Home made jam part 2!
I used the raspberry jam (pictured above right) to flavor my recently home made cocoa swiss roll. I have shared a similar recipe last year. But here is the “dark” brother – also very delicious. See the recipe here but replace 120 g millet flour with 60 g cocoa powder and 40 g whole spelt flour, skip the almonds. Don’t worry about the difference in flour and cocoa though, cocoa powder is much lighter in weight than volume! Below is a step by step image guide. Enjoy!