Recipe: Eggless Rye Honey Cake and Crunchy Munchy Honey Cakes (cookies)

EGGLESS RYE HONEY CAKE

1/3 cup honey
3/4 cup water
1/2 cup sugar
2 cups finely milled rye flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp cloves
1/2 tsp allspice
1/8 tsp cardamom
1/4 cup pecans, broken or almonds, shredded*
1/4 cup chopped citron*
1 tbsp grated orange rind

Preheat oven to 350 degrees F. Have all ingredients at about 75 degrees F. Lightly grease an 8x4-inch loaf pan.

In the top of a double boiler, heat the honey, water and sugar until small bubbles start to appear.

Remove from the heat and beat in dry ingredients. Beat 10 minute with an electric mixer.

Stir in the nuts, citron, and rind. Pour batter into prepared pan.

Bake for about 1 hour with a pan of water on the bottom shelf of the oven.

*"I have often made this without the nuts and citron or some of the spices and it has always turned out well. The orange rind however is critical, at least it is for my palette."

Yield: 1 (4x8) loaf
Adapted from source: the Joy of Cooking

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CRUNCHY MUNCHY HONEY CAKES

3 cups muesli flakes
1 cup self-rising flour, sifted
1 cup coconut
1/2 cup sugar
9 Tbsp. butter
3 Tbsp. milk
2 tsp. honey

Preheat oven to 325 degrees F.

Combine muesli flakes, sifted flour, coconut, and sugar in a bowl and mix well.

Heat butter, milk, and honey. Pour over dry ingredients and mix well. Roll into balls the size of walnuts and place on a greased baking sheet.

Bake in a preheated oven at 325 degrees F for 15-20 minutes or until golden brown.

Source: The Wiggles