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

Ingredients:

2 Tbsp B&T Happy Hibiscus Honey

2 cups almond milk

6 Tbsp Chia seeds

Fresh Berries

Directions:

  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

Ingredients:

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

Directions: 

  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.

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

Ingredients: 

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

Directions:

  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

INGREDIENTS:
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

DIRECTIONS:
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

Ingredients:

1 cup raw walnut halves

3/4 cup sliced almonds

1/4 cup flax seeds

6 tbsp. Beary Berry Honey

2 tsp. ground cinnamon

Pinch of salt (to taste)

Directions:

  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

Ingredients:

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

Directions:

  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!

Honey Eat More Bars

These make a delicious healthy snack when you need a protein boost or simply when you’re craving something sweet without all the extra sugar and additives.

Ingredients: 

1/2 cup smooth natural peanut butter

1 cup Beary Beary Honey

1 3/4 cups semi-sweet chocolate chips

1 1/4 cups old-fashioned oatmeal

2 cups chopped dry roasted peanuts

Directions:

  1. Using a food processor, process old-fashioned oatmeal into small flakes.
  2. Prepare a 10 x 6 inch pan lightly with spray or butter.
  3. In a saucepan, add the peanut butter and honey and bring to a low boil, stirring constantly. Remove from heat.
  4. Add chocolate chips into the warm mix and stir until melted and well combined.
  5. Add oatmeal and peanuts.
  6. Mix well until combined evenly.
  7. Pour into prepared pan.
  8. Chill to harden, then slice into bars. Enjoy!

Berry Protein Smoothie

Keep a pitcher of this in the fridge for quick snacks or early morning meal after your work out. Stir before pouring. Freezes well. Serves 2.

30 red grapes
1/4 cup blueberries
1 cup strawberries
1/4 cup raspberries
1/2 cup 8 cherries, pitted
1/4 cup blackberries
1/2 medium apple
1 cup cooked chickpeas or white beans – cannelini, navy, kidney, etc.
1 to 2 tbsp Beary Berry Honey (see suggested varieties below)
water as needed

  1. Put everything in a blender with 1/4 cup of water and blend. Add more water to get to the consistency you like. (Smoothie will be thicker if you use frozen fruit.)
  2. Enjoy right away, keep in the fridge a couple of days, portion and freeze, or pour into popsicle moulds and freeze for a healthy and delicious frozen treat.

Tips / Suggestions

  • Beary Berry Honey liquid or creamed honey works great, or try one of our fruit honeys such as: Strawberry, Red Raspberry, Black Raspberry, Saskatoon, Blueberry, or Pomegranate.
  • You can use any combination of fruits you like, fresh or frozen. There are several frozen berry blends that are great.
  • Beans add great whole protein. If you want to bump it up even more, add rice, pumpkin or hemp protein powder, available at health food stores and many pharmacies and supermarkets.

Recipe adapted from one by ElaineWilson.com.

Quickled Beets (Quick Pickled Beets)

Quickled Beets | Quick Pickled Beets (hot process)
We don’t all have the space or time to pickle quarts of vegetables to put by for winter. This is a quick and easy way to make small batch pickles overnight that keep for ages in the fridge.  (Recipe and photo courtesy Elaine Wilson, FoodYouCanCook.com)

3 tbsp pickling vinegar
3 tbsp water
3 tbsp Beary Berry Honey, liquid or creamed
1 medium beet, peeled

  1. Halve the beet and lay one half flat side down. Cut it in half again shortways, and thinly slice so that you produce thin half moons. Repeat with the remaining beet half.
  2. Press the sliced pieces into a 250-ml (1-cup), heat-proof jar. The beets will lose some of their water in the process, so press in as many as you can.
  3. In a heat proof pan over medium heat, stir together the water, vinegar and honey until the honey dissolves and the liquid comes to a bubble. Remove from the heat.
  4. Pour the hot liquid over the beets – you might have a bit leftover. Wipe the rim if sticky, then screw on the lid.
  5. Let sit at room temperature one day, or refrigerate several days. Will last for weeks in the refrigerator.

You can use this method for any vegetable that you want sweet pickled, such as cucumber slices, pearl onions, carrots, etc.


Quickled Beets | Quick Pickled Beets (cold process)

As above, but don’t heat the pickling liquid. Pour the cold liquid over the vegetables then place the jar in the fridge where they will keep for ages. They taste good the next day, but even better the longer they sit. Bonus: you can use any jar that seals well, so great for repurposing. (Recipe courtesy Elaine Wilson, FoodYouCanCook.com)

Tips/Variations:

  • Try flavoured Beary Berry honeys: Ginger, Tangerine or Chai would be delicious
  • Add 5 or 6 slices of ginger.
  • Add pickling spice and/or dill.
  • Use orange juice instead of water.
  • Add 1 or more sliced chili peppers.
  • The hot process quickles faster but will cause colours for most vegetables to fade somewhat. The cold process takes longer but will make crunchier, brighter vegetables.

Recipes copyright ElaineWilson.com, used with permission.


 

Resources

Beary Berry Honey products available at farmers markets, their farm store near Tofield, in SaveOn Stores, and in many local shops. Visit BearyBerryHoney.com or call 780-662-3577.

Check out EatEastOfEdmonton.com for a listing of the many farms east of Edmonton that you can visit and where they grow our vegetables, grains and the meat we enjoy. You can also get recommended routes for self-guided tours of the region, including the many farms open to visitors.

Visit GoEastRTO.com for suggested day trips of activities, festivals, and sightseeing in the region east of Edmonton.

Strawberry Lemon Greek Yogurt Popsicles

A super refreshing treat, great for a hot summer day. Get creative, using different kinds of fruit, yogurts, and honey.

1/2 cup chopped strawberries (or other fruit of your choice)
1 cup Greek Yogurt (not non-fat, at least 2%)
2 tbsp Beary Berry Honey Lemon Honey (or your favourite fruit honey)

  1. Puree the fruit in a blender.
  2. In a medium bowl, stir together the yogurt and honey.
  3. Fold in the fruit puree and pour the mixture into popsicle moulds.
  4. Freeze them for at least 3 hours before serving.

Recipe adapted from Bee Maid Honey.