Recipe serves 1 adult, if serving kids it may serve 2. Nutrition facts are for 1 adult serving. Great flour free option for kids and gluten intolerant adults. Raw organic honey, as long as it is unheated, is full of vital minerals and other healthy properties.

Prep: 2 mins, Cook: 10 mins

 Ingredients

• 1 very ripe mashed banana
• 2 eggs
• 1/4 teaspoon cinnamon
• Serve with chopped banana or berries and drizzle raw organic honey over top.
• Optional, but highly recommended: 1/8 teaspoon salt

Method

Mash banana in a medium bowl.

In a separate bowl, whisk together the two eggs.

Add eggs to banana and whisk together until thoroughly combined. Whisk in salt and cinnamon.

Preheat a griddle or large skillet over medium heat. Spray griddle with cooking spray and use a tablespoon to drop batter onto griddle.

Let set for a few minutes, and then flip with spatula.

Cook for an additional minute or two on remaining side and remove to plate.

Serve with chopped banana or berries and drizzle raw organic honey over top.

Nutrition per adult serve. 1 adult serve = 970.68Kj / 232cal

% of daily values are based on 8368 Kilojoules / 2000 Calories per day

Protein 12g = 24%

Total Fat 8g = 12%

Saturated Fat 2g 10%

Carbohydrate 27g = 9%

Dietary Fibre 3g = 12%

Sugars 14g

Cholesterol 327mg = 109%

Sodium 126mg = 5%

Potassium 543mg = 16%

Calcium 4.9%

Iron 10.3%

Vitamin A 11%

Vitamin C 12.4%

Ingredients

• 3/4 cup orange juice – about 2 large freshly squeezed oranges
• 1/2 to 3/4 cup honey according to your taste
• 340 grams whole cranberries
• 1 tablespoon orange zest

 Method

In a medium saucepan, combine the orange juice, honey, zest.

Bring to a gentle boil, simmer about 5 minutes.

Stir in cranberries, continue to cook them until they burst and soften.

Spoon cranberry sauce into small bowl.

Refrigerate for 6-8 hours until set.

The tangy, zesty flavour teams well with meats, used as a spread, over ice-cream or desserts, in cakes and pastries.

from The Australian Woman’s Weekly (The Big Book of Beautiful Biscuits)

Best made a day before eating – overnight the colour will darken, flavour from spices develop and improve, and the texture softens to a more cake-like consistency. Don’t worry if icing seems a little patchy on some biscuits: this is caused by the icing absorbing a little colour from the biscuit. If pink and white-topped biscuits are wanted, spread half the cold biscuits with white icing then colour remaining icing with one or two drops of rose-pink food colouring.

Ingredients

• 60g butter
• 2/3 cup honey
• 1-3/4 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground ginger
• 1 teaspoon mixed spice
• 1/4 teaspoon ground cloves
• 1 tablespoon milk
• 2 tablespoons plain flour, extra

ICING

• 1 egg white
• 1-1/2 cups icing sugar
• 2 teaspoons plain four
• 2 teaspoons lemon juice, approximately

Method

Melt butter over low heat in medium-sized saucepan, add honey, bring to boil, remove from heat: stand 10 minutes. Add sifted dry ingredients and milk, stir with a wooden spoon until smooth, cover, stand at room temperature 2 hours: mixture will become thicker during this time.

Turn mixture on to surface dusted with the extra four, knead lightly, working in only enough of this flour until mixture loses its stickiness: divide mixture into four equal pieces to make handling the dough easier.

Roll one quarter of the mixture into a sausage shape, so that it is 1cm / 1/2” thick: cut into 6cm / 2-1/2” in) lengths. Place on lightly greased oven trays about 5cm / 2” apart. Round blunt ends of biscuit shapes with floured fingertips, bake in moderate oven 8 to 10 minutes. Repeat with remaining mixture. Biscuits should be pale golden in colour and quite soft. Cool on trays.

If cooking more than one tray of biscuits at a time, change position of trays after 5 minutes of cooking time has expired. This allows for even browning and cooking. It is important not to overcook the biscuits or they will become hard and dry.

