Artisti-Kelli

Pumpkin Pie Easy and Gluten free of course For the Base -  1 cup Woolworths gf flour (cos it’s my fav) Just under 1/4 cup white or caster sugar Tsp van essence 1/2 cup Plain Greek or natural yoghurt (couldn’t find Danone last shop so I used 5am organic) Mix together with a fork then knead to form a dough. Add extra flour if too sticky (measurements are a guesstimate)  Roll out or just press into a deep pie dish and blind bake for about 5-10 mins in a moderate oven.  While its baking, I moved on to the next part: The Filling - Half small ripe pumpkin, steamed and cooled. (Got a whole one for $2 from a stall down the road) 1 can sweetened condensed milk (Aldi) 2 tsp van essence   1 tbs brown sugar  1 tsp pumpkin spice (I made my own with cinnamon, allspice and ginger) 1 egg (could omit if wanted) 1 cup gf flour (woollies brand again) 1/2 tsp baking powder Blend all ingredients together, I used a soup stick blend...

This is the best Cheesecake recipe you will ever try. It is also Gluten & Gelatine Free and could be considered semi 'healthy'  Ingredients For the filling 1x 250g packet of cream cheese, softened 1x can sweetened condensed milk 400ml Danone greek yoghurt. (use flavoured yoghurt for different cheesecake flavours or naturally sweet to make your own flavour) 3 tablespoons gluten free self raising flour (any brand) 1 teaspoon vanilla essence For the base half cup of desiccated coconut half cup of sugar (white, raw or coconut) 1x cup gluten free self raising flour (any brand works) 150 grams of unsalted butter. 2x teaspoons of vanilla essence 1x tablespoon of honey Make it. Prepare the base. Place butter, honey and vanilla essence in a suitable sized bowl and heat in microwave until it is runny and clear or heat on a stove if you prefer.  In the meantime put all the dry ingredients in a bowl then pour over the wet ingredients and combine. Line...