Meal - Lunchbox

• 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

• 1 tbs Chelsea Golden Syrup
• ½ tsp ground ginger
• 1 ½ tsp arrowroot
• 2 small yellow nectarines, stones removed, finely chopped
• 2 tbs blueberries, plus extra halved blueberries to serve
• 1 vanilla bean, split, seeds scraped
• Fresh coconut flakes, to serve

Pastry

• 2 ¼ cups (325g) plain flour
• ½ cup (125g) coconut oil, solidified
• 1 tbs Chelsea Demerara Sugar
• Blueberry drizzle
• 60g blueberries
• 100g coconut milk powder (from supermarkets)

• 200g (1 ⅓ cups) self-raising flour, sifted
• 133g (1 ⅓ cups) almond meal
• 230g (1 cup) Chelsea Raw Caster Sugar
• 175g unsalted butter, soft
• 150ml buttermilk
• 3 large eggs, lightly beaten
• Very fine zest of 1 lemon
• 1 large apple, peeled, cored and sliced
• 1 tablespoon Chelsea Raw Caster Sugar, extra

• 100g butter, softened
• ½C cottage cheese
• 1C Chelsea Caster Sugar
• 1½C flour
• ½ tsp baking powder
• ¼C cocoa

• 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

• 1½ cup banana, about 3 ripe medium bananas, mashed
• 1 large egg, lightly beaten
• ½ cup butter, melted and slightly cooled
• 1¼ cupChelsea Soft Brown Sugar
• 1¾ cups self-raising flour
• ¼ teaspoon baking soda
• ½ teaspoon ground nutmeg
• 1 small pinch sea salt
• 12 dried banana chips (optional)
• 3 tablespoons Chelsea Demerara Sugar
• ¾ cup Chelsea Raw Caster Sugar
• ¼ cup boiling water
• 50g unsalted butter
• ½ teaspoon vanilla essence
• ½ cup thick cream
• a few slices of fresh banana (optional)

• A large glass jar with lid + large ribbon

Jar ingredients

• 1 cup raw almonds
• 1 cup shredded coconut
• ¼ cup Chelsea Organic Coconut Sugar
• ⅔ cup cacao powder
• ¼ cup dried cherries
• ⅓ cup dark chocolate buttons
• pinch kelp salt
• 1 large orange (zest & juice)

• 150g butter, diced and softened
• ¾ cup Chelsea Brown Sugar
• ¼ cup Chelsea Caster Sugar
• 1 extra large egg
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• 100g dark cooking chocolate, chopped

• 125g butter
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Golden Syrup
• 1 cup rolled oats (not instant)
• ¼ cup dried blueberries
• ¼ cup goji berries
• ½ cup dried cranberries
• ½ cup diced dried apricot, chopped
• ½ cup self-raising flour
• 3 tbs pepitas
• 1 tbs sesame or chia seeds

• Yoghurt Drizzle
• 1 cup Chelsea Pure Decorating Icing Sugar
• 1 tbs natural yoghurt
• ½ tsp lemon juice

• To Decorate
• Freeze dried raspberries
• Shredded coconut
• Fresh blueberries

• 165g nut butter
• 2 tbs Chelsea Golden Syrup, plus 1 tbs extra
• 1 banana, mashed
• ¼ cup (30g) hazelnuts, finely chopped, plus extra chopped roasted hazelnuts to serve
• ¼ cup (85g) marmalade, warmed

Cacao pastry

• 2 cups (300g) plain flour
• ⅓ cup (30g) cacao powder
• 2 tbs Chelsea Demerara Sugar
• 80g cold unsalted butter, chopped
• 1 egg

• Cooking oil spray, for greasing
• ¾ cup self-raising flour
• ½ cup wholemeal self-raising flour
• ½ cup Chelsea Icing Sugar
• 2 tbsp poppy seeds
• 2 tsp finely grated orange zest
• ⅔ cup buttermilk
• ¼ cup freshly squeezed orange juice
• 30g 40% reduced-fat sunflower spread
• 2 x 50g eggs
• 1 tsp vanilla extract
• Extra Chelsea Icing Sugar, for dusting (optional)

• 16 raspberries
• 100g coconut milk powder
• Freeze-dried raspberries, to serve

Raspberry chia jam

• 250g raspberries
• ½ cup (175g) Chelsea Golden Syrup
• 1 tsp vanilla bean paste
• ¼ cup (40g) white chia seeds

Oat pastry

• 1 ¼ cups (240g) wholemeal plain flour
• 1 cup (150g) plain flour
• ⅓ cup (30g) rolled oats
• ¼ cup (55g) Chelsea Demerara Sugar
• 250g cold unsalted butter, chopped
• ¼ cup (60ml) apple cider vinegar

• 1 ½ cups self-raising flour
• ½ cup rolled oats
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Organic Coconut Sugar
• ¼ cup desiccated coconut
• 1 cup buttermilk
• 2 extra large eggs
• 1 ripe banana, mashed
• 1 tsp vanilla extract
• ½ cup fresh/frozen raspberries

• 150g butter, softened
• ½ cup Chelsea Icing Sugar (75g)
• 1 cup Edmonds Standard Grade Flour (150g)
• ½ cup Edmonds Fielder's Cornflour (75g)

To Decorate

• ½ cup Chelsea Icing Sugar (75g)
• 1 Tbsp water
• Candy eyes
• Sprinkles
• Mini m&m's

• 200g butter, softened
• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup cocoa powder (20g)
• 1 ½ cups cornflakes (or crushed Weetbix)

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp cocoa powder
• 1 Tbsp butter, softened
• 2-3 Tbsp boiling water
• Walnut halves, to decorate (optional)

• 1 ¼ cups quick cook oats (150g)
• 1 cup rice bubbles (30g)
• 1 cup mixed dried fruit (i.e. sultanas, cranberries, chopped dates or apricots) (140g)
• ½ cup desiccated coconut (50g)
• ½ cup plain or wholemeal flour (75g)
• ⅓ cup whole almonds (60g), roughly chopped
• 3 Tbsp pumpkin seeds
• 3 Tbsp sunflower seeds
• ¼ tsp salt
• 1 cup Chelsea Coconut Sugar (150g)
• ½ cup coconut oil (125g)
• ½ cup peanut butter, smooth or crunchy (130g)
• ¼ cup Chelsea Golden Syrup (90g)
• 1 tsp vanilla essence
• ¾ cup chocolate chips (150g) (optional)