Gluten Free Flourless Honey-Almond Cake

We found a recipe for all of our gluten free friends that sounds so delicious! Try this cake for your next dessert at home or dish to pass at a party! See the full recipe from Eating Well Magazine below:
From: EatingWell Magazine, March/April 2009

Honey and almonds flavor this simple (and gluten-free) cake. It’s lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites—they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

Ingredients

Cake: 

1 1/2 cups whole almonds, toasted

4 large eggs, at room temperature, separated

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping:

2 tablespoons honey

1/4 sliced almonds, toasted

Preparation:

20 min Active | Ready in 2 h

  1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  2. Process whole almonds in a food processor or blender until finely ground (you will have about 1¾ cups ground). Beat 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
  • Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.
  • Equipment: 9-inch springform pan, parchment paper
  • Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Source: http://www.eatingwell.com/recipe/249866/flourless-honey-almond-cake/

Honey Blueberry Bread with Cream Cheese Swirl

This recipe from the National Honey Board sounds delicious! Try it for your next breakfast!

Ingredients

  • 2 – eggs
  • 1/2 cup – honey
  • 1/2 cup – sugar
  • 1 stick (8 tablespoons) – unsalted butter, at room temperature 
  • 1 teaspoon – vanilla
  • 1 cup – Greek yogurt
  • Zest of 1 lemon
  • 2 cups – all purpose flour
  • 2 teaspoons – baking powder
  • 1 teaspoon – salt
  • 1 cup – blueberries
  • Swirl:
  • 8 oz. – cream cheese
  • 1 tablespoon – honey
  • 1 tablespoon – sugar
  • Pinch of salt

Directions

Pre-heat the oven to 350 degrees.

Add the eggs, honey and sugar to a large bowl and cream together using a hand or stand mixer. Beat in the butter, vanilla, Greek yogurt and lemon zest.

In a separate bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wet.

Toss the blueberries with a teaspoon of flour and stir into the batter.

In a separate bowl, cream together the cream cheese, honey, sugar and salt until thoroughly combined.

Pour half the blueberry batter into a greased loaf pan. Spoon on the cream cheese mixture, top with the remaining blueberry batter and gently swirl with a butter knife.

Bake for 50 – 60 minutes or until a cake tester comes out clean.

Source: National Honey Board

Arugula Salad with Honey-Herb Dressing

Arugula has a nice blend of bitter and peppery taste. There are not too many foods that truly have that bitter taste.This recipe, however, strikes a perfect balance between the sharp, distinct flavor of the Arugula, and the gentle kiss of the honey as sweetener. The honey’s role as a garnish gives this dish a distinctive, and unique, tang that will leave you scrambling for more.

Arugula Salad with Honey-Herb Dressing
4
 
Ingredients
  • Makes 4 servings
  • 4 cups arugula leaves
  • 1 cup cherry tomatoes
  • 1 cup mushrooms, sliced
  • 1 cup Parmesan cheese, sliced
  • croutons, or toasted bread slices
  • ¼ cup lemon juice
  • 2 Tablespoons honey
  • 2 Tablespoons olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried coriander
  • Salt, to taste
Instructions
  1. In a large salad bowl, combine salad ingredients, cover and refrigerate.
  2. Combine all the ingredients of the dressing in a jar, close jar and shake until well blended.
  3. Sprinkle salad with parmesan, pour dressing over and toss lightly.

Double Play Honey Cranberry BBQ Sauce

Those wanting a break from the generic and repetitious store bought barbecue sauces and garnishes need look no further. This recipe combines the tang of cranberries with the smooth, rich taste of natural honey in a way that is guaranteed to delight your taste buds. This honey cranberry barbecue sauce is perfect for livening up normally mundane dishes, and will leave you counting down the minutes until your next meal.

Double Play Honey Cranberry BBQ Sauce
 
Ingredients
  • 2 cups fresh or frozen cranberries
  • 1-1/2 cups honey
  • 1-1/2 cups ketchup
  • 1 cup red wine vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Worcestershire sauce
  • ½ teaspoon coarse ground black pepper
Instructions
  1. Combine all ingredients in a medium-large saucepan.
  2. Bring to a boil and simmer, covered, for 20 minutes.
  3. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools).
  4. To can, pour hot sauce into sterilized jars, leaving ½-inch head space. Wipe tops and threads of jars with a clean, damp cloth.
  5. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly.
  6. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops.
  7. Cover and bring to a boil.
  8. Hold water at a steady boil for about 45 minutes.
  9. Remove jars from pot and let cool on a dishcloth with space in between each jar.
  10. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)
Notes
Serving Suggestion: Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

Asian Honey-Tea Grilled Prawns

Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy. This recipe is no exception. The honey not only seals in the natural flavors, but gives the recipe a rich, and unique flavor that would not be possible with artificial sweeteners.

