from Wayne Power of Peachland,BC

Baklava is a layered baked pastry dessert made of filo (phyllo) pastry, 

filled with chopped nuts, and sweetened with sugar syrup or honey.  

It has its origin in the Eastern Mediterranean countries. 

Trays of Baklava are served at ceremonial processions 

and at family gatherings. 

Filo or phyllo pastry is wafer-thin sheets of dough

that is common in Greek, Middle Eastern and Balkan cooking. 

When you use the thawed pastry, you join layers by brushing 

each layer with butter/oil.  This also helps it to become crispy.

Filo is often filled in some way, such as in the classic dishes 

of baklava and börek. (Meat, spinach or vegetarian fillings). 


filo pastry-favourite brand thawed box

1 cup of salted butter melted

1/4 cup of vegetable oil 

(of your choice sunflower, or canola)

1 cup fine chopped pistachios 

1 cup fine chopped nuts (mixed)

(of your choice walnuts, pecans, pistachios, hazelnuts)

1 tablespoon rose water (citrus or ginger marmalade for variety) 

1 teaspoon ground cardamom 

1/2 teaspoon ground cinnamon (optional nutmeg, allspice, clove)

1 cup of your favourite honey. 

(Beary Berry Honey plain or flavoured)


Make the syrup drizzle by mixing warmed honey, 

rosewater, butter and oil thoroughly.   

Shake in a jar for convenience like you would for a dressing. 

Make your filling by blending chopped nuts and spices 

of your choice thoroughly. Coarse or fine chopped.


Baklava is normally prepared in large baking pans. 

Make many layers of buttered phyllo pastry.

Add some drizzle to each layer which contains 

the filling of chopped nuts and spices. 

Most recipes have multiple layers of filo and nuts, though 

some have only top and bottom pastry, 

all drenched with spicy honey drizzle. 

Save some drizzle for a finish after baking. 

Before baking, the layered dough is cut 

into regular pieces on the baking sheet, 

often parallelograms (lozenge-shaped), 

triangles, diamonds or rectangles. 

Optional — line baking sheet with buttered parchment paper. 

Bake at 180 °C,(356 °F) for 30minutes

or until golden brown top. 

After baking, add more syrup drizzle 

over the cooked baklava and allowed to soak in. 

Serve it at room temperature, and garnished 

with half nut or sprinkled ground nuts.

Smoky Apple Bourbon Meatloaf

This delicious take on an old classic is sure to have you coming back for more! Quick and easy to prepare, it will soon become a new dinnertime favourite.




  • 1/3 cup brown sugar*
  • 1/2 cup ketchup
  • 1 tbsp Worcestershire sauce


  1. Set oven to 350℉.
  2. Add ground beef, Apple Bourbon Honey Glaze, oatmeal, dijon, honey, salt, and pepper to a large mixing bowl. Mix by hand until just combined. Do not over-mix.
  3. Add meatloaf to a 9×5 loaf pan and press into the pan until smooth.
  4. In a small mixing bowl, combine sauce ingredients and mix well. Pour over meatloaf and spread with a spatula until the whole meatloaf is covered.
  5. Bake at 350℉ for 50 minutes or until inside reads a temperature of 160℉.
  6. Serve with baked or mashed potatoes and a side of fresh steamed veggies.


  • Try using our Chipotle or Raspberry Chipotle Honey Glazes as a substitute for the Apple Bourbon Honey Glaze.
  • You can substitute the oatmeal for Panko bread crumbs in the meatloaf.
  • Try using 1/4 cup liquid honey as a substitute for the brown sugar in the sauce.

Teriyaki Beef Bowl

This dish is super simple and quick to make. Perfect for those weeknight dinners when you need a meal in a hurry!

Servings: 6

Cook Time: 20 minutes


  • 1 lb. ground beef
  • 1 bottle Beary Berry Honey Teriyaki Honey Glaze
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish
  • Rice, cooked according to the package


  1. Cook ground beef in a large frying pan until brown and crumbly.
  2. Stir in the bottle Beary Berry Honey Teriyaki Honey Glaze.
  3. Serve over rice and garnish with sesame seeds and sliced green onions.

Sweet Maple Molasses Brown Bread

This brown bread recipe makes a deliciously soft loaf with a slightly sweet, maple flavour. Perfect for pairing with fresh homemade soup or for packing sandwiches in lunches.

Makes 2 loaves.

Prep Time: 3 hours

Cook Time: 35 minutes

Total Time: 3 hours 35 minutes


  • 2 1/2 cups warm water
  • 1 1/2 tablespoons instant yeast
  • 1/3 cup molasses
  • 2 tablespoons cocoa
  • 3 tablespoons olive oil
  • 1/3 cup Beary Berry Honey Maple Honey
  • 2 teaspoons salt
  • 3 cups whole wheat flour
  • 3-4 cups all-purpose white flour

1. In a stand mixer, combine water, yeast, molasses, cocoa, olive oil, Maple Honey, salt, and 2 cups whole wheat flour. Mix until combined.

2. Gradually add the rest of the flour, starting with the remaining whole wheat flour, then adding the white flour until the dough starts to pull away from the sides of the bowl. Knead for 5-7 minutes. Dough should be soft and slightly tacky.

3. Transfer dough to a large, lightly greased bowl. Cover with plastic wrap and let rise until doubled in size, 1-2 hours.

4. Punch down dough and divide into two evenly-sized pieces. Shape into a tight oval loaves and place in greased bread pans. Lightly cover with a dish towel and let rise again until doubled in size.

