Imbolc ~ Brigid's Day ~ Sour Cream Honey Cake with Walnuts

 

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. It's the return of light and the coming of Spring. Imbolc is noted as a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Chinese New Year - Lunar New Year - Spring Festival, dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th), Saint Valentine's Day (Christian, February 14th) and Lupercalia/Lupercal (Ancient Rome, February 15th).  

This scrumptious moist tea cake is an underrated favourite around this time of year. A cake that is incredibly easy to make with uncomplicated ingredients is modest but a delightful choice not only for welcoming the beginnings of Spring and Brigid's Day but for any occasion. 

Sour Cream Honey Cake with Walnuts 

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2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup cold butter

3/4 cup golden raisins

3/4 cup (5 1/2 ounces) sour cream 

1/3 cup honey

chopped walnuts

extra honey, for drizzling

whipped cream, when serving, optional 

Preheat oven to 400ºF (200ºC). 

Line a baking tray with a sheet of baking parchment.

In a large bowl mix together the flour, baking soda, salt and cinnamon. Cut in the cold butter and using clean fingers work the butter into the flour mixture until it is well combined. Add the raisins and using a wooden spoon stir until combine.

Create a well in the centre of the mixture and pour in the sour cream and honey. Mix everything together to form a dough. Place the dough onto the line baking tray and roll and form the dough into a rectangle, the best you can, until it is about 3/4 inch thick. This is a free form cake so it doesn't have to be perfectly shaped. 

Top with chopped walnuts. Bake in the preheated oven for 12 to 15 minutes. When done, remove from oven and carefully place the cake on a wire rack and generously drizzle honey over top. Allow the cake to rest for 10 minutes before cutting into desired pieces. Serve with a dollop of whipped cream, if you wish. 

  

Soda Bread

 

I have tried many soda bread recipes and after a few modifications I have come up with this recipe. Using oat flour gives a more smooth firm but light texture and adding honey provides a lovely touch of sweetness. The traditional way to eat soda bread is to break off a piece, spilt it and slather it in butter. 

There are two different shapes of soda bread and both are steeped in tradition, with the Northern regions of Ireland dividing the dough into triangle shapes and cooking them on a griddle. The Southern Irish regions bake their loaves in rounds and cut a cross on the top of the bread for superstitious reasons, it is believed that the cross on top would let the fairies out, ward off evil and protect the household. 

Soda Bread 

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2 1/4 cups (250g) oat flour 

1 3/4 cups (250g) white flour

1 1/2 teaspoons baking soda 

1 teaspoon salt

420ml buttermilk

1/4 cup honey

extra oat flour for dusting

Preheat oven to 400ºF / 200ºC /Gas 6. 

In a large bowl, mix together the flour, oat flour, baking soda, and salt.

Add the buttermilk and honey. Stir and mix together until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead!  

Shape the dough into a ball. Flatten the ball gently with your hand. Using a sharp knife, score the dough with a deep cross dividing it into quarters. Dust the bread with extra oat flour.

Place onto a baking tray lined with baking parchment and bake in the preheated oven for 30 minutes.  The loaf should be golden brown. Leave to cool on a wire rack. Best eaten on the day of baking however may be enjoyed a day or two after. 

Ostara ~ Spring Equinox ~ Carrot Honey Loaf

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 19th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time, as the ground begins to defrost, the seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India), Good Friday, Easter Sunday and Easter Monday (March 29 to April 1st, moveable March or April).

Happy Ostara and Spring Equinox blessings to all!  

Carrot Honey Loaf

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1  3/4 cups unbleached all purpose flour

1/2 cup almond flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1  1/2 cups grated carrots

1/2 cup chopped walnuts

1/2 cup coconut flakes

1/3 cup olive oil

1/2 cup pine honey

1/2 cup milk

2 eggs

1 tablespoon vanilla extract

Prep: Peel and grate the carrots, place into a bowl and chop the walnuts if you are not using ready chopped pieces.

Preheat oven to 325ºF (170ºC). Lightly grease and flour a 2 lb. loaf tin and line the bottom and a bit going up the sides with baking parchment. Set aside.

In a medium bowl, combine and whisk together the flour, almond flour, baking soda, salt, ground cinnamon, and grated nutmeg. Add the grated carrots and chopped walnuts to the flour mixture and stir until combine.

In a large bowl, whisk together the olive oil, honey, milk, eggs, and vanilla extract. Add the flour mixture to the oil and honey mixture and using a wooden spoon stir until just combined, having a few streaks in the batter is fine.

