Health - Gluten Free

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp Edmonds Fielder's Cornflour
• 300ml Meadow Fresh Original Cream, whipped
• Fruit, to decorate

• 6 egg whites
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp Edmonds Fielder's Cornflour
• 1 tsp vanilla essence
• 1 tsp white vinegar
• Food colouring (optional)

To Serve (optional)

• Whipped cream
• Fresh fruit
• Berry or chocolate sauce

• 110g butter
• 1 cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Caster Sugar
• 1½ tsp vanilla essence
• 3 eggs
• ¾ cup gluten free flour
• ½ cup gluten free cocoa powder
• ½ tsp gluten free baking powder
• ½ cup walnuts or pecans, roughly chopped (optional)

Icing (optional)

• Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar

• 2 cups Ground Almonds
• 1 cup Chelsea Caster Sugar
• Finely grated rind of one orange
• 2 egg whites, beaten to soft peaks
• 1 heaped Tbsp honey, warmed
• Chelsea Icing Sugar to dust

• 1 cup Chelsea Icing Sugar
• 2 Tbsp of powdered drink crystals (e.g. Refresh)
• 1 ½ tsp citric acid
• 1 ½ tsp tartaric acid
• 1 tsp baking soda
• 6 lollipops

Biscuit Base

• ⅓ cup (100g) gluten free plain flour
• ½ tsp baking powder
• ¼ cup (40g) cocoa powder
• ⅓ cup (100g) ground almonds
• ½ cup (45g) desiccated coconut
• ¾ cup (165g) Chelsea Raw Caster Sugar
• ½ cup (125g) unsalted butter, melted
• 1 extra large egg, lightly beaten
• Filling
• 3 cups (450g) Chelsea Icing Sugar, sifted
• 4 Tbsp boiling water
• ½ tsp peppermint essence
• Topping
• 150g dark chocolate, chopped
• 2 tsp vegetable oil

• 175g Chelsea Caster Sugar
• 3 large egg whites (at room temperature)
• Fresh fruit (sliced strawberries, passionfruit, sliced melon, kiwifruit)
• 300ml cream
• 1 Tbsp Chelsea Icing Sugar

• 1 ¾ cups (220g) gluten free flour
• ½ cup (110g) Chelsea White Sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup dark chocolate chips
• 1 egg
• ¼ cup (65ml) vegetable oil
• ¼ cup (65ml) milk
• 1 cup mashed bananas

• 200g dark chocolate, chopped into small pieces
• 150g butter, chopped into small pieces
• 5 eggs, separated
• ½ cup Chelsea Caster Sugar
• ½ cup Chelsea Icing Sugar
• 1 ½ cups fine ground almonds
• extra Chelsea Icing Sugar to dust

• 6 egg whites at room temp
• 1 cup Chelsea Caster Sugar
• 300ml cream
• 3 kiwifruit or strawberries

• 250g butter, softened but not melted
• 1 ½ cups maize cornflour
• ¾ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp grated lemon rind

Base

• 1 cup ground almonds
• ½ cup desiccated coconut
• 1 cup gluten free plain flour
• 1¼ cups Chelsea Caster Sugar
• ½ cup (125g) unsalted butter, melted
• 2 egg yolks
• 1 tsp cold water

Filling

• ¾ cup raspberry jam
• ½ cup frozen raspberries
• 1 Tbsp Chelsea Icing Sugar

Topping

• 2 egg whites, lightly beaten
• 2 ½ cups shredded coconut
• ⅓ cup Chelsea Icing Sugar

• 3 egg whites
• 1 Tbsp Chelsea Caster Sugar
• 1 cup ground almonds
• 3 Tbsp chocolate syrup
• ¾ cup Chelsea Icing Sugar
• ½ cup cocoa powder extra cocoa powder (to sprinkle on top)

Chocolate Filling

• 100g dark chocolate, chopped
• 2 Tbsps thickened cream

Cake

• 1 x 440g can crushed pineapple in natural syrup, drained
• 1 ripe banana, peeled, mashed
• Finely grated rind of 1 lemon
• ⅓ cup (60g) desiccated coconut
• 1 cup (220g) Chelsea Organic Coconut Sugar
• 1 cup (150g) ground almonds
• 1 cup (150g) Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 2 tsp ground cinnamon
• 4 extra large eggs
• ½ cup (125ml) Simply Pure Vegetable oil

Cream Cheese Icing

• ½ cup (125g) cream cheese, softened
• ¾ cup (115g) Chelsea Icing Sugar, sifted
• 2 tsp lemon juice
• Shredded coconut, for decoration

• 200g butter
• 200g dark chocolate 
• ¼ cup rum (or 2 tsp rum essence)
• 2 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas, finely chopped
• 1 cup desiccated coconut

• 185g unsalted butter, softened to room temperature
• 1¼ cups lightly packed Chelsea Soft Brown Sugar
• 2 extra large eggs
• 1½ cups gluten free plain flour
• 1 tsp gluten free baking powder
• 1½ cups desiccated coconut
• ½ cup ground almonds/almond meal
• 230g dark chocolate chips