I am Jewish, and with Rosh Hashanah coming up, I had to create a gluten-free honeycake. (Actually, I was trying to make gluten-free challah when I stumbled on this recipe. I’m going to have to keep working on challah.)
- 3 egg whites
- 5 egg yolks
- 1/3 cup coconut flour
- 3/4 cup refined coconut oil
- 1/4 cup honey
- 1/8 cup flax seed meal
- 1/2 tsp. baking soda
- 1/8 tsp. salt
1. Separate the eggs, putting the yolks in your food processor, and the whites in a separate bowl. Add the honey, coconut oil, and flax seed meal to the egg yolks in the food processor bowl, and process until smooth. Set aside.
2. Beat the egg whites with a hand mixer, or, if you don’t have one, use a whisk. You will get pretty tired if you use the latter. Beat the salt and baking soda into the egg whites.
3. Preheat the oven to 325 degrees.
4. Stir the coconut flour into the egg white mixture. Add the egg white and coconut flour mixture to the egg yolk, honey, and coconut oil mixture in the food processor, and pulse until homogenized, about 10 pulses. The batter should be fairly thick.
5. Remove the blade from the food processor (you may want to ask for assistance from an adult), and scrape with a spatula the batter off the blade into a greased 9″x4″ bread pan. Scrape the rest of the batter into the pan from the food processor bowl.
6. Bake at 325 degrees for approx. 60 min. The top should be dark brown but not burned.
7. When you take it out of the oven, it will be VERY greasy. Like swimming in its own fat greasy. This may sound gross, but when you set it on a cooling rack, just line the rack with paper towel. This should soak up all the grease. Coconut oil is good for you, so please don’t be tempted to reduce the fat ratio. By using this amount of oil, you ensure a sweet, doughy, buttery texture.
8. If you like the flavor of coconut, try using extra virgin coconut oil for added health benefits.
9. Serve warm with custard poured over (see post #17).