I knew I had to leave you with a fun Fourth of July recipe and boy will you love this one! It's gluten free (almond flour only), uses olive oil (no butter) and honey (no sugar), and still tastes like a fluffy, lightweight gingerbread -Cookie-flavored, angel-food-cake-fluffy cake. Quite possibly the best gluten free cake I've made besides a flourless chocolate one. The roasted strawberries (and rhubarb, which I skipped because I'm not a big fan of) on top give it just the right amount of extra sweetness :)
If desired, fresh whipped cream and blueberries can be added for someextra patriotism!