Honeybuns Gluten free baking book on tour


Wow , what a couple of week’s we’ve had- with the fantabulouso Pippin Party. Huge thanks to all our stall holders, musicians, volunteers on the day- it was a cracking day & despite the intense muddiness- we got into the spirit of things.Here are some pics.

Fun On Pippin Day

Cabin Fever Crew at Pippin Party

I’ve promised & under delivered on popping a recipe on here. Sorry for the tardiness. Here ’tis & all in time for National Baking Week too-

Roast Beetroot & Squash Chocolate Cake-

Makes 1 x 9 inch cake. Oven 190 deg c. Baking time 30-35 mins.


275 g dark chocolate

3 medium free range eggs

50 g soya flour

50 g Hemp flour or linseed flour

1 tsp Gluten free baking powder

1 tsp guar gum

4 tbs runny honey

3 tbs rapeseed oil plus some for drizzling.

2 tsp chocolate extract

1 tsp vanilla extract

100ml black coffee

60g ground hazelnuts

150 g roasted weight of Beetroot & butternut squash- a 50-50 split is ideal.

For the topping-

150 g dark chocolate

150 g avocado

2 tbs runny honey

1 tsp armagnac

Pre heat the oven & oil your tin with rapeseed oil & dust with tapioca flour.

Peel the beetroot & Butternut squash & chop into a couple of inch cubes. Pop on an oiled baking tray & drizzle lightly with rapeseed oil.

Roast for 30 mins.

Once the veggies are roasted, set aside & melt the chocolate either in a bowl over a saucepan of simmering water or in the microwave.If melting in the microwave stir in 1 tbs rapeseed oil.

Then, in true Honeybuns fashion, pop all the ingredients including the veg & molten chocolate in to a food processor & whiz. You are aiming for a smooth as possible mixture but there will be fleckds of vegetable still just visible.

Por the mix into your tin & bake.

To prepare the topping. Peel your avocado & pop into a food processor along with molten chocolate, armagnac & honey.

Whiz until smooth & spreadable in consistency.

Smooth this mix over your cake once the cake is cooled & out of its tin.

To loosen this topping mix it if it hardens before your cake is ready- pop it in the microwave on medium for 30 secs.

This is a deliciously moist & rich cake. It improves with age. Will keep for 4-5 days if kept wrapped up in foil & in a cake tin.

No photo cos I’m rubbish & haven’t gotten round to it.

We hope to see you at our next Bee Shack Cafe Day on Saturday, 3rd November. There’ll be lots of new products to try- we’re launching some brand new products- so we’ll be testing them out on willing volunteers. I’ll be on hand should anyone want a signed copy of our Honeybuns gluten free baking book. Honeybuns Gluten free Baking Book 2-4pm.

We’ve been busy on tour locally- doing recipe demos & book signing. Ceres in Yeovil was a particular highlight. Thank you to Peter, his team & customers for making Charlotte & I so very welcome.

Ceres Natural Foods Ltd
9-11 Princes Street
Somerset BA20 1EN

Happy National Baking Week to everyone & speak soon,

Em x