Spoon the batter into the prepared baking tin and sprinkle with grated carrot and chopped walnuts. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for about 10 minutes before carefully turning out of the tin and place on a wire rack to cool completely. Once cool make a light runny glaze of icing sugar and lemon juice and drizzle over the top. 

Notes: of you can't find pine honey use any flavoured honey you wish. 

Pine Honey Cookies

 

Although these are a joy to make, they do hold bittersweet memories, as they were one of my mum's favourite cookies and throughout the years steadily becoming one of my favourite festive cookies too. The surprisingly delicate flavour of pine honey adds a touch of yule earthiness to these soft sweet biscuits.   

Pine Honey Cookies

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1 cup (2 sticks) butter, soft room temperature

1 cup packed dark brown sugar

1/2 cup pine honey

2 eggs, room temperature

1/2 teaspoon vanilla extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

walnut pieces for decorating

Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment.

Add the flour and baking soda to a medium bowl and whisk together.

In a large bowl cream together the butter and brown sugar until light and fluffy. Add the pine honey, eggs and vanilla extract and blend well.

Gradually add the flour mixture to the butter sugar mixture, stirring until well combined and a soft dough has formed. Do not worry the dough will be soft and a bit sticky. Using floured hands roll the dough into balls the size of a large walnut. Place on the prepared baking sheet and using the bottom of a smooth glass dipped in flour, gently press down each dough ball. You may cover and chill the dough for an hour, if you find the dough too soft to handle however I have never had to do this. Place a walnut piece on top of each. 

Bake for 8 to 12 minutes or until lightly golden, no imprint remains when toughed and the bottoms are evenly browned. Remove from the baking sheet and allow to cool on wire racks. Repeat until all the dough has been used up. 

Honey Shortbread

 

Not only do I make these for World Bee Day, I do make these during the summer months as well. With a sprinkling of dreamy lavender sugar these buttery golden biscuits are ideal for balmy sunny days. 

Honey Shortbread

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225g (8 0z) / 1 cup butter, softened

80 ml (3 fl. oz) / 1/3 cup honey

1 teaspoon vanilla

225g (8 oz) / 1 3/4 cups unbleached all purpose flour

110g (4 oz) / 1 cup finely chopped almonds

lavender sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour almonds mixture and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. 

4. Bake for 30 to 40 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with lavender sugar, allow to cool completely.  

   

Carrot Coleslaw

 

A zesty carrot coleslaw with just a hint of sweetness and a subtle kick to keep the tastebuds piqued. Although this recipe uses mayonnaise it's not overtly creamy or heavy however still retains its coleslaw status merely by ingredients. I have made another version of this carrot coleslaw using other ingredients such as sesame oil, horseradish, rice vinegar, honey, crushed chilis, sesame seeds, pickle juice and radishes. It's a playful recipe that can adapt and add a bit of colourful zing to any spring or summertime meal.  

Carrot Coleslaw

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3 carrots 

2 1/2 cups thinly sliced or shredded cabbage

4 spring onions

2 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons mayonaise

2 tablespoons honey

1 teaspoon dijon mustard

1 tablespoon lemon juice

salt and pepper to taste

Grate the carrots and grate or thinly slice the cabbage. You could also use ready made shredded cabbage.    

Place the grated carrot and cabbage into a large mixing bowl. Thinly slice the spring onions and add to the carrot and cabbage mixture. Toss together.

In a smaller bowl whisk together the olive oil, apple cider vinegar, mayonnaise, honey, dijon mustard and lemon juice. Add salt and pepper to taste. Pour the dressing over the top of the carrot cabbage mixture. Toss making sure the vegetables get well coated with the dressing.  

Ostara ~ Spring Equinox ~ Ostara Bread

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 20th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time the ground begins to defrost and seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India). 

Baking with honey is essential especially during Ostara, as it celebrates the awakening of bees and the plant life they so readily rely on in order to make their honey. Balance is key during this time and scoring the bread represents the two halves of the Equinox, as night and day are of equal length and in equilibrium. 

Ostara Bread

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3 cups white bread flour

1/2 cup ground almonds, optional

1 teaspoon baking soda

500ml buttermilk

3 tablespoons honey

juice of 2 lemons 

1 egg, for glazing 

brown sugar, for sprinkling

Preheat oven to 350ºF (180ºC) and line a baking tray with baking parchment paper. 

