FRUIT ICE CREAM CAKE { ICE CREAM CAKE HAS NEVER LOOKED SO GOOD AND HEALTHY } Contributor: Lisa McInerney { INGREDIENTS } CAKE 3 Eggs, separated ¼ Cup Maple Syrup 2 teaspoons Vanilla Extract ½ Cup Milk, of choice 1/3 Cup plus 1 Tablespoon Coconut Flour 2 teaspoons Baking Powder   MANGO ICE CREAM 500 grams frozen Mango (fresh can be used just allow longer for setting) ½ Cup Coconut Cream (the thickened part of a can of coconut cream/milk that has been left, lid off, in the fridge overnight)   BLUEBERRY ICE CREAM 500 grams frozen Blueberries (fresh can
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Choc Caramel Sauce {A SIMPLE SAUCE PERFECT OVER STRAWBERRIES AND SLICED BANANAS FOR A HEALTHY SNACK.} Contributor: Bianca Shugg { INGREDIENTS } Two handfuls of dates soaked in water for 15mins (water removed after soaking) 3/4 of a can of organic coconut milk 1 spoonful of pure maple syrup 1 tbs of cacao { METHOD } Blend all ingredients on high in a high speed blender for 4-6mins. Prep time: 15 MINUTESCook time: 6 MINUTESTotal time: 21 MINUTES+ 4 + More Recipes in this Category
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Tahini Cookies { THESE TAHINI COOKIES ARE SWEET AND DELICATE LIKE SHORTBREAD, WITH A BITTER TWIST OF TAHINI. } Contributor: Stephanie Papillo { INGREDIENTS } 1/4 cup caster sugar 1/4 cup olive oil 1/4 cup tahini 1/2 tsp pure vanilla extract
 1 tbsp natural yoghurt
 1 cup gluten free flour 1/2 tsp cinnamon, extra for sprinkling
 Pinch of salt { METHOD } Preheat oven to 180°C and line a baking tray with baking paper. Place sugar and oil in a bowl, mix with electric beaters on medium for a minute. Add the tahini, vanilla and yoghurt, continuing to mix. Add the flour, salt and cinnamon,
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CHOCOLATE, LINSEED & COCONUT SLICE { GREAT ALTERNATIVE TO JAZZ UP THE KIDS LUNCH BOXES. } Contributor: Jen Shaw { INGREDIENTS } SLICE BASE 200g of melted butter (olive or coconut oil if dairy free) 1 egg 1 teaspoon of vanilla extract 1/4 cup of coconut flour 3/4 cup of coconut sugar 1/4 cup of cocoa 1/4 cup of linseed 1/2 cup of shredded coconut   ICING 1/4 cup of coconut oil 2 tablespoons of cocoa 2 tablespoons of honey 1 teaspoon of vanilla extract { METHOD } In a bowl mix together egg, vanilla, sugar and cool melted butter
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PASSIONFRUIT ACAI TRUFFLE SLICE { ABIGAIL O’NEILL BRINGS FRUIT AND CHOCOLATE TO THE TABLE WITH THIS DELICIOUS RECIPE. } Contributor: Abigail O’Neil { INGREDIENTS } PASSIONFRUIT ACAI FILLING 30g cacao butter, finely chopped 3 tbsp raw organic coconut oil 3 tbsp tahini 2 tbsp water or hibiscus tea 2 drops of both jasmine and orange essential oils 3 tbsp raw agave 2 tbsp acai berry powder 2 passionfruit 2 tsp raw cacao powder   CACAO BUTTER BASED 60g raw cacao butter, finely chopped 1 tbsp raw organic coconut oil 1/2 tsp vanilla powder 1 tbsp raw dark agave scant pinch
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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 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 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 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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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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