Einkorn Honey Harvest Tea Cakes

A tender, simple bake celebrating the quiet beauty of nourishment and care.

Ingredients:

  • 60g Einkorn flour (~½ cup loosely packed)

  • 25g Almond flour (~1/4 cup)

  • 15g Cassava flour (~2 tbsp)

  • 1/4 tsp baking soda

  • 1/4 tsp fine sea salt

  • 1/4 cup melted coconut oil or unsalted butter (55g)

  • 1/4 cup raw honey (85g)

  • 1 large egg

  • 1/2 tsp vanilla extract

  • 2–3 tbsp almond milk or herbal tea (chamomile or rose works beautifully)

Instructions:

  1. Preheat oven to 350ºF (175ºC). Grease a mini muffin pan or line with parchment cups.

  2. In a small bowl, whisk together Einkorn, Almond, Cassava flours, baking soda, and salt.

  3. In another bowl, whisk melted coconut oil, honey, egg, and vanilla until smooth and emulsified.

  4. Gently stir the dry ingredients into the wet, adding almond milk or tea a tablespoon at a time until a soft, scoopable batter forms.

  5. Spoon batter into prepared muffin cups, filling ¾ full.

  6. Bake for 12–15 minutes, until lightly golden and a toothpick comes out clean.

  7. Cool slightly before serving. Best enjoyed warm with a cup of tea.

Yields: About 8–10 small tea cakes.