What is creamed honey? The raw honey, the one we use is honey that comes straight form the honeycomb, we never heat it up, which preserves all the amazing qualities of the honey. Our honey is Canadian white clover honey, the highest quality honey there is!
Creamed honey, also known as spun or whipped honey, is a type of processed honey that has been creamed and whipped to create a thick, spreadable consistency. It is created by blending granulated honey crystals with liquid honey until it reaches the desired creamy texture and then slowly crystallizing it in large cooling tanks. The creaming process breaks down the larger crystals into smaller ones, making creamed honey smoother and easier to spread. It spreads like butter at room temperature and has an incredibly sweet flavor. Creamed honey is loved by many for its versatility—it can be used just like any other form of liquid or creamed honey, drizzled on oatmeal or yogurt, added to smoothies for extra sweetness, mixed into cake and cookie batters, or spread on toast.
After collecting and straining raw honey from the hive, we throw it in a honey creamer. A honey creamer is essentially a big tank with an auger that spins liquid honey periodically over a few days. Honey naturally wants to crystallize in the tank but by stirring it we interfere with the crystallization process. This allows us to control the size of the crystals. The smaller the crystal, the smoother and creamier the honey. Creamed honey has a smooth, sumptuous texture that is perfect as a spread but preserves the goodness of raw honey. This process takes 4 days!
Creamed honey is especially popular among beekeepers who prefer harvesting creamed versions of their own raw honeys to save time and effort in the kitchen. The creaming process stabilizes the liquid form so that it won’t crystallize too quickly or deposit any sediment at the bottom of the jar. This creamed honey is a great choice for those looking to enjoy their honey without worrying about it becoming overly thick or grainy, as it maintains its smooth consistency for much longer than traditional liquid honey.
In addition, creamed honey has a much more subtle flavor than regular liquid honey and can be used in a wide variety of recipes, from toast and yogurt to baked goods and tea. It’s also perfect for adding an extra layer of sweetness to your favorite dishes like pancakes, oatmeal, ice cream sundaes, and even smoothies!
So if you’re looking for a delicious alternative to regular liquid honey that won’t leave your hands sticky or cause any mess in the kitchen, creamed honey is the perfect choice. Not only is creamed honey easier to spread than spun or whipped honey, it also has a superior flavor and texture that will have you coming back for more! Try creamed honey today and experience the difference!
Creamed honey, despite any of its names, contains no cream (or any dairy products).
Other Names For Creamed Honey:
- Whipped honey
- Spun honey
- Granulated honey
- Churned honey
- Fondant honey
- Honey butter, or
- Soft set honey.
Impress your guest with this easy to make, delicious nuts and honey baklava.
- 2 cups of raw, unshelled pistachios
- 1 cup of raw cashew
- 1/2 cup of raw walnuts
- 2 Tbs of sugar
- 1/2 tsp cinnamon
- 2/3 cup Sunny Honey Miami Creamed Honey
- 1/2 cup sugar
- 1 1/2 cups water
- juice from 1 lemon
- 2 Tbs orange blossom water
For the pastry cups
- 1 box of pastry sheets
- 2 sticks of butter
- Prepare a pan, butter it and keep it aside. Turn the oven on to 350 F
- Grind the nuts together with the cinnamon and the sugar, set aside
- In a pan, bring the water to a boil, add the sugar and mix until dissolved. Turn the heat to a minimum, and add the honey, the lemon juice and the orange blossom water, let it boil until the syrup covers the spoon. Turn it off and let it cool completely.
- Melt the butter and keep it aside
- When the syrup is cold, start working the pastry cups. Take one pastry sheet at the time, brush it with the liquified butter, add another pastry sheet, and so on, until you have 4 pastry sheets sandwiched together. Take a spoon with a long handle and roll the buttered pastry sheets to make it a long rope. Twist the pastry rope to make it a cup in the prepared pan. repeat the process, until you have all of the cups ready.
