Brown Butter Spice Cake from Nourishing Holidays e-book

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Today I'm sharing a delicious recipe with you… Brown Butter Spice Cake, a very delicious GAPS legal cake, courtesy of Jaclyn Harwell, the author of Nourishing Holiday. Guess what? There's a new e-book out with recipes that are geared toward those of us on the GAPS Diet!  Nourishing Holiday is packed full of holiday dishes that are sure to please your family and friends, regardless of whether they are on a “special” diet or not! My friend and affiliate partner Jaclyn Harwell is the creator of this amazing e-book and I know you'll want to get your copy right away, especially since it is on sale for 50% off this week only. It retails for $24.97 but from Monday October 24th to Monday November 7th, you can get it for just $12.49.

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Jaclyn contacted me about a few weeks ago and asked if I would be interested in becoming an affiliate for Nourishing Holiday and I agreed right away. I hadn't even seen the book, but her description sold me! I knew this was something people on special diets could definitely use! When I finally got the e-book in my hands I was thrilled with the photos, the selection of recipes, the book is simply stunning.

Nourishing Holiday e-book

I wish this book had been around my first holiday meal on GAPS – did you know that I started GAPS the first week of December? I don't know WHAT I was thinking! 🙂 Over the years, I came up with substitutes, but I sure would have enjoyed having this book on hand.

There are over 50 recipes inside, all of which are appropriate for the full GAPS Diet. Here's what you'll find inside:

Staples

  • Crispy Nuts & Seeds
  • Cashew Milk
  • Caramel Sauce
  • Cauli-White Rice
  • Roasted Pumpkin Puree
  • Cream Cheese
  • Mayonnaise
  • Meat Stock

Snacks & Starters

  • Cheesy Crackers
  • Gingerbread Man Immune-Boosting Gummies
  • Candied Nuts
  • Cran-Apple Kraut
  • Dilly Cracker Appetizers
  • Party Mix
  • Pumpkin Bread with Streusel Topping

Soups & Salads

  • Spice Curried Pumpkin Soup
  • Turkey Twice Soup
  • Roasted Cauliflower Soup
  • Ham and Collard Greens Soup
  • Cream of Mushroom Soup
  • Winter Pear Salad with Sweet Olive Oil Dressing
  • Beet & Goat Cheese Salad with Honey Mustard Dressing

Sides

  • Honey “Wheat” Dinner Rolls
  • Sweet “No Potato” Casserole
  • Broccoli Rice Casserole
  • Cranberry Sauce
  • Carrot Souffle
  • Green Bean Casserole
  • Mashed Faux-Tatoes
  • Roasted Root Veggies
  • Mama's Sweet “Corn” Bread Stuffing
  • Real Deal Turkey Gravy

Suppers

  • Roasted Turkey
  • Honey Ham
  • Mincemeat Pies
  • Rosemary Roasted Chicken
  • Stuffed Turkey Breast

Sweets

  • Coconut Cranberry Kefir Cake
  • Flaky Pie Crust
  • Fruit Cake
  • Pecan Pie
  • Cinnamon Rolls
  • Creamy Dreamy Pumpkin Pie
  • Brown Butter Spice Cake
  • Layered Pumpkin Cheesecake Pecan Pie
  • Carrot Cake
  • Figgy Pudding
  • Homemade Marshmallows
  • Gingerbread Man Cookies
  • Apple Pie
  • Eggnog Ice Cream

Sips

  • Eggnog
  • Chai Tea Concentrate
  • Golden Hot Chocolate
  • Spiced Holiday Wassail

There are so many dishes to choose from, you will set for several holidays in a row! And now, as I mentioned earlier, the recipe for Brown Butter Spice Cake. Jaclyn says brown butter adds a caramel-y depth of flavor to baked goods, and this spice cake is no exception. She says it is perfect for breakfast, snacking or dessert.

It was scrumptious! I kept trying another slice and another slice and another slice… finally I had to have my husband hide it from me!

