Citrus Honey Recipes

Baklava Inspired Protein Balls

Baklava Inspired Honey Protein Balls
  • 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
  • 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

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
  • 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