PASTRY BISCUITS { THESE PASTRY BISCUITS BY THEMSELVES AREN’T THAT SWEET HOWEVER WITH A BIT OF ICING BETWEEN AND SPRINKLES OR DECORATIONS ON TOP THEY’RE A WINNER. IN THE PAST I’VE ORGANISED BIRTHDAY PARTIES FOR MY CHILDREN THAT INVOLVE DECORATING CUPCAKES AND BISCUITS. AT THE END OF THE PARTY THEY DON’T GET A PARTY BAG WITH LOLLIES, INSTEAD THEY CAN TAKE HOME THEIR CREATIONS (USUALLY VERY PROUDLY). } Contributor: Libby Cornish { INGREDIENTS } 225g Bakers’ Magic Gluten Free Flour 35g potato starch 150g butter (cold & cut) 20g cocoa 40g brown sugar 1 egg 25ml water Extra flour {
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GLUTEN FREE CARROT & COCONUT CAKE { A HEALTHY VERSION OF CARROT CAKE RECIPE BY NUTRITIONIST, NATUROPATH AND RECIPE DEVELOPER CASEY-LEE LYONS FROM LIVE LOVE NOURISH (WWW.LIVELOVENOURISH.COM.AU). } Contributor: Casey-Lee Lyons { INGREDIENTS } 1 1/2 cups (220g) grated carrot 1 x 425g can unsweetened pineapple rings (in juice), drained & chopped 4 large free range eggs 1/4 cup (60ml) melted coconut oil 2 tbsp (40ml) pure maple syrup 1/2 cup (60g) coconut flour 1/2 cup (45g) organic desiccated coconut + extra 1 1/2 tsp (4g) baking powder 1/2 tsp cinnamon 1/2 tsp vanilla bean powder/ vanilla extract 1/4 tsp
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Salted Caramel Macadamia Tart { THIS TART WILL ROCK YOUR WORLD. OH YUM. OH SO GOOD. OH SALTED CARAMEL… } Contributor: Emma and Carla Papas { INGREDIENTS }   FOR THE BASE 100 g (3 ½ oz.) pitted medjool dates 2 cups desiccated coconut 1 cup macadamias ¼ cup coconut oil 1 tsp. 100% vanilla extract pinch of salt   FOR THE FILLING 100 g (3 ½ oz.) pitted medjool dates ½ cup coconut milk (canned) ½ cup coconut oil ¼ cup tahini 1 tbs. 100% maple syrup (optional) 1 tsp. 100% vanilla extract pinch of salt   FOR THE
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FLOURLESS CHERRY + CASHEW SUPER SCONES { THERE’S NOTHING BETTER THAN A FRESHLY BAKED SCONE STRAIGHT FROM THE OVEN. IT MIGHT BE MY ENGLISH HERITAGE, BUT I JUST CAN’T GO PAST THEM. KINDA LIKE A CAKE AND BISCUIT ALL ROLLED INTO ONE HAPPY PACKAGE, THEY’RE THE ULTIMATE HYBRID. WHILST WE MIGHT BE SKIPPING THE CLOTTED CREAM (I KNOW, *EYE ROLL*) THEY’RE SUPER TASTY AND HIGH IN PROTEIN. WRAP ONE UP AND THROW IN YOUR BAG FOR AN AFTERNOON PICK-ME-UP. } Contributor: Sally O’Neil { INGREDIENTS } 1 cup raw cashews 3⁄4 cup natural vanilla protein powder (or additional cashews) 1⁄4
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GLUTEN FREE CHOCOLATE SELF-SAUCING PUDDING { THIS IS THE DESSERT THAT JUST KEEPS GIVING… SELF-SAUCING? OH YEAHHHH! #GETMERRY } Contributor: Emma and Carla Papas { INGREDIENTS } 2 eggs lightly beaten 1/2 cup almond meal 1/3 cup coconut milk (canned) 1/4 cup raw cacao powder 1/4 cup coconut oil 2 tbs. natural sweetener 1 tsp. 100% vanilla extract 1/2 tsp. apple cider vinegar 1/2 tsp. baking powder   FOR THE CHOCOLATE SAUCE 3/4 cup boiling water ¼ cup raw cacao powder 2 tbs. natural sweetener 1 tsp. 100% vanilla extract { METHOD } Preheat oven to 180°C (350°F). In a
