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Wheat-free bake recipes

Chocolate recipes

Salted chocolate-cinnamon fudge

15 minutes

Brownie recipes

Gluten-free raspberry cake with creme fraiche icing

20 minutes per layer

Fruity dessert

Raspberry-stuffed coconut macaroons

12-15 minutes

Biscuit recipes

Beetroot caramelised in honey, soy and walnuts

40 minutes to 1 hour

Beetroot caramelised in honey, soy and walnuts

Name: Salted chocolate-cinnamon fudge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 12 squares servings
Cuisine: Desserts & Baking
Ingredients: condensed milk can 1 x 385g,ground cinnamon 2t,Woolworths vanilla powder 1t,dark chocolate 400g,butter 3T,flaked sea salt, to taste ,pecan nuts, chopped (optional) 100g

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes to 1 hour

Ingredients

8 medium beetroots, washed
1½ cups soy sauce
3 T honey
1 x 5 cm piece fresh ginger, grated
2 T olive oil
50 g raw walnuts
3 T brown sugar
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Arrange the beetroots on a baking tray and toss with the soy sauce, honey, ginger and olive oil until evenly coated.

Crumble over the raw walnuts, sprinkle with the brown sugar and season to taste. Roast for 40 minutes to an hour, or until sticky and caramelised.

Halve the tender beets and serve warm, drizzled with the pan juices, as part of a salad or to accompany a meat dish.
Per serving: 1475.9 kJ, 4.9 g protein, 15.4 g fat, 47.7 g carbs

Cook's note: to ensure this recipe is entirely wheat-free, choose wheat-free soy sauce, available from health stores.

This is a test recipe

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Gluten-free raspberry cake with creme fraiche icing

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Raspberry-stuffed coconut macaroons

Low-carb, high-fat biscuits

Wheat-free flatbreads

Beetroot caramelised in honey, soy and walnuts

Beetroot caramelised in honey, soy and walnuts

Ingredients

Method