Honey Recipes

Chocolate Bark

INGREDIENTS

  • 175g Forage and Gold Kamahi honey
  • 250ml coconut oil (melted)
  • 125g nut butter (eg almond or peanut butter)
  • 55g cocoa powder

 

 

INSTRUCTIONS
1/ Line a slice tray with baking paper
2/ Melt the honey, coconut oil and nut butter in a saucepan over a low heat.
3/ Add a pinch of sea salt, and the cocoa. whisk until smooth
4/ Pour into tin and leave to cool for 10 minutes, sprinkle with edible flowers such as calendula, nuts, coconut or freeze dried fruit.
5/ Place in the freezer to set for 2 hours. Remove and snap into shards. Keep in the freezer or fridge and serve with hot coffee.
Topping:
Edible flowers, freeze dried raspberries, flakey almonds, coconut chips (all optional)

Honey Garlic Dijon Salmon

  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp kamahi honey
  • 1 clove minced garlic
  • 1 tbsp chopped parsley
  • Zest of 1 lemon
  • 1 tsp chopped thyme

INSTRUCTIONS

1/Mix all ingredients in a small bowl or jar
2/Pour over the fresh salmon side
3/Grill for 8 minutes at 220 degrees- serve with grilled asparagus and honey butter.

Green Smoothie

  • Large handful of spinach leaves
  • Small handful of fresh mint
  • 2 cups of frozen mango
  • 1.5 cups of cold water
  • 1 tbsp manuka honey

INSTRUCTIONS

Combine all ingredients in a blender or food processor and blitz until smooth.

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