASE 150g dark cooking chocolate 150g unsalted butter 1 tsp vanilla sugar or 1 tsp vanilla essence 6 eggs (separated) 150g gluten-free cake flour 150g caster sugar zest of 1 orange   CHOCOLATE ICING 250g dark cooking chocolate 100ml icing sugar 1 egg white   CHOCOLATE GANACHE 200g of dark cooking chocolate 180ml double cream (gelatine free)   TOPPING 1/2 cup blood orange marmalade 1/4 cup blood orange syrup 8 slices sweetened and twisted blood orange for decoration
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