WHEAT & GLUTEN FREE CHAI COCONUT CUSTARD

September 22, 2014 / jonesd / 0 Comments

WHEAT & GLUTEN FREE CHAI COCONUT CUSTARD

* 4 Healtheries Green Chai Tea
* 500ml can coconut cream
* 1/4 cup golden syrup
* 5 eggs
* 1/2 cup brown sugar
* 1/2 cup raw cashews

Preheat oven to 175°C. Place tea bags and coconut cream into a heavy-based saucepan. Bring to boiling point and then remove from heat. Allow to infuse for 20 minutes. Remove the tea bags. Add the golden syrup and warm gently until the syrup has dissolved. Beat eggs and sugar in a bowl. Blend in the coconut cream mixture, mixing well. Strain the mixture into a jug. Pour into 6 x 150ml greased ramekin dishes. Sprinkle cashews on top of each. Place the ramekins into a baking dish. Pour hot water into the dish until it comes half way up the ramekins. Bake for 20 minutes. Allow to cool. Dust with icing sugar before serving.
Serves 6.

WHEAT & GLUTEN FREE APRICOT MUESLI SLICE

September 22, 2014 / jonesd / 0 Comments

WHEAT & GLUTEN FREE APRICOT MUESLI SLICE

Ingredients
* 1 cup Healtheries Simple Apricot & Coconut Muesli
* 1 cup Rice Flour
* 80g Butter or Margarine
* 1/4 cup Honey
* 2 Eggs
* Topping
* 1 cup Healtheries Simple Apricot & Coconut Muesli
* 50g Butter, softened
* 1 egg
* 1/4 cup Honey
* 1 cup Dried Apricots – chopped

Method
# Preheat oven to 180°C.
# Place muesli, flour, honey, butter and eggs into a food processor. Process until well combined.
# Press into a greased or lined 18x28cm lamington tin.
# Combine topping ingredients in a bowl and mix well.
# Spoon mixture evenly over the base. Press down well with the back of a spoon.
# Bake for 20 minutes or until firm.
# Allow to cool before cutting into pieces.
# Store in an airtight container.

Makes 12-15