Health - Gluten Free

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

Base

• 1½ cups ground almonds
• ½ cup gluten free plain flour
• 1¼ cups Chelsea Raw Caster Sugar
• 50g unsalted butter, melted
• 1 egg yolk
• 1 tsp cold water

Filling

• 250g packet light cream cheese
• 300g fresh ricotta cheese
• ½ cup Chelsea Icing Sugar sifted
• ¼ cup Greek yoghurt
• 2 extra large eggs
• 1 tsp vanilla paste
• 1 Tbsp fresh lemon juice

Lemon curd topping

• ½ cup Chelsea Icing Sugar, sifted
• ¼ cup lemon juice
• 1 extra large egg
• 1 egg yolk
• 50g unsalted butter, cut into small dice

• 125g butter, chopped, at room temperature
• 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, lightly packed
• ½ cup crunchy peanut butter
• 1 egg, beaten
• 1 cup rice flour
• 1 tsp baking powder

Topping

• ⅓ cup finely chopped chocolate
• ¼ cup chopped peanuts

• 250g butter, softened but not melted
• 1½ cups cornflour
• ½ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp lemon rind, grated

Cake

• 2 large navel oranges
• 1¼ cups (245g) raw almonds
• 5 large eggs
• 1¼ cups (275g) Chelsea Caster Sugar
• 1 tsp Edmonds Baking Powder
  Icing
• 2 cups (300g) Chelsea Icing Sugar
• 2 Tbsp orange juice
• 2 Tbsp lemon juice
• 10g butter

• 200g butter
• 200g dark chocolate chips
• ¼ cup rum (or 2 tsp rum essence)
• 3 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas finely chopped
• 1 cup coconut (to roll the balls in)

• 125g milk chocolate
• 60g butter
• ¾ cup Chelsea Icing Sugar
• 100g almond meal
• 4 Tbsp Baileys Irish Cream
• 100g milk or dark chocolate, finely grated, to decorate
• ½ cup cocoa powder, to decorate

• 225g dark chocolate
• 1 Tbsp water
• 4 eggs, separated
• ¼ cup Chelsea Icing Sugar
• ¾ cup Chelsea Caster Sugar

Chantilly Cream

• 300 ml cream
• 1 tbsp Chelsea Icing Sugar 
• 1 tsp vanilla essence

• 1 cup rice flour, plus extra to dust
• 150g butter, softened
• ¾ cup Chelsea Caster Sugar
• 3 eggs
• ½ cup ground almonds
• 1½ tsp gluten free baking powder
• 1 tsp xanthan gum
• 1 Tbsp milk
• 300ml cream, softly whipped
• fresh fruit of your choice to serve
• Chelsea Icing Sugar, to dust 

• 3 eggs
• 2 extra egg whites
• 1 cup Chelsea White Sugar
• 2 Tbsp grated orange rind
• 2 Tbsp orange juice
• ½ cup sour cream
• 1 cup polenta
• 2 tsp gluten free baking powder

• 125g dark chocolate
• 60g butter
• ¾ cup Chelsea Icing Sugar
• 100g ground almonds
• 4 Tbsp cream
• 150g dark chocolate, extra
• 1 tsp kremelta

• 2 medium carrots, peeled and grated
• Finely grated rind of 1 orange
• ½ cup finely chopped dried apricots or sultanas
• 1 cup Chelsea Raw Caster Sugar
• 1 cup ground almonds
• 1 cup gluten free plain flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 3 extra large eggs
• ½ cup flavourless oil (e.g. rice bran, canola, soya)

Icing

• 125g cream cheese, softened
• 50g unsalted butter, softened
• ¾ cup Chelsea Icing Sugar, sifted
• 1 Tbsp orange juice

Base

• 1½ cups Edmonds Gluten Free Self Raising Flour
• ½ cup Chelsea Soft Brown Sugar
• 140g butter, melted

Caramel

• 395g can condensed milk
• 2 Tbsp Chelsea Golden Syrup
• 50g butter

Topping

• ½ cup gluten free shredded coconut
• 1 cup gluten free muesli (without dried fruit)
• ½ cup Chelsea Soft Brown Sugar
• 60g butter, melted

• 125g butter
• 250g dark chocolate
• 5 eggs, separated
• 230g Chelsea Caster Sugar
• 250g ground almond meal

Chocolate ganache

• 250g dark chocolate
• 125ml cream

• 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

• 4 egg whites
• 2 Tbsp Chelsea Caster Sugar
• 1 cup ground almonds
• 2 cups Chelsea Icing Sugar
• 1 Tbsp maize cornflour
• 1 cup white chocolate melts