Citrus Honey Recipes

Baklava Inspired Protein Balls

Baklava Inspired Honey Protein Balls
INGREDIENCE  
  • 100g oat flour (2 scoops)
  • 1 scoop of vegan vanilla protein powder.
  • 3 tblsp roughly blitzed pistachios
  • 3 tblsp roughly blitzed almonds/walnuts
  • 1 tblsp of Citrus Blossom Raw honey
  • 1/2 tsp ground cinnamon 
  • 1/4 tsp nutmeg
  • 1/4 tsp Rose extract 
  • Pinch of salt
  • 5 heaped dessert spoon of almond butter
METHOD
  • Mix all the above ingredients in a large bowl until it comes together like a stiff dough and roll into balls. Taste to adjust (add more honey for sweetness or almond butter)
  • Cover with 2 layers of melted chocolate (I've used 100g of dark chocolate buttons and 3 tblsp of butter, melted until smooth and silky) and set in the fridge/freezer after each layer. Drizzle with more chocolate, sprinkle mix of almond and pistachio crumbs and dust with edible gold.

Recipe courtesy of anishas_kitchen

 

 

Honey Granola Cups with Chocolate Orange

Citrus Honey Cupcakes
INGREDIENCE  

Dry Ingredients 

  • 1 1/2 cups of jumbo oats
  • 1/4 cup of chia/ground flax seeds
  • 1/2 cup of desiccated coconut
  • 1 tsp of ground cinnamon/1/4 tsp of nutmeg/1/4 tsp of mixed spice
  • 1/2 tsp of table salt

Wet Ingredients 

  • 1/2 cup honey (heated slightly) 
  • 2 tblsp of unflavoured oil/coconut oil
METHOD
  • Heat the oven gas mark 4/160 C/360 F.
  • Mix all the dry ingredients in a mixing bowl and set aside.
  • Line a 12 cup muffin tin with butter/margarine generously or can use cooking spray and set aside.
  • Add the wet ingredients to the dry mix and combine until all throughly mixed and coated in sticky honey.
  • Equally divide the mix into the muffin tin and press down firmly.
  • Using a shot glass or your hands, press down to make the sides come up and create a cup look with the indentation.
  • Bake for about 12-15 mins until golden brown.
  • Shape when it comes straight out of the oven if it has lost shape using a small spoon. 
  • Let it cool completely in the tin. Run a sharp knife around the edge to loosen slightly to remove them from the tin. 
  • Top with your choice of filling

Chocolate Orange 

  • Melt 300g of dark chocolate in a Bain Marie ensuring it doesn't touch the water. 
  • Add 1/2 tsp of orange extract and 50g of butter/coconut oil. Melt until smooth and silky, if more butter or oil is needed add to the mix. Consistency should be not too runny and not too thick.
  • Using a spoon fill the cups and leave to set in the fridge until hard.
  • Drizzle more chocolate and top with pistachio crumbs and sea salt flakes.

 

Recipe courtesy of anishas_kitchen

 

Citrus Honey glazed cake 

Citrus Honey Cake
INGREDIENCE  
  • 250g honey, plus about 2 tbsp extra to glaze
  • 225g unsalted butter
  • 100g dark muscovado sugar
  • 3 large eggs, beaten
  • 300g self-raising flour
METHOD
  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round cake tin. Cut the butter into pieces and put into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
  • Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
  • Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
  • Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze. Sprinkle over some chopped pistachios (optional) then leave to cool.

Recipe courtesy of Hannah Bakes Cakes 

 

Citrus Honeyed Custard Tarts 

Citrus Honey Custard Tarts
INGREDIENCE  
  • 300g Milk 
  • 250ml Double Cream 
  • Rind of half a lemon 
  • 1 cinnamon stick 
  • 3 egg yolks 
  • 3 tbsp of Citrus Honey 
  • 1 tbsp corn flower 
  • 1 sheet of puff pastry 
  • Handful of strawberries 

 

METHOD

 

Recipe courtesy of Feelingtastyy  

 

 

 

Citrus Honeyed Fig Pavlova

Citrus Honey Fig Pavlova
INGREDIENCE  
  • 4 Egg whites 
  • 1 Tbsp cornflour 
  • 215g Caster Sugar 
  • Splash of vanilla extract 
  • 500ml double whipped cream with a splash of vanilla 
  • 12 Figs 
  • 1-2 Tbsp Citrus Honey 
  • 75g Pumpkin seeds 
  • 2 Tbsp maple syrup 
  • Small bunch of fresh Thyme 
  • Icing sugar to dust 

 

METHOD
  • Whip egg whites with cornflour until light and fluffy stiff peaks are formed.
  • Whisk in icing sugar by the spoonful until mixture looks glossy.
  • Whisk in vanilla extract.
  • Gently construct meringue hi to desired shape and place into oven preheated to 140C fan and bake 1hr.
  • Allow meringue to cool in oven.
  • Whilst meringue is cooking slice figs into 6 and drizzle with honey and pumpkin seeds with maple syrup and roast both at 200C for roughly 10mins until light toasted.
  • Whisk cream with vanilla extract until soft light peaks form.
  • Finally construct pavlova by topping the meringue with the cream, followed by the roast figs, pumpkin seeds s thyme before finally finishing with a dusting of icing sugar.

 

Recipe courtesy of Feelingtastyy