Frieda’s glutenfree ‘bee sting’ cake (German Bienenstich)

Another wonderful recipe from the Medical Medium community. Not my own but crafted by Friederike (Frieda). Frieda is a German MM follower that lives in Sweden, together with her husband Micha. Frieda made her own gluten, dairy, egg and yeast free version of a German ‘Bienenstich’. Made from rice and oat flour, topped with honey and almonds and filled with a vanilla cashew cream.

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Frieda

Frieda, like so many of us, was living her life feeling ‘just ok’. I try not to cry when I write this down, because this could have been my story. She was always tired, had morning stiffness and muscle aches, tinnitus, dizziness, memory problems, hot flashes and other weird symptoms. And we all have seen those doctors, that keep shaking their heads: no there is nothing wrong with you and all your tests are fine. Until finally she got diagnosed with Fibromyalgia and Histamine Intolerance. In the autumn of 2019 she found AW. Now, after almost 6 years she is nearly back to normal. As she says: ‘Where would I be without my daily CJ and HMDS?’.

Vacation? Heilen mit AW in Schweden!

Together with husband Micha, Frieda runs a vacation home called ‘Heilen mit AW in Schweden‘. Which means: healing with AW in Sweden. Located in Viserum, in the Swedish area called Smaland, they have 3 private rooms with 2 shared bathrooms for holiday rent. All is Medical Medium proof, so completely fragrance free and allergy friendly.

Healing in Sweden: Medical Medium meals included

But that’s not all, because all meals are included when you book a room (called ‘vollpension’ in German). With Frieda, you will have your own private holiday chef. Imagine celebrating your free time with a host that can cater to your personal needs and serve you Medical Medium juices and foods!

Glutenfree and vegan Bienenstich

A ‘Bienenstich’ is a German cake made from a yeast dough, with almonds on top and filled with buttercream. Literally translated its called a ‘Bee sting’ cake. Frieda made her own glutenfree, yeastfree and vegan version: the dough is made from with rice and oat flour, the filling is made with cashew cream.

Ingredients

• Oat flour and rice flour
• Potato starch – For the dough, can be replaced by tapioca starch
• Arrowroot – For the filling, do not substitute for potato or tapioca starch.
• Cashew milk – For the dough and for the filling.
• Cashews – So no milk, but whole (soaked) cashews. For part 2 of the filling
• Apples – Or unsweetened and pure apple sauce.
• Almonds – Shaved or slivered.
• Coconut flower sugar – For the dough and the topping.
• Maple syrup – For the filling (part 1 & part 2).
• Honey – For the topping. This is one of the few recipes on my website that doesn’t call for raw honey (since you heat it anyway). Here the honey is needed to make the topping golden and a bit sticky. But please, do use the raw honey you usually use. Because if a honey isn’t raw, it’s probably processed and/or blend with sugar.
• Baking powder and baking soda
• Vanilla – For the dough and for the filling. Use real Bourbon vanilla, either a pod, powder or extract. But don’t use aroma or vanilla sugar.
• Coconut oil – For the dough and for the topping.
• Salt – I normally use Celtic Sea salt. Pink Himalayan is fine as weel, but be sure its not contaminated. And keep you salt consumption as low as possible on MM.
• Water

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