1 1/4 cup of almonds
3/4 cup of walnuts
1/4 cup Gluten Free Sustagen Dutch Chocolate Powder
1 teaspoon vanilla bean paste
1 tablespoon chia seeds
1 tablespoon linseeds
16 fresh-pitted dates, chopped
1. Combine almonds, walnuts, sustagen powder and seeds in a food processor.
2. Process 15 seconds until crumbly.
3. Add vanilla and dates then process until mixture is combined. If squeezed together, it should form into a soft ball.
4. Add 2 tablespoons of water – only if needed so that the mix forms a soft ball. The mix should be firm and sticky, but not mushy.
5. Remove ball mixture from the food processor into a bowl.
6. Form into round balls.
7. Roll balls in your choice of coating.
Store in the fridge covered for up to 3 weeks.
Coconut flour, goji berries, nuts, sustagen powder.
2 cups Gluten Free cornflakes
3/4 cup desiccated coconut
1 cup sugar
1 1/2 cups Gluten Free plain flour pre-mix
1 tablespoon golden syrup or corn syrup
1 1/2 teaspoons bicarbonate of soda (baking soda)
2 tablespoons boiling water
1. Preheat oven to 150°C. Line 2 baking trays with baking paper.
2. Combine the Gluten Free cornflakes, coconut, sugar and Gluten Free flour in a bowl.
3. Melt the butter and golden syrup in a small pan over low heat. Stir the bicarbonate of soda into the boiling water until completely dissolved. Add to the butter mixture, pour into the dry ingredients and mix to combine.
4. Roll teaspoons of the mixture into balls and place on the prepared trays, allowing room for spreading. Flatten slightly with a fork and bake for 20 minutes or until golden brown. Cool slightly on the trays, then transfer to a wire rack to cool completely.
"Just perfect for Anzac Day"
1 cup sugar
1 1/2 cups GLUTEN FREE self raising flour
3/4 cup desiccated coconut
400g tin pie apples
250ml sour cream
1. Whip butter and sugar together until blended then add one egg and mix in. Fold in flour and 1/2 cup coconut.
2. Press mixture into overproof dish which has been well greased and bake for 25 minutes at 200 degrees or until golden brown.
3. Remove from oven and allow to cool.
1. Top biscuit base with tinned apples, then sprinkle with 1 tablespoon of cinnamon and 1/4 cup of coconut.
2. Beat together the sour cream, cream and 3 eggs. Pour evenly over top of apples, sprinkle with more cinnamon and bake at 200 degrees for 30 minutes.
3. Allow to cool, then slice and refrigerate.
" Great for a morning tea treat"
1. Preheat oven to 180°C. Grease a 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Combine Gluten Free muesli, coconut, cinnamon, pepitas, sunflower seeds and Gluten Free cornflour in a large bowl. Make a well in the centre.
3. Place butter, golden syrup and honey in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, or until melted and bubbling.
4. Pour hot syrup into muesli mixture. Stir to combine. Spread mixture evenly over prepared pan. Bake for 30 minutes or until crisp and golden.
5. Remove from oven. Allow to cool in pan. Lift slice from pan. Cut into bars.
"My favourite Gluten Free Snack"
125g brown sugar
1 teaspoon vanilla essence
2 cups of Gluten Free SR Flour
1/2 teaspoon xantham gum
1/2 teaspoon bicarbonate soda
1. Preheat oven to 180 degrees. Line baking trays with baking paper.
2. Cream the butter and brown sugar until light and fluffy. Add egg and vanilla.
3. Sift in Gluten Free flour, xantham gum and bicarbonate soda. Add chocolate chips and mix well.
4. Roll teaspoons of mixture into a ball and press with a fork on the baking tray.
5. Bake in the oven for about 10 to 12 minutes until browned.
6. Cool slightly on tray and then remove to a cooking rack.
"A family favourite"
3 cups GLUTEN FREE self raising flour
Extra GLUTEN FREE self raising flour
2 tablespoons milk
1. Preheat oven to 220C
2. Combine all ingredients using a butter knife, cutting through the mixture until just combined.
3. Kneed dough with palms until smooth, but do not over kneed.
4. Use floured rolling pin, and roll out dough until about 2cm thick.
5. Dip a round scone cutter in flour, and cut out scones.
6. Place on baking tray and brush tops with milk.
7. Bake for 10 to 15 minutes or until golden brown.
"The perfect morning tea with jam & cream"
1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Combine gluten free flour, coconut, sugar, pumpkin seeds, sunflower seeds, sultanas and apricot in a bowl. Whisk milk and egg together in a jug. Add to gluten free flour mixture. Mix to combine.
3. Spoon mixture into prepared pan. Smooth top. Bake for 25 to 30 minutes or until firm. Stand slice in pan for 15 minutes. Turn out on to a wire rack to cool completely. Cut into 18 pieces. Serve.
"Another Gluten Free Breakfast Option"
150g Gluten Free pink & white marshmallows
1/3 cup puffed rice
1/3 cup toasted almonds, chopped
100g glaced cherries
1/3 cup shredded coconut
250g dark chocolate, chopped
50g butter, chopped
1. Grease a 20cm square cake tin and line with baking paper.
2. Put the marshmallows, puffed rice, almonds, cherries and coconut into a bowl and mix to combine.
3. Put the chocolate and butter into a heavy-based pan and stir over low heat until melted. Pour over dry ingredients and quickly mix and combine.
4. Spoon into prepared tin and refrigerate until set. Cut into small squares and serve.
"Perfect for Morning Tea on Christmas Day"
1. Grease a 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 2cm above edges of pan.
2. Combine flour, cinnamon, sugar, carrot, dried apricot, Choc Bits and coconut in a large bowl. Stir in eggs and butter; mix well. Spread mixture into prepared pan.
3. Cook in a moderate oven, 180C, for about 30 minutes, or until cooked when tested. Allow slice to cool in pan.
4. Frosting. Beat cream cheese and butter in a small bowl with an electric mixer until smooth. Add icing-sugar mixture and water; beat until combined.
5. Spread frosting over top of slice; decorate with chopped walnuts. Stand until set before cutting into squares.
"Looking for something just a little bit naughty"
1 pkt GLUTEN FREE Vanilla Outback Animals crushed
225g butter melted
1 can condensed milk
Juice of two lemons
2 teaspoons gelatine dissolved in 3/4 cup of boiling water
1 packet of red jelly
1. Mix crushed biscuits and melted butter and press into lined lamington tray, refrigerate.
2. Mix condensed milk, with lemon juice and dissolved gelatine. Pour mixture over base and refrigerate overnight.
3. Make up Jelly to directions on packet. Cool before pouring over the slice. refrigerate until set.
TIP - this is a really good slice to make in stages, over two days.
"This recipe came from my very good friend Linda and it works a treat every time"
125g butter, melted
1/2 cup firmly packed brown sugar
1 cup coconut
1 egg, lightly beaten
1/2 cup GF plain flour
1/3 cup GF self raising flour
1 tablespoon cocoa
2 tablespoons coconut, extra
1 cup icing sugar
1 tablespoon cocoa
1 teaspoon soft butter
1 1/2 tablespoons milk, approx
1. Combine butter, sugar, coconut, egg, flours and cocoa in a bowl, mix well.
2. Press mixture into greased proof paper lamington tin and bake in a moderate oven until firm
3. Spread hot slice with icing and sprinkle extra coconut on top.
ICING: Combine icing sugar and cocoa in bowl, stir in butter and enough milk to make it spreadable.
"This is very Yummy, it is a recipe from Henny (my Mum)"