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honey

Olive Oil Honey Cake (paleo)

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Honey Cake is a traditional baked good for Rosh Hashanah, the Jewish New Year (according to the lunar calendar), which signifies our hopes and intentions to have a sweet new year. I made this super simple honey cake for this year’s family dinner and I must say, I could legit eat this any time of year. It’s just sweet enough to be a light dessert, toasted up for breakfast and slathered with coconut butter or ghee, or a sweet snack alongside a hot beverage. It’s perfectly moist, simply spiced, and not over complicated using just 9 ingredients. Plus with only good-for-you ingredients this recipe is a great start to a happy & healthy new year. Or week. Or day.

paleo friendly (gluten/grain/dairy free), no refined sugar, sugar free option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Olive Oil Honey Cake (paleo)

This super easy, super simple Honey Cake is perfectly moist and delicious as a light dessert, sweet breakfast, or the perfect accompaniment to a hot beverage. Plus it's only 9 ingredients (including the salt!) and uses only one bowl!

Course Breakfast, Dessert, Snack

Ingredients

Dry Ingredients

  • 2 cup almond flour
  • 1 cup tapioca flour
  • 1 tbsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 2/3 cup honey
  • 1/3 cup olive oil
  • 3 eggs

Instructions

  1. Preheat oven to 350 degrees and prepare loaf pan by either greasing with additional oil or lining with parchment paper.

  2. In a medium bowl mix together all the dry ingredients.

  3. Add in the wet ingredients and stir until just well incorporated. Scraping down bowl at least once between mixing.

  4. Pour batter into loaf pan and bake in the center oven for 40 minutes. Cover loosely with aluminum foil to prevent the top from getting too dark. Return to oven bake for another 15-20 minutes. Checking for doneness with a toothpick.

  5. Let cool in loaf pan slightly before removing and slicing!

Recipe Notes

Coconut oil could also work in this recipe. Just be sure to melt and cool for at least 3 minutes before mixing with the eggs. 

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Earl Grey Scones with Lemon Honey Glaze (paleo, vegan option)

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Scones are the kind of thing that seem super fancy, but are actually super easy to make! These Early Grey Scones are mixed up in  just one bowl and take only 15 minutes to bake! The scones are flavored with earl grey tea leaves that gives easy depth of flavor with hints of lavender and complemented with a light and bright Honey Lemon Glaze. These are perfect if you’re hosting a nice brunch or if you want a healthy baked breakfast on-the-go!

These scones are paleo friendly (gluten/grain/dairy free), refined sugar free, with simple ingredient. They are pretty low in sugar with just 5 tbsp of coconut sugar in the scones and only 2 tsp of honey in the glaze (for the entire batch)! Making these healthified scones a complete win. The honey is very easily substituted if you want to make these vegan friendly!

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Earl Grey Scones with Lemon Honey Glaze

paleo, gluten free, grain free, dairy free, vegan-friendly option

These scones are mixed in just one bowl and bake up in just 15 minutes! Have a perfect crisp crust and moist inside with a hint of early grey tea. The scones are lightly sweetened and perfectly complimented with the lemon honey glaze. These little breakfast/brunch delights are easy to make but will have everything enjoying feeling super fancy.

The scones are already vegan, so you can just sub the honey for agave or maple to make these full on vegan friendly.

Course Breakfast

Ingredients

Scones

Dry Ingredients

  • 1 1/4 cup almond flour
  • 3/4 cup tapioca flour
  • 1/2 cup coconut flour
  • 5 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 bags early grey tea (make sure it's finely chopped, I used Tazo Tea)
  • zest from 1 lemon
  • 1/4 tsp coarse or kosher salt

Wet Ingredients

  • 6 tbsp coconut oil (solid state, if warm out and oil is in liquid form place in fridge for a mins to firm up)
  • 2/3 cup dairy free milk of choice

Honey Lemon Glaze

  • 3 tbsp coconut butter, melted
  • 2 tbsp + 1 tsp non-dairy milk
  • 2 tsp honey
  • 2 tsp lemon juice

Instructions

  1. Preheat oven to 400 degrees and prepare baking sheet with parchment paper.

  2. Add all dry ingredients to a medium bowl and mix together with a whisk or fork until all well combined until you get a coarse damp, sand texture.

  3. Next add your milk of choice and stir everything gently with your hands or a plastic spatula and gently mix together until you have a soft, wet dough.

  4. Gather into a large mass and turn out onto cutting board.

  5. Form the dough into a 1 inch tall disc.

  6. Cut the disc into 6 or 8 wedges, place wedges on parchment lined baking sheet, bake for 15 minutes, reduce temp to 350 and bake for 5 more minutes.

  7. If eating the scones right away, make the Honey Lemon Glaze while the scones are baking by mixing everything together in a small bowl, then top those golden scones once they've cooled a bit.

Recipe Notes

These scones are best eaten the day of, shortly after coming out of the oven, but will keep for another day in a sealed container. After that, I recommend storing them in the freezer (without any glaze). 

*To make these scones vegan-friendly, just sub the honey for another liquid sweetener of your choice like agave, maple, or coconut syrup!