Gluten Free Gingerbread Cupcakes { Nothing says Christmas like Gingerbread, and what better way to eat your share than as a cupcake! } Contributor: Lisa McInerney { INGREDIENTS } 4 Eggs, separated 1/4 Cup. Maple Syrup 1/4 Cup Golden Syrup (or Molasses) 1 teaspoon Vanilla Extract 1/2 Cup Coconut Flour 1/2 Tablespoon Cocoa 2 1/4 teaspoons ground Ginger 1 1/4 teaspoons Cinnamon 1/2 teaspoon All Spice 1/2 teaspoon Nutmeg Dash Salt 3 teaspoons Baking Powder 1/2 Cup Milk (of choice) 1 teaspoon Bicarb Soda { METHOD } Preheat the oven to 175C/350F. Line a cupcake/muffin tray with 8-10 festive liners
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Thermomix Gluten Free Lamingtons { AUSSIE AUSSIE AUSSIE! GLUTEN FREE LAMINGTONS ARE HERE, THANKS TO THERMOMIX! } Contributor: Thermomix { INGREDIENTS } BUTTER CAKE 120 g unsalted butter, softened and cut into pieces, plus extra for greasing 80 g full cream milk 170 g gluten free flour mix (see Tips) 120 g caster sugar 2½ tsp gluten free baking powder (see Tips) 2 eggs 2 tsp natural vanilla extract   CHOCOLATE ICING 400 g pure icing sugar 50 g cocoa powder (gluten free) 150 g full cream milk 1 tsp natural vanilla extract   ASSEMBLY 80 g pouring (whipping) cream
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Torta Gianduia { THIS FLOURLESS ITALIAN CHOCOLATE-HAZELNUT CAKE IS FULL OF DEEPLY SATISFYING DARK CHOCOLATE. YOU CAN USE ANY BRAND OF CHOCOLATE-HAZELNUT SPREAD YOU CHOOSE, BUT I FEEL THE RESULTS ARE BEST WITH AN ALL-NATURAL PRODUCT. THE IDEAL PAIRING FOR THIS CAKE IS ESPRESSO OR COGNAC, AND I SERVE IT WITH A HEALTHY DOLLOP OF FRESHLY WHIPPED CREAM. } Contributor: K C Cornwell { INGREDIENTS } 1/2 cup | 1 stick (227g) unsalted butter, plus more for the baking pan 4 ounces (113 g) bittersweet chocolate, chopped 2/3 cup (90 g) hazelnut meal 6 large eggs, separated 2 tablespoons sugar,
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TROPICAL SWEET BREAD { THESE FRESH INGREDIENTS WILL TAKE YOU STRAIGHT TO THE TROPICS… IN YOUR OWN KITCHEN! SIMPLE INGREDIENTS AND ALLERGY-FRIENDLY. YUM! } Contributor: Lisa McInerney { INGREDIENTS } 3 Eggs 2 Tablespoons Maple Syrup or Rice Malt Syrup (fructose free) 1 teaspoon Vanilla Extract 200 grams mashed Bananas (approximately 2 large) 70 grams Mango pieces 1/2 cup Coconut Flour 3/4 cup Almond Meal 1/4 cup Arrowroot Flour 3 teaspoons Baking Powder 1 teaspoon Bicarb Soda dash of Salt 1 Tablespoon Milk (of choice) 2 Passionfruit   FOR TOPPING: 1/4 cup chopped Mango 1/4 cup shredded Coconut 1 Passionfruit
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TUSCAN STYLE GLUTEN FREE CANTUCCI { CANTUCCI, OTHERWISE KNOWN AS ITALIAN ALMOND BISCOTTI, BUT THIS TIME IT’S GLUTEN FREE! YES PLEASE! } Contributor: Brynley King { INGREDIENTS } 140 g Corn Starch 50 g Tapioca Flour 30 g Rice Starch 12 g Baking Powder 50 g Raw Honey 3 Yolks 50 g Zibibbo (or any other sweet wine) 100 g Almonds 1 tbsp of Honey for topping { METHOD } Preheat the oven to 350 F. Combine all dry ingredients (flours and baking powder) in a bowl and mix well. Pour honey, yolks and Zibibbo wine over the flours. Cut