Icing:

Place egg white in small basin, gradually stir in sifted icing sugar in about three lots, then sifted flour and enough strained lemon juice to give a thick coating consistency. Spread tops of biscuits evenly with icing, stand on oven trays, return to moderate oven for 2 minutes, or until icing feels firm to touch and has lost its stickiness. A little icing might run on the tray: this can be trimmed away when the biscuits are cold. Do not move biscuits from the tray until cold. Then, using a finely serrated knife, gently trim away any excess icing.

serves 4

Prep: 20 minutes Cook: 25 minutes

Ingredients

• 680 grams sirloin steak
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup cornflour
• 3/4 cup vegetable oil for frying
• 2 minced garlic cloves
• 1 small red capsicum sliced in thin strips
• 1/2 cup honey
• 1 tablespoon soy sauce

Method

Slice sirloin steak into thin narrow strips.
In a medium bowl combine salt, pepper and cornflour.
Add beef strips and toss until well coated.
Heat oil in a wok or large frypan over medium high heat.
Fry coated beef strips in batches until crispy and golden brown.
Transfer to a pate lined with paper towels. Set aside.
Pour off all but 1 tablespoon of oil from pan.
Lower heat to medium low.
Add garlic and cook a few seconds.
Add capsicum and stir fry 1 minute. until golden
Add honey and soy sauce and stir to mix.
Add the beef strips and stir well to coat.
Serve with rice or rice noodles.

serves 4

Easy, quick, nutritious and healthy
Crunchy, sweet, salty yummyness

Ingredients

• 1-1/2 cups brown rice
• 500 grams skinless chicken breast or thighs
• 2-1/4 tablespoons soy sauce
• 1-1/4 tablespoons oyster sauce
• 1-1/4 tablespoons kecap manis (sweet soy sauce)
• 1-1/4 tablespoons honey
• 1-1/4 tablespoons sesame seeds
• 3 carrots
• 1-1/2 cup green beans
• 1-1/2 cup snow peas
• 1 medium head broccoli
• 1 tablespoon sesame oil
• 1-1/4 tablespoons minced garlic

Method

Cook brown rice as per pack instructions.
Slice all vegetables and steam until tender but still sightly crisp.
Cut chicken into cubes and mix with the minced garlic.
In a small bowl mix all the sauces and honey then set aside.
Heat sesame oil in a large frypan or wok and brown chicken until cooked through.
Add sesame seeds and stir continuously for 1 minute.
Add steamed vegetables and the sauce mixture.
Stir for 1 minute to heat through.
Serve with cooked brown rice.
2000 kj / 478 calories per serve

Prep Time: 25 minutes Difficulty: Easy
Cook Time: 18 minutes Servings: 12 Servings

Ingredients

• 1-1/2 cups sifted plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Freshly grated zest of 4 lemons
• 1/4 cup lemon juice
• 1/2 cup unsalted butter at room temperature
• 1 cup raw honey
• 1 large egg
• 2 large eggs whites
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional)
• 1/2 cup milk

For the Frosting

• 3/4 cup unsalted butter at room temperature
• 3-1/2 cups icing sugar or confectioner’s sugar
• 1 teaspoon finely chopped dried culinary lavender,
• if you have chemical free lavender flowers in your garden you can use them
• 1 teaspoon vanilla extract
• 1 tablespoon of milk or cream (if needed)
• 1 drop purple colouring (optional
• Fresh lavender for garnish (optional

Method

Preheat oven to 180C. Line a cupcake tin with liners.
In a small bowl whisk together flour, baking powder and salt.
In the bowl of your electric mixer, beat the butter until creamy.

Add in the honey and beat on medium speed, scraping down the sides if needed and increasing it to high speed for 2 to 3 minutes, until the sugar and butter is fluffy.

Beat in egg and whites until incorporated, then add the vanilla and lemon extract and lemon zest until combined.

Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice.

Add in the remaining dry ingredients and beat until combined.

Using an ice cream scoop or 1/4 cup measure, scoop the batter into the liners filling them 3/4 full.

Bake for 16–18 minutes, or until the tops are set. Let cool completely.