In a large bowl blend together the flour, ground almonds and baking soda. Make a well in the centre and pour the buttermilk, honey and lemon juice. Mix together using a wooden spoon or your clean hands if you prefer, until a dough forms. 

Turn the dough onto a lightly floured board or surface and pat into a circle. Place on the prepared baking tray. With a sharp knife lightly score the bread, down the middle, into two halves. Glaze with the beaten egg and sprinkle with sugar. Bake in the preheated moderate oven for 20 to 25 minutes or until bread is golden brown.

Honey Cranberry Hazelnut Cookies

There came a time when I would make these cookies quite regularly over the holidays for my mum. She absolutely loved them and would request I make them for her often. I can understand why, they are a delightfully light semi-soft cookie with a sweet rich  taste. Throughout the years I have made different variations and this year I added them to my holiday baking, except with the addition of cranberries and hazelnuts. You can omit the cranberries and hazelnuts, if you wish, and add another nut or fruit which you may like or leave them out all together and opt for a more delicate straightforward biscuit. Either way, to me, these bring back fond memories and are extremely reminiscent of time and years gone by. 

Honey Cranberry Hazelnut Cookies

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1 cup butter, softened

1 cup dark brown sugar, packed

2 eggs

1/2 cup honey

1 teaspoon vanilla

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/2 teaspoon British mixed spice

1/2 cup chopped dried cranberries

1/2 cup chopped hazelnuts

cinnamon sugar, to sprinkle on top

Preheat oven to 350ºF (180ºC).

Line a baking tray with baking parchment paper.

In a large bowl mix throughly together the butter, brown sugar and eggs. Stir in the honey and vanilla. 

In a medium bowl whisk together the flour, baking soda, British mixed spice, chopped cranberries and chopped hazelnuts. Add the flour mixture to the butter and honey mixture and blend together until you have a nice semi firm dough. Roll into balls and place on the prepared baking sheet. Using floured tines of a fork, gently press each dough ball. Sprinkle with Autumn sugar or cinnamon sugar. Bake for 10 to 12 minutes or until puffed up and set along the edges. Transfer cookies to a wire rack and allow to cool. Repeat until all the dough has been used up.  

No Bake Peanut Butter Oat Squares

 

With minimal prep these gooey morsels are a luscious treat and provide an ample boost of energy. They do have to be kept in the refrigerator however great for having on hand when you favour a quick bite or two or in need of a sweet nibble to share for any occasion.   

No Bake Peanut Butter Oat Squares

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1 cup crunchy peanut butter 

1/4 cup plus 2 tablespoons honey 

1 1/4 cups rolled oats

1/2 cup chopped dried cranberries

200 grams dark chocolate chips

Line a freezer proof dish with baking parchment or waxed paper. You want to use a small square dish to ensure a thick slice however I used a standard square baking tin and the slices came out a bit thinner.  

In a medium microwave safe bowl, add the peanut butter and honey and heat in 20 second increments until warm and slightly thickened, about 40 to 60 seconds in total.

Add the oats and chopped cranberries, stir to combine, then add the mixture to the prepared baking dish. Flatten with the back of a spoon until even and smooth.

In another microwave safe bowl, melt the chocolate and pour it over the mixture and refrigerate until hardened, about 2 to 3 hours.

Slice into small pieces and store in an airtight container in the fridge or freezer. 

Notes: the peanut butter may be replaced with another nut butter and the honey may be replaced with maple syrup.

 

Honey Orange Cookies

 

When you are stuck between Spring and Summer these golden citrus biscuits will uplift your spirits to a sunnier disposition. Honey kissed and light, these tender cake like cookies can be iced or delicately sandwiched together with a lovely orange butter cream in between, although not required as they may be enjoyed just as they are.   

Honey Orange Cookies

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makes about 3 dozen

2 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup butter, softened

1/3 cup white sugar

1/2 cup honey

1 egg

grated orange rind of 1 orange

Preheat oven to 350ºF (180ºC) 

Line a baking tray with baking parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda and salt. 

In another bowl cream together the butter, white sugar and honey then blend in the egg and grated orange rind. Stir in the flour mixture and cover and chill for about 1 and 1/2 hours. 

Turn dough onto a lightly floured surface and roll to 1/4 inch thick. Cut into shapes with a floured cookie cutter. 

Bake on the prepared lined baking tray in the preheated oven for 10 to 12 minutes. Remove from oven and transfer to wire racks to cool. When completely cool frost or fill with Orange Butter Cream, if you wish. 