- Fill the buttered cups with the nuts. Bake them covered until golden brown. When the cups are baked, poor the cold syrup in top of every cup, they will absorb the amazing syrup as they are super hot! Enjoy it! If you need the video instructions, check our Instagram reel with this recipe.
Do you love granola as much as I do? Make your own healthy, gluten free granola!!!!
Keep it in an airtight container at room temperature for 1-2 weeks or in the freezer for up to 3 months. It makes a beautiful gift for your friends and family, just put the granola in a large mason jar, label it and gift it wilt love!
This recipe yield about 8 cups of granola, enough for 16 servings.
- 4 cups old-fashioned rolled oats
- 1 1/2 cups raw nuts or seeds of your choice (almonds, walnuts, pine nuts, pumpkin seeds, sunflower seeds, etc)
- 1 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup melted coconut oil or avocado oil
- 1/2 cup of your choice of Sunny Honey Miami
- 1 tsp vanilla extract
- 2/3 cup dried fruit of your choice : chopped dried apricots, cranberries, dried cherries, etc
- optional mix ins: 1/2 cup chocolate chips or coconut flakes
- Preheat the oven to 350 F and line a large, rimmed baking sheet with parchment paper
- In a large mixing bowl, combine the oats, nuts and seeds, salt and cinnamon. Stir to blend.
- In another bowl mix together the oil, the vanilla and the honey
- Pour the oil mixture onto the oats mixture, mix well, until every oat md nut is lightly coated. Pour the granola onto your prepared pan, spread it into an even layer.
- Bake until lighly golden, stiring halfway. Let the granola cool completelly, undisturbed. Top with the dried fruits, chocolate chips or coconut flakes. Mix well.
- Enjoy it and remember that you can customize this recipe, starting with the creamed honey used for the recipe.
Tips for Staying Healthy Through the Changing Seasons
As autumn changes to fall, and fall into winter, the days become shorter, the air becomes colder, and the leaves fall to the ground to decompose. Just as nature moves through seasonal changes, so too do our bodies. This is a time when we can turn inward to regain our strength through practices that ground and nourish us. Doing so will help us to reemerge in the spring with vitality and vigor.
Simple meal swaps that focus on seasonal offerings, grounding lifestyle practices, adaptogenic herbs, and the cultivation of balance, are all key ingredients to a healthful flu season!
The seasonal transitions into the darker, colder months can leave your body feeling dry and depleted. Tending to your body’s needs for increased nourishment and more digestible foods is fundamental for a smooth transition between seasons, all year long. When you support a healthy digestive and immune system during times of seasonal change, you give your body the resources and “back-up” it needs to face any colds and flus headed your way. Focus on preparing meals with seasonal ingredients, like carrots, beets, pears, citrus, celery root, and more, and prepare them in ways that are grounding, like low and slow cooking methods, and in warming dishes like soups, stews, warm beverages, and more!
Luckily, many of the most beneficial herbs for cold and flu season are probably sitting in your spice cabinet or on your counter right now – making them the perfect immune-supporting addition to any breakfast, lunch, or dinner! Garlic, thyme, ginger, oregano, to name a few, are some of the most powerful and safest antivirals and antibacterial herbal medicines we have available. Cook dishes packed with antioxidant, vitamin, and mineral rich food choices, and your meals will not only be delicious, but nutritious and immune-boosting as well!
Delicious Ingredients with Medicinal Benefits
Honey: Not only is honey a superfood, it may also help prevent both viral and bacterial infections, including colds, flus, and more! Honey, especially raw/unprocessed honey, offers a wide array of nutritional benefits, makes a great sugar replacement in coffee or tea, and can be eaten right off the spoon as a delicious, throat-soothing remedy with immune-boosting benefits. Sunny Honey Miami only uses raw honey, infused with whole ingredients. https://sunnyhoneymiami.com/product-category/creamed-honey/
Sage (Salvia officinalis): Traditionally, sage was used to support upper respiratory distress and sore throats, move phlegm out of the body during sinus infections, and soothe the stomach when upset. The earthy-pine flavors make sage easy to incorporate into soups, stews, and a wide variety of sauces/gravies.
