If you need a showstopper of cake for Easter, look no further. I’ll be honest, I was nervous about this one. I’ve been burnt by more than one “beetroot chocolate cake” before, as all of the attendants of my son’s 5th Birthday party will attest to.
I used to be so intimidated by gluten free baking. It really used to be the case that every gluten free bread recipe you would find would have strange ingredients (xanthum gum) or tonnes and tonnes of oil and sweetener.
Full of fiber, gluten free and a lovely hit of tangy raspberry against the natural sweetness of coconut sugar, these are super tasty and they also freeze well so they’re great to include in the batch cook and pop into lunch boxes.