Gluten Free Banana Chocolate Chip Muffins

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• ½ tsp salt
• 3 large ripe bananas (mashed)
• ¾ cup Chelsea White Sugar (170g)
• 1 egg
• 80g butter, melted

• 2 eggs
• 2 ripe bananas, peeled and mashed
• 1 cup Meadow Fresh Milk, any type (250ml)
• ¾ cup Chelsea Soft Brown Sugar (150g)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 2 ½ cups Edmonds Standard Grade Flour (375g)
• 4 tsp Edmonds Baking Powder
• 1 cup chocolate chips (200g)

• 110g butter
• 1 cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Caster Sugar
• 1½ tsp vanilla essence
• 3 eggs
• ¾ cup gluten free flour
• ½ cup gluten free cocoa powder
• ½ tsp gluten free baking powder
• ½ cup walnuts or pecans, roughly chopped (optional)

Icing (optional)

• Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar

Muffins

• 2 cups self-raising flour
• ½ cup Chelsea Caster Sugar
• ½ tsp salt
• 100g butter
• 1 cup milk
• 1 egg
• 1 tsp vanilla essence
• 1 cup (2 or 3) mashed bananas

Chocolate Icing

• 1 ½ cups Chelsea Icing Sugar
• 2 Tbsp softened butter
• 2 Tbsp cocoa powder
• 2-3 Tbsp hot water
• Optional - extra sliced bananas to decorate

• 2 cups Ground Almonds
• 1 cup Chelsea Caster Sugar
• Finely grated rind of one orange
• 2 egg whites, beaten to soft peaks
• 1 heaped Tbsp honey, warmed
• Chelsea Icing Sugar to dust

• ¾ cup Chelsea White Sugar
• 1 cup bran
• 1 cup flour
• 4 tsp baking powder
• 2 eggs
• 100g butter, melted
• ½ cup milk
• 2 bananas, mashed

• 2 ½ cups self raising flour
• ½ tsp bicarbonate of soda
• ½ cup (60g) quick cooking oats
• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Golden Syrup (in the tin)
• 2 eggs lightly beaten
• 2 small overripe bananas mashed
• ⅓ cup vegetable oil
• ¾ cup buttermilk

Topping

• ⅓ cup Chelsea Easy Pour Golden Syrup, extra
• ⅓ cup pistachio nuts, for garnish

• 200g dark chocolate, chopped into small pieces
• 150g butter, chopped into small pieces
• 5 eggs, separated
• ½ cup Chelsea Caster Sugar
• ½ cup Chelsea Icing Sugar
• 1 ½ cups fine ground almonds
• extra Chelsea Icing Sugar to dust

• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ⅓ cup Chelsea Raw Sugar
• 60g butter
• ⅔ cup mashed banana
• ½ cup chocolate chips
• 1 egg
• ½ cup milk

Cake

• 1 x 440g can crushed pineapple in natural syrup, drained
• 1 ripe banana, peeled, mashed
• Finely grated rind of 1 lemon
• ⅓ cup (60g) desiccated coconut
• 1 cup (220g) Chelsea Organic Coconut Sugar
• 1 cup (150g) ground almonds
• 1 cup (150g) Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 2 tsp ground cinnamon
• 4 extra large eggs
• ½ cup (125ml) Simply Pure Vegetable oil

Cream Cheese Icing

• ½ cup (125g) cream cheese, softened
• ¾ cup (115g) Chelsea Icing Sugar, sifted
• 2 tsp lemon juice
• Shredded coconut, for decoration

• 185g unsalted butter, softened to room temperature
• 1¼ cups lightly packed Chelsea Soft Brown Sugar
• 2 extra large eggs
• 1½ cups gluten free plain flour
• 1 tsp gluten free baking powder
• 1½ cups desiccated coconut
• ½ cup ground almonds/almond meal
• 230g dark chocolate chips

• ½ cup or 113g butter, melted
• ¾ cup or 160g Chelsea Soft Brown Sugar
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 large ripe bananas, mashed
• 1 cup or 240 ml fresh or frozen blueberries or strawberries, cut into small pieces
• 2 ¼ cups standard flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp ground cinnamon
• Pinch of salt

• 2 medium bananas
• 1 cup Chelsea Icing Sugar
• 1 egg
• 1 ½ cup rice flour
• ¾ cup instant polenta (cornmeal)
• 1 tsp baking soda
• 2 tsp gluten free baking powder
• 150g butter, melted
• extra Chelsea Icing Sugar to dust

• 3 cups grated carrot
• 400-425g canned pineapple pieces (include juice)
• 1 ¼ cups Chelsea Soft Brown Sugar
• 1 ½ teaspoons bicarbonate of Soda
• 2 level teaspoons gluten free Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Mixed Spice
• 1 level teaspoon Powdered Ginger (optional)
• ¾ cup coarsely chopped Walnuts
• ⅔ cup light cooking oil (sunflower or Safflower, any type of light oil)
• 50 Gms unsalted butter (softened)
• 2 dessert spoons Balsamic Vinegar (this will also work in any GF dark cakes, ie; chocolate)
• 3 large eggs (room temperature) lightly beaten
• 2 ¾ cups gluten free flour