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TWO-INGREDIENT COCONUT COOKIES { WANT EASY, HEALTHY COOKIES, WITH OUT ALL THE FUSSY? THEN STACEY HAS THIS AWESOME TWO INGREDIENT COOKIES FOR YOU. } Contributor: Stacey Deutscher { INGREDIENTS } 3/4 cup shredded coconut 1 banana, large and ripe { METHOD } Preheat your oven to 180°C and line a baking tray with a sheet of baking paper. Toast the coconut in a pan over a medium heat until it is lightly browned. Add the banana to a blender with the toasted coconut. Pulse until the mixture comes together and the coconut is fine. Shape the mixture into discs and
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VANILLA CAKE { THIS WHITE CAKE IS LIGHT AND WORKS WONDERFULLY AS THE BASE FOR ANY OF YOUR VANILLA CAKE NEEDS. OUR FAVORITE WAY TO EAT IT IS WITH A LAYER OF RASPBERRY JAM IN THE CENTER AND RASPBERRY BUTTERCREAM ON THE OUTSIDE. } Contributor: Danielle Walker { INGREDIENTS } 5 egg whites, at room temperature 1/4 cup full-fat coconut milk 1/4 cup palm shortening, softened 1/4 cup light-colored raw honey 1/4 cup pure maple syrup 2 teaspoons pure vanilla extract 1/2 teaspoon freshly squeezed lemon juice 1 1/2 cups blanched almond flour 3 tablespoons arrowroot powder 3 tablespoons coconut
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Chewy Baked Bounty Bar { OOH GOOEY BROWNIE… ENTIRELY GRAIN FREE AND VEGAN AND YOU WOULD NEVER KNOW IT! } Contributor: Liz Richards { INGREDIENTS } 1/4 cup almond meal 1/4 cup des coconut 1 cup moist coconut flakes 3tbs cacao powder Pinch salt (optional) 3tbs coconut oil 1/4 cup almond butter 3tbs maple syrup 4tbs coconut cream { METHOD } Preheat the oven to 170 degrees C Grease and line a 20×20 square tray All dry ingredients in food processor – pulse Add wet ingredients, blend until mix comes together but still textured Spread into the lined tray and bake for 15 minutes
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Cheescake Filled Chocolate Easter Eggs { CHEESECAKE FILLED EASTER EGGS… NEED I SAY MORE? } Contributor: Kristine Ofstad { INGREDIENTS } 6 hollow chocolate gluten-free Easter eggs sharp knife at least one egg cup 120g cream cheese (a low-fat version will work just as well) 3 tbsp icing sugar 1/4 tsp lemon juice 1/4 tsp vanilla extract 100ml double cream 50g melted white chocolate 1 fresh and sweet mango 3 tbsp sugar { METHOD } Start by whipping the double cream into stiff peaks. Be careful not to over-whip, but make sure it is firm enough for you to be
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Cheat’s Rasmalai { RASMALAI IS DEFINITELY MY FAVOURITE INDIAN DESSERT. IN ITS AUTHENTIC FORM IT IS MADE FROM SPONGY BALLS OF PANEER THAT HAVE BEEN COOKED AND SOAKED IN SUGAR SYRUP, THEN PLACED INTO A FRAGRANT, MILKY LIQUOR. } Contributor: Anjum Anands { INGREDIENTS } MILK LIQUOR 1lt Whole milk 1/2 tsp ground cardamom, or to taste 2 tbls caster sugar, or to taste 150ml evaporated milk good pinch of Saffron strands   RICOTTA BALLS 400g ricotta, fresh is always best 35g icing sugar 3 tbls pistachios, left whole if small or halved or roughly chopped if large { METHOD }
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