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Honey that’s the Bee’s Knees

Honey Almond Butter Mini Granola Cups

2 cups old fashioned oats
1 cup coarse almond meal
1/2 cup shredded coconut
1 tsp ground cinnamon
1/4 tsp kosher salt
1/4 cup coconut oil, melted
1/4 cup plus 2 Tbsp honey, divided
2 tsp vanilla extract
1/2 cup almond butter
strawberry jam

Preheat oven to 325 degrees. Spray 2 nonstick mini muffin tins with coconut oil. In a large bowl, add oats, almond meal, coconut, cinnamon, and salt; stir to combine. In a small bowl, whisk together melted coconut oil, 1/4 cup honey, and vanilla extract. Pour mixture over oats and fold to combine, making sure that oat mixture is evenly coated. Fill mini muffin cups with 1 tablespoon of oat mixture, pressing down firmly with the back of the tablespoon to create a shallow depression in each cup. Bake for approximately 15–18 minutes, or until the cups are golden brown. Remove from oven and allow the cups to cool for 10 minutes. Using a butter knife, gently run the knife around the cups to release them from the mold. Allow cups to cool completely on a wire rack. In a small bowl, mix almond butter with remaining 2 tablespoons of honey. Fill each cup with a scant teaspoon of almond butter. Top with a small dollop of jam. Store in an airtight container in the refrigerator for up to 7 days.

Honey Leches French Toast

Honey Leches Mixture:
2 Tbsp blueberry honey
1/4 cup evaporated milk
1/4 cup lite Thai coconut milk
3 large eggs
1 tsp pure vanilla extract
1/2 tsp ground cinnamon

Place blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract, and cinnamon in a mixing bowl; whisk to evenly combine. Keep chilled.

Berry Garnish:
1/2 cup raspberries
1/2 cup fresh blueberries
1/2 cup fresh strawberries, sliced

Place raspberries, blueberries, and strawberries in a mixing bowl and lightly toss to evenly combine. Keep chilled.

Hot Honey:
1/2 cup blueberry honey
1/2 tsp cayenne pepper

Place blueberry honey in a small mixing bowl. Add cayenne and whisk to evenly combine. Keep warm to allow the hot honey to be pourable.

Pound Cake:
8 small slices of pre-made pound cake
vegetable spray

Preheat an electric griddle to 375 degrees. Prepare pound cake: Arrange pound cake slices, side by side and flat in a casserole dish or pan with sides. Pour the honey leches mixture over and around the pound cake slices, soak for 1 minute. Lightly coat the preheated electric griddle with vegetable spray. Remove pound cake slices from honey leches mixture, allowing any liquid to drain off (discard any remaining liquid), then place each side on the hot griddle. Griddle the pound cake slices approximately 2 minutes on each side, to golden crispy and hot throughout. To serve, place 2 griddled overlapping pound cake slices on a plate (4 plates total). Top each with approx. 1/4 cup of berry garnish and then drizzle each with approx. 1 tablespoon of the hot honey.

Honey Glazed Bacon Wrapped Pork Tenderloin

1 cup pomegranate juice, divided
1/4 cup honey
1-1/2 lb pork tenderloin
Kosher salt and ground black pepper
2 Tbsp olive oil
8 slices bacon, (recommend using regular, NOT thick sliced)
1/4 to 1/2 cup pomegranate seeds

Preheat oven to 350 degrees. Set aside 2 tablespoons of pomegranate juice. In a small pot, combine remaining pomegranate juice and honey. Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to medium and continue to cook; stirring occasionally, until the mixture is reduced by half (approx. 7–10 minutes). Remove from heat and allow glaze to cool and thicken while you prepare the remaining ingredients. Generously sprinkle the pork tenderloin with salt and pepper. In a large ovenproof skillet, heat oil over medium heat. Place pork in skillet and brown on all sides. Place pork on a cutting board. Use remaining 2 tablespoons pomegranate juice to deglaze the pan, scraping any brown bits on the bottom; remove pan from heat. Wrap bacon slices around pork, overlapping them so ends stay secure. Place pork tenderloin back in skillet. Pour glaze over pork, brush to make sure it’s thoroughly covered. Place pork in oven and roast uncovered, scooping up and brushing pork with juices from the pan every 10 minutes. Roast for 25–30 minutes, or until a thermometer reads 145 degrees. Remove pork from oven and glaze again. Allow to rest for 5 minutes and glaze a final time. Sprinkle with pomegranate seeds and serve.

Korean Honey Mushroom Tacos

Taco Filling:
4 large Portobello mushroom
caps, no stem
2-1/2 Tbsp vegetable oil
4 Tbsp garlic, minced
4 tsp gochujang sauce
4 Tbsp buckwheat honey
1 tsp white sesame seeds

Taco Topping:
2 cups romaine lettuce, shredded
2-1/2 Tbsp salsa verde
2-1/2 Tbsp feta cheese, small crumbles
8 thin crunchy taco shells, small size (5×2-in)

To serve, place approx. 1/4 cup of shredded lettuce in each of the 8 taco shells. Top each lettuce-filled taco with 1 teaspoon salsa verde and 1 teaspoon feta cheese crumbles. Top with 3 hot slices of glazed Portobello mushroom strips.


Photos and recipes courtesy of the National Honey Board.