Recipes Using White Wildflower Honey
These recipes are some of our family favorites. We have developed them over several years of testing, so enjoy! Lynn
Vegan Christmas Cashew Oat Waffles
2/3 cup cashews, washed and soaked overnight
2 1/2 cups rolled oats
1/2 cups unsweetened coconut
1 teaspoon white wildflower honey
1/2 tsp salt
1 1/2 tsp vanilla
4 cups water
Blend above ingredients in blender at high speed until smooth. Allow mixture to set for 10 minutes. Pour onto heated waffle iron filling plate 2/3 full. Bake for 7-10 minutes, depending on your waffler's heating temperature. Remove waffle and place on cooling rack. Serve with warm applesauce and cinnamon or maple syrup and fresh strawberries. Delicious!
White Wildflower Honey Buns
5 cups warm water
1/3 cup white wildflower honey
2 TBLS activated yeast
1/3 cup safflower or olive oil
2 tsp. salt
1/2 tsp lecithin
4 TBLS Brewer's Yeast
1 cup wheat germ
1/2 cup gluten flour
1 cup graham flour
2 cups whole wheat flour
1 cup corn meal
Stir honey into warm water. Add activated yeast. Let mixture stand for ten minutes. Add remaining ingredients. Let mixture stand for 30 minutes. Slowly add 2 more cups whole wheat flour and one of unbleached white. Knead as you add the flour until dough rebounds when you press it with finger. Do not add too much flour ns buns will not be light. Divide dough into desired size of patties and press each down on cookie sheets until they are 1/2 inch thick. Allow to rise for 1/2 hour or so. Place pan of hot water in oven's bottom rack. Place cookie sheets with risen buns in preheated 350 degree oven. Bake for 15 to 20 minutes. You may add rosemary to this dough or other herbs . Be creative!. You may also braid the dough for a delightful set of loaves that are delicious served with coconut butter and white wildflower honey.
Carob Fudge
1 cup of white wildflower honey
1 cup almond butter
1 cup oven toasted sunflower seeds
1/2 cup toasted sesame seeds
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup organic raisins
In a large sauce pan, lightly heat honey, almond butter, stirring until mixture is smooth. Note: You may keep the honey truly raw by eliminating the heating process and simply stirring the mixture with a large spoon for several minutes. Remove from heat, stir in carob powder, mix well, add remaining ingredients and mix again. Press the mixture into oiled 8 x 8 x 2 inch pan. Chill several hours or overnight. Cut into 1 inch squares, store in the refrigerator in sealed container.
Natural Spice Balls (wheat free, no added salt, no baking soda or baking powder)
!/2 cup extra virgin olive oil
1/3 cup white wildflower honey
1 teaspoon vanilla extract
1/4 cup sunflower seed meal
1/4 cup sesame seed meal
1/4 teaspoon cardamon powder
1 teaspoon cinnamon
1 1/2 cups oat flour (up to 2 depending on moisture content)
Using a spatula, blend honey and oil. Add all other ingredients, adding only enough oat flour to allow you to make teaspoon-sized balls by rolling the mixture in your hand. Place on lightly oiled cookie sheet.
Bake at 300 degrees for 12-15 minutes. Allow mixture to cool for five minutes and remove balls from cookie sheet. Allow to cool on rack.
Freeze cookies in baggies and remove as needed.
Pineapple Carob Chip Cookies
1/2 cup extra virgin olive oil
1/2 cup white wildflower honey
1/2 teaspoon vanilla
1/2 cup crushed pineapple with juice (unsweetened)
Cream above ingredients.
Mix together:
1/2 cup whole wheat flour
1/2 teaspoon salt
3/4 cup oatmeal
1/2 cup wheat germ
1 cup chopped walnuts
1/2 cup unsweetened coconut
3/4 cup unsweetened carob chips
Add second group of ingredients to first. Mix Well. Dough should hold together in a spoon, but not be too dry or too sticky. If too dry, add more pineapple juice very slowly. Using teaspoon, scoop cookie dough out of bowl and place twelve scoops onto cookie sheet evenly spacing cookies. Press each cookie with a fork to flatten. Bake at 350 degrees for 25 minutes.
