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Toasted Fennel & Orange Morning Cakes 

From roostblog.com/roost/
Makes 6 mini bundt cakes (see http://www.amazon.co.uk)

3 cups finely ground almond flour, packed
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 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. 

Orange Glaze

1 1/2 TBS coconut butter, slightly warmed
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.