Warming Desserts
Cinnamon & Rhubarb Cake
Recipe / Lee Holmes
While most rhubarb recipes call for large amounts of refined white sugar, this recipe uses coconut sugar and spices to add sweetness and tastes just as good, if not better, than its unhealthy counterparts. It’s the healthy answer to your sweet-tooth cravings that won’t leave you feeling guilty and bloated.
Serves: 6–8
60g unsalted butter or ghee, softened
1 tsp lemon zest
1½ cups coconut sugar
2 eggs
2 cups almond meal
½ tsp gluten-free baking powder
1 tsp bicarbonate of soda (baking soda)
1 tsp cinnamon
½ tsp freshly grated nutmeg
¼ tsp sea salt
12mL coconut cream
2 cups raw, chopped rhubarb (see tip)
Preheat oven to 170°C. Grease 18cm round cake tin or a 9×30cm loaf (bar) tin.
In large bowl, beat butter, zest, coconut sugar and eggs until creamy. Fold in almond meal, baking powder, bicarb soda, cinnamon, nutmeg, salt and coconut cream. Gently fold in rhubarb.
Spoon mixture into prepared tin and bake for 45–55 mins until cake springs back when pressed in centre. Cool in tin for 10 mins then turn out onto wire rack to cool completely.
Tip: If using a loaf tin, you can lay rhubarb, unchopped, on top of cake rather than stirring it through.
Beetroot Brownies
Recipe / Danielle Minnebo
Beetroot may seem like an unusual ingredient in these brownies but it adds a lovely sweetness to the brownies as
