Honey! I'm home... paleo treats and sweets for the holiday
Hi, I'm so excited! almost feeling accomplished... this is my very first blog post, something I have been cooking for a long time now, putting myself several deadlines over the last 2 years, always too busy to accommodate (or some other convincing excuses I've been telling myself, including my tendency to postpone stuff thanks to my ADHD... ) Well, it's a new year, a new hebrew one, and this year I've decided to finally take this off my checklist! Yay!
The Jewish holiday season is continuing, welcoming the autumn, with its beautiful colors, bringing in new opportunities, fresh starts, new promises we make for ourselves. Time to do rethinking, clearing the piles of stuff cluttered in our drawers, both physical and spiritual and wish for a better year, full with good deeds, achievements, following our goals, living healthy, listening better to ourselves, or sometimes learning to put aside inner voices that are tackling us from stepping forward, stepping out of our comfort zone and taking bold decisions.
Holidays are a beautiful opportunity to take a break and host our family, friends, and the people we love, celebrating together a new beginning, with good food and wine, beautiful table setting and lots of sweets of course, wishing our year to follow along that pattern.
Since honey is one of the symbols of the holiday, we chose to relate to it in our choice of colors and hexagon/ honeycomb patterns.
For a centerpiece, we chose seasonal flower arrangement, in beautiful and warm color palette of orange and yellows. Each guest received an individual DIY "Shana Tova" greeting card, and a tiny jar of an orange marmalade, to sweeten their year, as a vegan alternative to the traditional honey jars.
To mute the overall color, we chose a simple white dinnerware, with bright taupe napkins decorated in a geometrical hexagon pattern to complement the honeycomb patterns of the greeting cards.
To add sweetness to the dinner table, we add some treats, such as individual cupcakes, honey cakes, rosemary-lemon tarts, both paleo and hexagon shaped alfajores cookies :)
Wishing you all Shana Tova and a sweet year full of hope, and the best things you wish for yourselves and your beloved ones. It doesn't matter if you're celebrating the hebrew year or not, summer has ended, it's a good start point to turn over a new leaf, and decide to do at least one thing for yourself, choose something that has been sitting there for a while on your checklist, that you have never found the time/the energy/the right state of mind to deal with so far, and set yourself a goal, divide this goals to smaller goals, baby steps you can actually achieve without any dramatic changes in your schedule/lifestyle, then set a deadline and go for it. The satisfaction of actually completing the first step will drive you to follow your next one and so on. Good luck!
Not to leave you empty handed, I'm adding the recipe for the paleo honey cake I was using, it's relatively easy, doesn't require a mixer, it will fragrant your kitchen with sweet smells of honey and spices and it is so delicious!
Paleo Gluten Free Honey Cake Recipe:
I used this recipe with few adaptations of my own:
1+3/4 cups almond flour
1/4 cup arrowroot flour
1/2 tsp baking soda
1/8 tsp salt
1 tsp grind cinnamon
1/4 tsp grind ginger
1/8 tsp grind nutmeg
1/4 tsp grind clove
1 large egg
1/4 cup coconut oil (in liquid condition)
1/4 cup honey
1/4 cup date syrup (Silan) or maple syrup / additional honey
2 fresh grind apples (I used Mcintosh), squeezed from leftover juice
3/4 cup crashed nuts (walnuts, pecans, macadamia, whichever you prefer)
1/2 cup raisins
Preheat the oven on 350F
1. Mix all dry ingredients in a bowl and set aside.
2. In a different bowl, whisk the egg, add the coconut oil, till combined, then add the honey and the date syrup
3. Gradually add the dry ingredients to the wet ingredients bowl and mix until combined
4. Add the grind apples and mix
5. Using a spatula, fold in the nuts and raisins to the batter
6. Grease a loaf pan or a mini bundts pan, pour the butter till it fills about 3/4 way of the cavity
7. Bake for 25 minutes for the mini-bundts, or 35-40 min for the loaf pan, check with a toothpick that the center of cake has humid crumbs but not wet, do not over bake. Chill in room temperature.
8. You can enjoy it as is, or decorate it with some icing (mix confectioners sugar and water) , and some sliced almonds and dried apricots cut into small cubes.