Happy Hibiscus Chia Seed Pudding

Need a quick and healthy dessert idea? Chia seeds are high in fibre and antioxidants, making this chia seed pudding a go-to recipe for packable lunches or dinner parties!

Makes 4 servings

Prep Time: 10 minutes

Fridge Time: 4 hours

Total Time: 4 hours 10 minutes


2 Tbsp B&T Happy Hibiscus Honey

2 cups almond milk

6 Tbsp Chia seeds

Fresh Berries


  1. Combine almond milk, B&T Happy Hibiscus Honey, and Chia seeds in a medium-size mixing bowl. Mix well until the honey has fully dissolved.
  2. Cover and refrigerate for at least 4 hours but preferably overnight.
  3. Stir well and divide the pudding into equal portions in dessert cups.
  4. Top with fresh berries and a drizzle of honey.
  5. Serve and enjoy!

Tip: Try making this Chia Seed Pudding recipe with any one of our flavoured honeys for a unique and delicious flavour every time!

Lemonade Crinkle Cookies with Lemon Honey

These delightful little gems boast a sweet and crisp flavour and are the perfect snack for afternoon tea.

Makes 1.5-2 dozen

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


1/2 cup butter, softened

1/2 cup Beary Berry Honey Lemon Honey

1/2 tsp vanilla

1 egg

1 teaspoon lemon zest

1 tbsp fresh lemon juice

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

2 cups all-purpose flour

1/2 cup icing sugar


  1. Preheat oven to 325℉. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, cream butter and Beary Berry Honey Lemon Honey until light and fluffy. Add vanilla, egg, lemon zest, and lemon juice and beat well. Scrape down sides and beat again.
  3. Slowly stir in all dry ingredients until just combined. Scrape sides of bowl and mix again briefly.
  4. Pour icing sugar on large plate. Roll a heaping teaspoon of dough into a ball and roll in icing sugar until coated. Place on baking sheet.
  5. Bake for 9-11 minutes or until bottoms are barely brown.
  6. Remove from oven and allow cookies to cool briefly before transferring to a rack to finish cooling.

Honey Cheesecake

This rich and creamy cheesecake is easy to make and uses honey as a sweetener instead of sugar. Try experimenting with various flavoured honeys for a unique taste every time. The possibilities are endless!

Prep Time: 30 minutes

Cook Time: 1.5 hours

Total Time: 2 hours


4 8oz blocks of cream cheese

2/3 cup Beary Berry Honey Liquid or Flavoured Honey

4 eggs

1 tsp pure vanilla extract


  1. Make sure all ingredients are at room temperature before starting.
  2. Beat cream cheese with an electric beater until smooth and fluffy.
  3. Beat in honey and vanilla.
  4. Add eggs and beat until combined.
  5. Pour into a buttered and crumb lined 9 inch springform pan.
  6. Place in a hot water bath.
  7. Bake at 350℉ until set (about 1.5 hours or less). Remove pan from water bath and let cool on a wire rack.
  8. Chill over night before serving.

Lavender Honey Shortbread Cookies

These buttery, delicate shortbread cookies are the perfect addition to any tea time platter or simply for snacking on when you’re feeling something sweet!

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes


3 3/4 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 1/2 cups unsalted butter, cubed and room temperature

3/4 cup brown sugar

1/4 cup Beary Berry Honey Lavender Honey


  1. Whisk together flour, salt, and baking powder. Set aside.
  2. Beat butter and sugar until light and fluffy, then add Lavender Honey and beat until just combined, scraping down the sides of the bowl as needed. Add flour mixture and beat until just moistened (it will be a bit crumbly). Form dough into a ball and wrap in plastic. Allow dough to chill for 45 minutes in the fridge.
  3. When ready to bake, preheat oven to 350℉. Take half of your dough and place it on a lightly floured sheet of parchment or wax paper, sprinkle the top of the dough with just a bit of flour, and place another sheet on top. Roll the dough out to ½-inch thick between two sheets, cut out, then place on parchment lined baking sheets. Continue with the other half of the dough.
  4. Heat a few tablespoons of Beary Berry Honey Lavender Honey in the microwave for just 10 seconds or so, and brush the cookies with the warm honey.
  5. Bake for 11-13 minutes, until golden and set. Cool on pans for 10 minutes and then remove cookies from pans and let cool on a wire rack.
  6. Serve and enjoy!


Zucchini Muffins

Recipe and image courtesy of Sarah Penner.

These muffins not only taste great but also make a delicious and healthy snack! Make them ahead of time for those on-the-go mornings or serve them as a yummy coffee break dessert.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 1 dozen

1 2/3 cups white whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1/2 cup Beary Berry Honey Vanilla Bean Honey
1/2 cup rice milk (or regular milk)
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated fresh zucchini
1/3 cups old-fashioned oats, plus extra for sprinkling
Pumpkin seeds for sprinkling

1. Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.

2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.

3. In a separate mixing bowl, whisk together egg, Beary Berry Honey Vanilla Bean Honey, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.)

4. Stir in the zucchini and oats until just combined.

5. Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired.

6. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack. Serve warm.

7. Enjoy!

Honey Roasted Walnut Clusters

These honey-roasted nuts make a delicious and healthy snack or package them up and give them away as stocking stuffers!

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins


1 cup raw walnut halves

3/4 cup sliced almonds

1/4 cup flax seeds

6 tbsp. Beary Berry Honey Liquid Honey

2 tsp. ground cinnamon

Pinch of salt (to taste)


  1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
  2. In a medium size bowl, combine honey, cinnamon, and salt. Add in walnuts, almonds, and flax seeds. Toss to combine.
  3. Spread nuts in small clusters on prepared baking sheet.
  4. Bake, stirring occasionally, until toasted, about 20-25 mins.
  5. Let cool completely before serving.
  6. Enjoy!


Vanilla Bean Honey and Pecan Cookies

Nothing goes better together than honey and pecans. And now you can enjoy them both in this delicious cookie recipe!

Prep Time: 3 hours 15 minutes

Cook Time: 10 minutes

Total Time: 3 hours 25 minutes


1 cup brown sugar

1 cup butter

2 eggs

1/3 cup Beary Berry Honey Vanilla Bean Honey

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups quick oats

3/4 cup chopped pecans


  1. Beat butter and sugar until creamy.
  2. Add eggs and honey. Beat until fluffy.
  3. Stir in flour, baking soda, cinnamon, and salt.
  4. Add quick oats and chopped pecans.
  5. Cover dough and chill until firm, approximately 2-3 hours.
  6. Form dough into tablespoon-size balls. Bake at 350 degrees for 8-10 minutes.
  7. Let cool for 10 minutes on pan before transferring to a cooling rack.
  8. Enjoy!