Oregon Honey Festival, August 19, 2017
Connecting People with Bee Culture and Science Through Taste!
Oregon Honey Festival © 2013
Use your favorite green and mint teas (we just use Choice brand, organic Green Moroccan Mint) then,
-for each 8 oz portion add
-1/8 to 1/4 tsp. each, cinnamon and turmeric,
-organic half and half to taste,
-a teaspoon of honey and
-two tablespoons of organic chia seed.
Stir for sixty seconds so it does not clump together and enjoy! It's crunchy tea!
Raw Cocoa Honey Bombs!
The amount of each ingredient you use in this recipe is flexible partly because there is some difference between honeys in terms of moisture content. Most are 17% but there is the occasional honey that is drier and there is the issue of crystalized honey which might require you to add more or less liquid. Having said that, try these proportions:
In a bowl, combine:
8 oz (one whole can of Equal Exchange organic is what I use) cocoa,
1 cup of coconut oil (use the water displacement method rather than melting it),
2 to 3 tablespoons of half and half (or coconut cream or soy creamer if you are vegan),
1 tsp vanilla extract,
1/4 cup of warm (not hot!) water or coffee,
a pinch or two of sea salt,
1/2 tsp cinnamon
1/2 cup almond flour
1/2 cup shredded coconut
honey to taste (start with 1/3 cup and add more get the degree of sweetness you like).
Mix well together, dish it into a rectangular pan, or spoon into individual molds, top with coconut, sea salt or a mint leaf and refrigerate. If you have used a pan you will be able to cut it into squares if you (later) take it from the refrigerator and allow it to warm up a bit. The amounts of each ingredient that you use are flexible. If you make this recipe without the almond flour and shredded coconut and add a bit more liquid, you will have created a great raw, vegan icing suitable for cakes or cookies.