Every Rosh HaShana (the Jewish New Year), my mom would make a honey cake. While this certainly isn't her exact recipe, and I've created variations, it's a tradition to make.
Sometimes I still think I am in school mode and consider September the start of the year, even though I've been in the "working world" for over 3 years and know January is where it's at.
However, with the Jewish Near Year and summer coming to an end (even though NYC is still in the trenches of some serious heat), I like to reflect on my accomplishments of the past but also consider the adventures to come.
As the seasons change, so do your goals. Recently I've been experiencing a lot of anxiety around change. While I believe new challenges are the best way to learn, leaving your comfort zone is absolutely frightening- almost paralyzing. But, how can you grow and learn if you stay with what you know? I'm not sure I have all the answers nor know what the next 5 years will hold or what I even want to accomplish.
I suppose as I ponder that I might as well nibble on something sweet... like honey cake.
Servings: 1 loaf
- 2 cups of gluten free flour
- 1/2 cup spelt flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1/2 cup coconut sugar
- ½ cup of coconut oil, melted or ghee
- 3 eggs
- 1/2 cup of honey
- ½ cup of non-dairy yogurt
- ½ teaspoon vanilla extract
- 1 cup of chopped dried figs, or freshly sliced (or both!)
- Preheat the oven to 350 degrees and grease a loaf pan
- Combine the coconut oil, sugar, eggs, honey, and vanilla.
- In a separate bowl, sift together the flours, spiced, baking soda, and baking powder.
- In batches, add the dry ingredients to the wet mix.
- Fold in the yogurt.
- Lastly, add in the figs.
- Pour the batter into the load pan. Top the loaf with a few extra sliced dried of fresh figs
- Bake for 45 minutes or until a toothpick comes out clean.