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5 Super Easy After School Snacks with Honey

We have no better honey room clientele than our local kiddos and we are delighted to offer some easy recipes for their after school snacking!

Apples with Cinnamon Infused Honey and Oats

Warm Apples with Oats and Cinnamon Infused Honey

2 small apples cored and cut into segments
2 T oats
1 T butter

Cinnamon Infused Honey to taste

Procedure:  In a small microwave-safe bowl add the apples, butter and oats.  Microwave for 1.5 minutes or until the butter has melted and the apples have slightly softened.  Drizzle with Cinnamon Infused Honey and serve!

Pumpkin Spice Smoothie

Pumpkin Pie Spice Smoothie

1 frozen banana
1/2 c canned pumpkin
3/4 c unsweetened almond milk
2 T almond butter
2 t Buckwheat Honey
1 t Pumpkin Pie Spice

Procedure:  Blend all ingredients and enjoy!

Seed Granola with Wildlfower Honey

Nut-Free Granola with Saratoga Wildflower Honey

1 c pumpkin seeds
1 c gluten free oats
1 c coconut flakes
1/2 c quinoa
1/2 c sunflower seeds
1/2 c flax seeds
1/4 c chia seeds
1/4 t sea salt
1/2 c extra virgin olive oil
1/2 c Saratoga Wildflower Honey

 Procedure:  Preheat the oven to 350 degrees. Mix all dry ingredients together in a bowl. In a small saucepan, heat the honey until it becomes less viscose.  Pour the honey and the olive oil over the dry ingredients and mix well.  Line a sheet tray with parchment and spread evenly.  Bake for 15 minutes, turn with a spoon and bake until golden brown, about 5 minutes more.  Serve with yogurt, ice cream or milk!

Apples with Cheddar, Walnuts and Cranberry Blossom Honey

Apples with Cheddar, Walnuts, and Cranberry Blossom Honey

2 small apples
local cheddar, sliced
walnuts
Cranberry Blossom Honey to taste

Procedure:  Plate all ingredients to your fancy!  Enjoy!

 Almond Butter with Alfalfa Honey

Almond Butter Rice Cakes with Alfalfa Honey

3 c roasted almonds
3 dried dates
2 T Alfalfa Honey + more to drizzle
1/4 t sea salt

Procedure:  Blend all ingredients in a food processor until creamy, about 10- 15 minutes.  Serve almond butter on your favorite cracker, rice cake or bread and drizzle more Alfalfa Honey to taste!

 

Masala Chai Muffins with Cranberry Blossom Honey Butter (GF & DF)

Hello, Honey Butter Chai Muffins!

Monette of @thesecretgf created the perfect breakfast muffin for any morning where there might be a little chill in the air.  This recipe proves that baking with tea is as simple as infusing it into a liquid and/or a fat component to transfer its complex flavors. We love to consider tea as not only a beverage, but as an ingredient to enhance cookies, muffins or cakes!  And, as the pièce de resistance, our Cranberry Blossom Honey from the cranberry bogs of Wisconsin is simply whipped with butter for an extra treat. Enjoy!

 

Masala Chai Spiced Muffins

 

Ingredients:

½ c almond milk

½ c coconut oil

1 T Masala Chai Tea

1 c all-purpose GF flour blend

1 c oat flour

2 t xanthan gum (reduce to 1 tsp if your flour blend lists this as an ingredient)

½ t salt

1 t baking soda

1 c agave

3 eggs

¼ c butter (Use Earth Balance to make it dairy free)

3 T Cranberry Blossom Honey

Procedure:

  1. Preheat the oven to 350⁰F. Line a muffin tin with muffin wrappers.
  2. In a small saucepan, add the almond milk, coconut oil and tea. Keep at a low heat, stirring occasionally for 20 minutes to infuse the tea into the milk and oil.
  3. While the tea is infusing, combine the dry ingredients (flours, xanthan gum, salt, baking soda) in a medium mixing bowl.
  4. Once the tea has infused for 20 minutes, pour the almond milk and oil mixture into your mixing bowl through a fine mesh strainer to catch the tea leaves. Discard the leaves.
  5. Add the agave and eggs to the mixing bowl and whisk until everything is combined and you have a smooth batter.
  6. Divide the batter in the muffin tin and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. When done, take out of the oven and wait until the muffins are cool enough to handle, then remove them from the muffin tin to finish cooling on a wire rack.
  8. Meanwhile, prepare the honey butter by using an electric beater to whip together the honey and butter.