For the frosting

Add butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy.
With the mixer on low speed, gradually add the icing sugar and lavender.
Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined.
Beat in the vanilla extract.
If the frosting seems too thick, beat in the tablespoon of milk or cream.
If it seems to runny or too thin, you can beat in more icing sugar1/4 cup at a time.
Once the frosting is a spreadable consistency, drop in the purple food coloring and mix until evenly coloured.
Frost the cupcakes and top with a few lavender flowers if you wish.

makes about 1-1/2 cups

Ingredients

• 15 ripe figs, halved
• 1/4 cup honey
• 1 tablespoon lemon juice
• Sea salt

Method

Preheat oven to 190C. Line a baking pan with baking paper.
Place figs on pan cut side up and drizzle with honey.
Bake until bubbling, tender and lightly caramelised, about 20 minutes.
Remove from oven and sprinkle with lemon juice and salt.

Options for serving
Serve warm with ice cream or cream
With a splash of Cointreau and fresh chopped mint
with a wedge of sharp tasty cheese or a creamy feta.
A lovely way to finish a meal.

photo Credits: Laura’s Mess

Jam is very easy to make BUT most jam, unless you make it yourself, has bucket loads of sugar in it. It also requires you to cook the fruit to oblivion thereby eliminating any goodness in the fruit. If you don’t want to over cook and over sugar your jams and conserves try making this raw freezer conserve sweetened with raw honey that has added pectin and healthy calcium to thicken it.
Most people these days have been told that you HAVE to use lots of white sugar in order for jam or jelly to set. And then you have to cook it to finish the process.

Well, when you use natural pectin – the rules change a little, and when you add calcium powder, they change – a lot … You can make cooked or un-cooked jam with it and use either honey or a tiny amount of sugar to do the sweetening. Natural Pectin and a little calcium powder enables you to have thick set preserves, without heaps of sugar. Pectin sachets or powder can be found in supermarkets.

To make your own calcium use organic eggs so you know the shells are high quality. High-quality eggshells contain 27 essential microelements but they’re mostly composed of calcium carbonate, a form and structure that’s very similar to our bones and teeth. In animal and human tests, eggshell calcium shows increased bone density,is easily absorbed by our bodies, lessens arthritic pain, and even stimulates cartilage growth … SO … Save your eggshells after using eggs in cooking. Wash them well and put them on a plate to dry until you have a carton’s worth. When you have that many, put them in a large saucepan and boil for about 10 minutes to get rid of any harmful pathogens. Put on a tray or large plate and let all dry thoroughly. When dry, grind them in a mortar and pestle, or put through your coffee machine grinder until they are ground to a fine powder. It can then be stored in a glass container.

No-Cook Strawberry Freezer Jam with Raw Honey Recipe

makes over 1.4 litres

Ingredients

• 4 cups mashed strawberries
• 1/4 cup lemon juice (to help berries maintain color)
• 1/2-1 cup raw honey (to taste)
• 3/4 cup water
• 3 teaspoons Pectin
• 4 teaspoons calcium water

Method

Mix packet of calcium powder with 1/2 cup water, and store in the fridge- it’ll last several months and is good for more than one batch of conserve or jam. Place mashed berries in large bowl and add lemon juice and honey
Stir well until raw honey is well blended with berries
Bring 3/4 cup water to a boil
Add pectin to hot water and dissolve completely
Add pectin/water mixture to fruit and stir well
Add calcium water, one teaspoon at a time mixing thoroughly until it’s thick and ready to set, keeping in mind it will continue to set as it cools
Place in freezer safe containers, leaving 1.25cms of headspace
Freeze right away or keep in fridge a week or so

So there you have it, a wholesome raw conserve with all the benefits of fresh strawberries and raw honey. It doesn’t get much better than that! and … you can substitute other berries in this recipe.

Ingredients

Eggs 4

Coconut Cream 1/2 Cup

Honey 2Tb

Rice Flour 1 cup

Sugar 1/3cup

1. Preheat oven 150C, prepare paper cups on the cupcake baking tray
2. Whisk briefly to combine the egg yolk,coconut cream, honey in a large mixing bowl
3. Sift Rice Flour into the mix bowl, mix well to smooth batter
4. Beat the egg white and sugar together until stiff firm
5. Mix well the egg white and batter quick and carefully
6. Spoon the mix into the cupcake cases (make 18 Large cupcakes)

Bake in preheated oven for 25min

Ingredients

Eggs x6 (Use 6 whites and 4 Yolks)

