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Mountain Honey Recipes
2 cups of rolled oats
4 cups of milk/soya milk/ nut milk
3 tablespoons of Bee Mercy Mountain honey
Pinch of salt
Brown sugar for decoration
In a thick bottomed pot, add your ingredients together until combined (should take around 10 minutes to achieve that thick and creamy texture).
Add to your favourite bowl, and sprinkle some brown sugar . Leave for two minutes so the sugar slightly melts into the porridge, and serve.
Recipe courtesy of the
2 cups Skim Milk
1 cup All purpose flour’
2 Egg Whites
1 tbsp raw honey
1 tbsp of healthy oil of your choice
1/8 tsp pink Salt
Combine all ingredients in blender or food processor; blend until smooth.
Rub 8-inch non-stick skillet with oiled paper towel or spray lightly with non-stick cooking spray. Heat over medium-high heat.
Spoon 3 to 4 tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown.
Turn crepe over and cook until lightly browned.
Remove crepe to plate to cool.
Repeat process with remaining batter.
Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.
in Bed Inspo
1 Banana (mashed)
60g self raising flour
1/4 teaspoon baking powder
1/2 teaspoon of vanilla extract
Sprinkle of cinnamon 🥄
Extra Strong Pink Food Colouring Gel
For the toppings, you can use anything!! I made some quick and easy Blueberry Compote (using a little water and sprinkle of sugar), Plain Yoghurt, Strawberries & Honey!
Mash a ripened banana in a bowl. Then add the egg, milk and vanilla extra and mix together until well blended.
Sieve in the self raising flour and add the baking powder and sprinkle of cinnamon.
Stir until combined- lumps are fine! (Remember try not to mix the flour too much so you ensure to get that fluffy rise)
NOTE: Every time you make another pancake, add two drops of the pink food colouring. This will ensure each pancake gets darker and you end up with the Ombre effect!
Heat a pan on a low/medium heat with a small amount of vegetable or coconut oil.
Spoon in the mixture and cook on each side for around 90seconds/2mins (I used an egg ring to get the round shape and ensure I get the fluffy height).
Add toppings if you fancy and your fluffy yummy goodness is ready to enjoy... they really do taste as good as they look!
Recipe courtesy of
Chunky Honey Granola
3/4 cup oats
2 tbsp pumpkin seeds
1/4 cup roughly chopped pecans
1/4 cup roughly chopped almonds
1/4 cup desiccated coconut
3 tbsp @beemercyuk raw honey
1 tbsp melted coconut oil
1 tsp cinnamon
3/4 tsp vanilla extract
Preheat oven to 180°C (360°F).
Add everything to a bowl & mix until combined.
Transfer to the oven & bake for approx. 10 mins.
Turn the oven off, leave the door slightly ajar & let the granola cool in the residual heat of the oven (this helps it be more crunchy).
Enjoy with fruit & plant milk, or yogurt, or sprinkled on smoothies.
Store in an air right container.
Recipe courtesy of
6 tbsp almond milk/milk of choice
1/2-1 tsp peppermint extract
2 tbsp tahini (or almond butter)
1 + 1/2 tbsp melted coconut oil
4 tbsp Bee Mercy Mountain Raw Honey
3/4 cup coconut or almond flour
2 tsp greens powder (I used matcha)
Optional - melted dark chocolate for drizzling on top.
Mix all of the above ingredients by hand. Start with 1/2 tsp peppermint extract, give it a taste then add more is desired.
The mixture should be dough-like. If it's too dry, add a dash more milk until you can form it into a large ball.
Either roll into 12 balls or mould into small squares (I used a silicone ice cube tray so they easily pop out).
Freeze for 15-20 minutes to set a little before drizzling over the chocolate.
Recipe courtesy of