• 2 cups flour
• 1 cup Chelsea White Sugar
• ½ cup parsley finely chopped
• 4 rashers rindless bacon finely chopped and cooked in microwave or frypan
• 2 ripe bananas mashed
• 1 ½ cups tasty cheese grated
• 2 teaspoons baking powder
• 3 eggs
• 2 cups milk
• 2 teaspoons dry mustard powder
• 150g butter
• salt and pepper to taste

Muffins

• 1 ½ cups plain flour
• 2 tsps baking powder
• ½ tsp bicarbonate of soda
• ½ cup Chelsea Caster Sugar
• 1 large egg
• ⅓ cup grapeseed oil or vegetable oil
• 3 Tbsps Chelsea Golden Syrup
• ¾ cup milk
• 1 ripe banana, mashed

Crumble

• ⅓ cup rolled oats
• 2 Tbsps desiccated coconut
• 2 Tbsps plain flour
• 30g butter, melted
• 3 Tbsps Chelsea Soft Brown Sugar

• 1 ½ cups self-raising flour
• ⅔ cup Chelsea Soft Brown Sugar
• ¼ teaspoon mixed spice
• ½ teaspoon bicarbonate of soda
• 2 lightly beaten eggs
• ½ cup milk
• ⅓ cup olive oil
• ¾ cup mashed ripe banana
• 1 ½ cups chopped milk chocolate

• 2 cups self raising flour
• ½ tsp bi-carb soda
• ½ tsp cinnamon
• ¼ cup canola oil
• 1 cup buttermilk
• 2 eggs, lightly beaten
• ⅓ cup Chelsea Caster Sugar
• ⅓ cup Chelsea Soft Brown Sugar
• 1 small very ripe banana, mashed
• ¾ cup frozen or fresh blueberries

• 125g butter, cubed
• 200g dark chocolate, broken
• 3 eggs, lightly beaten
• 1 cup Chelsea Soft Brown Sugar
• 1¼ cups Edmonds Gluten Free Plain Flour
• ½ cup cocoa
• 200g dark chocolate chips
• ½ cup roasted hazelnuts (optional), coarsely chopped

• 125g + little bit more butter (extra is for top
• of muffin tin)
• 1 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup Chelsea Caster Sugar
• 1 egg, slightly beaten
• 1 cup very well mashed banana
• 1 tsp vanilla essence
• 1 cup chocolate chips

• 1 cup Chelsea White Sugar
• 100g butter, melted
• 3 eggs
• 3 bananas, mashed
• ½ cup milk
• 1 teaspoon baking soda
• 150ml yoghurt, plain or fruit flavoured
• 2 cups self raising flour
• ½ cup Chelsea Coffee Sugar Crystals

• 1½ cup banana, about 3 ripe medium bananas, mashed
• 1 large egg, lightly beaten
• ½ cup butter, melted and slightly cooled
• 1¼ cupChelsea Soft Brown Sugar
• 1¾ cups self-raising flour
• ¼ teaspoon baking soda
• ½ teaspoon ground nutmeg
• 1 small pinch sea salt
• 12 dried banana chips (optional)
• 3 tablespoons Chelsea Demerara Sugar
• ¾ cup Chelsea Raw Caster Sugar
• ¼ cup boiling water
• 50g unsalted butter
• ½ teaspoon vanilla essence
• ½ cup thick cream
• a few slices of fresh banana (optional)

• 180 grams butter, softened
• ⅓ cup Chelsea Caster Sugar
• 125ml sweetened, condensed milk
• 1 ½ cups gluten free self-raising flour
• 1 tsp guar gum
• 250 grams dark choc bits

• 1 ½ cups self-raising flour
• ½ cup rolled oats
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Organic Coconut Sugar
• ¼ cup desiccated coconut
• 1 cup buttermilk
• 2 extra large eggs
• 1 ripe banana, mashed
• 1 tsp vanilla extract
• ½ cup fresh/frozen raspberries

• 1 cup Edmonds Plain Gluten Free Flour
• 2 teaspoons Edmonds Baking Powder
• 2 tablespoons Chelsea White Sugar
• ½ teaspoon salt
• 1 cup almond milk (or Meadow Fresh Original Milk)
• 2 teaspoons melted (and cooled) coconut oil
• 1 large egg

To serve

• Chelsea Maple / Honey Maple Flavoured Syrup
• Fresh Fruit

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• ½ tsp salt
• 3 large ripe bananas (mashed)
• 3/4 cup Chelsea White Sugar (170g)
• 1 egg
• 80g butter, melted

Fruit

• 5 large Granny Smith apples, peeled and cored (900g)
• 20g butter
• 1/2 cup Chelsea Icing Sugar (75g)
• 1/2 tsp ground cinnamon
• 1 cup frozen raspberries (135g)

Crumble Topping

• 1/2 cup Chelsea Icing Sugar (75g) 
• 1/3 cup plain gluten-free flour (47g)
• 2/3 cup coconut flakes (30g)
• 1/2 cup sliced almonds (45g)
• 50g butter, melted

• 3 cups gluten free self-raising flour (420g)
• 2 Tbsp Chelsea White Sugar
• 1 cup soda water (250ml)
• 3/4 cup cream or buttermilk (190ml)
• butter, jam and cream or ricotta, to serve (optional)