An easy, wholesomely sweet snack that’s fun to make with kids.
About 8 years ago, I made an extra-special cake for a friend who shares an all-time-favorite comedian with me: The inimitable Eddie Izzard. Anyone who’s already a fan will recognize the statement “I’m COVERED IN BEES,” but for the uninitiated, I share this here. You’re welcome.
Anyway, the cake was a jelly-roll, styled as Yule Log despite the summer heat, decorated with flowers and (surely you guessed it) COVERED IN BEES. At the time, I used pre-packaged marzipan to roll the little bee-body shapes, and fashioned them just like you see in this recipe’s version, with the sliced almonds as wings.
I was reminded of that cake a few weeks ago, when I finally got to see Eddie live after being an avid fangirl all these years. In homage, I thought I’d recreate the bees all on their own in a homemade whole food version, thinking they’d be a sweet little bite for kids, and a perfect treat for us paleo/whole food types, with no refined sugar, grains, or dairy. …