Health - Gluten Free

Gingerbread Cookie

• 170g softened butter
• 225g Chelsea Soft Brown Sugar
• 225g Chelsea White Sugar
• 2 eggs (beaten)
• 112g Chelsea Blackstrap Molasses
• 1 tbsp apple cider vinegar
• 565g gluten free flour
• 2 tsp xanthan gum
• 1 ½ tsp baking soda
• 2 tbsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves

Rhubarb Ginger & Custard Cheesecake

• 250g gingerbread cookies
• 60g unsalted butter (melted)
• 650g combined full-fat cream cheese & mascarpone combo
• 170g Chelsea Raw Caster Sugar
• 2 tsps ginger
• 3 eggs
• 1 egg yolk
• 1 tbsp cornflour
• 4 tbsp custard powder
• 1 tsp vanilla extract
• 200g sour cream

Rhubarb Sauce

• 600g rhubarb, roughly chopped
• 100g Chelsea Caster Sugar
• Juice of 1 lemon
• ½ tbsp cornflour
• 35g unsalted butter
• 1 egg (beaten)

Rhubarb Compote

• Ginger
• Spare rhubarb from making the sauce

Raspberry & White Choc Cheesecake

• 250g plain biscuits
• 60g butter (melted)
• 200g white chocolate (chopped into small chunks)
• 600g cream cheese (room temperature)
• 200g mascarpone
• 150g Chelsea Caster Sugar
• 2 tbsp custard powder
• 1 tbsp vanilla extract
• 1 tbsp water
• 2 eggs
• 2 egg yolks
• 250g fresh/defrosted raspberries (+ extra raspberries to decorate)

White Chocolate Temper

• 300g white chocolate

• 2 x 125g punnets raspberries
• 400g cherries, pitted
• ⅓ cup Chelsea Icing Sugar, sifted
• ½ cup water

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

• Coating
• ⅓ cup Chelsea Organic Coconut Sugar

• 80g butter, chopped
• ¼ cup Chelsea Caster Sugar
• ½ cup Chelsea Treacle
• 1 egg, lightly beaten
• 2 cups brown rice flour
• ½ cup gluten-free cornflour
• 2 teaspoons ground ginger
• ½ teaspoon ground nutmeg
• 1 teaspoon xanthan gum
• ½ teaspoon bicarbonate of soda
• Extra brown rice flour, for dusting

Royal icing

• 2 egg whites
• 3 cups Chelsea Icing Sugar, sifted
• 1 teaspoon lemon juice

Cake

• ¾ cup (185g) butter, softened
• ¾ cup (165g) Chelsea Caster Sugar
• 4 extra large eggs, separated
• 100g dark chocolate, grated
• ½ cup (75g) almond meal
• ⅔ cup (170ml) milk
• ¼ cup (40g) cocoa powder
• 1 cup (150g) gluten free plain flour
• 2 tsps baking powder

Icing

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

• 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

Sponge Base

• 5 eggs 
• 2 cups Chelsea White Sugar
• 1 tsp vanilla essence
• 1 tsp gluten free baking powder
• ½ cup cornflour

Raspberry Curd

• ¼ cup unsalted butter
• 140g frozen raspberries, thawed
• 3 large egg yolks (lightly beaten)
• ⅓ cup Chelsea White Sugar
• Pinch of salt
• 2 tsp fresh lemon juice

Lemon Curd

• 1 egg
• 1 egg yolk
• 82g Chelsea White Sugar
• 40g butter
• Zest & juice of 1 lemon

Filling

• 1 vanilla pod
• Grated zest & juice of 1 lemon
• 200g Chelsea Caster Sugar
• 50g cornflour
• 850g full-fat cream cheese (softened)
• 4 large eggs
• 375ml double cream
• 400g raspberries
• 150ml Chelsea Maple Flavoured Syrup

Garnish

• 2 cups fresh raspberries

Gems

• 135g gluten free plain flour
• ⅓ cup (65g) rice flour, plus extra for dusting
• ½ teaspoon xantham gum*
• ⅓ cup (80g) Chelsea Caster Sugar
• Pinch of salt
• 100g cold butter, cubed
• Finely grated rind of 1 lemon
• 1 egg yolk

Royal Icing

• 1 egg white
• ½ teaspoon lemon juice
• 1½ cups (230g) Chelsea Icing Sugar, sifted
• Food colourings - choose whichever colours you wish

