Recipes — Gluten Free

Ingredients:  125g Olive Oil Spread  1 cup dextrose, plus extra for dusting  40g raw cacao powder  2 tsp Wheatless plain flour  1/2 tsp baking powder  2 large Riverland eggs  pinch of salt Method: 1. Pre -heat oven to 180°C. 2. Melt the olive oil spread in microwave. 3. Add dry ingredients and whisk until smooth. 4. Crack the eggs into a separate bowl and lightly whisk. 5. Slowly pour the mixture into the eggs, whisking to combine. 6. Line a square (20cm x 20xm) baking tray with baking paper and evenly pour the mixture in. 7. Bake in the oven...

Ingredients: 450g Chocolate Mud Cake Mix 3 Eggs 80g Illalangi Extra Virgin Olive Oil 150g dark chocolate pieces (dairy free) 100g whole roasted hazelnuts Method: Preheat your oven to 150°C (fan forced) Grease or line a brownie tin or line with an Ever Eco baking mat. Melt the chocolate and olive oil in the microwave for 90 seconds. Stir until well combined and smooth. In a large bowl combine melted chocolate and eggs one at a time, stirring constantly so the eggs do not solidify. Add mud cake mix and continue to stir until a smooth consistency is reached. Stir...

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