CHOCOLATE SOUFFLÉ PUDDING { I HAVE BEEN BAKING THIS GLUTEN-FREE PUDDING FOR YEARS. NOT ONLY IS IT COMPLETELY HEAVENLY, IT IS ALSO VERY CLEVER AND CAN BE BAKED AS A CAKE WHEN YOU WANT. } Contributor: Anneka Manning { INGREDIENTS } Melted butter, to grease Unsweetened cocoa powder, sifted, to dust 200 g (7 oz/11/3 cups) chopped good-quality dark chocolate (70 per cent cocoa is good) 125 g (41/2 oz) unsalted butter, cubed 2 tablespoons marsala wine or freshly brewed strong coffee 165 g (5¾ oz/3/4 cup) caster (superfine) sugar 5 eggs, at room temperature, separated Icing (confectioners’) sugar, to
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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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HEALTHY GLUTEN-FREE BANANA BREAD { PACKED WITH PROTEIN, FIBRE AND ONLY NATURALLY SWEETENED WITH REAL BANANAS, THIS WILL BECOME A HOUSEHOLD FAVOURITE IN NO TIME. } Contributor: Bec Weeden { INGREDIENTS } 4 medium bananas 5 eggs 2 tablespoons of quinoa flakes 2 tablespoons of gluten-free flour (rice or coconut is best) 1 tablespoon of chia seeds 1/2 cup shredded (un-sweetened) coconut 1 teaspoon cinnamon 1 tablespoon of coconut oil 2 tablespoons of crushed or chopped walnuts (optional) 1 tablespoon of sunflower seeds as decoration (optional) { METHOD } “Got a craving for banana bread but you know it’s probably
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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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PALEO MACADAMIA ANZAC BISCUITS { RECIPE CREATED BY KARA CONROY, RESIDENT WHOLE-FOOD COOK OF GOODNESSME BOX. } Contributor: Kara Conroy { INGREDIENTS } 1 cup almond meal 1 cup desiccated coconut 1 cup coconut flakes 1/3 cup coconut flour ½ cup macadamias, roughly chopped 1 teaspoon vanilla powder Pinch Himalayan salt ¼ cup coconut oil ½ cup rice malt syrup ½ teaspoon baking soda 1 teaspoon boiling water { METHOD } re-heat the oven to 130°C (fan forced) and line a cookie tray with baking paper. Combine all dry ingredients in medium mixing bowl Place the coconut oil & rice
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