Chocolate Cake

• 2 cups Edmonds Gluten Free Flour
• ½ cup cocoa powder
• 1½ tsp Edmonds Baking Powder
• 1½ tsp Edmonds Baking Soda
• 1½ cups Chelsea Caster Sugar
• ½ tsp salt
• 2 eggs
• 1 cup Meadow Fresh Original Milk
• ½ cup Olivani Pure Olive Oil
• 1 cup boiling water

Buttercream

• 125gm butter, softened
• 1½ cup Chelsea Icing Sugar
• 1 tbsp Meadow Fresh Original Milk

To Serve

• Chelsea Icing Sugar for dusting

• 180 grams butter, softened
• ⅓ cup Chelsea Caster Sugar
• 125ml sweetened, condensed milk
• 1 ½ cups gluten free self-raising flour
• 1 tsp guar gum
• 250 grams dark choc bits

Orange & Lavender Sponge

• 200g eggs
• 150g Chelsea White Sugar
• Zest of 1 orange
• 200g soya bean oil
• 175g ground almond
• 8g gluten free baking powder (sifted)
• 3g lavender tea

Orange Marmalade

• Zest of 2 oranges
• 150g orange juice
• 75g Chelsea White Sugar
• 4g NH pectin

Orange Cream Cheese Mousse

• 75g orange juice
• 25g lemon juice
• Zest of 1 orange
• 50g Chelsea White Sugar
• 13g cornflour
• 5g gelatin
• 20g cold water
• 150g whipped cream
• 250g cream cheese

Base

• 300g dried dates
• 300g prunes
• 200g pistachios
• ½ cup coconut
• ½ cup cocoa nibs
• 1 tsp cocoa
• 1 tsp coconut oil
• Pinch of salt
• Vanilla

Pumpkin Ginger Cheesecake

• 250g cream cheese
• 250g sour cream
• 250g ricotta
• 1 cup Chelsea White Sugar
• ¼ cup cornflour
• 3 eggs
• Knob of fresh ginger
• Cup of cooked pumpkin

Honeycomb Topping

• 165g Chelsea White Sugar
• 125ml honey
• 40ml water
• 1 tbsp Chelsea Golden Syrup
• Vanilla
• 1 ½ tsp bicarbonate of soda
• 200g dark chocolate, chopped

White Chocolate & Tamarillo Cheesecake

• 500g white chocolate
• 500g cream cheese
• 4 eggs
• 300g sour cream
• Orange zest

Tamarillo Topping

• 8 ripe tamarillos

Cake

• 125g Olivani Margarine, softened
• ¾ cup Chelsea Organic Coconut Sugar
• 3 eggs
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot coconut milk
• 1 cup ground almonds
• ¾ cup coconut flour
• 1 tsp Edmonds Baking Powder

Icing 

• 1½ cups Chelsea Icing Sugar
• 1tsp cocoa powder
• 1 Tbsp Olivani Margarine (softened)
• 1-2 Tbsp boiling water

Coconut Caramel

• 380gms coconut milk
• 80gms Chelsea Organic Coconut Sugar
• ½ tsp salt
• 1 tsp coconut oil
• 1 tsp vanilla extract

• 1 cup Edmonds Plain Gluten Free Flour
• 2 teaspoons Edmonds Baking Powder
• 2 tablespoons Chelsea White Sugar
• ½ teaspoon salt
• 1 cup almond milk (or Meadow Fresh Original Milk)
• 2 teaspoons melted (and cooled) coconut oil
• 1 large egg

To serve

• Chelsea Maple / Honey Maple Flavoured Syrup
• Fresh Fruit

• ¾ cup Chelsea White Sugar
• ¾ cup water
• Flavouring/Colour (ideas berry, coconut, blueberry, pineapple)
• Ice

Base

• ½ cup (125g) butter, room temperature
• ½ cup (125g) light cream cheese, room temperature
• 2 tsp lemon rind
• 1 Tbsp lemon juice
• ¾ cup (165g) Chelsea Caster Sugar
• ⅓ cup (50g) rice four
• 1⅓ cups (200g) gluten free plain flour
• 1 cup (150g) ground almonds

Lemon Curd

• 4 egg yolks, lightly whisked
• ½ cup (125g) butter
• 1 Tbsp lemon rind
• ½ cup (125ml) lemon juice
• 1 cup (150g) Chelsea Icing Sugar, sifted

Meringue

• 2 egg whites
• ½ cup (110g) Chelsea Caster Sugar
• 1 tsp vinegar