Rice Puff Bars Makes: approximately 16 bars Ingredients: 6 cups rice bubbles 1/2 cup 100’s & 1000’s or rainbow sprinkles 250g packet marshmallows 135g unsalted butter   Method: Grease a brownie tin and set aside Chop 1 cup marshmallows and combine in a bowl with Rice Bubbles
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              Strawberry Jelly Cheesecake Makes: 1 x 20cm round Cheesecake   Base Ingredients: 250g milk arrowroot biscuits 80g butter, melted 1/2 teaspoon cinnamon sugar Filling Ingredients: 2 x 250g blocks cream cheese, softened 1/2 cup caster sugar 300ml thickened cream 2 teaspoon vanilla essence 1 tablespoon gelatine Jelly Ingredients: 1 x 250g
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          Strawberry Uglies Makes: 12 Ingredients: 1 x 250g punnet of strawberries, diced 1 mashed ripe banana 1 tablespoon maple syrup 3/4 cup almond meal 1/2 cup coconut flour 1 teaspoon baking powder 3/4 cup natural or Greek Yoghurt   Method: Preheat your oven to 180 degrees Celsius and line a
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                Nutella Dip Ingredients: 1 cup natural or Greek yoghurt 1/2 cup Nutella   Method: Place all ingredients into a food processor and blend until well combined and perfectly smooth.   Recipe Notes: Store in an airtight container for the maximum of 7 days This recipe is not
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              Nanna’s Weetbix and Fruit Cake Makes: 1 x 20cm cake Ingredients: 4 weetbix biscuits 3/4 cup chopped dried apricots 3/4 cup sultanas 1/2 cup raw or brown sugar 2 cups milk 2 cups SR flour   Method: In a mixing bowl, crush the weetbix and add the apricots,
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                Hummus Ingredients: 2 cans chickpeas, drained and rinsed 2 garlic cloves, crushed 100ml extra virgin olive oil 2 tablespoons tahini 1 teaspoon ground cumin Juice from 1 lemon 1/2 cup water   Method: Place all ingredients, except the water into a food processor and blend until well
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                Honey Oat Muesli Bars/Balls Makes: approximately 24 bars or balls, depending on final size Ingredients: 1 1/2 cups toasted muesli 3/4 cup dried fruit 1/2 cup desicatted coconut 1/4 cup honey or rice malt syrup 50g butter, melted   Method: Process muesli, dried fruit and coconut in
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                  Honey & Cornflake Cookies Makes: approximately 18 Ingredients: 150g butter 1/2 cup honey (or rice malt syrup) 2 cups SR Flour 2 1/2 cups cornflakes   Method: Pre-heat oven to 180 degrees Celsius In a small saucepan combine together butter and honey and mix over low
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                  Gluten Free Veggie Balls Makes: approximately 30 Ingredients: 4 medium potatoes 1 heaped tablespoon minced garlic 1/2 medium onion, finely diced 1 medium carrot, grated 1 stalk celery, finely diced 1 medium zucchini, grated 1/2 small sweet potato, grated 2 tablespoons tahini 1/2 teaspoon ground cumin
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              Fruit Juice Snow Cones Ingredients: 1 cup water 2 tablespoons white sugar 3 cups of fruit juice (orange & mango shown in picture)   Method: Bring the water and the sugar on the stove over a medium heat and bring to the boil Allow sugar syrup to return
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