honey Archives -

January 20, 2016

Spicy Honey Crostini with Pears and Walnuts

Crostini is almost always my appetizer of choice for bringing along to share at suppers and gatherings because I find little toasts with toppings irresistible and the variations are endless. I recently discovered Bees Knees Spicy Honey through the Hatchery and it makes the most outstanding crostini. For those of you not yet familiar with the Hatchery, they are a company that focuses on bringing small and independent artisans together in one online marketplace. In addition to purchasing full size products through their marketplace, each month you can also sample various ingredients from these makers through their unique tasting boxes. I’ve been receiving Hatchery tasting boxes for the past few months and each month I feel inspired to incorporate new flavors and spices into my cooking that I might not have otherwise tried. And just in case you need some ideas, each box comes with a guide which introduces each of the makers and provides pairing suggestions for each ingredient. Their marketplace sells jams, honeys, nut butters, spice blends, cooking sauces, oils, vinegars, and so much more. Almost anything you could want to make your time in the kitchen just a little more interesting and exciting is sold at the Hatchery. This spicy honey is one that I’ve been particularly smitten with. It’s infused with chili peppers and has just enough bite to spark a curiosity and leave you wanting more. Here it’s drizzled over juicy fresh pears and toasty walnuts layered on a spread of whipped fresh ricotta and creamy goat cheese. The combination is heavenly.

Right now the Hatchery is kindly offering Gather & Dine readers an opportunity to try their first tasting box for just $10 when you use the code GATHERANDDINE at checkout. And for this week only, they are offering G&D readers 15% off all marketplace purchases when you use the code HATCHGD15 at checkout. (Disclaimer: Discount may not be used in conjunction with any other discounts.) They currently have a new batch of Bees Knees in stock, but I’ve seen this honey sell out on numerous occasions so get some while you can!

January 5, 2015

Chewy Almond Butter Bars

Let’s start 2015 off with a wholesome, satisfying, sweet-but-not-too-sweet, dense, and chewy energy bar. I have always been a perpetual snacker- I purposely leave room at mealtimes just so that I have room to snack. Healthy treats with various whole grains, nuts, seeds, and natural sweeteners are my usual preferred snacks and these slightly adapted chewy almond butter bars from Maria Speck’s Ancient Grains for Modern Meals fit the bill for my ideal snack. These delightful bars are comprised of oats, brown rice crisps, hazelnuts, sunflower seeds, sesame seeds, dried fruit, and bound together with a blend of almond butter and honey. They are mostly no-bake (oven is used at the beginning just to toast the oats and seeds) and come together in minutes. Happy New Year!

Chewy Almond Butter Bars

Serves: 12 2 x 2½-inch bars

Ingredients

1 cup old-fashioned rolled oats
¼ cup chopped hazelnuts
¼ cup sunflower seeds
1 tablespoon white sesame seeds
1 tablespoon ground flax seeds
1 cup brown rice crisps cereal
¼ cup currants
¼ cup chopped dried apricots
¼ golden raisins
¼ cup creamy almond butter
1 tablespoon coconut sugar
¼ cup honey
¼ teaspoon fine sea salt
½ teaspoon vanilla extract

Instructions

Preheat oven to 350. Line an 8-inch square baking pan with parchment paper.
On a large rimmed baking sheet, evenly spread oats, hazelnuts, sunflower seeds, and sesame seeds. Bake for 8-10 minutes, stirring once or twice, until mixture is toasty and fragrant. Transfer to a large mixing bowl. Add the flax seeds, cereal, currents, apricots, and raisins. Stir with a wooden spoon until combined.
In a small saucepan, stir the the almond butter, coconut sugar, honey, and sea salt together over medium-low heat until sugar and salt are dissolved, about 5 minutes. Turn off heat and stir in vanilla.
Working quickly, pour the almond butter mixture over the oat mixture and mix together until thoroughly combined. Use the back of a rubber spatula or lightly oiled hands to press the mixture firmly into prepared pan. Chill until firm, about 30 minutes, before cutting into bars. Store in the refrigerator or at room temperature in an air-tight container.

Notes

adapted from Ancient Grains for Modern Meals

August 31, 2014

Rainbow Sprinkle Energy Bites

Happy Labor Day Weekend! Celebrating with some sprinkle fun today.

A few weeks ago, I came across these gorgeous naturally dyed sprinkles. Not exactly healthy, but also not filled with lots of artificial colorants so it makes me feel a little better about serving them to my kids. My poor kids… whenever they see colorful cakes and candy, they ask, “Mom, does this have artificial coloring? Is this okay for me to eat?” I have to admit, I am a party pooper when it comes to artificially dyed food. I am no fun at all. But! I just purchased a 2.9 pound container of these sprinkles. Enough sprinkles to last a lifetime. I must get cool mom points for that, yes?

These Rainbow Sprinkle Energy Bites are no-bake, naturally sweetened, whole-grain, and are the perfect little snack to pack on-the-go or in lunch boxes. The little bites are filled with the goodness of oats, coconut, flax, wheat germ, raw honey, and almond butter. Cacao powder gives them a rich chocolate flavor and adds an extra boost of antioxidants. Sprinkles are completely optional of course, but don’t they add such a glimmer of fun? I used almond butter, but use any nut butter that you prefer. I’m going to try a sunbutter version next to keep it nut-free for school. Using a stand mixer breaks down the oats and gives the mixture a finer texture. A finer texture helps the sprinkles to adhere better, but feel free to mix by hand, especially if you are leaving off the sprinkles. From start to finish, the whole batch took me 20 minutes to make. These are easy, healthy, and deliciously satisfying!

Rainbow Sprinkle Energy Bites

Serves: makes 15 1¼-inch bites

Ingredients

½ cup creamy almond butter, peanut butter, or almond butter
⅓ cup raw honey
1 teaspoon vanilla
1 cup old-fashioned oats
⅔ cup unsweetened flaked coconut, chopped
¼ cup ground flax seed
¼ cup wheat germ
3 tablespoons cacao powder
rainbow sprinkles

Instructions

Using a stand mixer, combine the almond butter, honey, and vanilla.
In a medium bowl, combine the oats, coconut, flax seed, wheat germ, and cacao powder.
Add the dry ingredients to the almond butter mixture and mix together on medium-low speed until thoroughly combined. Shape into balls of desired size and dip in a bowl of rainbow sprinkles to coat. Press lightly on the sprinkles to adhere. Store in the refrigerator in an airtight container.

Notes

Adapted from Gimme Some Oven