This is such a simple recipe but results in a wonderful taste and texture. The secret is not to over-fold the chocolate into the butter and, once cooked, to leave the tart to set at room temperature before cutting. Don’t put it in the fridge.
An unusual chocolate and beetroot cake made with tiger nut flour. Its healthy, sugar free, gluten free, paleo and full of nutritious ingredients! A delicious, seriously rich and seriously chocolatey cake which tastes even better than it looks!
This banana bread recipe is gluten-free as it uses coconut flour rather than regular wheat flour and no refined sugar. The raw honey or maple syrup can be omitted as the ripe bananas should be able to provide enough natural sweetness.
Fondants were one of the first desserts I mastered after going gluten free. Oh my goodness, the joy of sinking a spoon into something that was both cake and sauce! Chestnut flour makes the little puddings seem more chocolatey.