Chocolate Bark
INGREDIENTS
- 175g Forage and Gold Kamahi honey
- 250ml coconut oil (melted)
- 125g nut butter (eg almond or peanut butter)
- 55g cocoa powder
Honey Recipes
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.