Turmeric (Curcuma longa): Turmeric is a well-known herb for its bright color, and without a doubt, this herb is one of the most potent anti-inflammatory botanicals recognized by modern research. Turmeric can be easily added to any cold or warm dish, giving any meal a pop of color and potent dose of antioxidants!
We hope you’ll put to use some of the strategies and tips from this article to help you minimize the chance of becoming sick this cold and flu season. Fall and winter are a great time to check-in on your health and tend to self-care habits that will provide a strong foundation for your mind, body, and soul to thrive throughout each season ahead.
This chickpea cookie dough is a healtier take on regular cookie dough, vegetarian and gluten free!
- 1 1/8 cups (400 gr) canned chickpea
- 1/3 cup cashew butter or any nut butter of your choice
- 3 Tbs Sunny Honey Miami Cacao Creamed Honey or the infused honey of your choice (pumpkin spice creamed honey, vanilla creamed, plain creamed)
- 1/4 tbs salt
- 3 tsp vanilla
- 4 Tbs Oat flour (grind rolled oats)
- 2 Tbs Almond milk or the nut milk of your choice
- 1/3 cup mini chocolate chips
If you are using rolled oats, process them first in your food processor.
Add all the ingredients to a food processor and blend until well combined. For firmer cookie dough which cen be rolled into balls, add more flour.
Store it refrigerated in your recycled honey glass jars, eat it within a week.
For a quick snack, eat the chickpea cookie dough by the spoonful! For on the go snacks, make a firmer cookie dough and roll it into balls or shape it into bars. You can serve it with apple slices, pretzels or graham cookies. This cookie dough is a great addition to your fruit board.
Enjoy it, guilt free!
Gluten Free Pistachio and creamed honey cookies
These pistachio cookies are a healtier version of the Middle Eastern cookies that I love so much! Gluten free with no added sugar, a great way to use the Sunny Honey Miami creamed honey.
Servings: 16 / Prep time 10 minutes / Cook time 15 minutes
- 1 cup pistachios raw, and shelled, 1/2 whole pistachios for topping
- 1/2 cup almond flour
- 1 cup rolled oats (check the label for gluten free)
- 1/4 cup unsalted butter metlet and cooled
- 1/4 cup Sunny Honey Miami Creamed Honey
- 1 large egg
- Preheat oven to 350F and line a baking sheet with parchment paper
- Pulse the pistachios in the food processor until they are fairly crumb-like, a few lumps is fine, I actually like the crunch. Ground the rolled oats to a flour.
- Mix the pistachios, almond flour, the oat flour, melted butter, honey and egg and pulse a few times to mix well. The mixture should be fairy sticky and wet.
- Divide the dough into 1 1/2 tablespoon sized balls. Top every cookie with whole pistachios, press them down into the dough.
- Bake for 8-12 minutes or until cookies are firm and slightly golden at the edges. Cool on the baking sheet for 5 minutes, transfer them to a wire rack to cool completely.
When the cookies are completely cool, store them in an airtight container. Enjoy them!
2 tbs butter
1/4 cups creamed honey
2 tbs sugar
1/4 tsp kosher or sea salt
2 cups walnuts or the nuts of your choice
- Preheat the oven to 350 F. Prepare a baking sheet lined with parchment paper, set aside.
- In a pan melt the butter, add the sugar, the honey and the salt, mix to combine. This should take 2 minutes. Remove from heat and add the nuts, mix well to coat them in the butter honey mixture.
- Lay this mixture as flat as possible on the lined pan and bake for 15-20 minutes or until it starts to change color to a redish brown.
- Let them cool completelly before you break them into smaller pieces.
