Gluten Free Foodie

PEANUT BUTTER COOKIES INGREDIENTS: 1c. Crunchy Peanut Butter 1c. Firmly Packed Brown Sugar 1 Tbsp Ground Cinnamon 1 Egg METHOD: Preheat oven to 180C.  Line a baking tray with baking paper.  I a bowl, mix together all the ingredients.  Using two spoons roll into balls and place on the baking tray, slightly flatten with a fork.  Bake for 8-10 minutes. Cool completely and enjoy! *Make the cookies to the size you prefer.

ORANGE CAKE INGREDIENTS: 2 Oranges 6 Eggs 1c. Sugar 1 3/4 c. Ground Almonds (Almond Me 1 tsp Baking Powder METHOD: Boil whole oranges for 2 hours. Remove from the pot, cool a little, then puree and sieve. You can do this the day before and keep the whole oranges in the fridge. I cut the oranges and put one in the nutribullet at a time, then spoon through a sieve. Line a 20 cm round cake tin with baking paper (I use a square cake tin). Preheat oven to 150C.  Lightly whisk eggs and sugar together, then whisk in pureed oranges, almonds and baking powder.  Pour the mix into the cake tin and bake for 35-40 minutes or until a skewer comes out clean. I keep the cake in the fridge.  It will taste different depending on the coarseness of your almond meal. Enjoy X

Caramel Slice INGREDIENTS: Base: 1c. Gluten free plain flour mix (I like edmonds) 125g Butter, melted 1/2 c. Desiccated coconut 1/2 c. Brown sugar Filling: 125g Butter, melted 1/3 c. Golden syrop 1 c. (400g) Sweetened condensed milk Topping: 1 Block dark cooking chocolate (I use Pams) 3 Tbsp Vegetable oil DIRECTIONS: Preheat oven to 180C Line a 20cm x 30cm tin (or close to this size). Base: Place the flour, coconut, butter and sugar in a bowl and mix to combine.  Firmly press the mixture into the tin and bake for 15 minutes or until golden.  Allow to cool. Filling: Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir until thickened. (This process you want to be very focused, it can burn if you have the temperature to hot, but I also turn it up a tiny bit more to help it along). Pour over the base and bake for 15-20 minutes or until golden. Cool a bit and then refrigerate until completely cool. Topping: Place the