Nourish Me Breakfast Honey Cake

Breakfast Honey Cake
CategoryDifficultyBeginner

Cake for Breakfast is ALWAYS a good idea!

Breakfast Honey Cake
Yields1 Serving
Prep Time5 minsCook Time40 minsTotal Time45 mins

Kids coughing everywhere I look! Hello winter my old friend... Jelly drops are such a nice simple way to soothe. The gelatin is super nourishing for the gut and the lemon and honey have beautiful antibacterial properties.

I made these for my boys when one them picked up a cough from school. They are a regular in my house for winter. Super easy and soothing for the throat and filled with vitamin C.

I'm very fussy about the honey I use. So much store bought honey is poor quality and originates from China.  I absolutely love this honey which you can pick up from Woolies because it's from a from an organic farm in Tasmania AND packaged in glass! #plasticfreezone It tastes unlike other honey and is unique and delicious in flavour.

This was my grandmothers favourite honey and when she would come out and visit she would buy jars of this and take it back with her. The taste reminds me of my childhood and it is just beautiful!

Ingredients

 1 cup of almonds
 3/4 to 1 cup good quality honey (depending on our taste)
 1 large sweet potato
 1 cup wholemeal spelt flour
 4 organic eggs
 2 tsp organic vanilla extract
 1/2 cup organic oats
 2 tsp organic cinnamon (not cassia)
 1 tsp bicarb of soda
 1/4 cup organic butter, organic coconut oil or olive oil
 3 tbs magic sprinkles (optional)
 1/2 cup organic sultanas (sulphite free)

Directions

1

Preheat oven to 180 degrees c and grease/line shallow slice tray

2

Grate sweet potato (set aside)

3

In a food processor or thermomix grind almonds to make almond flour and mix with spelt flour

4

Add cinnamon, oats, magic sprinkles, bicarb and combine

5

In a small pot melt honey & butter/oil and combine with vanilla

6

Whisk eggs gently and when honey/vanilla melted add into egg mix then add to flour mix and combine

7

Add sweet potato and combine well

8

Hand mix through sultanas or sprinkle them on top

9

Bake for 30 – 40 minutes until inserted skewer comes out clean

10

Turn out to cool on wire rack

Ingredients

 1 cup of almonds
 3/4 to 1 cup good quality honey (depending on our taste)
 1 large sweet potato
 1 cup wholemeal spelt flour
 4 organic eggs
 2 tsp organic vanilla extract
 1/2 cup organic oats
 2 tsp organic cinnamon (not cassia)
 1 tsp bicarb of soda
 1/4 cup organic butter, organic coconut oil or olive oil
 3 tbs magic sprinkles (optional)
 1/2 cup organic sultanas (sulphite free)

Directions

1

Preheat oven to 180 degrees c and grease/line shallow slice tray

2

Grate sweet potato (set aside)

3

In a food processor or thermomix grind almonds to make almond flour and mix with spelt flour

4

Add cinnamon, oats, magic sprinkles, bicarb and combine

5

In a small pot melt honey & butter/oil and combine with vanilla

6

Whisk eggs gently and when honey/vanilla melted add into egg mix then add to flour mix and combine

7

Add sweet potato and combine well

8

Hand mix through sultanas or sprinkle them on top

9

Bake for 30 – 40 minutes until inserted skewer comes out clean

10

Turn out to cool on wire rack

Nourish Me Breakfast Honey Cake

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