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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

Honey Glazed Roasted Turkey

A sweet and savory glaze enhances the flavor of roast turkey and helps the skin to brown and crisp beautifully.  Pre-prepare the turkey to your desired liking.  We recommend brining overnight for added tenderness and juiciness in the end result.

Ingredients:

1 turkey, 12 to 16 lb. (6 to 8 kg), neck and giblets removed, reserved if desired & pre-brined 

1 c Wildflower Honey

6 T unsalted butter + 4 T unsalted butter
2 garlic cloves, chopped + 1 whole clove
3 t rosemary, chopped + sprigs
3 tsp. sage, chopped + sprigs
2 lemons 
Sea salt and freshly ground pepper

Procedure:

1. Preheat the oven to 350°. 
2. Combine the chopped rosemary, sage, garlic cloves, salt and pepper in a small bowl.  Place 1 halved lemon and whole sprigs inside the turkey.
3. Truss the turkey with kitchen twine. Spread the butter over the turkey breast and under the skin, then rub the garlic & herb mixture under the skin. Transfer to the oven.
4. Meanwhile, make the glaze: In a small saucepan over medium heat, combine the honey and remaining butter and heat, stirring occasionally, until melted, about 2 minutes. Stir in the remaining 2 sprigs of herbs, juice of one lemon and whole garlic and season with salt and pepper.
5. After 1 hour of roasting, begin brushing the turkey with the glaze. Continue roasting, brushing with glaze every 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F.

Roasted Acorn Squash with Currants, Walnuts & Cinnamon Honey

 

This acorn squash dish is easy to prepare, quick to serve and a delicious accompaniment to a festive occasion or cozy night. We dressed the squash with cinnamon honey, as a healthier and more decadent alternative to brown sugar. This dish is just the right amount of holiday decadence.

Acorn Squash Recipe

Ingredients:

2 medium sized acorn squash, cut into quarters
2 t extra virgin olive oil
2 t Cinnamon Honey, to drizzle
pinch of salt

For the warm sauce:
6 T butter
8 sage leaves
1/2 c currants
3/4 c chopped walnuts
6 T Cinnamon Honey
pinch of salt

Procedure: 

1. Preheat the oven to 400°.
2. Place the quartered squash on a sheet tray, drizzle with oil, honey and sprinkle with salt.  Bake until knife tender, about 1 hour.
3. Prepare the warm sauce in advance, and reheat, or just before serving: In a small saucepan heat the butter at medium heat until foaming.  Add in the sage and cook until crispy about 1 minute.  Add in the currants, walnuts, honey and salt and cook 3 minutes more. 
4. Remove the squash from oven, plate, and pour over the sauce just before serving.  

Roasted Carrots with Chestnut Honey, Hazelnuts, Mint & Yogurt

The chill of autumn is the perfect time to bring out the Italian Chestnut Honey. We love the this honey for its distinctive flavor and floral notes and it seems almost too good to be true that it is also wonderful for our health and high in antioxidants and minerals. This recipe is a quick and easy side dish to an autumnal meal.  We especially love to prepare this on Thanksgiving, when your oven is already warm and ready to roast!  The sweetness of the carrots, the brightness of the mint, and the honey's floral notes all play brilliantly together.  The carrots can be prepared ahead of time and served at room temperature or slightly re-warmed for convenience.  

 

Roasted Carrot Recipe

Ingredients:

24 carrots, topped trimmed
1 T extra virgin olive oil
pinch of salt
For the dressing:
1/2 lemon, juiced
1 t sea salt
2 t chopped mint
2 T Chestnut Honey
2 T extra virgin olive oil
1 c Greek yogurt
1/4 cup toasted hazelnuts, chopped

Procedure:

1.  Preheat the oven to 400°.  
2.  On a baking tray, lay out the carrots with even spacing, season with salt and drizzle with olive oil.  Roast until the tips are caramelized and the carrots have softened.
3.  Meanwhile, prepare the dressing:  In a small bowl add the lemon juice, salt, and chopped garlic.  Whisk until the salt has dissolved.  Add in the honey, mint and olive and whisk to bring together.  Taste for seasoning.
4.  When the carrots are removed from the oven and slightly cooled, plate on a platter with the yogurt spread beneath, drizzle over the dressing and sprinkle the hazelnuts, if using.  
Serves 8 as a side dish.

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.