A couple of weeks ago, I shared a recipe here about a banana bread made with coconut oil, almond flour, buckwheat flour, and maple syrup. I chose those ingredients because the flavors play together so well. Seriously, if you haven't made it yet, try it.
There was some confusion that I was proposing the banana bread to be healthier because it was made with maple syrup instead of refined sugar, but what I really did is choose the ingredients for their flavors, like I've always done -- and like you should do, too. Teff and chocolate are best friends. Rhubarb and buckwheat are from the same family, so use them together. And once you begin playing with grains, you want to start playing with sweeteners, as well. Because are we really going to live life without any sweetness at all?
Today I bring you another excuse to play: Almond Butter Honey Cake.
This cake came from the desire to make a snacking cake that is only lightly sweet. Imagine a warm almond butter sandwich, with honey, made on whole-grain bread with browned crusts. It's a late afternoon kind of cake, not a decadent one meant for a birthday party. But make it and see -- when to serve it (and whether to share at all) will be up to you.
Shauna writes about food. Danny cooks it.
We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream.
Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.