Orange Butter Cream

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1/4 cup butter, softened

2 cups sifted icing sugar

1 1/2 tablespoons orange juice

1 teaspoon grated orange rind

Cream butter and gradually blend in the icing sugar, alternately with the orange juice and grated orange rind. 

Quick Bread

A loaved soda type bread that offers a change from the usual yeast bread; it is economical, wholesome and eggless, and with little effort you'll have a bread that is dense and sweet in texture and relatively healthy, which may be served as an everyday loaf. Calling it quick bread is ideal as with a few basic kitchen pantry staples you can conjure up these loaves with minimal effort and time. 

  

Quick Bread

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2 cups unbleached all purpose flour

2 teaspoons baking powder

2 level teaspoons baking soda

1 1/2 teaspoons salt

1 cup whole wheat flour

1 cup oatmeal

1 cup bran

3 cups buttermilk

1/2 cup honey

Preheat the oven to 350ºF (180ºC or Gas mark 4). Generously grease and lightly flour two baking loaf tins. Line the bottoms with baking parchment paper.

In a large bowl sift the flour and add the baking powder, baking soda and salt. Whisk together, then add the whole wheat flour, oatmeal and bran and whisk together again.

Create a well in the centre of the dry ingredients and add the buttermilk and honey. Using a wooden spoon stir until throughly combined. 

Spoon the dough equally into the two well greased prepared baking tins, fill about two-thirds full. Cover and allow dough to stand in pans in a warm place for 20 to 30 minutes before baking.

Bake for approximately 50 to 60 minutes. Carefully remove from baking tins and allow to completely cool on wire racks. 

Notes: Do not store until quite cold. Bread should be 24 hours old before cutting. Bread stored while warm will mould readily during the warm weather. 

Ostara ~ Spring Equinox ~ Honey Chocolate Cupcakes

Ostara ~ Spring Equinox is also known as Vernal Equinox, Lady Day and Alban Eiler and is celebrated between March 20th to March 23rd, in the Northern Hemisphere. With the sun gaining more strength, the days are becoming warmer and longer. Day and night are of equal length. Ostara is about growth and balance. Nature is beginning to stir and the songs of birds fill the air. It is also a time to celebrate the Goddess of Spring and Dawn, Eoster, whom the hare is most associated to. It is from Eostre that the Christian celebration of Easter evolved. 

Baking or cooking with eggs and honey is appropriate during Ostara. As honey celebrates the awakening of bees and plant life - something they rely on in order to make their honey. Eggs, another symbol of Spring celebrations, symbolizes life, the universe and the rebirth of nature with fertility of the Earth and all creation... a balance of light, the egg white and dark, the egg yolk. 

Celebrating Ostara with these delicate chocolate honey cupcakes is a scrumptious way to welcome Spring. Happy Ostara and Spring Equinox to all!    

Ostara Honey Chocolate Cupcakes

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1/4 cup (57 g/2oz) butter

3/4 cups (180 ml/6 fl oz) honey

1 egg

1/2 cup (118 ml/4 fl oz) milk

1/2 teaspoon vanilla extract

1 cup (225g/8 oz) unbleached all purpose flour

3 tablespoons unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

sliced almonds for decorating

Preheat oven to 350ºF /180ºC /Gas Mark 4. Paper line or grease a 12 cup muffin tin.

Using and electric mix, beat the butter until light and gradually add the honey, beating until light and creamy.

Beat in the egg, vanilla and milk.

In a separate bowl, combine the flour, cocoa powder, baking soda and salt, and gradually add to the butter mixture, mixing until well blended. 

Spoon the batter into the 12 prepared muffin cups, filling each three - quarters full.

Bake in the preheated oven for 20 to 25 minutes. Remove the cakes from the oven to a wire rack to cool. Spread the top of each cupcake with chocolate icing or melted chocolate, if desired, and sprinkle with sliced almonds. 

Mood-Boosting Golden Latte

    

If you are looking for a lift, this latte may be what you are after. Turmeric does have its health benefits for memory and focus, joint health, heart health and digestive health all due to its anti-inflammatory and antioxidant properties. That aside, this latte has a nice earthy spicy kick that is balanced and healthy.

Mood- Boosting Golden Latte

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makes 1 latte

1 cup Almond Milk or oat milk

1 teaspoon turmeric powder

1/2 teaspoon raw honey

1/4 teaspoon grated nutmeg

1 pinch of  black pepper

Place all the ingredients into a saucepan over medium heat. Whisk together until hot and frothy.   

