Wednesday, August 21, 2013

Grain-Free Honey Cakes

This is the best textured grain-free baking I have done so far. These beautiful little cakes are fluffy and light even though they are made with coconut flour.

Coconut flour is much more dense than wheat flour and also soaks up a lot of liquid. Hence for bakers used to normal cupcake recipes, there is an relatively large quantity of wet ingredients in this recipe.

One essential step in the use of coconut flour is to sieve it before mixing with liquids. It needs to be devoid of clumps before you mix in the wet ingredients. Then be sure to whisk the batter really well to help the coconut flour and the liquids incorporate evenly.

My bloggy buddies in the group Wednesdays with Donna Hay are posting today. Their recipe is honey cakes from Hay's book Off the Shelf. I don't own this book but found a blogger who wrote about Hay's recipe. The honey cakes that I made are a close approximation of Hay's, but grain-free (and also gluten-free).

Visit the others to see if they liked the recipe: Margaret from Tea and Scones, Gaye from Laws of the Kitchen, Kayte from Grandma's Kitchen Table, and Chaya from Bizzy Bakes. Next week's pick is artichoke and feta tarts with tomato salad from Donna Hay's website. Join us and leave a link to your post, no commitment required.

Honey Cakes
adapted from Real Food Whole Health and My Recipe Project
makes 9 cakes

dry ingredients:
1/2 c (60 g) coconut flour
1/2 t sea salt
1/2 t baking powder

wet ingredients:
6 eggs
1/4 c (60 ml) melted butter or mild olive oil
1/2 c (125 ml) milk
1/4 c (60 ml) honey

1 c (250 ml) whipping cream
honey for drizzling

Preheat the oven to 400 F (205 C).
Sieve the dry ingredients together into a large bowl.
Whisk the wet ingredients in a small bowl.
Add the wet to the dry ingredients and whisk thoroughly until there are no lumps.
Pour the batter into muffin cups until they are three quarters full.
Bake for 10 to 15 minutes until a skewer poked into a cake comes out clean.
Let the cakes cool in the pan for 5 minutes, then turn out onto a rack to cool completely.

Meanwhile, whip the cream until stiff. Store in the fridge until you are ready to serve the cakes.

To serve, top with whipped cream and a drizzle of honey.

Have you ever baked with coconut flour? Do you have tips to share?

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