Recipes build sales for Gluten Free Cookies

  • May 24, 2010
  • Susie Cole

Ask any coeliac or other gluten intolerant person what the most frustrating thing about their diet is & they’ll say “it’s BORING!”, so Australia’s Naturally Good Products have gone back to the kitchen to develop some delicious ways to use their new Bakehouse Cookies to create 3 delicious desserts.

“BAKEHOUSE COCONUT CRUNCH CHEESECAKE”

“BAKEHOUSE CHOC CRUNCH TIRAMISU” &

“BAKEHOUSE APPLE BERRY GINGER GEM CRUMBLE”

Made with real coconut, real cocoa & real chewy ginger pieces, delicious ‘melt in the mouth’ Bakehouse Cookies are “free from” things like gluten, wheat & eggs, while being full of high quality ingredients.

Unlike many cookies on the market that just turn into mush when ground & mixed with cream, fruit or mascarpone, these cookies hold their texture & give delicious body & taste to these 3 indulgent desserts that are also suitable for vegetarians.

All three recipes are now available on the Naturally Good website at Connie’s Kitchen & Bakehouse Cookies are available at selected supermarkets (in the health food section), IGA’s & health food stores with a RRP of $3.30 for 200g.

Just as the iconic Chocolate Ripple biscuit is mainly sold for the Chocolate Ripple Cake, Naturally Good’s Bakehouse Cookies will most likely be sold mostly as a cornerstone of innovative desserts.

bakehouse-cookies1.jpg

 


Bookmarks

  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Furl
  • Netvouz
  • NewsVine
  • Reddit
  • Fark
  • Propeller
  • Slashdot
  • StumbleUpon
  • Technorati

Reader Comments

Australian Food News reserves the right to edit or not publish comments of a potentially offensive or defamatory nature. Comments will not be published if name and email address has not been provided (name and email will be withheld if requested).

The opinions expressed below are those of Australian Food News readers and do not necessarily reflect those of Australian Food News.