Coffee cakes with honey walnuts
October 24, 2011 § 2 Comments
I’m a little obsessed with the ritual of cafes. I take my book, notepad, homework or paper, but usually end up reading the scene in front of me: the faces and words coming in and out of the cafe. Mornings are my favourite time. Fresh coffee, quiet tables and a steady pace of people streaming in for their morning drinks. A few months ago, I suggested to my Russian tutor that we meet at a cafe instead of the library. Of course, we then decided to meet there every single week that followed.
Recipe – Coffee cakes with honey walnuts
I’m also submitting this recipe to Kelly’s ‘Our Spunky Holiday‘ recipe round-up. Each holiday, Kelly calls for gluten-free recipe submissions, and puts together the entire collection on her blog, The Spunky Coconut. I like to think of this treat as one for the adults :)
Growing up, Halloween wasn’t so great a deal for Australian kids (I think my own idea of it came from Sabrina the Teenage Witch!). But as an exchange student in England a few years ago, I loved seeing it celebrated by the kids in our neighbourhood. I think I was just as excited each time the doorbell rang, as I’d hop to the chocolate box and wait to greet the costumed smiling faces at the door.
- 1.5 cups almond flour
- 1 teaspoon bicarb/baking soda
- 2 tablespoons ground decaf coffee
- 5 tablespoons boiling water
- 2 eggs
- 4 tablespoons honey
- 1 tablespoon grapeseed oil
- 1/4-1/2 cup walnuts, finely chopped (as many as you want for topping)
- 1 tablespoon honey
- 2 tablespoons boiling water
- Preheat oven to 180C/350F and grease or line 12 muffin cups
- In a large bowl, use a fork to combine the almond flour and bicarb/baking soda
- Dissolve the coffee in the boiling water
- In a small bowl, beat the eggs, honey and grapeseed oil. Stir in the coffee
- Combine the wet ingredients with the dry, stirring well to combine
- Pour into muffin tins and bake for 20 minutes. The centres will sink a little, that’s fine as you will top it with walnuts
- Once the cakes have cooled, add the walnuts to the honey and boiling water, stirring vigorously to coat the nuts completely. Spread over the top of the cakes, or just put a few in the centre, as you like.