This easy recipe for grain-free, date honey bread has the spongy texture of Sara Lee pound cake without all the refined carbs and sugar.
When I was in grade school, my breakfast was sometimes a slice of Sara Lee pound cake topped with peanut butter.
This was not a healthy breakfast, by any means!
But, I do have a soft spot for the light, spongy texture of pound cake even to this day!
If you love the consistency of pound cake as I do, chances are you will enjoy the similar “tongue feel” of this date honey bread, aka “pound cake”.
This recipe does have a hint of coconut flavor from the grain-free flour, but it is not overwhelming and does not detract from the enjoyment of the light texture and overall flavor.
Bonus! This pound cake is very filling. Only one slice fills you up especially if you top it with butter!
Note that when I originally created and published this recipe in 2010, I used raw honey as the sweetener.
Since then, I’ve learned via research that using honey for baking is not ideal nor even traditional. In fact, heating honey is considered toxic in Ayurvedic cooking.
Thus, I now make this recipe using “date honey”, known commercially as date syrup.
Like raw honey, date sugar/syrup are on the “allow” list for the full GAPS diet, AIP, or Specific Carbohydrate diets.
An important caveat is that the GAPS Intro diet does not allow dates or other fruit. Honey is not permitted on the intro levels either.
I LOVE a slice of this date honey pound cake with some healthy peanut butter on top (my favorite brand) reminiscent of my childhood.
My husband and kids like a slice with a big slab of butter.
Date Honey Pound Cake
Easy recipe for grain-free, date honey bread that has the spongy texture of Sara Lee pound cake without all the refined carbs and sugar.
Ingredients
- 6 eggs preferably pastured or free range
- 1/2 cup coconut flour sifted
- 6 Tbsp coconut milk or dairy cream
- 5 Tbsp butter melted, preferably grassfed
- 6 Tbsp date honey
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp baking soda
Instructions
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Whisk together the eggs, butter, coconut milk, date syrup, sea salt, and vanilla.
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Mix coconut flour and baking powder in a separate bowl and then sprinkle this dry mixture in with the wet ingredients a bit at a time.
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Once everything is mixed, keep whisking until the batter is very smooth with no lumps. This may take a few minutes.
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Pour into a glass loaf pan and bake at 400 °F/204 °C for 20-25 minutes or until loaf starts to slightly brown on top.
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This recipe makes 1 medium honey bread loaf, 12 muffins, or 24 mini muffins. Cover leftovers on the counter and refrigerate what you won’t eat in 2 days in a sealed container.
Ok, Debi. Chocolate it is! I will post a recipe that makes use of some organic cocoa for Real Food Wednesday next week.
Hello Sarah,I was wondering if you could please do a post on a sample menu of what a 60% fat diet looks like? Thank you,
Gaby from True Blessings
Everyone in the family LOVED this!!! Thanks, and do you have other recipes, maybe something chocolate? Debi Hickson
Thanks Sarah, She ended up hospitalized and the doctors thought she had a stroke. She ended up figuring it out on her own that she was allergic to honey. Now whenever she eats it (even in SMALL doses) she gets headaches and if she consumes to much, one side of her face gets numb. Very scary. We will try the glucose or the maple syrup. Thanks
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Jenny, you may leave out the stevia. I should have put **optional** by it in the recipe. Feel free to add a tad more honey to the recipe instead but you may find the honey listed in the recipe is sufficient for you.
I am *not* a stevia fan….yuck! What's your recommendation for a substitute?
I made the bread today. Wow! Is that ever good. It is definitely more like a breakfast type bread or even a desert bread. It was a winner in this household and I love the good protein. With my coconut flour pancakes and this bread, I definitely have some great choices. We love to have breakfast for supper. Come to think of it, I wonder how the bread would work as french toast? 🙂
Thanks Sarah. I hope you keep them coming.
Wow, that's a tough one as honey is the easiest sugar to digest as it is a monosaccharide in natural form. It is also the only sweetener recommended on the GAPS diet which is the best diet for anyone with allergies to be on if they seek healing from this condition. Maple syrup (grade B) would probably work fine, but this sweetener is a disaccharide and as such, is harder to digest for folks with gut dysbiosis – which anyone with allergies has. I think I've seen glucose for sale in the sweetener section of healthfood stores before; this would be a good option as it would be a monosaccharide .. not in natural form like honey, but still better than a disaccharide sweetener, I think.
My wife is allergic to honey, what would you recommend to use instead?
This looks great. So many times, when I see "grain free" it ends up being a recipe using rice flour or millet flour, whatever. Those are too high in carbs for me to eat, but this will fit the bill. Thanks for sharing.