Healthy Honey Cake
People with various different diets can use this recipe. It is especially relevant to people with gluten free (GF) and Anti-Inflammatory diets (AID) and can also be used by people on a Specific Carbohydrate Diet (SCD) by replacing or removing the sugar.
• 4 organic eggs
• ½ cup of brown sugar (optional!! can be replaced with coconut sugar or easily left out completely)
• 1 cup of mild & light olive oil
• 1 ½ cup (jar of 1 lb) liquid honey
• 2 cups of ground almond
• 1 cup of glutenfree flour (I used buckwheat flour, ground oat is another good option)
• 3 tsp baking powder
• ½ tsp baking soda
• 1 cup of cooled coffee
• optional ½ cup of roughly crushed nuts (pecan or walnut taste delicious)
Beat eggs gently and add sugar (if used), then add oil and honey and mix well. Combine dry ingredients together and add them to mixture alternately with coffee. Stir in roughly shopped nuts. Pour into tin. Bake at 180 Celsius for 15 minutes and then turn oven down to 150 Celsius for 1 hour. When cake is done cool for 15 minutes. Then invert and cool completely before removing from tin.
Growing up in Switzerland, in a healthy, organic and outdoorsy environment, I was always interested in natural & homemade food. I studied Nutritional Therapy at the renowned College of Naturopathic Medicine and now run a private clinic in NW London. I offer consultations for adults and teens with a special focus on: Gut Health, Irritable Bowel Syndrome (IBS), Inflammatory Bowel Disease (IBD), Auto-immunity, Blood sugar control, Energy & Concentration.
I am a firm believer in healthy living but in a balanced and informed way – none of that calorie counting!
Healthy eating can feel like a daunting task without the right guidance and structure. That’s why I provide coaching for a delicious & nutritious, positive & practical way of mindful eating.
I like to support my clients with a bespoke nutrition plan as well as practical meal preparation. I also run group workshops on healthy eating and home cooking for the family.
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