No Egg

• 2 cups Edmonds Standard Grade Flour
• ¾ cup Chelsea Soft Brown Sugar (packed firmly)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• 1 ½ to 2 tsp ginger (depending on taste)
• 1 ½ to 2 tsp cinnamon (depending on taste)
• 2 - 3 mashed bananas
• ½ cup Olivani Pure Olive Oil
• ½ cup Meadow Fresh Original Milk (can substitute soy, rice milk if needed)

• 125g butter, softened
• ½ cup Chelsea White Sugar (113g)
• 2 Tbsp Chelsea Golden Syrup
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• ½ cup chocolate chips (100g)

• 125g butter
• 1 ½ cups Chelsea White Sugar
• 2 cups milk
• 400-500g dried fruit mix
• 1 ½ cups self-raising flour
• 1 ½ cups wheaten cornflour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp mixed spice
• 1 tsp salt

• 3 cups Plain Flour
• 1 Tbsp Baking Powder
• 6 Tbsp Cocoa Powder
• 2 cups Chelsea White Sugar
• 1 Tsp Baking Soda
• 1 Tsp Vanilla Essence
• 2 Tbsp Vinegar (use one derived not from milk)
• ½ cup of Cooking Oil
• 1 cup Water

• 700g mixed dried fruit
• 1 ⅓ cup Orange juice (Raro or fruit juice is fine)
• 2 cups of self raising flour

• 1 ½ cup self-raising flour (sifted)
• ⅓ cup cocoa powder (sifted)
• ½ tsp baking soda
• ½ tsp salt
• 1 cup Chelsea White Sugar
• ½ cup vegetable/rice bran oil
• 1 cup cold water
• 3 tsp peppermint essence
• 2 tsps vinegar

• 1 400ml can coconut cream
• 1 400g can chickpeas
• 1 cup (220g) Chelsea Caster Sugar
• 1 tbs cornflour
• 2 tbs Chelsea Maple Flavoured Syrup
• 1 tsp vanilla extract
• berries to serve

• 400g can salt-free chickpeas
• Chelsea Raw Caster Sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Cashew berry cream

• 1 cup cashews, soaked for 4-6 hours
• 400g can coconut cream, chilled for at least 3 hours
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 2 tablespoons virgin coconut oil
• Pinch of sea salt
• 4 teaspoons freeze-dried strawberry or raspberry powder

• ⅓ cup boiling water
• 2 tsp powdered gelatine
• ⅔ cup Chelsea Icing Sugar
• ½ cup water
• ¼ cup cocoa powder
• 2 cups low-fat Greek-style natural yoghurt
• Cocoa powder and sliced strawberries, to serve (optional)

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

• Coating
• ⅓ cup Chelsea Organic Coconut Sugar

• 1Kg frozen berries, defrosted overnight
• 1Kg Chelsea Jam Setting Sugar
• 625g unsalted butter, diced
• 225g Chelsea Icing Sugar
• 1tsp vanilla essence
• ½ tsp salt
• 462g plain flour, sifted
• 150g cornflour
• 75g almond meal

• 3 cups plain flour (450g)
• 6 Tbsp cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 cups Chelsea White Sugar or Chelsea Organic Raw Sugar (450g)
• 2 cups cold water (500ml)
• 1 cup oil (250ml)
• 2 Tbsp white vinegar
• 2 tsp vanilla essence

Icing

• 3 cups Chelsea Icing Sugar  (450g)
• 1/4 cup cocoa powder (20g)
• 50g soft butter or dairy-free spread
• 4-5 Tbsp boiling water