Gluten free - dairy free - low refined sugar - nut free - contains egg white
As promised when I shared my Coconut Vanilla Custard recipe, I'm posting this recipe so that you've got a wonderful way to use the egg whites that you didn't need in your custard. I've made this a few times in the past using castor sugar, as all good Macaroon recipes should, or so I thought. I've now made it twice using rapadura sugar and they're great. I hesitate to call these macaroons, though, because they're not really like the traditional ones you may have memories of. But they are a wonderful, chewy, flavourful little biscuit nonetheless and make a great afternoon tea snack. My kids like to have a little something for 'dessert' after dinner, and one of these fits the bill nicely.
     Given my chocoholic tendencies, I couldn't resist adding a chocolatey finishing touch to these. The kids agree that it makes them extra tasty, but it's really not required if you'd like a chocolate-free treat (although, I'm not really sure why you would!!).
     This makes 36-40 Biccies.

Ingredients

• 2 tablespoons coconut oil (or unsalted organic butter)
  
• 2/3 cup (170g) almond butter or smooth peanut butter (NOTE: it also works great with Sunflower Nut Butter)
• 3 tablespoons honey (preferably raw)
  
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten free puffed brown rice cereal
• 1 cup  oats (make sure they're gluten free / uncontaminated oats if you're coeliac)
  
• 1/2 cup sultanas or raisins (these can be left out if you're not a fan)
• 100 g (about 1/2 cup) 70% cocoa chocolate, chopped (OR dark choc chips)
  

Method

• Make your own butter by putting 170g of almonds or sunflower seeds in a powerful food processor with about a teaspoon of coconut oil or nut oil.  Blend on high speed till fine, then scrape and blend on medium speed, regularly stopping and scraping down the sides of the bowl, until it releases its natural oils and turns to 'butter' (Thermomix speed 4, takes 3-4 minutes).
• Melt oil or butter and almond/peanut/sunflower butter in a small saucepan over very low heat. Stir constantly till completely smooth. (TM 50º / 2 mins / speed 4)
  
• Remove pan from heat and transfer mixture into a large bowl, so it cools down more quickly. (TM, leave in bowl).
• Once cool enough to touch, stir in the honey and vanilla.(TM 5 sec / speed 4)
• If this mix is still quite warm, adding the the chocolate now will cause it to melt a little, which gives a nice chocolately flavour throughout the bars. If you don't want the chocolate to melt at all, leave the mix to cool to room temperature before adding the remaining ingredients. Then stir in Rice Cereal, oats, sultanas and chocolate pieces (TM *reverse* 20 sec / speed 5).
• Line a slice tin or square baking tin with baking paper, press the mixture firmly into it and smooth out the top. OR, spoon the mix into muffin trays lined with muffin cases.
• Leave it in the fridge for a couple of hours until it has completely solidified. Cut into bars or squares, tell everyone they're ready, and watch them disappear (don't forget to keep some for yourself!)

Gluten free - dairy free - refined sugar free - nut free - vegetarian - contains egg
  I've made a few different custard recipes dairy free, but this is one that kind of happened by accident. It came about because I had 3 egg yolks left over after using the whites, and the custard recipes I usually use tend to have 6 egg yolks in them. I didn't want to use more eggs, because I didn't want to either waste, or have to use, MORE egg whites. So I've combined the use of yolks, for that authentic taste, with some starch to help thicken it further. I think I've come up with a great compromise that you'll love. You can use the 3 eggs whites in my Chewy Macaroon Biccie recipe.
     This custard is a really great replacement for any recipe that calls for custard. It's thick and full of flavour. It would work great in a trifle. Custard is beautiful as a dessert on it's own. It's also wonderful with poached or caramelised fruit (served warm) or a fresh fruit salad (served cold). It's a great accompaniment to fruit cake or date pudding. My version is a different colour from the normal yellow colour you may be used to, as the rapadura sugar darkens it. And no custard powder here, either- it's too full of artificial yuckies.

Ingredients

• 1 cup milk of choice (I prefer almond)
  
• 1 cup coconut cream
• 1 teaspoon vanilla paste or 1 vanilla pod
• 3 egg yolks
• 3 tablespoons starch- tapioca, arrowroot or gf corn flour
  
• 1/4 cup rapadura sugar (or castor if you prefer)
  

Method

• In a large, heatproof bowl, whisk the egg yolks, starch, vanilla paste, and sugar until well combined and smooth. Set aside.
• If using a vanilla pod, cut it longways straight down the middle, and scrape out the seeds. Place the seeds and the whole pod into the milk in the next step.
• Place the almond (or rice) milk and coconut cream into a medium saucepan and place over medium heat. Stirring constantly, cook until hot but not boiling.
• Remove milk mixture from heat. Remove vanilla pod if using. Slowly pour milk into egg mixture, whisking vigorously as they combine.
• Return all of this new mixture back into the saucepan and place over a very low heat. Stir constantly until it thickens enough to coat the back of a wooden spoon. Do not allow it to boil. This will probably take at least 3-4 minutes.
• Serve immediately, or cool in the fridge if you prefer it cold (which I do!!).