Cream Cheese 250g

Milk 1 Cup

Honey 2Tb

Oil 2 Tb

Self-Raise Flour 1/3 Cup

Cornflour 1/4cup

Sugar 1/2cup

1. Preheat oven 150C, prepare paper cups on the cupcake baking tray
2. Whisk briefly to combine the cream cheese, milk, honey in a large mixing bowl over hot water bath, until smooth, then remove from heat
3. Sift Flour into the mix bowl until smooth
4. Mix 4 egg yolks into the batter
5. Beat the egg white and sugar together until soft peak form
6. Mix well the egg white and batter quick and carefully
7. Spoon the mix into the cupcake cases (make 32 Large cupcakes)
8. Bake in preheated oven over Bain-marie for 60 min

Ingredients:

Eggs 4

Yogurt 120g

Milk 50ml

Honey 2Tb

Oil 2Tb

Self Raising Flour 3/4cup

Sugar 1/3cup

1. Preheat oven 150C, prepare paper cups on the cupcake baking tray
2. Whisk briefly to combine the egg yolk, Yogurt, oil, honey in a large mixing bowl
3. Sift Flour into the mix bowl, mix well to smooth batter
4. Beat the egg white and sugar together until stiff firm
5. Mix well the egg white and batter quick and carefully
6. Spoon the mix into the cupcake cases (make 18 Large cupcakes)
7. Bake in preheated oven for 25min

Ingredients:

Eggs 4

Oil 2Tb

Milk 1/2 Cup

Honey 2Tb

Coffee Essence 1 tsp

Cocoa Powder 2Tb

Self Raising Flour 1/2 cup

Sugar 1/3cup

1. Preheat oven 150C, prepare paper cups on the cupcake baking tray
2. Whisk briefly to combine the egg yolk, oil,milk, honey in a large mixing bowl
3. Sift Cocoa powder, Flour into the mix bowl, mix well to smooth batter
4. Beat the egg white and sugar together until stiff firm
5. Mix well the egg white and batter quick and carefully
6. Spoon the mix into the cupcake cases (make 24 Small cupcakes)

Bake in preheated oven for 25min

Makes approx. 20 biscuits

Prep: 20 minutes
Cook: 12 minutes

By tweaking everyday recipes that our children love to eat we can make them more nutritionally sound. You can swap from white flour, which is often bleached, to wholemeal flour, replace hydrogenated vegetable oils with virgin coconut oil or unsalted butter, and use a natural sweetener such as liquid stevia to taste, raw honey or coconut sugar instead of refined sugar. These may seem small changes, but they make a big nutritional difference to those around you. This is an easy biscuit recipe to make, yummy, and suits all ages.

Ingredients

• 1 Egg
• 1/3 Cup (110g) raw honey
• 4 tablespoons melted coconut oil
• 1-1/2 cups (210g) wholemeal spelt flour
• 1/2 cup (40g) desiccated coconut
• 1/4 – 1/2 cup coconut sugar – to taste
• 1/2 teaspoon baking powder
• 1-1/2 teaspoons ground cinnamon
• Pinch of sea salt

Method

Preheat oven to 175 decrees C / 350 degrees F and line the baking tray with baking paper.

In a small bowl mix together egg, honey and coconut oil.

Place all dry ingredients into a large bowl and stir to combine.

Add the egg mixture to the dry mixture and mix together until a dough is formed.

Cover the bowl and place the dough in the fridge for 15 minutes.

Remove from the fridge and form 20 even sized balls.

Place the balls onto a prepared baking tray.

Flatten down with the palm of your hand to form a thick round biscuit, about 2-3mm / 1/8″ thick. (If the dough sticks to your hands, wet you hands with water to prevent stickiness.)

Bake in the oven for 10–12 minutes or until the sides are golden brown.

Allow to cool completely on a wire rack.

Tip: Wet your hands with a little water if the dough is too sticky to form balls.
Serve immediately.
Store in an airtight container for up to 2 weeks or freeze for up to 4 months.

Makes approx. 18-20 biscuits

Everyday Honey Spelt Biscuits

Prep: 20 minutes
Cook: 10-12 minutes

Ingredients

• 100gms softened butter
• 1/2 cup honey / 125mls- a little more if you want them chewier, less if you want them crunchier
• 1 teaspoon vanilla
• 1-1/2 cups plain spelt flour / 225g

Method

Cream the butter, honey, vanilla and then add flour.

Lightly roll in small balls, then squish them down a little with a fork

Put in fridge for 15 minutes

Transfer to oven and bake at 180 degrees C until light golden.