Asian Honey-Tea Grilled Prawns
4
 
Ingredients
  • 1-1/2 lbs. medium shrimp, peeled and deveined
  • Salt
  • 2 green onions, thinly sliced
  • 1 cup brewed double strength orange spice tea, cooled
  • ¼ cup honey
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 1 Tablespoon fresh ginger, peeled and finely chopped
  • ½ teaspoon ground black pepper
Instructions
  1. In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove ½ cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired. Meanwhile, prepare dipping sauce by placing reserved ½ cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.

 

Almond Honey Rugelach

Those looking for a break from the doldrums of manufactured dessert products need look no further. This Almond Honey Rugelach recipe breaks from the mold of the traditional baking recipe, and incorporates the smooth, rich taste of natural honey.

Almond Honey Rugelach
32
 
Ingredients
  • 1 cup butter or margarine, softened
  • 3 oz. cream cheese, softened
  • ½ cup honey, divided
  • 2 cups flour
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped almonds
  • ½ cup dried cherries or cranberries
Instructions
  1. Cream butter and cream cheese until fluffy.
  2. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together.
  3. Form into a ball, wrap and refrigerate 2 hours or longer.
  4. Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle.
  5. Combine 2 Tablespoons honey and lemon juice; mix well.
  6. Brush dough with honey mixture; sprinkle ¼ teaspoon cinnamon over entire surface.
  7. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well.
  8. Spread ¼ of almonds mixture onto circle of dough, stopping ½-inch from outer edge.
  9. Cut into 8 triangular pieces.
  10. Roll from wide outer edge toward tip.
  11. Gently bend both ends to form a crescent.
  12. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer.
  13. Repeat with remaining dough and filling.
  14. Bake at 350°F for 20 to 25 minutes or until golden brown.
  15. Cool on racks.

Bittersweet Chocolate Raspberry Truffle Cupcakes

By forgoing the generic route of traditional sweetener, this recipe delves into the realm of the unique, and includes the rich, smooth flavors of all natural clover honey. These Chocolate Raspberry Truffle Cupcakes combine a medley of flavors and textures in a way that will be sure to delight your taste buds.

Bittersweet Chocolate Raspberry Truffle Cupcakes
Baked Goods
18
 
Ingredients
  • 8 oz. 60% cocoa bittersweet chocolate, divided
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ¾ cup Clover honey
  • 2 large eggs
  • 1 cup buttermilk
  • ½ pint raspberries
Instructions
  1. Preheat oven to 350°F. 1.
  2. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm. 2.
  3. Sift together flour, baking soda, baking powder and salt; set aside. 3.
  4. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time. 4.
  5. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined. 5.
  6. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.

Honey Champagne Fondue

This Honey Champagne Fondue recipe takes the path less traveled with it’s inclusion of natural honey as a flavor enhancer. The honey provides an extra dimension to the already delightful array of ingredients. This recipe is guaranteed to leave you hungry for more.

Honey Champagne Fondue
Appetizer
2
 
Ingredients
  • 16 oz. Swiss or Gruyere cheese, shredded
  • 4 teaspoons cornstarch
  • 1 teaspoon dry mustard
  • 1 Tablespoon butter
  • ¼ cup shallot, minced
  • 1 clove garlic, minced
  • 1-1/4 cups brut (dry) champagne, or sparkling wine
  • ⅓ cup honey
  • 2 Tablespoons lemon juice
  • Pinch nutmeg
  • ½ teaspoon white pepper
Instructions
  1. Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

 

Honey Custard French Toast

A delicious variation on the traditional french toast recipe. This easy-to-make dish is perfect for a casual family breakfast or a specialty brunch menu. Honey is the ingredient responsible for the smooth, rich flavor of this already delicious meal.

Honey Custard French Toast
Breakfast
6
 
Makes 6 Servings
Ingredients
  • ½ Cup Honey
  • 1 Cup Milk
  • 6 Eggs
  • 1-1/2 Tsp. Cinnamon
  • ⅛ Tsp. Salt
  • 12 Slices (3/4 Inch Thick) French Bread
  • Butter
  • Honey and Toasted Pecans
Instructions
  1. In large bowl, beat together honey, milk, eggs, cinnamon and salt.
  2. Dip bread slices in egg mixture, turning to coat.
  3. Brown soaked slices in butter over medium heat, turning once.
  4. Drizzle with honey and sprinkle with pecans, if desired.
Nutrition Information
2 Slices44716g64g3g14g226mg