Are you hungry?
Just in time for the holidays, here are some nice recipes including honey! Remember, always buy local!
Apple Cinnamon Yogurt Dip
This is the perfect dip for apple slices and other fruits. It tastes so good. It is a personal recipe of mine!
Serves roughly 4 people.
1/2 teaspoon – cinnamon
1 cup – Greek yogurt, plain
1 1/2 tablespoon – maple syrup, pure
1 tablespoon of honey
1. Mix ingredients together in a bowl, slowly adding everything in order
2. Slice up apples
Honey really brings everything in this healty yogurt-booster together, as well as being a preferable form of sweetener! It’ll help bind the ingredients to make fun clusters. Source: Ingredients and Recipes by Allegra McEvedy (Conran Octopus).
Makes around 1kg
60ml sunflower or groundnut oil
250g rolled oats
150g sunflower seeds
100g dried apricots
1. Preheat the oven to 180C/350F/gas mark 4.
2. Pour the honey and oil into a pan and heat gently until the honey has melted.
3. In a bowl, mix the oats, bran and sunflower seeds, then pour on the liquid from the pan and mix well. Spread out on a big baking tray.
4. Roast for 20-25 minutes, turning everything three or four times, then leave to cool.
5. Meanwhile, roast the hazelnuts until they turn a golden brown (which takes about 10 minutes), then roughly chop, along with the dates and apricots.
6. When cool, mix everything together with the wheatgerm and sultanas. Store in an air‑tight container; lasts for about a month.
Dairy-free honey bread
A sweet, soft, wonderfully moreish tea bread.
Source: Baking & Puddings by Claire Ptak and Henry Dimbleby (Conran Octopus).
Makes 1 small loaf
225g plain flour
115g caster sugar
150ml hot water
1 tsp bicarbonate of soda
Zest of 1 lemon
1. Preheat the oven to 160C/325F/gas mark 3. Butter a 450g loaf tin and line it with baking paper.
2. Mix the flour and sugar together in a large bowl.
3. Melt the honey and water in a small pan. Sprinkle the bicarbonate of soda over the water mixture and stir. Pour this over the dry ingredients, add the lemon zest and mix just until incorporated.
4. Turn the mixture into the prepared tin and bake in the oven for 50–60 minutes.
5. Remove from the tin and brush the top of the warm bread with honey for a nice sticky finish. Cool, then serve thinly sliced.
These delicious bite-size treats from Greece are similar to doughnuts or churros, but since they are not deep fried, they are much healthier. After being baked they are soaked in a warm honey syrup. Source: John Whaite Bakes: Recipes for Every Day and Every Mood by John Whaite (Headline)
Makes 20 pieces
250g strong white flour
7g sachet fast-action yeast
For the syrup
1 cinnamon stick
3 cardamom pods, bruised
1 star anise
A handful of pistachio kernels, to garnish
1 Mix together the flour, salt, yeast and water then knead for at least 10 minutes or until smooth and elastic. Allow the dough to rise for 1 hour or until it has doubled in size.
2 Preheat the oven to 200C/400F/gas mark 6.
3 Once the dough has risen, divide it into 20 small balls and place them spaced apart on a baking sheet lined with a sheet of baking paper (you might need two). Cover them with oiled clingfilm and allow the balls to rise for another 40 minutes. Then bake them in the oven for 10-12 minutes, or until they turn golden brown.
4 Meanwhile, make the syrup by placing the water, honey, cinnamon stick, cardamom pods and star anise into a medium saucepan and heating over a high flame. Boil for at least 5 minutes, then remove from the heat and allow to infuse until needed.
5 When baked, drop the dough balls into the spiced syrup. Serve with a dollop of Greek yoghurt and a final sprinkling of pistachio kernels.
Well here you go! Happy baking!