Mmm marshmallows. They’re soft, fluffy clouds that are fat free, right? Well…. they might have no fat in them but they still have lots of sugar – obviously that’s why kids love them.
We have had big celebrations in our house lately. My youngest son turned 2, and my eldest son turned 4 (all within a day of each other). It’s an exciting time of year for 2 little boys.
I had been busy preparing for their joint birthday party and hadn’t really had time to think about birthday cakes for the actual birthDAY of my eldest. We also had both sets of Grandparents coming over for dinner, so I wanted something that would double as a dessert. It needed to be an easy recipe. What better than cheesecake? Mr 4 loves raspberries, so there was no question over what flavour it would be. Here is the raspberry cheesecake recipe I used.
Gluten-Free – the 2 words fill my husband with fear. But gluten free doesn’t have to mean flavour free!
To be honest, gluten has little effect on the flavour, but a big effect on texture. The use of almond meal instead of traditional wheat flour makes these tarts a little more dense but also more moist. These tarts are deceptively simple but taste oh so summery with the inclusion of berries. Blueberries and Raspberries are perfect for this tart recipe.