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Our Favorite
Honey
Recipes
Honey Lemon Bars
Prep Time
10 Min
Total Time
60 Min
Servings
12
Ingredients
1 cup - all-purpose flour
1/4 cup - powdered sugar
3/4 cup - butter or margarine, cut up
3/4 cup - honey
3 - eggs
2 T - all-purpose flour
3 T - fresh lemon juice
zest from one lemon
1/2 tsp. - baking powder
1/4 tsp. - salt
Steps
In small bowl, combine flour and powdered sugar; mix well.
Cut in butter until mixture resembles coarse crumbs.
Press mixture into lightly greased 8 x 8-inch baking pan.
Bake at 350°F 12 to 15 minutes or until lightly browned; remove from oven.
Meanwhile, prepare filling.
In large bowl, whisk together honey and eggs. Add remaining ingredients; whisk until well blended.
Pour over baked crust.
Bake at 350°F 25 to 30 minutes or until filling is set.
Cool completely on wire rack.
Cut into bars.
Source:
National Honey Board
Honey Cough Syrup
Ingredients
zest of 2 lemons (approx. 1 1/2 T)
1/4 cup - ginger, peeled, sliced, or 1/2 tsp. of ground ginger
1 cup - water
1 cup - honey
1/2 cup - lemon juice
Steps
In a small saucepan, combine lemon zest, sliced ginger and 1 cup of water.
Bring mixture to a boil, simmer for 5 minutes, then strain through into a heat-proof measuring cup.
Rinse the saucepan out and pour in 1 cup of honey.
On low heat, warm the honey, but do not allow it to boil.
Add the strained lemon ginger water and the lemon juice.
Stir the mixture until it combines to form a thick syrup.
Pour into a clean jar with a lid.
Source:
National Honey Board
No Bake Chocolate Peanut Butter Energy Bites
Prep Time
20 Min
Servings
15
Ingredients
1/2 cup - peanuts, finely chopped
1 1/2 cup - old fashioned oats, divided
1/3 cup - flax seeds
1/2 cup - almond flour
3 T - unsweetened cocoa
2 T - peanut butter powder
2/3 cup - mini chocolate chips, divided
1/2 cup - peanut butter
1/3 cup + 1 T - honey
2 T - almond or soy milk
Steps
Line a sheet pan with parchment or wax paper.
Place peanuts in a small bowl, set aside.
In a food processor, combine 1 cup of the oats, flax seed, almond flour, cocoa, peanut butter powder and 1/3 cup of the chocolate chips.
Pulse several times until it resembles coarse meal.
Add the peanut butter, honey and almond milk to the oat mixture and process until the mixture comes together.
Transfer the oat mixture to a large bowl and mix in the remaining oats and chocolate chips, your hands work best for this!
Scoop out 1” clusters of the mixture and roll into a ball with your hands.
Then dip the bites in the finely chopped peanuts.
Place each ball on the sheet pan and chill in the refrigerator.
When the bites are chilled and set, store in an airtight container for up to a week.
Source:
National Honey Board
Chewy Honey Oatmeal Cookies
Prep Time
15 Min
Total Time
30 Min
Servings
24
Ingredients
1/2 cup - butter or margarine, softened
1/2 cup - granulated sugar
1/2 cup - honey
1 large - egg
1 tsp. - vanilla extract
1 1/2 cups - quick cooking rolled oats
1 cup - whole wheat flour
1/4 tsp. - salt
1 tsp. - ground cinnamon
1/2 tsp. - baking soda
1 cup - raisins, chocolate or butterscotch chips
Steps
In medium bowl, beat butter with sugar until thoroughly blended.
Blend in honey.
Blend in egg and vanilla, mixing until smooth.
In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture.
Blend in raisins or chips.
Drop dough by rounded tablespoonfuls onto greased baking sheet.
Bake at 350°F for 12 to 14 minutes until cookies are golden brown.
Remove from oven and allow cookies to cool 2 to 3 minutes before removing from baking sheet.
Cool completely then store in an airtight container.
Source:
National Honey Board
Quinoa-Honey Granola
Prep Time
10 Min
Total Time
30 Min
Servings
8 Cups
Ingredients
3/8 cup - coconut oil, melted
1 tsp. - vanilla extract
1 tsp. - cinnamon
1/2 tsp. - salt
4 cups - oats
1 1/2 cups - almonds, sliced or slivered
1/2 cup - white quinoa (uncooked)
1/2 cup - sprouted pepitas (can use regular, unsalted)
1/2 cup - honey
1/4 cup
goji berries (optional)
Steps
Mix together honey, coconut oil and vanilla.
Melt in microwave in increments of 20 seconds until just melted/combined. Set aside.
Mix together oats, almonds, pepitas, quinoa, salt and cinnamon.
Pour wet ingredients over, mix until all parts are coated - can use hands.
Spread mixture onto a parchment-lined rimmed baking sheet.
Toast in oven on 325°F, for 15-20 minutes, or until golden brown, rotating pan once halfway through.
Let cool completely.
Break up into bowl and toss in goji berries, if desired.
Source:
National Honey Board
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