To serve: keep it in an airtight jar for up to 2 weeks. Take them on a long hike for energy, add to salads, or toss on top of your ice cream or your favorite smoothie bowl.
Pick me up CBD honey sports drink after a long workout
1 tbs CBD honey
1 tbs plain creamed honey
1/4 cup freshlly squeezed lime juice
1/4 cup freshlly squeezed lemon juice
2 cups of water
1/8 tsp sea salt
Add the honey in a mixing bowl, add a little bit of warm water to dissolve it. Mix it well and then add the lime, lemon, cold water and the salt. Mix it well and enjoy it!
I love coffee and chocolate equally. If you are like me, you will love this easy to make and really satisfying cacao and coffee smoothie
You will need
1 coffee cup at room temperature
1 tbs of our cacao creamed honey
1 tsp raw cacao powder
½ cup milk of your choice
A dash of cinnamon, or chili powder
Blend all of these ingredients together, pour it in a tall glass and decorate it with some grated dark chocolate and a slice of banana. Enjoy!
Growing up in Communist Romania, Mihaela Gutman and her family lacked many basics.
Honey, however, was abundant.
“Honey was our dessert, our medicine, our everything,” said Gutman, who now lives in South Beach. “We didn’t have sugar; we didn’t have anything. But we had honey. I grew up fascinated with bees.”
Today, she is a nascent entrepreneur, having recently launched Sunny Honey Miami with her husband, Jorge Gutman, a Miami Beach contractor.
The company sells seven types of honey. But this is not the honey you squeeze out of a plastic bear. Imported from Canada, the honey is creamed and bottled in Florida, giving it a texture similar to crème brulée. The honey is flavored with vanilla, matcha, cacao, coconut, key lime or lavender for as long as two weeks. The company also sells a plain creamed honey, Gutman’s favorite.
It’s not cheap — $22.99 for a 12-ounce jar, sold on Sunny Honey’s website and at My Deli Market on Brickell Bay Drive. They are also marketing it at specialty food shows.
They’ve sold about $50,000 since launching three months ago, says Jorge Gutman, adding they have seven employees.
“What they have done is a change in the industry,” said Joaquin Mantovani, a honey importer in Florida who advises them.
Gutman grew up in Romania in a family of beekeepers. When she was young, Romania was ruled by the dictator Nicolae Ceausescu, whose 22-year Communist rule was marked by killings of thousands of Romanians, drastic shortages of food and water and government corruption, including Ceausescu appointing his wife Elena as first deputy prime minister.
On Dec. 25, 1989 — after he and his wife were convicted of genocide in a military trial and sentenced to death — they were executed by firing squad. The northern part of Romania borders Ukraine.
Growing up, Gutman was told women didn’t work, that their calling was in the home.
That changed when Gutman left Romania for the first time in 1994. At age 20, she was selected to represent Romania at the Miss Universe pageant in the Philippines. Seeing life outside of a Communist country opened her eyes.
“I decided I was going to travel the whole world,” said Gutman, now 47.
Baker in Turks and Caicos
One of her stops was the Turks and Caicos, an archipelago southeast of the Bahamas in the Atlantic Ocean. In 2011, she was working in a bakery there when Jorge Gutman, vacationing in the islands, walked in.
“She walked out of the kitchen and I fell in love,” he said. “For me, it was love at first sight.”
Two years later, she moved to South Beach and the couple married. They bought a beehive for the backyard of their South Beach home, eventually leading them to create Sunny Honey. Gutman works full time at the business while her husband continues in real estate.
Gutman tested the recipes over three years, trying different honeys and infusing them with different flavors.
”What they have done is put a white gold on the shelf,” Mantovani said, noting they use a rare white honey.
White honey, unlike amber honey, has a milky, custard-like color. Mantovani says the lighter the honey, the sweeter it is.
“If you try theirs and then you try a Publix honey, you will taste the difference. It’s sweeter and not bitter.”