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Strawberry Almond muffins { TASTY MUFFINS THAT ONLY TAKE FIVE MINUTES TO PREPARE! USING FRESH STRAWBERRIES WILL MAKE YOU COME BACK FOR MORE! } Contributor: Janessa Rutter { INGREDIENTS } 2 cups almond meal 1 tsp gluten free baking powder 1/4 cup olive oil 2 eggs 1/4 cup almond milk 2 tbsp honey 1 punnet fresh strawberries chopped (keep 24 quarters aside to decorate the top) Flaked almonds to sprinkle on top { METHOD } Preheat oven to 160°c and grease a 12 hole muffin tray. Combine almond meal and baking powder in a large mixing bowl and create a well
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LLN HOT CROSS BUNS { HEALTHY, ALLERGY FRIENDLY, HIGH FIBRE HOT CROSS BUNS BY NUTRITIONIST CASEY-LEE LYONS FROM LIVE LOVE NOURISH (WWW.LIVELOVENOURISH.COM.AU). } Contributor: Casey-Lee Lyons { INGREDIENTS } 2/3 cup (50g) psyllium husks 2 tbsp (26g) chia seeds 2 tbsp (24g) flaxseeds (linseeds) 1/3 cup (50g) sesame seeds 1/3 cup (50g) sunflower seeds 1/2 cup (60g) coconut flour 1 tbsp (12g) baking powder 2 tsp (3g) vanilla bean powder 1 tsp (2g) cinnamon 1 tsp (2g) all spice 1/2 tsp (1g) ground nutmeg 1/4 tsp ground cloves 1/4 cup (60ml) extra virgin coconut oil, melted Zest of 2 oranges
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DOUBLE PEANUT BUTTER CHOCOLATE CHUNK COOKIES { A BIT OF NAUGHTY, A BIT OF NICE, THESE DOUBLE PEANUT BUTTER CHOC CHUNK COOKIES WILL HAVE YOU GOING BACK FOR ANOTHER! } Contributor: Amy Chatwin { INGREDIENTS } 100 grams butter, softened 100 grams (1/2 cup) caster sugar 100 grams (1/2 cup) brown sugar 1 egg 1 teaspoon vanilla extract 120 grams crunchy peanut butter (not natural) 70 grams sorghum flour 50 grams brown rice flour 50 grams white rice flour 1 teaspoon bicarb soda 1/4 teaspoon salt 1/2 cup roasted salted peanuts 150 grams dark chocolate, chopped { METHOD } Preheat
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Thermomix Fruit and Nut Loaf { A FRUIT AND NUT LOAF WITHOUT ALL THE ADDED SUGAR… MADE WITH EASY WITH THERMOMIX } Contributor: Thermomix { INGREDIENTS } 40 g polenta, plus extra for dusting 150 g pecan nuts 120 g millet flour 70 g gluten free flour mix (see Tips) 60 g buckwheat flour, plus extra for dusting (see Tips) 1½ tsp gluten free baking powder (see Tips) ½ tsp bicarbonate of soda 1 tsp caraway seeds ½ tsp salt 30 g dried cranberries 120 g pitted dates, cut into halves 100 g dried figs, cut into halves 50 g
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PIC’S CHEWY CHOCOLATE PEANUT BUTTER COOKIES { CHEWY PEANUT BUTTER DELIGHT! } Contributor: Pic’s Peanut Butter { INGREDIENTS } 1 cup Pic’s Smooth Peanut Butter 1 banana, mashed 1/3 cup coconut sugar 2 Tbsp maple syrup ¼ cup milk (of choice) 1 cup gluten free flour mix ½ cup cacao / cocoa powder 1 tsp bicarbonate of soda 1 tsp baking powder   TO TOP 100g dark chocolate 1 tsp coconut oil Peanuts { METHOD } Preheat the oven to 180*C Mix the wet ingredients together then add the dry ingredients. Fold mixture together. Divide the mix into approx. 14
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