Health - Gluten Free

Hot Cakes

• ¾ cup (190ml) milk
• 2 tsp vinegar
• 1 cup (250g) fresh ricotta
• 3 large eggs separated
• 2 Tbsp Chelsea Icing Sugar
• ½ tsp vanilla bean paste
• 1 cup (150g) gluten free plain flour
• 2 tsp baking powder

Honeycomb Butter

• ¾ cup (190g) butter, room temperature
• 2 Tbsp Chelsea Icing Sugar, sifted
• ⅓ cup (50g) honeycomb (comb honey), finely chopped

• 2 cups Chelsea Caster Sugar
• ¼ cup Chelsea Golden Syrup
• 1 cup water
• ½ cup liquid glucose
• Red food colouring, to decorate
• 10 (120g each) small red apples
• 10 thick skewers

• 1 cup finely ground almonds
• 1½ cups Chelsea Icing Sugar, sifted
• ½ cup gluten free plain flour, sifted
• 2 tsp Orgran gluten substitute
• 185g butter, melted
• 6 egg whites, beaten until frothy
• 2 tsp finely grated lemon rind

Alternative Toppings

• 1 small apple, thinly sliced or,
• 12 sliced strawberries or,
• ½ punnet blueberries
• Extra Chelsea Icing Sugar or Chelsea Berry Flavoured Icing Sugar for dusting.

• 500ml + 200ml water
• 350 grams Chelsea Soft Brown Sugar
• 4 large eggs, separated
• 3 medium lemons (rind & juice)
• 250 grams of shredded coconut
• canola oil, cooking spray or baking paper

• 250g butter, softened at room temperature
• ½ cup Chelsea Icing Sugar (Gluten Free), sifted
• 1½ cups gluten free plain flour
• ½ cup rice flour
• 1 Tbsp xanthan gum or guar gum
• ⅓ cup desiccated coconut, for rolling
• ¼ cup raspberry jam

Butter Cream

• 70g butter, softened
• ⅓ cup Chelsea Icing Sugar (Gluten Free), sifted
• ½ - 1 Tbsp lemon juice
• 1 Tbsp warm water, approx

• 125g butter, at room temperature
• ⅔ cup Chelsea Rich Chocolate Icing Sugar (Gluten Free)
• 1½ cups finely ground hazelnuts or almonds
• ¼ cup baking cocoa, sifted
• 50g dark chocolate, grated
• 2 x (59g) eggs, lightly beaten
• ¼ cup instant fine polenta
• ⅓ cup milk

Chocolate Sauce

• 125g dark chocolate, roughly chopped
• ½ cup cream

• 250g pitted dates, chopped
• 200ml water
• 100ml full-fat milk
• 100g butter, softened
• 100g Chelsea Soft Brown Sugar
• 3 eggs
• 2 Tbsp Chelsea Honey Maple Flavoured Syrup
• 175g gluten free flour
• ½ tsp gluten free baking powder
• 1 tsp vanilla bean paste
• ¼ tsp flaky sea salt

Sticky Toffee Sauce

• 100g Chelsea Soft Brown Sugar
• 100g butter
• 125ml cream

• 4 medium egg whites
• 225g Chelsea Caster Sugar
• 1 tsp cornflour
• ½ tsp white wine vinegar
• ½ tsp vanilla essence

• 4 egg whites (from extra large eggs)
• ¾ cup Chelsea Icing Sugar
• ¼ cup gluten free plain flour
• ¾ cup hazelnut meal
• 75g unsalted butter, melted, cooled a little
• ½ tsp vanilla paste
• ¾ cup fresh or frozen mixed berries
• Chelsea Icing Sugar, extra, for dusting

• 360 gm (3 cups) almond meal
• 220 gm (1 cup) Chelsea Raw Sugar
• 220 gm (1 cup) Chelsea Soft Brown Sugar
• 120 gm unsalted butter, softened
• 2 eggs, lightly beaten
• 250 gm Greek-style yoghurt, plus extra to serve
• 1 tbsp freshly grated nutmeg
• 45 gm (¼ cup) pistachios, coarsely chopped
• Food grade dried rose petals (can be found in most specialty food and tea stores) 

• 3 Tbsp red wine vinegar
• 125ml extra virgin olive oil
• 1 Tbsp Chelsea Soft Brown Sugar
• 1 garlic clove, crushed
• 1 Tbsp flat leaf parsley, roughly chopped
• 1 tsp mustard
• Sea salt and freshly ground black pepper

• 6-8 ripe pears peeled but left whole with stalks intact
• 4 ½ cups approx apple juice
• 6 egg whites
• 2 cups Chelsea Caster Sugar

• 1 medium carrot, coarsely grated
• ½ tsp ground cinnamon
• 75g cream cheese
• 2 tbs finely chopped walnuts, plus extra to serve
• 1 tbs Chelsea Demerara Sugar
• 2 tbs Chelsea Golden Syrup, warmed
• Thick Greek-style yoghurt and chopped pumpkin seeds (pepitas), to serve

Gluten-free pumpkin seed pastry

• ¼ cup (25g) walnuts
• ¼ cup (40g) pumpkin seeds (pepitas)
• 75g rice flour
• ½ cup (75g) chickpea flour (besan)
• ½ cup (50g) almond meal
• 1 tbs Chelsea Demerara Sugar
• 1 tsp xanthan gum (from health food stores)
• 80g cold unsalted butter, chopped
• 1 egg

Cake

• 1 tbsp butter, melted
• 2 oranges
• 4 eggs
• 1 cup Chelsea Caster Sugar
• 300g almond meal
• 1 tsp Edmonds Baking Powder
• Slivered toasted almonds, to serve

Orange syrup

• Zest and juice of one orange
• ⅓ cup Chelsea Caster Sugar

Pastry

• 145g gluten free plain flour
• ⅓ cup (65g) rice flour
• ½ teaspoon xantham gum
• 2 tablespoons almond meal
• ⅓ cup (80g) Chelsea Organic Raw Sugar
• Pinch of salt
• 120g cold butter, cubed
• 2 egg yolks

Orange Syrup

• 1 cup (250ml) orange juice
• ½ cup (80g) Chelsea Icing Sugar
• 2x 3cm long strip of lemon

Creme Fraiche Filling

• 300ml thickened cream
• ½ cup (80g) Chelsea Icing Sugar, sifted
• ¾ cup creme fraiche
• ¾ cup greek yoghurt
• 1 vanilla bean, split and seeds scraped
• 1 punnet blueberries

• 180g butter
• 2 eggs
• 1 tsp vanilla essence
• 1 Cup Chelsea Soft Bown Sugar
• ½ Cup Chelsea White Sugar
• 2 tsp gluten free baking powder
• 2 tsp Gua Gum
• 3½ Cup Gluten free flour
• 1 Cup dark chocolate drops