Macadamia, Beetroot and Cacao Cupcakes { Moist and nutritious cupcakes sweetened naturally with beetroot, cacao and a hint of maple and filled with the buttery crunch of macadamias. Topped with a dairy free coconut and macadamia cream. Recipe free from gluten, dairy and refined sugar. } Contributor: Casey-Lee Lyons { INGREDIENTS } 250g cooked beetroot, peeled 3 large eggs 3 tbsp macadamia nut oil 2 tbsp maple syrup 4 tbsp raw cacao powder 1/4 cup coconut flour 1 tsp vanilla bean powder or vanilla extract 1 tsp gf baking powder 1/2 cup macadamia nuts, chopped Frosting: 400ml canned full fat
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Blueberry and Banana Muffins with Blueberry Cream Cheese Icing { THIS COMFORT MEAL WAS CREATED SO EVERYONE COULD ENJOY! #GETMERRY } Contributor: Georgia Barnes { INGREDIENTS } 2 free-range eggs 2 tbsp pure maple syrup 1/4 cup extra virgin olive oil 1/4 cup natural pot set yoghurt 1 cup frozen blueberries 1 cup almond meal 1/2 tsp baking powder Pinch salt 125g cream cheese, softened 3 tsp blueberry powder 3 tbsp pure maple syrup 80g fresh blueberries { METHOD } Preheat oven to 180oC. Grease a 6-hole muffintray. Blend banana, eggs, syrup, olive oil and yoghurtin a small food processor until
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Peach and Ginger Cheesecake { A comforting dessert honouring a favourite fruit for so many of us… peaches. Enjoy this delectable gluten free cheesecake recipe! } Contributor: Georgia Barnes { INGREDIENTS } 250g gluten free gingernut biscuits*  125g butter, melted  500g cream cheese  3/4 cup thickened cream  3/4 cup caster sugar  3 free-range eggs  1 tbsp fresh ginger, grated  1 tbsp vanilla bean extract    Poached Peaches  8 ripe peaches  1 cup caster sugar  3cm fresh ginger, sliced  1 vanilla bean  1 star anise  1 cinnamon quid  1/2 tsp cardamon seeds { METHOD } Preheat oven to 160*C. Grease and line
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Lamington Macadamia Ice Cream Sandwiches { Make these healthy, gluten free lamingtons for a fun treat or add the dairy free ice cream filling to make a show-stopping dessert. } Contributor: Casey-Lee Lyons { INGREDIENTS } Lamingtons: 5 extra-large eggs, whisked  1/4 cup macadamia milk or plant based milk  1/4 cup macadamia oil (or melted coconut oil)  2 tbsp honey, maple syrup (or natural sweetener of choice)  1 tsp vanilla extract  1/2 cup coconut flour  1 1/2 tsp baking powder  1/2 cup macadamias, chopped  Chocolate Coating: 1/4 cup coconut oil, melted  5 tbsp macadamia milk or plant based milk (room
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Doughnut Fingers with Roasted Chestnuts { Gluten free doughnuts… say no more! There are few things more exciting in life to a coeliac that gluten free fried food. Bring it on, baby! } Contributor: Orgran Health & Nutrition { INGREDIENTS } PUMPKIN DOUGH 700 grams butternut pumpkin, cubed 300 grams ORGRAN All Purpose Plain Flour 200 grams ORGRAN Gluten Free Gluten Substitute 1 tablespoon ORGRAN No Egg™ Egg Replacer (+ 2 tablespoons water) 1/2 teaspoon salt Nutmeg ORGRAN All Purpose Plain Flour, for dusting counter  TOPPING 500 grams chestnut or any preferred nut (may require more) 1 teaspoon cinnamon, ground icing sugar (or sugar substitute) 50-100 g vegetable margarine { METHOD } First, bake the pumpkin for an hour at 190°C until
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Caramel Fudge Brownie with Salted Chocolate Frosting { Caramel, fudge, salted chocolate… AND allergy friendly? Bring it on! } Contributor: Orgran Health & Nutrition { INGREDIENTS } 1 ORGRAN Caramel Fudge Brownie Mix Salted Chocolate 2 tablespoons batter, softened (or margarine, for vegan alternative) 1 1/2 cups icing sugar 3 tablespoons cacao powder 2 tablespoons milk (or rice milk, for vegan alternative) 1 teaspoon vanilla extract pinch salt 100 grams gluten free pretzels, crushed { METHOD } Read and follow all instructions on ORGRAN Caramel Fudge Brownie Mix to create brownie base. Allow brownies to cool completely before icing. In a
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Gluten Free Choc Granola Slice { You can make this gluten free treat as naughty or as nice as you like. Either way, dark chocolate is good for you… right?? } Contributor: Sofie van Kempen { INGREDIENTS } 1 cup almond meal 1/2 cup coconut or buckwheat flour 1/3 cup coconut sugar  3 eggs 1/2 cup coconut (or macadamia/olive oil) 1 cup gluten and dairy free dark chocolate buttons/chunks 1 cup gluten free granola (or mixed nuts & dried fruit) 1 tsp cinnamon sprinkle sea salt { METHOD } Preheat oven to 160’C and line a 20cm baking tray with
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Raspberry Coconut Cake { A delicious and light, gluten free cake. This raspberry coconut cake is not only gluten free but dairy and refined sugar free. Full of fibre and protein, this cake will leave you feeling satisfied and helps to stabilise the blood sugar levels. } Contributor: Sarah Bell { INGREDIENTS } 2 1/4 cups blanched almond meal 1/2 cup coconut flour 2 1/2 tsp baking powder (aluminium free) 270ml coconut cream 1 tsp vanilla essence or powder 1/4 cup honey 4 eggs 1 cup frozen or fresh raspberries { METHOD } Preheat the oven to 180 degrees Celsius. In a
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Gluten free dairy free Hot Cross Buns { These buns are like none you’ve tried yet, trust me. It’s a killer collab between Sof and the famous Nodo Donuts in Brisbane. Can’t get enough? We thought so… You can find this recipe and so many more in sofie’s brand new easter ebook for just $5: sofievankempen.com/shop/guilt-free-easter-ebook } Contributor: Sofie van Kempen { INGREDIENTS } 130g / 1 cup dried fruit  (and/or chocolate, mixed nuts, etc) 1/2 cup boiling water or juice of an orange 2 tsp active yeast 1 tsp rapadura/coconut sugar 120g / 1/2 cup warm water 3 eggs (at
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ORGRAN Gingerbread House { When I think of Christmas I think of a Christmas tree, Santa, family, food… and gingerbread! } Contributor: Orgran Health & Nutrition { INGREDIENTS } 250 grams butter or salt reduced monounsaturated margarine 1 cup caster sugar 1/4 teaspoon vanilla essence 1/3 cup golden syrup 1 whole egg 1 egg yolk 4 cups Orgran All Purpose Plain Flour 1/2 teaspoon bicarbonate of soda 1 teaspoon ground ginger { METHOD } Preheat oven to 190ºC (375ºF). Prepare 2, 25cm x 23cm (10” x 9”) trays by spraying with cooking spray. Line base of trays with baking paper. Cream butter, sugar and vanilla. Add golden syrup and continue to beat for 1 minute.
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