Health - Gluten Free

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

Cake

• 2 large navel oranges
• 1¼ cups (245g) raw almonds
• 5 large eggs
• 1¼ cups (275g) Chelsea Caster Sugar
• 1 tsp Edmonds Baking Powder
  Icing
• 2 cups (300g) Chelsea Icing Sugar
• 2 Tbsp orange juice
• 2 Tbsp lemon juice
• 10g butter

• 200g butter
• 200g dark chocolate chips
• ¼ cup rum (or 2 tsp rum essence)
• 3 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas finely chopped
• 1 cup coconut (to roll the balls in)

• 125g milk chocolate
• 60g butter
• ¾ cup Chelsea Icing Sugar
• 100g almond meal
• 4 Tbsp Baileys Irish Cream
• 100g milk or dark chocolate, finely grated, to decorate
• ½ cup cocoa powder, to decorate

• 225g dark chocolate
• 1 Tbsp water
• 4 eggs, separated
• ¼ cup Chelsea Icing Sugar
• ¾ cup Chelsea Caster Sugar

Chantilly Cream

• 300 ml cream
• 1 tbsp Chelsea Icing Sugar 
• 1 tsp vanilla essence

• 1 cup rice flour, plus extra to dust
• 150g butter, softened
• ¾ cup Chelsea Caster Sugar
• 3 eggs
• ½ cup ground almonds
• 1½ tsp gluten free baking powder
• 1 tsp xanthan gum
• 1 Tbsp milk
• 300ml cream, softly whipped
• fresh fruit of your choice to serve
• Chelsea Icing Sugar, to dust 

• 3 eggs
• 2 extra egg whites
• 1 cup Chelsea White Sugar
• 2 Tbsp grated orange rind
• 2 Tbsp orange juice
• ½ cup sour cream
• 1 cup polenta
• 2 tsp gluten free baking powder

• 125g dark chocolate
• 60g butter
• ¾ cup Chelsea Icing Sugar
• 100g ground almonds
• 4 Tbsp cream
• 150g dark chocolate, extra
• 1 tsp kremelta

• 2 medium carrots, peeled and grated
• Finely grated rind of 1 orange
• ½ cup finely chopped dried apricots or sultanas
• 1 cup Chelsea Raw Caster Sugar
• 1 cup ground almonds
• 1 cup gluten free plain flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 3 extra large eggs
• ½ cup flavourless oil (e.g. rice bran, canola, soya)

Icing

• 125g cream cheese, softened
• 50g unsalted butter, softened
• ¾ cup Chelsea Icing Sugar, sifted
• 1 Tbsp orange juice

• 125g butter
• 250g dark chocolate
• 5 eggs, separated
• 230g Chelsea Caster Sugar
• 250g ground almond meal

Chocolate ganache

• 250g dark chocolate
• 125ml cream

• 2 medium bananas
• 1 cup Chelsea Icing Sugar
• 1 egg
• 1 ½ cup rice flour
• ¾ cup instant polenta (cornmeal)
• 1 tsp baking soda
• 2 tsp gluten free baking powder
• 150g butter, melted
• extra Chelsea Icing Sugar to dust

• 4 egg whites
• 2 Tbsp Chelsea Caster Sugar
• 1 cup ground almonds
• 2 cups Chelsea Icing Sugar
• 1 Tbsp maize cornflour
• 1 cup white chocolate melts

• 2 cups extra crunchy peanut butter
• 1 cup Chelsea Icing Sugar
• 1 cup Chelsea White Sugar or Raw Sugar
• 2 eggs
• ½ teaspoon vanilla essence

Base

• 200g gluten free chocolate coated biscuits
• 50g butter
• ¼ tsp cinnamon

Filling

• 140g dark chocolate
• 500g cream cheese
• ¾ cup Chelsea White Sugar
• 2 eggs
• 1 tsp cocoa
• 1 tsp vanilla essence
• 1 cup sour cream

• 3 cups grated carrot
• 400-425g canned pineapple pieces (include juice)
• 1 ¼ cups Chelsea Soft Brown Sugar
• 1 ½ teaspoons bicarbonate of Soda
• 2 level teaspoons gluten free Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Mixed Spice
• 1 level teaspoon Powdered Ginger (optional)
• ¾ cup coarsely chopped Walnuts
• ⅔ cup light cooking oil (sunflower or Safflower, any type of light oil)
• 50 Gms unsalted butter (softened)
• 2 dessert spoons Balsamic Vinegar (this will also work in any GF dark cakes, ie; chocolate)
• 3 large eggs (room temperature) lightly beaten
• 2 ¾ cups gluten free flour

• 250g butter, softened at room temperature
• ½ cup Chelsea Icing Sugar (Gluten Free), sifted
• 1½ cups gluten free plain flour
• ⅓ cup rice flour
• 2 tsp gluten substitute
• 2 Tbsp instant polenta
• ¼ cup nuts (pistachios or flaked almonds), optional

Lemon Glace Icing

• 1 cup Chelsea Icing Sugar, sifted
• 1 Tbsp lemon juice
• 1 Tbsp warm water, approximately