Recipe Book

Gluten Free Bunya Nut Pancakes with Riberry Sauce and Ice Cream

½ cup Gluten Free Self-Raising
½ cup Bunya Nut powder
1 egg
½ cup milk
½ cup dried Riberry
1 cup sugar
2 cups water
Pinch of salt
Soak dried Riberry overnight in 1 cup of boiling water. In the morning place the reconstituted berries in a saucepan with the additional water. Add sugar and additional Riberry powder. Stirring constantly bring this mixture to the boil and then turn down the heat until simmering. Let simmer until the sauce begins to thicken. Take off the heat and leave to cool down whilst you make the pancakes.
Place flour and bunya nut powder in a bowl and add the egg. Use the milk to blend these ingredients into a smooth mixture. Add a little more milk if required so the mixture looks like thickened cream. This will make approximately 4 pancakes about 1/3 of a cup each. Cook in a non-stick pan using a little butter.
Stack the Pancakes in stacks of 2 or 4 depending on how hungry you are. Place a dollop of ice-cream on the top of the stack and then drizzle over the Riberry syrup. (If you prefer your Riberry a little more crunchy then do not soak them overnight but put them directly in the sauce mixture and then proceed with the cooking process.)

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White Chocolate & Rosella Cheese Cake

250 gm packet coconut cookies
125 gm butter or substitute
3 tspn gelatine
1/4 cup hot water

1/4 cup caster sugar
375 gm cream cheese
Juice 1/2 lemon
25 gm packet dried rosella sepal
250 ml thickened cream
150 gm white milk chocolate buttons
Extra caster sugar
Method - Rosella Compote
Empty packet of rosella sepal into a bowl and add a small amount of boiling water until they are covered and add the extra sugar to taste. Leave to cool.
Method - Base
Process the biscuits with a blender. Melt the butter and add to the biscuit mixture combining well.  Pour this mixture into a spring form baking tin which has been lined with baking powder. Press firmly so it forms the base of your cheesecake and place in the refrigerator to set.
Method - Cheesecake Mixture
Sprinkle the gelatine over the 1/4 cup hot water (not boiling) and stir until dissolved. Leave to cool. Chop the cream cheese into small pieces and place in a mixing bowl with the lemon and caster sugar and beat until smooth. Pour in the gelatine and the thickened cream and gently stir until all is combined. Partially melt the white chocolate buttons and swirl these into the mixture, but do not stir too much so you get chunks of chocolate through your mixture.  Place this into the cake tin on top of the biscuit base. Using a flat knife swirl the rosella mixture through the cheesecake creating a lovely pattern and return the whole cheesecake back into the refrigerator for at least two hours or until it has set.
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