Thanks to Green Kitchen Stories for this sugar-free, gluten-free swiss roll with a hidden vegetable. Love the red. It's from Little Green Kitchen (Hardie Grant Books, 2019)

Berry chia jam:

4 dates, pitted

1/3 c water

2 c frozen berries

2 Tbsp chia seeds

Sponge:

10 pitted dates

4 eggs, separated

1/2 c milk of choice 

1 beetroot / 100 g, peeled if raw, or cooked

1 c almond flour

1/2 c desiccated coconut

2 Tbsp cornflour

1/2 tsp baking powder

pinch sea salt

Filling: 250 g mascarpone or whipped cream optional

First, make the berry jam by putting the dates and water in a small pot and bring the water to a boil. Stir in the berries and chia and bring it back to the boil. Remove from the heat and set aside to let cool and thicken. You can mash the berries with a potato masher or blitz with a handheld stick blender if you want a very smooth jam. Keep in the fridge until you need to use it.

Preheat the oven to 180. Line a swiss roll tin, approx 30 x 20 cm, with baking paper.

In a food processor mix the dates, egg yolks and milk until fully combined. Add in beetroot and blitz until smooth. Add the dry ingredients and mix until you have a lovely purple batter. 

In a separate bowl whisk the egg whites until soft peaks form. Gently fold in the batter. Spread evenly into your tin.

Bake for about 10 minutes until cooked through. Leave to cool for a few minutes.

Mix the berry jam and mascarpone/cream together, if using.

Turn out your sponge onto a sheet of baking paper and peel off the back. Spread with filling and roll up. Place onto a serving plate and refrigerate until ready to serve.