Acacia honey dairy free ciambella is a natural delicious breakfast treat. Acacia honey is one of the most versatile for the preparation of sweet and savory. Given its consistency and delicate taste is also appreciated by those who are not a regular honey consumer. It is considered as one of the best kinds of honey in the world. Known for its detoxifying action for the liver, while having a greater sweetening power than white sugar, it maintains constant levels of blood sugar. It also has disinfectant and antiseptic properties. Acacia honey is the ideal sweetener of my dairy free ciambella (pr. Chambella), prepared with almond flour (from peeled almonds) and almond milk. I call it the 10-minute ciambella because it’s very quick to prepare and is perfect for a healthy, nutritious breakfast.
2 large organic free range eggs
Pinch of sea salt
100 ml (3½ fl oz) almond milk, unsweetened
80 ml (3 fl oz) mild extra virgin olive oil
4-5 tbsp acacia honey
300 g (9 oz) white Farro flour, sifted
2 tsp organic baking powder
1 tsp vanilla Bourbon powder
- Preheat the oven to 180°C (350°F/Gas 4).
- Pour all the ingredients in the order indicated in a mixer and blend at maximum power for 3 minutes.
- Pour the mixture into a cake tin, lined with parchment paper and bake for 25 minutes.