You don't need to miss out on the sweeter things in life if you have coeliac disease. But, it can be hard to find indulgent treats you'll actually enjoy. You will find a great selection of treats in our recipe selection from chocolate brownies to fabulous friands and bliss balls that are sure to satisfy your sweet tooth this Coeliac Awareness Week.

Here's some recipe suggestions from Coeliac NZ member Nicole Percy to embellish your favourite brownie recipe, including:

• Chocolate Ganache Drizzle with Maple Glazed Hazelnuts
• Chocolate Ganache Icing with Freeze Dried Blackcurrant Powder dusting (option to use plain icing sugar to dust)
• Blackcurrant Butter Cream piped or iced (option to drizzle chocolate ganache on icing)
• White Chocolate Ganache Icing with chopped dried apricots
• Sprinkles to decorate
• Cookie Cutters to cut brownies into cute shapes
• Caramel Spread (I use Barkers Milk Caramel Spread) with chopped maple glazed hazelnuts.
• Icing sugar to dust

Blackcurrant Butter Cream
100g butter softened
150g icing sugar
2 tbsp freeze dried blackcurrant powder
2T water
Instructions
1. Place softened butter in a bowl and mix on high speed until smooth and pale. Add icing
sugar, freeze dried blackcurrant and water, mix through.
2. Spread or pipe onto brownie.

Chocolate Ganache
*makes 1 cup
125g dark chocolate finely chopped
125ml cream

Instructions

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the cream until almost boiling, remove from the heating pour over chocolate. Leave for 3
minutes and whisk until glossy.
3. Spread or drizzle on brownie. If spreading onto brownie you may need to cool ganache, it will
thicken as it cools..

White Chocolate Ganache
makes 1 cup
200g white chocolate finely chopped
125ml cream

Instructions
1. Place the chopped chocolate in a heatproof bowl.
2. Heat the cream until almost boiling, remove from the heating pour over chocolate. Leave for 3
minutes and whisk until glossy. If some of the chocolate hasn’t melted you can microwave in
10 second bursts stirring after each session until smooth.
3. Spread or drizzle on brownie. If using as an icing cool in fridge for 1-2 hours to get a
spreadable consistency.

Maple Glazed Hazelnuts
1 cup hazelnuts
1tbsp of maple syrup
pinch of sea salt (optional)

Instructions
1. Heat oven to 180ºC, line a tray with baking paper.
2. Place hazelnuts, maple syrup and salt on baking tray, toss to coat.
3. Bake for 5-10 minutes until golden and glossy.

We wish you a very happy Coeliac Awareness Week.