Gluten Free Mini Honey Cakes

We can't get enough of these delicious mini honey cakes! And they are just in time for Rosh Hashana, the Jewish New Year . Since honey is a key ingredient in the Jewish New Year celebration, I thought these golden little honey cakes would be perfect.

Acts as a  nourishing breakfast muffin, a delightful snack, or a simple dessert
 topped with whipped cream

 They have a light texture, are easy and fast to make, and use simple ingredients.  Honestly, they were exceptionally delicious and came out better than I expected. I just want to note that although I made them in muffin tins, they are not really muffins.. they are little nutritious cakes.. but call them what you like.. ( the batter is more like a cake batter than a muffin batter)

I always worry when getting together with family and friends to celebrate holidays because I'll be eating many delicious traditional holiday foods, many that may not be so good for me. As I become more and more conscious of wanting to eat and feel healthy, I've tried to adapt many of my mother's and grandmother's recipes or find new recipes to suit our gluten free and vegetarian lifestyle.  I found this grain free recipe on a blog called Simply Cooked .

This recipe  uses coconut flour ( purchase in any health food store) and does call for a lot of eggs. However, since all the ingredients are so good for you, this creation could be eaten for breakfast! It's less than an egg per cake ( 6 eggs- 9 little cakes)  In addition, these little baked delights are delicious enough to considered a side at a meal like a piece of sweet kugel.

I'm still experimenting with trying to cut down the eggs. I tried a second batch using 3 eggs and a mashed banana , added another 1/4 cup of almond milk , and I cut down the honey to 1/8 cup.  It's important to add enough liquid when baking with coconut flour , as it absorbs more than regular flour.  The second batch was heavier, but still delicious and very moist. Maybe next time egg whites??

New Info: A few of my readers left comments suggesting  trying flax and water. Read Wendy's comments in the comment section gives the exact substitution amount per egg.

 If you are ok using the 6 eggs, try the original recipe as it was very light and fluffy.

• You don't have to be celebrating the holiday to try this recipe.

•  Everyone who test tasted it, loved it! ( Grandkids, son , daugther in law, husband, GF friends)

• Whether you eat it for breakfast, a snack , or drizzle with honey and whipped cream for a richer dessert.. you will love it and feel good knowing it's all nutritious ingredients.

Since it can be whipped up in 5 minutes and baked in 10-15 minutes, it's a great recipe to keep on hand.

Blog : Gluten Free A-Z 
Prep Time: 5- 8 minutes
Bake Time: 10-15 minutes 
Makes 9 muffins

Ingredients: 

1/2 cup coconut flour ( available at health food stores)
1/4 tsp sea salt
1/2 teaspoon ( aluminum free) baking powder
6 eggs, beaten
1/4 cup olive oil ( or coconut oil which will have a stronger flavor)
1/2 cup almond milk ( or any milk)
1/4 cup honey ( I only use raw and local honey. Beware of commercial honey here's why )

Directions: 

Preheat the oven to 400 degrees.
Sift  dry ingredients together into a large bowl.( 1/2 cup coconut flour, 1/4 t. sea salt, 1/2 t baking powder)
Whisk wet ingredients in a small bowl. ( 6 eggs, 1/4 cup olive or coconut oil, 1/2 cup almond milk, 1/4 cup honey)
Add the wet ingredients to the dry and whisk until there are no lumps.
Pour batter into greased muffin cups until 3/4 full.
Bake for 10-15 minutes until toothpick comes out clean.
cool in pan for 5 minutes and then turn onto a rack to cool completely.

What do you make with coconut flour? If you have any tips please leave a comment to share with others.




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