«fried» honey banana 1 banana, sliced 1
tablespoon honey Cinnamon Olive oil or coconut oil Lightly drizzle oil in a skillet over medium heat.
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground
cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground
cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw
honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
Fig and Grape Smoothie 1 cup oat milk 2 cups ice cubes 4 cups grapes — your favourite kind 1 cup ripe figs 1
tablespoon honey 1/2 vanilla bean — optional 1/8 teaspoon
cinnamon
In a small bowl, place the remaining three
tablespoons olive oil, vinegar,
honey salt, pepper, cumin and
cinnamon.
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained 1/2 cup
honey 1
tablespoon brown sugar 2 - to 3 - inch
cinnamon stick 4 green cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1 orange, about 1
tablespoon 2
tablespoons finely chopped candied ginger 1
tablespoon Grand Marnier, optional
* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon
cinnamon * 2
Tablespoons honey * 6
Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground
cinnamon 3
tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7
tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3
tablespoons (42g) unsalted butter, melted 1 cup + 2
tablespoons buttermilk Topping: about 1/2 cup
honey Preheat the oven to 200ºC / 400ºF.
1 cup SunButter Creamy 4 eggs 1/4 cup
honey 1/4 teaspoon sea salt 2
tablespoons unsweetened cacao 1
tablespoon cinnamon 2 teaspoons vanilla extract 2
tablespoons chocolate chips, dairy free ⅛ teaspoon gluten free baking soda *
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or
honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground
cinnamon 1
tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
Dressing: 1/4 cup red - wine vinegar 2
tablespoons light sesame oil 1
tablespoon honey 2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon
cinnamon 2
tablespoons olive oil Salt, preferably sea or kosher, to taste Freshly ground black pepper to taste
5 cups sliced pears 1 1/2 heaping cups whole cranberries, fresh or frozen (if frozen, do not thaw) 3
tablespoons honey, or more to taste 1 teaspoon ground
cinnamon 1 teaspoon cornstarch
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local
honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground
cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
1 bunch organic kale, washed and dried and torn into large pieces 3
tablespoons coconut oil 3
tablespoons cocoa powder 1
tablespoon raw
honey 1 teaspoon
cinnamon pinch of sea salt 1/3 cup coconut flakes
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2
tablespoons butter, cut into small pieces 1/2 cup good quality
honey, such as Wildflower, Orange Blossom or even Rosemary Blossom
honey 2 large sprigs of rosemary, cut in half 1
cinnamon stick Strips of lemon zest from 1/2 lemon
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup
honey 1/3 cup molasses 2
tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground
cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2
tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
Add the chopped apples, pecans, sunflower seeds, onions, and remaining 1 teaspoon
cinnamon and 1
tablespoon honey.
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground
cinnamon 1/2 teaspoon table salt 3/4 cup + 2
tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g)
honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g)
honey 3
tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
3 cups of water 2 large
cinnamon sticks, broken up 1
tablespoon of
honey 1
tablespoon (or more!)
In a medium size mixing bowl combine the grapes, cranberries, melted butter, 1/4 teaspoon
cinnamon, and one
tablespoon honey.
What's in it: 3 apples (a firm apple like
honey crisp or granny smith are easiest to slice with the mandolin) Ground
cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1 cup organic brown rice, raw 5 cups water (filtered) 3/4 cup pure coconut milk 2 teaspoons pure organic vanilla extract 1
tablespoon ground organic
cinnamon 1 teaspoon raw organic stevia leaf powder, or 1/2 cup raw
honey)
Ingredients: 1/4 cup firmly packed brown sugar 1/2 cup
honey 1/3 cup chopped figs 2/3 cup butter or margarine 2 large eggs 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground
cinnamon 1/2 teaspoon vanilla extract 2
tablespoons chopped figs 1/4 teaspoon ground nutmeg 1 1/2 cups all - purpose flour 1 1/3 cups quick - cooking oats 1/2 cup chopped walnuts
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2
tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground
cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon
honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.
Combine the sweet potato puree,
honey -LCB- reserve 2
tablespoons -RCB-, coconut oil,
cinnamon, cardamom and vanilla in a large bowl; whisk well.
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or
honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6
tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1
tablespoon cinnamon — 2
tablespoons chia seeds
• 6 large eggs (separated) • 500 grams caster sugar • 150 grams unsalted butter (softened) • 2
tablespoons honey • 2
tablespoons rosewater • zest of 1 lime (finely chopped) • 1/2 teaspoon grated nutmeg • 1/2 teaspoon ground cardamon • 1/2 teaspoon ground
cinnamon • 250 grams raw cashews (finely chopped) • 250 grams semolina Preheat oven to 150 degrees.
