Lunchbox

• 1 cup blueberries, raspberries or blackberries fresh or frozen
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• ½ tsp vanilla essence
• 2 cups plain flour
• 4 tsp baking powder
• ¼ tsp salt
• 100g butter, melted
• 2 eggs, beaten
• 1 cup milk

Crumble Topping

• 2 tbsp Chelsea Raw Sugar, extra
• 2 tbsp oats

• ½ cup dried apricots, roughly chopped
• 1 can condensed milk
• 2 Tbsp Chelsea Golden Syrup
• 75g butter, softened
• 1 packet malt biscuits
• ½ cup dessicated coconut

• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ⅓ cup Chelsea Raw Sugar
• 60g butter
• ⅔ cup mashed banana
• ½ cup chocolate chips
• 1 egg
• ½ cup milk

• ¾ cup dried apricots
• 1 cup desiccated coconut
• ¼ cup sweetened condensed milk
• ¼ cup Chelsea Caster Sugar (for rolling balls in)

• 1 cup dates, chopped
• 3 Tbsp melted butter
• 1 tsp baking powder
• 4 weetbix, crushed
• 1 cup Chelsea White Sugar
• 1 egg, beaten
• 1 cup self raising flour
• 1 cup boiling water

• 1 ½ cups self-raising flour, sifted
• ⅓ cup cocoa, sifted
• ⅓ cup Chelsea White Sugar
• 1 teaspoon vanilla essence
• 1 egg, lightly beaten
• ⅓ cup oil
• 1 cup low-fat milk
• Chelsea Icing Sugar to dust

• 125g butter
• 1 cup Chelsea LoGiCane™ Sugar
• 1 egg, beaten
• 2 tbsp cocoa
• 1 ½ cups self raising flour
• ½ tsp salt
• ¼ cup raw skinless peanuts, lightly toasted and chopped

• 8 Weetbix, crushed
• 2 cups Chelsea White Sugar
• 2 cups sultanas (or your choice of fruit)
• 2 tsp baking soda
• 115g butter, softened
• 2 cups boiling water
• 2 eggs
• 2 cups self raising flour

Muffins

• 1 ½ cups plain flour
• 2 tsps baking powder
• ½ tsp bicarbonate of soda
• ½ cup Chelsea Caster Sugar
• 1 large egg
• ⅓ cup grapeseed oil or vegetable oil
• 3 Tbsps Chelsea Golden Syrup
• ¾ cup milk
• 1 ripe banana, mashed

Crumble

• ⅓ cup rolled oats
• 2 Tbsps desiccated coconut
• 2 Tbsps plain flour
• 30g butter, melted
• 3 Tbsps Chelsea Soft Brown Sugar

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 teaspoon vanilla essence
• ½ cup cornflour
• 1 ½ cups standard flour
• Chelsea Icing Sugar, to dust

• 200g flour
• 150g Chelsea Soft Brown Sugar
• 2 tsp baking powder
• 100ml oil
• 50g desiccated coconut
• 250g plain yoghurt
• 250g crushed pineapple
• 1 tablespoon milk
• 1 egg
• cooking spray oil
• Almonds to decorate 

• 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 

• 1 large persimmon
• 2 cups flour
• 4 tsp baking powder
• ½ cup coconut
• ½ cup Chelsea Caster Sugar
• 100g butter melted
• 2 eggs
• 1 cup milk
• 1 tsp coconut essence
• 2 extra Tbsp coconut to sprinkle

• Cooking spray
• 1 cup almond meal
• ½ cup Chelsea Icing Sugar
• ¼ cup self-raising flour
• ⅓ cup skim milk
• 2 x 50g eggs, at room temperature, separated
• 1 cup frozen raspberries, broken into pieces
• Extra Chelsea Icing Sugar for dusting

• 2 Apples - Medium
• 2 Carrots - Medium
• 2 Bananas - Medium
• 400g fresh or frozen Bluberries
• 4 Cups Wholemeal Flour
• 2 Cups Shredded Coconut
• 1 Cup Walnuts
• 1 Teaspoon Baking Powder
• 1 ½ Cups Vegetable Oil
• 2 Cups Chelsea Soft Brown Sugar
• 5 Eggs

• 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