In a mixing bowl, beat 4 eggs with 1/2
cup of honey until light and well combined.
Not exact matches
In a medium saucepan, add sugar, remaining 1/2
cup of water and
honey, cook and stir over medium heat
until sugar dissolves.
Ingredients 5
cups of Bluebird Einka ® Flour 1 3/4
cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp
honey (optional) Method In small bowl add
honey to warm water, stir
until honey liquidates.
Pulse the coconut,
honey, 1/4
cup cocoa powder, and 1 Tablespoon
of coconut oil together
until a sticky dough forms.
Ingredients 2
cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon
honey or agave nectar 1
cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all
of the ingredients in a blender and blend on high
until combined.
I didn't use any heat, I put 1/2
cup of coconut oil in a freezer bag and played with it like a stress ball
until it went more runny but was still white, added 3 table spoons
of runny
honey to the bag and massaged it outside the bag to mix it again, added 1/2
cup of coco powder and massaged the bag again, added 1/2 teaspoon
of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.
Place 3/4
Cup + 2 Tbsp
of the almond butter, reserving the rest for later, along with the
honey in a large microwave - safe bowl and microwave
until the almond butter is smooth and melted, about 1 - 2 mins.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons
of honey 1/2
Cup of apple cider 3/4
Cup of whole milk for butter 1 Stick / 1/2
Cup of unsalted butter 3 Tablespoon
of pure maple syrup 1 Teaspoon
of cinnamon for apples 2
Honey crisp apples, diced 2 Tablespoons
of butter 1/2
Cup of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat
until melted and browned.
Combine 1/3
cup of the raspberries with the vinegar,
honey, lemon juice and olive oil in a blender and blend
until smooth.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and
honey together 3) Slowly add the dry ingredients to the wet ingredients and mix
until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter in the middle
of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side
until it automatically unsticks from the pan, then flip it over
until the other side turns golden brown 7) Repeat last step
until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in
honey
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender
until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together
until combined 4) In another bowl, mix the
honey, vanilla extract and egg together
until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well
until you get a homogeneous batter 6) Gently stir in 1
cup of fresh blueberries
until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest
of the blueberries on top 8) Bake for around 30 minutes (or
until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
I'm diabetic so I tweaked this recipe and replaced the
honey with Lakanto Monkfruit Sweetener Golden (Golden is more like brown sugar, found on Amazon, and is mostly Erythritol with some monkfruit), using 1/3
of a
cup, 1/8
cup of water, microwaved
until sweetener is dissolved).
1
cup of pureed fruit — mango, watermelon,
honey dew, rockmelon and guava are all good, just bung the fruit in your food processor and whiz
until smooth.
In the bowl
of a stand mixer, combine the yeast and the warm water, let it rest for 5 minutes, then in low speed add
honey, eggs and butter, still in low speed add salt and the flour 1
cup ad the time
until the dough pulls away from the sides
of the bowl.
Heat two
cups of chopped strawberries, one
cup of blueberries and 1/3
cup of honey or agave on medium heat
until soft, about 12 to 15 minutes.
For blueberry jam, for example, add a few tablespoons
of maple syrup or
honey and 1/4
cup chia seeds to a few
cups of berries and cook, stirring, over medium - low heat
until it thickens.
Basic instructions for coconut yogurt: Warm 2
cups of coconut milk (full fat) on the stove
until it simmers, then add 1 tsp agar agar and whisk
until the mixture thickens, cool, add 1/2 tsp
of probiotics, 1/2 tbsp raw
honey or syrup, and mix well (or blend).
Tip: Take a 1/4
cup of walnuts and blend it with half a
cup of olive oil and two tablespoons
of honey until it becomes paste like.
Add 1/4
cup of honey and stir
until incorporated.
Add 1/4
cup of honey and 1/2
cup of water and mix
until combined.
In a small bowl, whisk together the 1/4
cup of olive oil, balsamic vinegar and
honey until blended and smooth.
Easy Egg and Dairy Free Strawberry Pudding Ingredients: 2
cups organic berries 1 15 oz coconut milk (in a can, use full fat!!!!) 4 Tbsp chia or ground flax 2 Tbsp
of honey or stevia to taste 1 tsp vanilla extract (gluten free) Directions: Put all ingredients in the blender for a few pulses
until...
Ingredients: Base (bottom part) 1/4
cup organic gluten free oats 1/4
cup organic raw walnuts 1/2
cup organic raw almonds 3 TBS organic maple syrup 2 TBS melted organic coconut oil 2 TBS organic almond butter 1/4 tsp organic vanilla 1 pinch
of sea salt Chocolate (top part) 1 packet Plexus 96 chocolate protein powder 2 TBS organic raw cacao 3 TBS melted organic coconut oil 3 TBS organic raw
honey 1 pinch
of sea salt Directions: Step 1: In a food processor, process oats, almonds and walnuts
until they turn into flour.
Ingredients: 2
cups raw, organic cashews 1 red bell pepper (no seeds) 1
cup spring water Juice
of one whole lime Splash
of apple cider vinegar 1/2 teaspoon
of hawaiian sea salt 1 tablespoon raw, organic
honey 1/2 teaspoon Endurance Superfood Spice Directions: Blend
until thick and creamy (may need to...
With wooden spoon, stir in 3
cups (750 mL)
of the flour and salt; stir in
honey, eggs, egg yolks and butter
until soft sticky dough forms.