Health - Gluten Free

• 1¼ cups (175g) raw almonds
• ½ cup (125g) butter, room temperature
• 2 Tbsp Chelsea Raw Caster Sugar
• Zest of 2 lemons
• 1 cup (150g) gluten free plain flour, sifted
• ¼ tsp sea salt
• ½ cup (75g) Chelsea Icing Sugar
• Chelsea Icing Sugar extra, for dusting

• ½ cup honey
• ½ cup coconut oil (dairy-free) or butter
• 3 large ripe bananas, mashed
• 2 cups coconut thread (or shredded coconut)
• 1 cup flour (e.g. plain or wholemeal flour) or buckwheat flour (gluten-free)
• 1 tsp baking powder (check it is gluten-free if you need to)
• 4 free-range eggs
• Zest of 2 lemons
• Salt, pinch

• 1 cup milk
• 100 grams butter, diced
• pinch of sea salt
• 1 cup self-raising gluten-free flour
• ¼ teaspoon ground cinnamon
• 3 eggs

Coconut caramel sauce

• ¾ cup Chelsea Organic Coconut Sugar
• 3 tablespoons water
• ¾ cup coconut cream
• 2 tablespoons dark rum

To cook

• vegetable oil
• 1 cup Chelsea White Sugar
• ½ teaspoon ground cinnamon
• pastry bag with large star nozzle

• 1 cup cream
• ¼ cup brandy
• 1 vanilla bean, spilt and seeds scraped
• 1 cinnamon stick
• 3 egg yolks
• 2 Tbsps Chelsea Caster Sugar

• 200g butter
• 140g potato starch
• 120g rice flour
• 160g fine cornmeal (fine polenta)
• 110g Chelsea Caster Sugar
• 2 tsps guar or xanthan gum (a mix of both works best)
• 2 eggs
• 2–4 Tbsps cold water
• extra rice flour

• 3 egg whites, at room temperature
• ¼ cup Chelsea Caster Sugar
• Few drops green food colouring
• 1¼ cups Chelsea Icing Sugar, sifted
• 1 cup finely ground unsalted pistachios
• ½ teaspoon vanilla paste

White Chocolate Cream

• ¼ cup thickened cream
• 150g white chocolate, coarsely chopped

• ¼ cup (60g) butter, softened
• ¾ cup Chelsea Icing Sugar, sifted
• 2 extra large eggs, separated
• Finely grated rind of 1 lemon
• ⅓ cup lemon juice
• 2 Tbsp passionfruit pulp
• 1 cup milk
• ¼ cup gluten free plain flour
• Chelsea Icing Sugar extra, to decorate

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

• 1 cup Chelsea Caster Sugar
• 2 egg whites
• 2 cups cornflakes
• 1 cup salted peanuts
• pinch salt

• 125g unsalted butter, softened to room temperature
• 1 cup Chelsea Raw Caster Sugar
• Juice and rind of 1 lemon
• 3 extra large eggs
• 1½ cups ground almonds
• ⅓ cup fine polenta
• ¼ cup maize cornflour
• ½ tsp gluten free baking powder
• 200ml light sour cream
• 1 cup frozen blueberries or a punnet of fresh blueberries
• Chelsea Icing Sugar, for dusting

• 120g coconut oil, melted
• 4 Tbsp hot water
• ¾ cup Chelsea Soft Brown Sugar (160g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
• ½ tsp vanilla essence
• 1 ½ cups Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• ½ cup ground almonds
• ½ cup vegan dark chocolate chips

• 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

• ½ cup Chelsea Caster Sugar
• 4 eggs
• 1 cup cream
• 1 ½ Tbsp passion fruit pulp
• 2 Tbsp lemon juice

Toffee topping

• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
• ¼ cup water

• 500g butter
• 500g Chelsea Raw Sugar
• 6 eggs
• 1 ⅓ cups fine polenta
• 5 cups ground almonds
• 6 lemons, juiced and the rind grated
• 1 teaspoon Edmonds Baking Powder
• ½ teaspoon salt
• 150g Chelsea Caster Sugar

• 125g dairy-free margarine
• 110g Chelsea Caster Sugar
• 125ml Chelsea Golden Syrup (tin)
• 1 Tbsp brandy or dark rum
• 1 Tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 125g gluten-free flour blend (see below)

Gluten Free Flour Blend (makes 1kg)

• 600g fine white rice flour
• 280g potato starch
• 120g tapioca starch
• 3 tsp xanthan gum or guar gum (ideally half of each)

Meringues

• 3 egg whites
• ½ cup (115g) Chelsea Caster Sugar
• ½ teaspoon cream of tartar
• ⅓ cup (60g) Chelsea Icing Sugar, sifted

Raspberry Dipping Sauce

• 125g punnet fresh raspberries or frozen raspberries (defrosted)
• 4 teaspoons Chelsea Icing Sugar