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  • The Australian Women’s Weekly Food

    Sweet comfort

    Jul 03, 2022 3 minutes

    Gluten-free fudgy chocolate and beetroot skillet pudding

    PREP + COOK TIME 2 HOURS 20 MINUTES (+ COOLING) SERVES 6

    2 medium beetroot (350g), trimmed, scrubbed
    2 tablespoons water
    2 cups (500ml) almond and coconut milk blend
    1 tablespoon cream of tartar
    4 cups (480g) almond meal
    1 cup (125g) Dutch-processed cocoa, plus extra, for dusting
    2 teaspoons gluten-free
    baking powder
    1 teaspoon sea salt flakes
    1½ cups (330g) raw sugar
    ½ cup (120g) coconut oil, melted
    1 tablespoon vanilla extract coconut yoghurt, to serve

    MAPLE BEETS

    1 cup (250ml) pure

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