Honey Bran Rock Cakes

Jannine Myers

This week’s recipe came about out of necessity – well, sort of. I had a few bags of various types of flour in my pantry, and all almost empty. Rather than dispose of them, I decided to combine them all and bake something that I thought I might like; the end result was what I have decided to call my “honey bran rock cakes.”

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Have you ever had savoury rock cakes by the way? With cheese and onion soup mix? They’re delicious! But these honey bran rock cakes are not bad either, and if you’re into healthy then these are definitely the better choice. Made with a good-tasting honey (I used Heavenly Organics Himalayan Raw Acacia Honey), and Bob’s Red Mill Wheat Bran, these semi-sweet rock cakes are great for those of you looking for a healthy snack with a little extra fiber.

Ingredients

1/4 cup brown rice flour

3/4 cup gluten free all-purpose flour

1/2 cup gluten free whole wheat flour

[Note: this recipe is not intended to be gluten free – I just used gluten free flours because that’s what I had left in my pantry; the wheat bran obviously contains gluten]

1/2 cup Bob’s Red Mill wheat bran (or any other brand)

1 tsp baking powder

1/4 tsp baking soda

1/2 cup honey (your choice)

1/4 cup coconut oil (I actually used a little less than a 1/4 cup)

1 egg

1/2 cup unsweetened almond milk

 

Directions

Preheat oven to 375 F.

Mix milk and bran and let sit for at least 5 mins.

Combine coconut oil and honey, and melt in microwave.

Sift together the flours, baking powder, and baking soda.

Combine flour mixture with bran mixture, honey mixture, and beaten egg.

Place by teaspoonfuls on a greased baking sheet.

Sprinkle with shredded coconut and sugar.

Bake approximately 10 minutes.

Allow to cool before serving.

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