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a harry potter book next to a pile of paleo rock cakes on a white towel and a wood tray

Hagrid’s Paleo Rock Cakes

  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 28 cakes 1x
  • Category: Breads, Butters, and Jams, Breakfast & Brunch
  • Cuisine: British

Ingredients

Scale
  • 2 cups Bob’s Red Mill Paleo Baking Flour
  • 1 tbsp baking powder
  • 1 tbsp orange zest
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/8 tsp cloves
  • 1/2 cup cold ghee (may substitute butter if you aren’t strict Paleo)
  • 2 eggs
  • 1/4 cup raw honey
  • 1 tsp vanilla
  • 1/3 cup seedless raisins
  • 1/3 cup dried currants

Instructions

  1. Preheat oven to 350 F (180 C). Line a baking sheet with a silicone liner.
  2. Combine flour mix, baking powder, orange zest, nutmeg, cinnamon, and cloves in a food processor or stand mixer.
  3. Add cold ghee or butter to dry mixture and pulse for 1 minute or until the mixture becomes crumbly.
  4. Add eggs, vanilla, and honey and pulse until combined.
  5. Pull out the food processor blade or whisk from your stand mixer and add dried fruit to the dough. Mix by hand with a wooden spoon.
  6. Spoon out dough mixture in uneven mounds, about 1 1/2 tbsp per cake. Remember that they are supposed to look like knobbly rocks so there’s no need to roll the dough into perfect balls.
  7. Bake for 13-15 minutes or until tops are golden.
  8. Allow to cool for 10 minutes before handling.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


Nutrition

  • Serving Size: 1 rock cake
  • Calories: 92
  • Sugar: 5 g
  • Sodium: 12 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 9 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 24 mg