For thousands of years honey has been used as a sweetener, and more than that it may also have great health benefits. Honey is either raw or pasteurized. Raw honey comes straight from the beehive, only passing through a coarse filter; it is unprocessed maintaining nutritional content. Other honey is pasteurized at high temperatures.

There are over 300 varieties of honey. How honey looks and tastes depends on the type of flower it comes from. Flavors go from mild to intense as the honey color goes from light to dark.

Raw and unprocessed honey, consumed in moderation, is considered healthy. It contains minerals such as potassium, magnesium, iron and copper, as well as vitamins B and C. Honey contains a variety of antioxidants such as flavonoids, which help decrease inflammation in our cells.

Research is being done on honey’s benefits; however, honey should not be consumed by babies under 1 year of age.

My honey cake includes just a little honey per piece, keeping it low-carb and delicious—a great parve pound cake. Enjoy!

Honey Date Cake by Susie’s Stevia Sweets

Directions:

1. Mix in a large bowl:

• 3 cups almond flour*
• 1 tablespoon baking powder
• ¼ teaspoon salt

2. Make a well in the center and add:

• ⅓ cup light oil such as avocado or canola
• 2 large eggs
• 2 teaspoons liquid stevia extract
• 1 teaspoon vanilla
• 4 tablespoons honey
• 1 tablespoon date syrup (or 1 more tablespoon honey)

½ cup unsweetened apple sauce

3. Mix well and pour evenly into 2 aluminum pans (~9”x5”).

4. Preheat oven to 325 F. Place loaf pans on a cookie sheet.

5. Bake for 35 minutes or until browned. (You may take a peek.)

6. Let cool and divide each loaf into 12 pieces, which have 7 carbs each.

*If desired, other flours may be substituted; please email me for details.

Honey or date syrup may be drizzled on top, and this cake will go very well with fresh berries and/or ice cream.

Shana Tova Umetukah! Please email me with questions or comments or for more recipes at [email protected].