Dressing 1/4 cup olive oil 3
tablespoons fresh lemon juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon
honey, maple syrup or sweetener of choice 1/4 teaspoon ground
cinnamon salt and freshly ground pepper
Oat Crumble 1/2 cup quick - cooking oats 1/4 cupsliced almonds 1/4 cup firmly packed brown sugar 1/4 cup all - purpose flour 3
tablespoons unsalted butter, at room temperature 2
tablespoons honey 1/2 teaspoon ground
cinnamon 1/4 teaspoon salt
Tofu with
Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2
tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon
cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4
tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
1
tablespoon peanut oil 1 medium onion, chopped 1
tablespoon minced onion 4 cups tomato sauce 2
tablespoons finely chopped chipotle chile 1
tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground
cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1
tablespoon sugar 1
tablespoon raw
honey 1 1/2
tablespoons freshly squeezed lime juice Garlic croutons for garnish
Ingredients: 3
tablespoons butter or margarine, softened 1 cup
honey 2 large eggs, separated 1 1/2 cups all - purpose flour - divided use 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground
cinnamon 1/8 teaspoon salt 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 cup seedless raisins 1/2 cup walnuts 1/4 cup raisins
I used 1.5
tablespoons of
cinnamon (maybe I'll use 1
tablespoon next time) and a little less than 1/2 cup
honey instead of any sugar.
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.
2
tablespoons butter 1/4 cup brown sugar 1 egg yolk 2-1/2 cups all purpose flour 3-3/4 teaspoon baking powder 1-1/4 teaspoon salt 3 teaspoons ginger 1-1/2 teaspoon
cinnamon 1/4 teaspoon cloves 1 cup buttermilk 2
tablespoons honey (or corn syrup) 1 cup chocolate chips
1 3/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon salt 2
tablespoons shortening 2/3 cup water oil for frying
cinnamon & sugar
honey
750g rolled oats 100g ground almonds 100g sunflower seeds 100g pumpkin seeds 50g sesame seeds 50g flaxseeds 50g chia seeds (optional) 1 teaspoon ground
cinnamon 1
tablespoon honey (optional) Raisins (optional)
2 1/3 cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground
cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of maple syrup, agave or
honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
3 cups of heaping shredded zucchini 1 cup of unsweetened applesauce 1/2 cup plain or vanilla Greek yogurt 3 eggs 2 teaspoons of vanilla extract 1
tablespoon honey (I used raw) 1/3 cup of sugar 1.5 cups of whole wheat flour 1.5 cups of all - purpose flour 1/4 cup of flaxseed meal 3 teaspoons of ground
cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of
cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2
tablespoons honey (depending on how sweet you want it) 1
tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.
* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground
cinnamon (optional) * 1/4 cup / 60 ml
honey, plus more for serving * 2
tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground
cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup
honey 2 eggs 1 cup whole - milk plain yogurt 4
tablespoons cold unsalted butter, cut into small pieces 3
tablespoons evaporated cane juice
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4
tablespoons raw almond butter 2 cups filtered water 1 heaping
tablespoon raw fresh ginger, chopped 2 teaspoons ground
cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3
tablespoons maple syrup, to taste 2 - 3
tablespoons honey, to taste pinch of sea salt pinch of freshly ground black pepper
3 1/2 cups all - purpose flour 1
tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 4 teaspoons ground
cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup
honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiskey
Pour into a small saucepan, along with the water, almond milk, 1
tablespoon of the
honey,
cinnamon and a generous pinch of salt.
3 cups (270 grams) old - fashioned oats 1/2 cup (85 grams) quinoa, uncooked 1 cup (140 grams) whole almonds, chopped coarsely 1
tablespoon chia seeds (optional) 2 teaspoons ground
cinnamon 1/2 teaspoon ground nutmeg 1/3 cup (78 ml) coconut oil, melted 1/3 cup (80 grams) almond butter 1/2 cup (170 grams)
honey 1 teaspoon vanilla extract 1/2 teaspoon salt 1 egg white (optional) * 3/4 cup (120 grams) dried cranberries
1) 2.2 pounds of ricotta cheese 2) 1 cup of
honey 3) 3/4 cup of sugar 4) 6 eggs 5) 1/2 teaspoon of ground
cinnamon 6) 3
tablespoons of tapioca flour / arrowroot flour 7) 1/3 teaspoon of baking powder 8) Ground
cinnamon and walnuts, for garnish
Fruit Filling: 3 cups sliced fresh rhubarb 2 cups fresh mango chunks 2
tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded orange peel 2
tablespoons fresh orange juice 2
tablespoons honey Topping: 3/4 cup old fashioned rolled oats 1/4 cup whole wheat flour 1/4 cup packed dark brown sugar or sucanat 1/4 cup unsweetened coconut flakes 1/2 teaspoon ground
cinnamon 1/4 teaspoon ground ginger 1/4 cup butter, melted
2/3 cup almond butter 2
tablespoons coconut oil 2
tablespoons sugar - free pancake syrup 2
tablespoons sugar - free imitation
honey 1 teaspoon vanilla extract 1 cup coconut flakes 1/2 cup shredded coconut meat 1
tablespoon coconut flour 1/2 cup slivered almonds 1/4 teaspoon
cinnamon 1/4 teaspoon salt 1/8 teaspoon stevia extract powder 1/3 cup dried cherries 1 egg
2 thin - skinned oranges, washed 1 cup water 1/4 cup
honey 1
tablespoon lemon juice 1/2 cup firmly packed brown sugar 3
tablespoons all - purpose flour 1/2 teaspoon ground
cinnamon 1/8 teaspoon ground ginger 6 Golden Delicious apples, peeled, cored, and sliced 2 9 - inch pie crusts [RECIPE]