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Gluten-free treat recipes

Afternoon tea

Blood orange upside-down cake

1 hour

Cake recipes

Citrus-and-poppy seed almond cake

35 minutes

Chocolate recipes

Peanut butter-and-chocolate bark

10 minutes

Christmas dessert

Candy sugar tree

15 minutes

Gluten-free treat

Roast grape and whipped feta salad

10 minutes

Frozen yoghurt

Refined-sugar free pineapple frozen yoghurt

15 minutes

Brownie recipes

4-ingredient brownies

15 minutes

Cake recipes

Gluten-free almond tart

1 hour

Citrus recipes

Vegan lemon curd

10 minutes

Afternoon tea

Ultimate flourless chocolate cake

25 minutes, plus cooling time

Biscuit recipes

Choc chip cookies

10 minutes

Afternoon tea

Macaroons with jam

20 minutes

Macaroons with jam

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

200 g desiccated coconut
¾ cup condensed milk
1 t vanilla paste
1 free-range egg white
¼ cup raspberry jam

Method

1. Preheat the oven to 150°C and line a large baking tray with baking paper.

2. Combine the coconut, condensed milk and vanilla. Beat the egg white, then fold through the coconut mixture.

3. Gently shape the mixture into little drops using your hands or two spoons, 3-4 cm wide. Place on the baking tray and press a well into the centre using your thumb, then fill with jam.

4. Bake for 15–20 minutes, or until slightly caramelised.

Find more coconut recipes here.

Slow-cooked beef chuck ragù

Tahini hot chocolate with sesame sugar rim

Date, almond butter and tahini freezer squares

Blood orange upside-down cake

Citrus-and-poppy seed almond cake

Peanut butter-and-chocolate bark

Candy sugar tree

Roast grape and whipped feta salad

Refined-sugar free pineapple frozen yoghurt

4-ingredient brownies

Gluten-free almond tart

Vegan lemon curd

Ultimate flourless chocolate cake

Choc chip cookies

Macaroons with jam

Macaroons with jam

Ingredients

Method