Monthly Archives: January 2015



Growing up dutch meant koek every weekend.  My Uncle had a rather large dutch bakery so we always had honey cake from him ( and speculaas, and almond cookies, etc…) . But I have discovered that honey cake translates easily into gluten free.

Once this is baked, it neededs to be sliced and spread with butter to get the truly dutch experience.

Honey Cake

2/3 cup millet flour
2/3 cups rice flour
2/3 cup arrowroot powder
1 tbsp xanthum
1 tsp baking powder
1/2 baking soda
1/2 teaspoon salt.
1/2 cup of coconut sugar (costco has a maple sugar that works well too) (or brown sugar works too)
1/2 cup of honey
1 cup of almond milk
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Pinch of salt
1 egg

Grease a cake pan. I have a special honey cake pan that is longer and narrower than a regular loaf pan.  A regular loaf pan will work too.  Preheat oven to 350F. Add all the ingredients to a bowl and mix until you have a smooth batter, approx. 2 minutes. Pour into the pan, greased and lined with parchment paper and  bake for 30-40 minutes or until a toothpick comes out clean.

The first time I made this I thought it was done but after it cooled, the middle sank into a gloppy mess.  The second time I baked it longer, almost 40 minutes, checking it regularly and it came out perfectly.



I love biscuits. I love them with soup, or chilli or even with jam for breakfast.  I have not been able to find a satisfactory biscuit recipe, until now.  I confess, I had several batches turn out great, but forgot to write the recipe down.  So one day I conscientiously noted everything  I used.
2/3 cup millet flour
2/3 cup tapioca flour
2/3 cup brown rice flour
1 tblsp xanthum gum
1 tsp baking soda
3 tsp baking powder
1/2 tsp salt

blend well

1/4 cup butter
1/4 coconut oil
1/4 greek yogurt

1/4 – 1/2 cup milk (almond or coconut works well)

Mix flours,  add butter, coconut oil, yogurt and mix with the flat blade of your mixer until  the butter/ oil and yogurt is broken down into little tiny pieces,  slowly add the liquid (coconut or almond milk) until it becomes a very moist ball.   It should be more moist than you might be used to with regular biscuits.  Even when I got it rolled out, it was quite sticky.  Roll out into a square or rectangle so that the dough is 1/2 inch thick.  Slice into 2 inch squares, place on parchment paper on a cookie sheet  and bake at 400 for 10 -12 minutes.  As with all gluten free baking, it’s best to eat it fresh.  Store in the fridge in a  sealed container.