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.
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!
Key Lime Pie Honey Glazed Shrimp Tacos Recipe
Yields: 4 Total time: 35 minutes
For the tacos
1 lb shrimp, peeled and deveined
8 tortillas or hard tacos
Juice of 1 lime
Fresh chopped cilantro
½ tsp minced garlic
¼ tsp cumin
1 tbsp olive oil
For the cabbage slaw
1 cup shredded green cabbage
¼ red onion, thinly slices
Avocado, thinly sliced
Juice of 1 lime
1 tbsp olive oil
For the garlic-lime mayo
1/3 cup Mayo
2 tbsp hot sauce of your choice
Zest of 1 lime
1 tsp Sunny Honey Miami Key Lime Pie Honey
¼ tsp garlic powder
- In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, Key Lime Pie honey, lime zest and season with salt. Add the shrimp and cover with plastic wrap. Let marinate 20 minutes in the refrigerator
- Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
- Make the garlic-lime may: in a medium bowl, combine all ingredients. Whisk and season with salt.
- Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
- Build tacos: add a scoop of slaw, a few shrimps, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve
Prep time: 5 minutes Chill time: 8 hours Serving size: 1 serving
- 1/2 cup rolled oats
- 1/2 cup milk, dairy or dairy free
- 1/4 cup Greek yogurt or dairy free yogurt
- 1 tablespoon chia seeds
- 1 tablespoon matcha creamed honey
- 1/2 cup fresh blueberries
Add all the ingredients into a sealable container and mix well. Let it soak in the fridge for at least 2 hours, but it’s best to soak overnight for 8 hours. This will yield a creamier consistency.
Topped it with fresh blueberries and enjoy it!
Raw Honey Recipes – Cooking With Raw Honey
Many people are turning to honey as part of a raw food diet. It’s a delicious treat that works well in a variety of different dishes, but if you’re not quite sure where to start adding raw honey to your diet, you may be a little overwhelmed. What are some healthy recipes with raw honey that you can begin adding to your weekly menu? This quick guide can help.
A Quick Note About Raw Honey
As you begin to choose the right dishes for your menu, it’s important to note that raw honey isn’t typically the kind you pick up off the shelf at the grocery store. Usually, that’s commercially produced honey or “regular” honey as some people call it. Raw honey is often produced on a much smaller scale by beekeepers across the world.
Raw honey is simply pulled right off the honeycomb at a bee farm. Usually, it’s lightly filtered to remove beeswax and pieces of dead bees, then bottled as is. Commercially produced honey, though, goes through a number of other steps before it reaches your kitchen. In addition to being more heavily filtered, it’s usually pasteurized, or heated to a high temperature.
Unfortunately, this changes the flavor of the honey entirely, and it takes away much of its original nutritional value. If you’re looking for true raw honey, you’ll want to look for an option that has not been pasteurized and has only been lightly filtered to use in these recipes.
A Few Healthy Recipes to Consider
Raw honey can be used in place of many other sweetener options in any recipe. If you’re looking for something new, though, try it in one of these great options.
Honey Balsamic Vinaigrette
If you’re looking for the perfect dressing for your next salad, this is absolutely one you’ll want to try.
- 2 tsp balsamic vinegar
- 2 tsp red wine vinegar
- 4 tsp olive oil
- ½ clove garlic, minced
- ½ tsp raw honey
- ½ tsp dijon mustard
Combine all of the ingredients except the oil. Slowly add the oil to the mixture. Pour over any mixed green salad.
Whether you have a pork tenderloin or a delicious ham, this honey glaze is certain to be a treat for many meat dishes.
- ⅓ cup raw honey
- 2 tbsp soy sauce
- ½ tbsp brown sugar
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Mix all of the ingredients. After searing your meat, baste with the glaze during the last 45 minutes to an hour of cooking time.
Cinnamon and Honey Fruit Dip
Looking for the ideal dessert? This fruit dip uses raw honey, making it the perfect option for those trying to incorporate this healthy choice into their diets.
- 8 oz cream cheese (softened)
- 3 tbsp raw honey
- 1 tsp ground cinnamon
Mix all ingredients with a high-speed mixer until smooth. Refrigerate for 30 minutes, then serve with the fruit of your choice.
More Than A Simple Ingredient
Make raw honey the star of your next culinary creation. It’s so much more than an ingredient. It’s a delicious experience that is a great add-on to your diet too!
- 1 cup rolled oats
- ½ cup nut butter 9you can substitute it to sunflower butter or tahini)
- 3 tbsp creamed honey
- 2 tbsp desiccated coconut flakes
- 1 tbsp chia seeds
- ½ tsp pumpkin spice
- Mix the oats, nut butter, coconut, chia seeds, and pumpkin spice together in a bowl until fully combined
- Roll the mixture into equal size balls. Place the bites in the fridge to firm up.
- You can decorate it with melted chocolate and coconut flakes
- Store in an airtight container in the fridge for up to 5 days