Ancient Honey Cakes (Rice Flour Cookies with Nuts or Poppy Seeds)

Ancient Honey Cakes (Rice Flour Cookies with Nuts or Poppy Seeds) In Ancient temples, they offered ‘Honey Cakes’ to the goddess. I Imagine that they were something like this! I adapted the rice flour for modern tastes, although you can try barley flour if you wish. Gluten-free! Sugar-free!


Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 35 mins

    SERVING : 18

    YIELD : 18 cakes

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

  • Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs and mix well. Mix rice flour, baking powder, and cardamom into creamed butter mixture until dough is just mixed. Roll dough into small balls, about 1 heaping teaspoon each.

  • Pour hemp seeds into a bowl and press each dough ball into the seeds, coating half of each ball. Transfer dough balls to the baking sheet, gently pressing to 1/4-inch thickness.

  • Bake in the preheated oven until edges are golden, about 20 minutes.

Per Serving: 148 calories; protein 2g; carbohydrates 22g; fat 6.1g; cholesterol 34.2mg; sodium 51.3mg. Coconut oil can be used in place of butter, if desired. Egyptian barley flour can be used in place of rice flour. Crushed almonds or poppy seeds can be used in place of hemp seeds.