Honeybuns Gluten free baking book on tour
Halloo,
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.
Ingredients-
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
Yeovil
Somerset BA20 1EN
Happy National Baking Week to everyone & speak soon,
Em x
