Health - Gluten Free

• 2 cups extra crunchy peanut butter
• 1 cup Chelsea Icing Sugar
• 1 cup Chelsea White Sugar or Raw Sugar
• 2 eggs
• ½ teaspoon vanilla essence

Base

• 200g gluten free chocolate coated biscuits
• 50g butter
• ¼ tsp cinnamon

Filling

• 140g dark chocolate
• 500g cream cheese
• ¾ cup Chelsea White Sugar
• 2 eggs
• 1 tsp cocoa
• 1 tsp vanilla essence
• 1 cup sour cream

• 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

• 250g butter, softened at room temperature
• ½ cup Chelsea Icing Sugar (Gluten Free), sifted
• 1½ cups gluten free plain flour
• ⅓ cup rice flour
• 2 tsp gluten substitute
• 2 Tbsp instant polenta
• ¼ cup nuts (pistachios or flaked almonds), optional

Lemon Glace Icing

• 1 cup Chelsea Icing Sugar, sifted
• 1 Tbsp lemon juice
• 1 Tbsp warm water, approximately

Macarons

• 3 egg whites (extra-large), at room temperature
• ¼ cup (60g) Chelsea Caster Sugar
• 1¼ cups (195g) Chelsea Icing Sugar, sifted
• 1 cup (120g) ground almonds

Salted Caramel Cream

• 150g white chocolate buttons, roughly chopped
• ⅓ (85ml) cup thickened cream
• ½ teaspoon sea salt
• 2 tablespoons Chelsea Soft Brown Sugar

• 500g ricotta cheese
• 6 eggs, separated
• 1 ½ cups dried apricots, finely chopped
• 1 packet (approx ½ cup) crystallised mixed peel
• grated rind of 2 oranges
• ¼ cup fresh orange juice
• 1 cup Chelsea Icing Sugar
• ¼ cup maize cornflour
• ¾ cup rice flour
• ½ cup flaked almonds for topping

Apricot Sauce

• 1 tin of apricots in syrup (400g)

• 3 egg whites (extra large) at room temperature
• ¼ cup Chelsea Caster Sugar
• 1¼ cups Chelsea Berry Flavoured Icing Sugar, sifted
• 1 cup ground almonds

Raspberry Filling

• 85g softened butter
• 175g Chelsea Berry Flavoured Icing Sugar

• 75g (½ cup)hazelnuts
• 4 egg whites
• 1 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 1 Tbsp cornflour

Decoration

• 2 Tbsp Chelsea Icing Sugar
• ½ cup cream
• 250-500 fresh fruit, peeled and sliced

Vegetable Topping

• 1 medium eggplant, chopped into 1cm cubes
• 1 courgette, cut into thick slices
• 1 medium red onion, peeled and sliced
• 1 red pepper, deseeded & cut into chunky slices
• 1 yellow pepper, deseeded & cut into chunky slices
• 6 field mushrooms, sliced thickly
• whole or halved cherry tomatoes
• ¼ cup olive oil
• 1 Tbsp Chelsea Dark Cane Sugar
• ½ cup tomato paste (check that this is gluten free)
• 2 Tbsp basil pesto
• freshly ground black pepper

Pizza Base

• 1 tsp Chelsea Caster Sugar
• 150ml warm water
• 2 tsp active dried yeast granules
• 2 cups rice flour
• ½ cup buckwheat flour
• 1 Tbsp milk powder
• 1 tsp salt
• 2 tsp baking powder (gluten free)
• 1 tsp xanthan gum
• 1 Tbsp oil
• 1 egg

• 250g butter, at room temperature
• 1 cup Chelsea Icing Sugar
• 2 tsp vanilla extract
• 2 cups gluten-free plain flour
• 1 cup rice flour
• 1 egg white, whisked
• ¼ cup Chelsea Raw Caster Sugar

Cake

• ¾ cup (185g) butter, softened
• ¾ cup (165g) Chelsea Caster Sugar
• 4 extra large eggs, separated
• 100g dark chocolate, grated
• ½ cup (75g) ground almonds
• ⅓ cup (170ml) milk
• ¼ cup (40g) cocoa powder
• 1 cup (150g) gluten free plain flour
• 2 tsp baking powder

Frosting

• ⅓ cup (85g) butter, softened
• 1 cup (150g) Chelsea Icing Sugar, sifted
• ¼ cup (40g) cocoa, sifted
• 60g dark chocolate, melted

Cake

• ⅓ cup (170g) butter
• 150g dark chocolate, coarsely chopped
• ¼ cup (40g) cocoa powder
• ⅓ cup (85ml) hot water
• 1⅓ cups (265g) Chelsea Soft Brown Sugar, firmly packed
• ⅓ cup (50g) ground almonds
• ½ cup (75g) rice flour, sifted
• ½ cup (75g) gluten free plain flour, sifted
• 4 extra large eggs
• 50g dark chocolate, coarsely chopped
• Cream Cheese Topping
• 1 cup (250g) cream cheese
• ½ cup (75g) Chelsea Icing Sugar, sifted
• 1 extra egg, lightly beaten

• 1 ¾ cups rice flour
• 3 tsp gluten free baking powder
• 1 ¼ cups instant Polenta (cornmeal)
• 3 Tbsp Chelsea Icing Sugar
• 1 ½ cups fresh or free flow frozen blueberries
• ½ cup yoghurt, plain or berry flavoured
• 2 Tbsp lemon juice
• 1 tsp grated lemon rind
• 1 egg
• 1 Tbsp corn or light olive oil
• 1 ¼ cup crushed pineapple in syrup or juice, drained with juice reserved
• extra Chelsea Icing Sugar to serve 

• 250g cream cheese, softened
• ½ cup Chelsea Caster Sugar
• ½ cup thickened cream
• 250g mascarpone
• 250g dark chocolate, melted
• 250g milk chocolate, melted

• 1 cup ground almonds
• grated rind of 2 lemons
• 1 ¼ cup Chelsea Icing Sugar, plus extra to dust
• 3 Tbsp fine polenta
• ¼ cup maize corn flour
• 200 g butter, melted
• 4 egg whites, beaten until frothy
• 1 cup sliced strawberries

• 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