Sunshine and fresh air are endless. Stay safe and well. - JD 

Ostara ~ Spring Equinox ~ Orange Honey Cake

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 20th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time the ground begins to defrost and soften, preparing for the rains of Spring, trees start to flourish, seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. The symbols of Ostara are the hare, rabbit, lamb, robin and the egg; trees are birch, ash and alder and the colours are green, yellow, purple and blue.  

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Things you can do to honour the Spring Equinox and the Goddess Eostre are Spring cleaning as in out with the old of winter and in with the new, preparing your garden, planting seeds, colour or decorate eggs, start making plans for the months ahead, light a candle, and bake or cook to honour Ostara and the season. 

Baking anything with honey is great especially during Ostara, as it celebrates the awakening of bees and the plant life that they so readily rely on in order to make their honey. Happy Ostara and Spring Equinox!

Honey Cake

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2 1/2 cups of flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

2 teaspoons ground cinnamon

1 cup honey

1/3 cup light olive oil

4 eggs

zest from one orange

1 cup orange juice

Preheat oven to 350ºF and grease and flour two 8-inch or 9-inch cake pans and line the bottom with baking parchment paper.

Blend all the dry ingredients together and then add all the wet ingredients and mix well. Pour the batter evenly into the two prepared pans and place thin slices of orange rounds on top. 

Bake for approximately 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Cool cakes in the pans for about 7 minutes before turning out onto wire racks to cool completely. 

Sour Cream and Honey Cake

At first I was a bit hesitant to make such a free form cake however I quickly got over that and just got on with it. The smell of the honey while it bakes is absolutely intoxicating. It's a scrumptious dense sweet tea cake that is exceptional and a pleasure to make.      

Sour Cream and Honey Cake

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1 cup unbleached all purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup raisins

1/4 cup unsalted butter

5 oz sour cream

1/2 cup honey

Preheat oven to 400ºF. Line a baking tray with baking parchment paper. 

In a large bowl, combine the flour, baking soda, salt, cinnamon and raisins.

Rub in the butter with your fingertips. 

Make a well in the centre of the dry mixture and pour in the sour cream and honey. Mix it all together to make a dough. Place the dough onto the prepared baking sheet and roll the dough out in a rectangle until it is 3/4 of an inch thick. 

Bake for 12 to 15 minutes. Cool on a wire rack and cut into squares. 

Honey & Almond Cake

Sweet with intense honey flavour and a subtle almond touch effortlessly make this substantial cake the perfect August soon to be Fall dessert. There are many ways one can add or heighten the texture and flavour however, pure and simple, as this cake is, is best. 

Honey & Almond Cake

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1 1/4 sticks unsalted butter, plus extra for greasing

1/2 cup packed light brown sugar

3/4 cup honey

1 tablespoon lemon juice

2 eggs, beaten

1 2/3 cups all purpose flour

2 teaspoons baking powder

2 tablespoons slivered almonds

warmed honey, to glaze

Preheat the oven to 350ºF. Grease and line the bottom and sides of an 8-inch cake pan. 

Place the butter, sugar, honey, and lemon juice in a saucepan and stir over medium heat, without boiling until melted and smooth.

Remove the pan from the heat and gradually beat in the eggs. Sift the flour into the pan and fold into the butter mixture. Pour the batter into the prepared pan and scatter the almonds over the top.

Bake in the preheated oven for 35 - 40 minutes, until well risen and firm. Transfer to a wire rack to cool. Brush with the warmed honey and serve.

Notes: I found that at 30 minutes of baking time the cake was well risen and firm. I would say possibly a baking time between 25 to 40 minutes, I know it's a gap, however ovens vary, so you may need to adjust your baking time. 

Hope everyone is doing well and staying safe. - JD 

 

Chia Seed Pudding

I have had chia pudding on occasion and even added chia seeds to my morning oatmeal but never really made it into a pudding at home. It has an interesting texture, for sure, nothing more than what tapioca or rice pudding may offer. With a few simple ingredients you can have a delightful dessert or breakfast.     

Chai Seed Pudding with Fruit

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makes about 4 servings

1 cup (250ml) milk or almond milk

1/4 cup (60ml) chia seeds

2 teaspoons (10ml) honey or maple syrup

1/2 teaspoon (2ml) vanilla extract

plain Greek yoghurt or coconut milk yoghurt

fresh or frozen fruit

In a bowl mix together the chia seeds, almond milk, honey and vanilla. Cover and refrigerate overnight.