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Brown Butter Spice Cake

Brown Butter Spice Cake

Serves 8-12
Time: 45 min

Cake:

  • ¼ cup butter (+ more for greasing cake pan; replace with ghee for casein-free option and skip browning step.)
  • 1 cup blanched, finely ground almond flour
  • ¼ cup coconut flour
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp  sea salt
  • ¼ tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cardamom
  • 5 eggs
  • ½ cup honey

Glaze

  • ¼ cup crispy cashews
  • ¼ cup raw honey
  • ¼ cup butter (Replace with ghee for casein-free option and skip browning step.)
  • ¼ cup cream cheese (Omit for dairy-free and increase cashew milk to ¼ cup.)
  • 1 tbsp cashew milk
  • 1 tsp vanilla
  1. Preheat oven to 350°F.
  2. Grease an 8” cake pan and line with parchment paper.
  3. In a small saucepan, brown ½ cup butter: turn the burner on medium-high and keep a close eye to be sure it doesn’t burn, which will result in a bitter-tasting glaze. When butter turns brown and smells caramel-y, take it off the burner to cool.
  4. In a large bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, salt, ginger, cloves, and cardamom.
  5. In a separate bowl, combine eggs and honey and use a hand mixer to mix on high for one minute, until frothy.
  6. Add egg mixture and ¼ cup brown butter to coconut flour mixture and mix on high with a hand mixer until batter is smooth.
  7. Pour into prepared cake pan and bake for 25-30 minutes.
  8. Remove from oven and allow to cool for 5-10 minutes before transferring to a platter and drizzling with glaze.
  9. Make the glaze: In the container of a high-powered blender, blend cashews, honey, cream cheese, cashew milk, vanilla, and remaining ¼ cup brown butter until smooth.
  10. Pour evenly over cake and dust with cinnamon, if desired.

For this recipe and 50+ others, click the big red button to get your copy of Nourishing Holiday while it's on sale for 50% off.

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Brown Butter Spice Cake from Nourishing Holidays e-book
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • Cake:
  • ¼ cup butter (+ more for greasing cake pan; replace with ghee for casein-free option and skip browning step.)
  • 1 cup blanched, finely ground almond flour
  • ¼ cup coconut flour
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • ⅛ tsp ground cardamom
  • 5 eggs
  • ½ cup honey
  • Glaze
  • ¼ cup crispy cashews
  • ¼ cup raw honey
  • ¼ cup butter (Replace with ghee for casein-free option and skip browning step.)
  • ¼ cup cream cheese (Omit for dairy-free and increase cashew milk to ¼ cup.)
  • 1 tbsp cashew milk
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350°F.
  2. Grease an 8” cake pan and line with parchment paper.
  3. In a small saucepan, brown ½ cup butter: turn the burner on medium-high and keep a close eye to be sure it doesn’t burn, which will result in a bitter-tasting glaze. When butter turns brown and smells caramel-y, take it off the burner to cool.
  4. In a large bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, salt, ginger, cloves, and cardamom.
  5. In a separate bowl, combine eggs and honey and use a hand mixer to mix on high for one minute, until frothy.
  6. Add egg mixture and ¼ cup brown butter to coconut flour mixture and mix on high with a hand mixer until batter is smooth.
  7. Pour into prepared cake pan and bake for 25-30 minutes.
  8. Remove from oven and allow to cool for 5-10 minutes before transferring to a platter and drizzling with glaze.
  9. Make the glaze: In the container of a high-powered blender, blend cashews, honey, cream cheese, cashew milk, vanilla, and remaining ¼ cup brown butter until smooth.
  10. Pour evenly over cake and dust with cinnamon, if desired.

 

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4 comments to Brown Butter Spice Cake from Nourishing Holidays e-book

  • Heather H

    Hi Starlene,
    Do you have a contact email for Jackyn? I emailed her via the email my purchased book link was sent through, but I haven’t had a response from her. I ordered her book, but I didn’t attempt to download it till a couple days ago. The link to my book download says it is expired. I would have downloaded it sooner, but I was on an iPad when I purchased it and hoped to get to my son’s laptop to download it. I didn’t realize there was a time limit on downloading the book. Thank you! Hoping to use some recipes shortly!
    Blessings,
    Heather 🙂

    [Reply]

    Starlene Reply:

    Hi Heather, I checked in with Jaclyn and she says you are all set now. Best regards, Starlene

    [Reply]

    Heather H Reply:

    We’re all good! Thanks! 🙂 Thank you also for your blog. I’ve been following/reading for a couple years now and everything is so applicable and helpful. 🙂

    [Reply]

    Starlene Reply:

    Hi Heather, awesome, thanks for letting me know! And thank you for the kind words, they are very much appreciated! My best, Starlene

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