New Recipe: Three scrummy recipes perfect for a Pink Ribbon Breakfast

Pink Ribbon Breakfast is Breast Cancer Foundation New Zealand’s biggest annual fundraising campaign. Each May, thousands of New Zealanders will invite their friends, family or workmates to breakfast to raise funds for breast cancer research and patient support.

By sharing your story of what hosting a Pink Ribbon Breakfast means to you, you can be in to win one of five prize packs from Breast Cancer Foundation NZ containing mouth-watering cookie pies from Moustache Milk & Cookie Bar and The Caker’s latest recipe book featuring 72 irresistible treats.

Enter the competition here before 12pm, May 3.

To make organising your Pink Ribbon Breakfast a breeze this May, three Kiwi bakers are generously sharing their recipes that are sure to go down a treat.

READ MORE:
* Recipe: Mona Colgan’s Sponge Drops
* 400-plus toast racks go under the hammer for breast cancer
* Help fight breast cancer by hosting a Pink Ribbon Breakfast and be into win
* Recipe: Allyson Gofton’s lemon spiced Boston Bun

Annabelle White’s nut slice

Makes one tray

Store this delicious no bake slice in a sealed container in the fridge, then whip it out shortly before serving.

It’s extra good served with a scoop of ice cream on top!

Full recipe here.

Jordan Rondel’s gluten-free white chocolate & balsamic vinegar roasted strawberry cake

Makes one two-layer cake

Roasting the strawberries before baking them into the cake only enhances their flavour and also leaves them looking very pretty as a decoration.

You can use any kind of flour that you prefer, but gluten-free flour works super well here.

Full recipe here