Ah, the morning hour. I am often most inspired when dawn's early light awakens my senses, heralding a warm repose, coaxing me out of my slumber and into a new day. Upon waking my mind scurries through a rabbit warren of all that is planned, all that must be done, creating a brief kerfuffle of thoughts. But I remind myself the morning is not a time for busying oneself or for anxious thoughts. Rather, it is a few moments of calm and quiet, lazily watching the dust settle as young sun beams creep across the floor, reading a few lines of a most beloved book, penning reflections in an old journal and of course, taking the time to enjoy a wholesome breakfast.
I understand the importance of a solid meal to start the day, perhaps with plenty of nutrients and hearty fiber; however, I am not always held with such convention. From time to time I like to enjoy a sweet morsel at the start of my day, a morning treat of sorts to coerce me out of bed. I aptly titled these petite cakes "morning cakes" because the flavors are everything I need to awaken my palate after a long night's rest. I find that the sweet notes of orange and toasted fennel delectably baked into a spongy bundt easily warrants the noble title of breakfast.
So if you must shuffle off into the day I encourage you to take a few moments of time to enjoy the peace the morning brings, because it is so often interrupted! Do try these little cakes as well, they are sure to awaken and comfort, even in the earliest of hours.
Toasted Fennel & Orange Morning Cakes (makes 6 mini bundt cakes)
- 3 cups finely ground almond flour, packed ( I used Honeyville)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 TBS fennel seeds
- 3 eggs
- 1/4 cup whole milk yogurt
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/3 cup fresh orange juice
- zest from one orange
Preheat oven to 350F and grease your mini bundt pan. *You may use a muffin pan but note that the baking time may vary.
Heat a small skillet over medium heat. Toast the fennel seeds until fragrant, about 2 minutes. Crush or chop fine and set aside.
Combine the almond flour, salt, baking soda and toasted fennel seeds in a bowl. Mix the eggs, yogurt, honey, vanilla, orange juice and zest in seperate bowl. Combine wet and dry ingredients.
Pour cake mixture into greased bundt molds filling them about 3/4 of the way. Bake for 25 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes then invert pan to release the cakes.
*These are wonderful on their own but here is a simple glaze if you prefer top them off with something sweet.
- 1 1/2 TBS coconut butter, slightly warmed (this is a product that contains both the coconut flesh and oil)
- 1 1/2 TBS honey
- 1 1/2 TBS fresh orange juice
Whisk ingredients together to form a smooth, runny paste. If it is too thick to pour simply heat slightly to thin the glaze.