5. Preheat oven to 375℉. Bake loaves for 30-35 minutes until browned and cooked through.

6. Let cool in pans for 5 minutes, then remove from pans and let cool completely on a cooling rack.

Moroccan Blueberry Salad

Need a quick and easy salad that is sure to please your dinner guests? Look no further! This salad can be whipped up in no time and tastes amazing!

Prep Time: 5 minutes

Serves 6.


– 1 Bottle BBH Moroccan Blueberry Vinaigrette

– 6 cups baby spinach, packed

– 1 cup fresh blueberries

– 1 cup fresh strawberries, chopped

– Plain Greek yogurt, to taste


1. Toss spinach, strawberries, and blueberries together in a salad bowl.

2. Mix together BBH Moroccan Blueberry Vinaigrette with plain Greek yogurt, to taste. Pour over prepared salad.

3. Top with more fresh blueberries.

4. Serve and enjoy!

Easy Chai Oatmeal

Need a quick and easy breakfast idea? This oatmeal is quick to make and tastes delicious on a cold, fall morning. It also works great as a nutritious breakfast on school mornings.

Serves 2.

Cook Time: 7 minutes


1 cup old fashioned rolled oats

1 cup milk

1 cup water

1/8 teaspoon salt

1 teaspoon Beary Berry Honey B&T Chai in the Sky Honey

Desired toppings (such as apples, raisins, sliced almonds, etc)


  1. Combine oats, milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low.
  2. Let simmer for 3-5 minutes until thickened, stirring occasionally. Remove from heat and cool slightly.
  3. Stir in Beary Berry Honey B&T Chai in the Sky Honey. Divide equally between two bowls, serve and enjoy!



Peach & Oatmeal Smoothie

No time for breakfast? This smoothie is quick and easy to make, tastes great and is healthy too! The oatmeal will also help to keep you full longer.

Serves 1 large or 2 small.

Prep Time: 5 mins


1/2 cup rolled oats

1 1/2 cups sliced, frozen peaches

1 cup coconut milk

1-2 tbsp Beary Berry Honey Vanilla Bean Honey

1/2 tsp ground cinnamon


  1. Pour oats into a blender and blend to pulverize until finely ground.
  2. Add milk and allow oats to soften for 2-3 minutes.
  3. Add remaining ingredients and blend until smooth.
  4. Garnish with fresh peach slices and serve.


Chipotle BBQ Chicken Pizza

This recipe is quick and easy to make and is perfect for using up your leftover rotisserie chicken!

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins



1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water

2 1/2 cups flour

2 tablespoons olive oil

1 teaspoon salt

1 bottle Beary Berry Honey Chipotle Honey Glaze

1 1/2 cups shredded rotisserie chicken

1 small onion, chopped

1 red bell pepper, chopped

2 cups shredded marble cheese

1 tomato, thinly sliced

bacon bits, to taste


  1. Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt, and oil. Beat until smooth. Let rest 5 minutes.
  3. Turn dough out onto a parchment paper lined baking sheet and pat or roll dough out to cover pan.
  4. Spread crust with 1/2 bottle of Beary Berry Honey Chipotle Honey Glaze. Sprinkle shredded chicken, onion, red bell pepper, and bacon bits over top. Cover with cheese. Arrange tomato slices on top of the pizza.
  5. Bake in preheated oven for 15-20 minutes, or until crust is golden brown. Let baked pizza cool for 5 minutes before serving.
  6. Enjoy!


Peanut Butter & Honey Granola Bars

These granola bars are quick and easy to make and put away for lunches and snacks! The recipe is very flexible which means you can add whatever you’d like to suit your taste.

Makes 12 bars.

Prep Time: 5 mins

Total Time: 50 mins



2 cups quick cooking oats

1 cup natural peanut butter

1/2 cup sliced almonds

1/2 cup chocolate chips

1/8 cup ground flax seeds

1/4 cup Beary Berry Honey Liquid Honey (more if needed)


  1. Combine the oats, peanut butter, almonds, chocolate chips, flax seeds, and honey in a medium sized bowl. Add more honey if needed to hold shape.
  2. Line an 8×8 pan with parchment paper and press the oat mixture into the pan.
  3. Freeze pan for 45 minutes to 1 hour, or until firm. Remove the parchment paper from the pan and cut the large square in half. Then cut each half into 6 rectangles. Wrap the bars individually in plastic wrap and store in the freezer or refrigerator.



  • Try substituting the chocolate chips with raisins or cranberries.
  • Try adding 1/8 cup chia seeds or sunflower seeds.
  • Try using any of our flavoured honeys instead of plain honey for a unique flavour every time.


Sesame Noodle Salad

This delicious salad is easy to make and is sure to be a crowd pleaser at potlucks and BBQs! It works great as a nutritious and delicious cold supper on a hot summer day.

Serves 8.

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins



1 (16 ounce) package angel hair pasta

1/4 cup sesame oil

1/4 cup vegetable oil

1/2 cup soy sauce

1/4 cup balsamic vinegar

1 tbsp Sriracha hot sauce (optional)

1/3 cup Berry Beary Honey Liquid Honey

1 teaspoon sesame seeds, or more if desired

1 green onion, chopped

1 red bell pepper, chopped

1 cup zucchini, shredded

1 carrot, julienned


1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta and cook uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 4-5 minutes. Drain well and rinse with cold water.

2. Mix together sesame oil, vegetable oil, soy sauce, balsamic vinegar, Sriracha hot sauce, and honey in a large bowl. Toss the pasta in the dressing, sprinkle with sesame seeds, green onion, bell pepper, zucchini, and carrot.

3. Serve and enjoy!



  • Try adding chicken, pork, or tofu.
  • Substitute the sauce in this recipe for our Mandarin Sesame Vinaigrette.
  • Add peanuts or other nuts for an additional crunch.