Once the pudding has set overnight, spoon pudding into dessert bowls and top with fruit and yoghurt; or you may serve in layers: pudding, fruit, pudding and top with fruit and yoghurt, if you wish to serve it that way.

Notes: I used frozen mangos chunks and blueberries, as that is all I had on hand. You could sauté fruit in brown sugar and cinnamon and allow to cool before serving with the pudding however I really like having tart fruit to top this pudding. You could also toast some coconut or slivered almond to sprinkle over top, if you wish.  

Hope everyone is doing well. - JD 

Peanut Butter, Oat and Sesame Seed Bites

What can I say other than minimum effort, maximum taste. Something fulfilling that will satisfy and give you a boost in energy when you need it.  - JD

Peanut Butter, Oat and Sesame Seed Bites

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makes approximately 15 to 20 bites

1/2 cup Smooth Peanut Butter

1/4 cup honey

1 cup large flake rolled oats

1/2 cup coarsely chopped walnuts

3 tablespoons ground flax seed

1/4 to 1/3 cup sesame seeds

In a bowl combine the peanut butter and honey and blend until smooth.

Add the oats, walnuts and flax. Mix well. Refrigerate for 30 minutes.

Roll peanut butter mixture into 1 inch balls, using... about 2 tablespoons peanut butter mixture, for each ball.

Pour the sesame seeds on a plate or in a small bowl and add the peanut butter balls, one at a time; roll to evenly coat each peanut butter ball with the sesame seeds. 

Store in an airtight container in the refrigerator.


Notes: I used Kraft Smooth Peanut Butter. 

 

Honey Date Cookies

When I made these cookies years ago, around this time, I had mailed a few to my mum in a parcel. She was quite fond of them and requested more and the recipe. Although, I originally made these with chopped dried cranberries and vanilla extract. They were her favourite. Since her passing, I have only made them once in my holiday baking, not really sure why. Making these, with my daughter over the weekend, was such a wonderful way to remember my mum and sharing the story with her. Regardless of the different flavour, to me, they will always be my mum's favourite. 

 Honey Date Cookies 

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makes 3 dozen

1 cup soft butter

1 cup packed dark brown sugar

2 eggs

1/3 cup honey

1 teaspoon maple extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

3/4 cup chopped dates

Preheat oven to 350ºF. Line baking tray with baking parchment paper. Set aside.

In a medium bowl blend together the flour and baking soda. Add the chopped dates. Stir to combine. Set aside.

In a large bowl mix together the butter, sugar and eggs. Stir in the honey and maple extract. Stir in the flour mixture, gradually, until a dough had formed. 

With clean floured hands roll into balls, the size of a large walnut. Place on the prepared baking tray and with the bottom of a drinking glass floured or a floured fork, gently press each cookie down. Bake 8 to 12 minutes or until slightly golden, no imprint remains when touched and the bottoms are browned. Remove from baking tray and allow to cool on wire racks. Repeat until all the dough has been used up.

Notes: the cookie texture is a slight crisp outside with a soft inside. If you find the dough too sticky it may be placed in the refrigerator, for several hours or overnight to firm up... however flouring clean hands worked for me.        

Easy Spelt Muffins

There is no other word other than easy when it comes to making these substantial muffins. They are dense and have a slightly sweet wheaty taste and texture. You can add fresh herbs for a more savoury muffin or omit the cheese and add fresh fruit for a bit more sweetness. 

 Easy Spelt Muffins

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2 1/4 cups spelt flour

1/4 cup dark brown sugar

1 tablespoon baking powder 

1/4 teaspoon salt
1/2 cup shredded sharp cheese

1 1/4 cups milk 

3 eggs, beaten

1 tablespoon oil

Preheat oven to 425ºF Grease and flour 12 cup muffin tin or line with muffin baking papers.

Combine spelt flour, brown sugar, baking powder and salt in a large bowl. Add the shredded cheese, stir to combine. 

In a separate bowl beat together the milk, eggs and oil.

Add the wet ingredients to the dry ingredients, and stir until just moist. 

Fill muffin cups 2/3 full and bake for 17 minutes or until lightly brown. 

Notes: you can replace the brown sugar with coconut sugar or honey. 

Hope everyone had a wonderful weekend! - JD