Health - Dairy Free

• 2 cups Edmonds Standard Grade Flour
• ¾ cup Chelsea Soft Brown Sugar (packed firmly)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• 1 ½ to 2 tsp ginger (depending on taste)
• 1 ½ to 2 tsp cinnamon (depending on taste)
• 2 - 3 mashed bananas
• ½ cup Olivani Pure Olive Oil
• ½ cup Meadow Fresh Original Milk (can substitute soy, rice milk if needed)

• 3 cups Plain Flour
• 1 Tbsp Baking Powder
• 6 Tbsp Cocoa Powder
• 2 cups Chelsea White Sugar
• 1 Tsp Baking Soda
• 1 Tsp Vanilla Essence
• 2 Tbsp Vinegar (use one derived not from milk)
• ½ cup of Cooking Oil
• 1 cup Water

• 2 cups crunchy peanut butter
• 2 cups Chelsea Caster Sugar
• 2 eggs
• ½ tsp Vanilla essence

• 2 Tbsp canola oil
• ½ cup Chelsea Soft Brown Sugar
• 800g apricot halves in syrup, drained (two 400g cans)
• 10-12 pecan halves
• 4 eggs
• 1 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 1 ½ cups buckwheat flour
• 1 tsp baking powder (Gluten Free)
• ¾ cup chopped pecans

• ⅔ cup oil
• 1 cup Chelsea White Sugar
• 1 egg
• 1 Tbsp Chelsea Treacle
• 1 Tbsp Chelsea Golden Syrup
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cardamom
• 1 tsp coriander
• ¼ cup Chelsea White Sugar to roll biscuits in

• 1 cup (approx. ¼ block) drained silken tofu
• 2 large ripe bananas
• 1 cup ice cubes or crushed ice
• 2 tsp Chelsea Caster Sugar
• 2 cups fresh orange juice
• ½ tsp vanilla

• 500ml (2 cups) water
• 215g (1 cup) Chelsea Caster Sugar
• 1.2kg seedless watermelon, rind removed, coarsely chopped
• 2 egg whites

• 1 ½ cup self-raising flour (sifted)
• ⅓ cup cocoa powder (sifted)
• ½ tsp baking soda
• ½ tsp salt
• 1 cup Chelsea White Sugar
• ½ cup vegetable/rice bran oil
• 1 cup cold water
• 3 tsp peppermint essence
• 2 tsps vinegar

• 3-4 courgettes, grated
• 3 eggs
• 3 cups flour
• 2 cups Chelsea White Sugar
• 1 cup oil
• 3 tsp vanilla
• 3 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• ½ tsp baking powder

• 400g can salt-free chickpeas
• Chelsea Raw Caster Sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Cashew berry cream

• 1 cup cashews, soaked for 4-6 hours
• 400g can coconut cream, chilled for at least 3 hours
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 2 tablespoons virgin coconut oil
• Pinch of sea salt
• 4 teaspoons freeze-dried strawberry or raspberry powder

• 1 bunch rhubarb, trimmed and cut into 6cm lengths
• ½ cup Chelsea Coconut Sugar
• ¼ cup water
• 3 strips orange peel
• 2 fresh bay leaves
• 1 punnet blackberries
• 1 punnet raspberries
• Greek yoghurt or coconut yoghurt , for serving

• 2½ cups natural muesli
• ½ cup Edmonds Self Raising Flour
• ⅓ cup Chelsea Raw Caster Sugar
• ½ tsp ground cinnamon
• 1 large ripe banana, mashed
• ½ cup sunflower oil
• 1 extra large egg
• ½ cup blueberries

Cake

• 3 cups flour
• 3 cups Chelsea Caster Sugar
• 1 ½ cups cocoa
• 3 tsp baking soda
• 2 tsp baking powder
• 2 tsp salt
• 4 large free-range eggs
• ½ cup canola oil
• 1 ½ cups buttermilk
• 4 tsp vanilla essence
• 1 ½ cups hot coffee

Truffle Filling Layers

• 3 cups cream
• 1 ½ cups unsalted butter
• 250g dark chocolate
• 250g milk chocolate
• 250g white chocolate

Chocolate Buttercream Icing

• 175g good quality dark 72% chocolate
• 115g unsalted butter (room temp)
• ½ tbsp milk
• 125g Chelsea Icing Sugar (sifted)
• ½ tsp vanilla essence

Chocolate Glaze

• 8 tbsp cream
• 200g dark chocolate
• 4 tsp glucose syrup

Decoration

• 200g white chocolate
• 250g dark chocolate
• 2 cups frozen raspberries
• 70g freeze-dried raspberries

• 1 cup coconut cream
• 1 ripe banana
• 1 tsp vanilla extract

• Coating
• ⅓ cup Chelsea Organic Coconut Sugar

• 2 tablespoons vegetable oil
• ½ cup Chelsea Soft Brown Sugar
• 2 x 400g cans apricot halves in syrup, drained
• 10 - 12 pecan halves
• 4 eggs
• 1 cup Chelsea White Sugar
• 1 teaspoon vanilla essence
• 1½ cups buckwheat flour
• 1 teaspoon baking powder
• Extra ¾ cup chopped pecans

• 1 ripe banana, chopped
• ½ ripe avocado, chopped
• 1 tbsp Chelsea Organic Coconut Sugar
• 1 tbsp cacao powder
• 2 tsp coconut cream
• Raspberries and toasted coconut, for serving