A note from Sylvie: Today I’m excited to share a recipe from Jaclyn from The Family That Heals Together who recently published a brand new ebook, Nourishing Holiday.
Thanks for sharing this recipe with us, Jaclyn!
A little about the ebook…
Nourishing Holiday is a healthy holiday recipe book, with over 50 grain-free, gut-healing, GAPS friendly foods that you can enjoy for every celebration.
The book contains staples that will help you learn how to make basics like perfect cauli-rice and homemade cream cheese, plus simple, flavorful recipes that will blow your guests away, including pecan pie and honey (gluten free) dinner rolls. They won’t even know how healthy and healing these foods really are!
By removing problematic ingredients like grains, refined sugars, and processed dairy, we can focus on gut-healthy ingredients like meat stock, vegetables, pastured meats, crispy nuts, and good fats. These are the ingredients that lead to health, and they are the only kinds of ingredients you’ll find in Nourishing Holiday.
To celebrate the release of Nourishing Holiday, Jaclyn is sharing the Brown Butter Spice Cake recipe from the book!
Brown Butter Spice Cake
Brown butter adds a caramel-y depth of flavor to baked goods, and this spice cake is no exception. It makes a perfect warm breakfast, snack, or dessert.
For the cake:
1 cup blanched, finely ground almond flour (where to buy gluten-free almond flour)
½ cup honey (where to buy honey)
5 eggs (where to buy eggs)
¼ cup coconut flour (where to buy coconut flour)
¼ cup butter (+ more for greasing cake pan; replace with ghee for casein-free option and skip browning step.) (where to buy pastureized butter)
2 tsp cinnamon (where to buy cinnamon)
½ tsp baking soda (where to buy baking soda)
½ tsp salt (where to buy salt)
¼ tsp ground ginger (where to buy ginger)
1/8 tsp ground cloves
1/8 tsp ground cardamom
For the glaze:
¼ cup crispy cashews (Soak for 4-6 hours, then dehydrate at 150* for 12-24 hours to improve digestibility before using.)
¼ cup raw honey (where to buy raw honey)
¼ cup butter (Replace with ghee for casein-free option and skip browning step.) (where to buy pasteurized butter)
¼ cup cream cheese (Omit for dairy-free and increase cashew milk to ¼ cup.)
1 tbsp cashew milk
1 tsp vanilla (where to buy vanilla)
- Preheat oven to 350°.
- Grease an 8” cake pan and line with parchment paper.
- In a small saucepan, brown ½ cup butter: turn the burner on medium-high and keep a close eye to be sure it doesn’t burn, which will result in a bitter-tasting glaze. When butter turns brown and smells caramel-y, take it off the burner to cool.
Make the cake:
- In a large bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, salt, ginger, cloves, and cardamom.
- In a separate bowl, combine eggs and honey and use a hand mixer to mix on high for one minute, until frothy.
- Add egg mixture and ¼ cup brown butter to coconut flour mixture and mix on high with a hand mixer until batter is smooth.
- Pour into prepared cake pan and bake for 25-30 minutes.
- Remove from oven and allow to cool for 5-10 minutes before transferring to a platter and drizzling with glaze.
Make the glaze:
- In the container of a high-powered blender, blend cashews, honey, cream cheese, cashew milk, vanilla, and remaining ¼ cup brown butter until smooth.
- Pour evenly over cake and dust with cinnamon, if desired.
Time: 45 min
Hope you enjoy this recipe! For 50 more healthy holiday recipes, pick up a copy of Jaclyn’s ebook, Nourishing Holiday here.
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