Rosh Hashanah is this week! This holiday is the Jewish New Year, and similarly to the American New Year, it’s a time for reflection, to set goals, and to make resolutions.
This year one of things I’d like to start to do is focus on gratitude. Every day I will write down three things I am grateful for. This idea comes from Shawn Achor, and one Mike, my friend Sondra- who visited us this weekend, and I were talking a lot about this weekend. The idea is to change your mindset to search for the positive in your day, and step back and really show some appreciation. Anyway, just a little something I thought I’d share!
On to the food! On this holiday my family makes traditional brisket, turkey or chicken, veggies, swedish meatballs, chicken soup, and so on. Another item put out on the table is apples and honey. The idea is an old-age tradition that you eat sweet food to express hope for a sweet new year. With that, honey cake is a popular Rosh Hashanah dessert item as well.
So what did I do? Combine the two! Gluten-free, grain-free, dairy-free, refined sugar free, and DELICIOUS.
Honey Cake Cupcakes with Caramelized Apples
- 1 cup blanched almond flour
- 1 tbsp tapioca flour or arrowroot starch
- 2 eggs
- 3 tbsp unsweetened apple sauce
- 1/4 cup raw honey
- Dash organic vanilla extract
- Dash baking soda
- Dash gluten-free baking powder
- Pinch fine sea salt
Mike went in for the kill ^ and loved them, and my friend Amy, came over for a try and wrote about them on her Instagram, here!
What holiday food would you like see made clean and allergy-free?
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