Blueberry Power Oatmeal with Wildflower Honey

Blueberry Oatmeal with Wildflower Honey

 

We love to hear about the creative ways our customers incorporate the natural raw sweetener honey into their daily lives.  Here is a delicious recipe from @collegefitlifestyle that adds maca energy and healthy Omega-3's to a traditional oatmeal breakfast.  Begin your summer mornings with power and natural energy!

Ingredients:

- 3/4 cup of oatmeal - 1 cup of homemade almond milk 
- 1 tablespoon of chia seeds
- 1 teaspoon of flax seeds
- 1 teaspoon of maca powder
- splash of vanilla
- 1 teaspoon of Saratoga Wildflower Honey
- 1/4 cup of blueberries
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Directions:

• Boil almond milk in a pot over the stove
• Add in oatmeal mixed with seeds & powder 
• Once the consistency of the oatmeal thickens, stir in the honey, add the splash of vanilla, and fold in the blueberries 
•Let cook, serve in a bowl, and enjoy!
Thank you to our contributing recipe developer @collegefitlifestyle

Pumpkin Spice Honey Cookies GF

Simple, gluten free cookies to whip up for that craving of fall!

Ingredients: 

2 c gluten free flour
1 t baking soda
pinch of salt
1 1/2 t cinnamon
1/2 c butter, just softened
1/2 c + 2 T brown sugar
1/4 c Pumpkin Spice Honey
1 egg
1 c canned pumpkin purée
1/3 c milk
1 t vanilla extract


Glaze Ingredients:

1 cup sugar (confectioner's)
1 t milk

2 t Pumpkin Spice Honey
1/4 t vanilla extract
pinch of cinnamon

*optional walnut garnish

Procedure:

1. In a medium mixing bowl combine gluten-free flour, salt, baking soda, & cinnamon.
2. In a separate mixing bowl, cream butter & sugar until light and fluffy. Add honey, egg, pumpkin puree, milk, & vanilla. Beat until blended.
3. Slowly add the dry ingredients to the wet ingredients and stir until combined.
4. Drop cookies into generous rounded teaspoons on prepared baking sheet. Bake for about 12 minutes in
preheated oven to 350°.
5. While cookies are baking prepare glaze by whisking confectioner's sugar, milk, vanilla and honey in a medium bowl until smooth and glossy.
6. Cool cookies for 1 to 2 minutes. Spoon or brush the glaze on cookies. This makes a few over two dozen cookies.

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Our cinnamon honey is a go-to natural sweetener for chais and black teas, but we get particularly excited over its versatility in the kitchen.  Simply adding a drizzle to roasted vegetables or as an accent on a cheese board, there are so many (possibly too many) places that cinnamon honey can become an addiction.  Rich in Vitamin C & antioxidants,  this spicy ginger soup feels like an indulgence, when it couldn't be healthier or simpler!

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Serves: 4-6

Time: 1 hr

Ingredients:

5 medium carrots
1 large yam peeled and cut into ½ inch medallions
2 T virgin coconut oil
A 2 inch piece of ginger peeled and thinly sliced (medallions are easiest to cut)
1 smashed clove of garlic, peeled
¼ tsp turmeric 
Saratoga Tea & Honey Cinnamon Honey
Chives for garnish
optional garnishes:  plain Greek yogurt, pan roasted mushrooms

Procedure:

    1. Preheat the oven to 400°. Cut the thick end of the carrots in quarters length wise, and if needed the smaller end in half. Try to have all the carrot pieces the same thickness so they can cook evenly.
    2. On a baking sheet add your carrots and yams, drizzle with coconut oil and sea salt to taste. Roast at 400° until golden and caramelized. About 35-45 minutes
    3. In a small pan, sautée the garlic and ginger in 1 T coconut oil.  Once softened, add in the turmeric and a  1/2 tsp cinnamon honey and cook another minute longer to bring the flavors together.
    4. When carrots and yams are done roasting, combine them with the garlic and ginger in blender. Blend with 2-3 cups of water until you have your desired thickness.
    5. Serve with a dollop of yogurt (optional), a drizzle of cinnamon honey and a sprinkle of freshly sliced chives.  As another earthy addition, add pan roasted mushrooms if you would like to add a heartier component to the soup. 
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