These recipes are some of our family favorites. We have developed them over several years of testing, so enjoy! Lynn
Vegan Christmas Cashew Oat Waffles
2/3 cup cashews, washed and soaked overnight
2 1/2 cups rolled oats
1/2 cups unsweetened coconut
1 teaspoon white wildflower honey
1/2 tsp salt
1 1/2 tsp vanilla
4 cups water
Blend above ingredients in blender at high speed until smooth. Allow mixture to set for 10 minutes. Pour onto heated waffle iron filling plate 2/3 full. Bake for 7-10 minutes, depending on your waffler's heating temperature. Remove waffle and place on cooling rack. Serve with warm applesauce and cinnamon or maple syrup and fresh strawberries. Delicious!
White Wildflower Honey Buns
5 cups warm water
1/3 cup white wildflower honey
2 TBLS activated yeast
1/3 cup safflower or olive oil
2 tsp. salt
1/2 tsp lecithin
4 TBLS Brewer's Yeast
1 cup wheat germ
1/2 cup gluten flour
1 cup graham flour
2 cups whole wheat flour
1 cup corn meal
Stir honey into warm water. Add activated yeast. Let mixture stand for ten minutes. Add remaining ingredients. Let mixture stand for 30 minutes. Slowly add 2 more cups whole wheat flour and one of unbleached white. Knead as you add the flour until dough rebounds when you press it with finger. Do not add too much flour ns buns will not be light. Divide dough into desired size of patties and press each down on cookie sheets until they are 1/2 inch thick. Allow to rise for 1/2 hour or so. Place pan of hot water in oven's bottom rack. Place cookie sheets with risen buns in preheated 350 degree oven. Bake for 15 to 20 minutes. You may add rosemary to this dough or other herbs . Be creative!. You may also braid the dough for a delightful set of loaves that are delicious served with coconut butter and white wildflower honey.
Carob Fudge
1 cup of white wildflower honey
1 cup almond butter
1 cup oven toasted sunflower seeds
1/2 cup toasted sesame seeds
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup organic raisins
In a large sauce pan, lightly heat honey, almond butter, stirring until mixture is smooth. Note: You may keep the honey truly raw by eliminating the heating process and simply stirring the mixture with a large spoon for several minutes. Remove from heat, stir in carob powder, mix well, add remaining ingredients and mix again. Press the mixture into oiled 8 x 8 x 2 inch pan. Chill several hours or overnight. Cut into 1 inch squares, store in the refrigerator in sealed container.
Natural Spice Balls (wheat free, no added salt, no baking soda or baking powder)
!/2 cup extra virgin olive oil
1/3 cup white wildflower honey
1 teaspoon vanilla extract
1/4 cup sunflower seed meal
1/4 cup sesame seed meal
1/4 teaspoon cardamon powder
1 teaspoon cinnamon
1 1/2 cups oat flour (up to 2 depending on moisture content)
Using a spatula, blend honey and oil. Add all other ingredients, adding only enough oat flour to allow you to make teaspoon-sized balls by rolling the mixture in your hand. Place on lightly oiled cookie sheet.
Bake at 300 degrees for 12-15 minutes. Allow mixture to cool for five minutes and remove balls from cookie sheet. Allow to cool on rack.
Freeze cookies in baggies and remove as needed.
Pineapple Carob Chip Cookies
1/2 cup extra virgin olive oil
1/2 cup white wildflower honey
1/2 teaspoon vanilla
1/2 cup crushed pineapple with juice (unsweetened)
Cream above ingredients.
Mix together:
1/2 cup whole wheat flour
1/2 teaspoon salt
3/4 cup oatmeal
1/2 cup wheat germ
1 cup chopped walnuts
1/2 cup unsweetened coconut
3/4 cup unsweetened carob chips
Add second group of ingredients to first. Mix Well. Dough should hold together in a spoon, but not be too dry or too sticky. If too dry, add more pineapple juice very slowly. Using teaspoon, scoop cookie dough out of bowl and place twelve scoops onto cookie sheet evenly spacing cookies. Press each cookie with a fork to flatten. Bake at 350 degrees for 25 minutes.
