Sweet And Moist Greek Honey Cake

greek-honey-cake-1-w450h450

A sticky Greek cake that tastes a little like the much more complicated Greek dessert Baklava

Thanks to Angela for this simple cake recipe that kids just love.

Ingredients

  • 1 cup of plain flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of orange zest
  • 3/4 cup of butter
  • 3/4 cup of white sugar
  • 3 eggs
  • 3/4 cup of milk
  • 1 cup of chopped walnuts
  • 1 cup of Haughton Honey
  • 1 cup of white sugar
  • 3/4 cup of water
  • 1 teaspoon of lemon juice

Instructions

  1. Preheat your oven to 175c/350F. Grease and lightly flour a 9″ square cake tin. Combine the flour, baking powder, salt, cinnamon and orange rind. Set this to one side.
  2. In a large bowl mix together the butter and the sugar with a whisk until light and fluffy. Then blend in the eggs one at a time. Gently blend in the flour mixture prepared earlier with the milk and stir in the walnuts.
  3. Pour the batter in to the prepared tin. Place in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 15 minutes and then cut the cake into diamond shapes before pouring the honey syrup over. Decorate with lemon zest if you wish.
  4. To make the honey syrup combine the honey, 1 cup of white sugar and 3/4 cup of water. Bring slowly to a gentle simmer for 5 minutes. Stir in the lemon juice and continue cooking for a further 2 minutes. Keep warm before pouring on to the cake.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz

http://www.haughtonhoney.com/our-honey/recipes/sweet-and-moist-greek-honey-cake

Avonmore Winter Fruit Pie.

Winter Fruit Pie

Recipe cooking time 8-10 People

Directions

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
     
  2. Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.
     
  3. Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.
     
  4. To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.
     
  5. Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.

Ingredients

  • 150g dried figs, stems removed
  • 240ml boiling water
  • 4 small apples, peeled, cored and sliced 1cm thick
  • 4 pears, peeled, cored, and sliced 1cm thick
  • 110g cranberries
  • 100g sugar
  • 2 tbsp cornflour

For The Walnut Crumb Topping:

  • 100g all-purpose flour
  • 160g brown sugar
  • 80g raw walnuts, coarsely chopped
  • 1½ tsp ground cinnamon
  • pinch of salt
  • 85g Avomore Unsalted Irish Butter, melted
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https://www.avonmore.ie/recipes/winter-fruit-pie?

Avonmore Winter Fruit Pie.

Winter Fruit Pie

Recipe cooking time 8-10 People

Directions

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
     
  2. Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.
     
  3. Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.
     
  4. To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.
     
  5. Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.

Ingredients

  • 150g dried figs, stems removed
  • 240ml boiling water
  • 4 small apples, peeled, cored and sliced 1cm thick
  • 4 pears, peeled, cored, and sliced 1cm thick
  • 110g cranberries
  • 100g sugar
  • 2 tbsp cornflour

For The Walnut Crumb Topping:

  • 100g all-purpose flour
  • 160g brown sugar
  • 80g raw walnuts, coarsely chopped
  • 1½ tsp ground cinnamon
  • pinch of salt
  • 85g Avomore Unsalted Irish Butter, melted
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https://www.avonmore.ie/recipes/winter-fruit-pie?

Knockout Night-time Cookies

mbg night cookies

Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.

Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.

Knockout Nighttime Cookies

Makes 6 servings

Ingredients

  • ½ cup mashed banana (about 1 medium banana)
  • 2 tablespoons almond butter
  • ½ cup unsweetened shredded coconut
  • ½ cup chopped raw walnuts
  • ½ cup dried cherries
  • ⅓ cup rolled oats (gluten-free if needed)
  • ¼ cup flaxseeds
  • 1 tablespoon chia seeds
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  2. In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
  3. For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
  4. Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.

Knockout Night-time Cookies

mbg night cookies

Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.

Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.

Knockout Nighttime Cookies

Makes 6 servings

Ingredients

  • ½ cup mashed banana (about 1 medium banana)
  • 2 tablespoons almond butter
  • ½ cup unsweetened shredded coconut
  • ½ cup chopped raw walnuts
  • ½ cup dried cherries
  • ⅓ cup rolled oats (gluten-free if needed)
  • ¼ cup flaxseeds
  • 1 tablespoon chia seeds
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  2. In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
  3. For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
  4. Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.

Odlums Blackberry & Walnut Teabread

Odlums Fruity French Toast & Rowse Honey

odl french toast apr 16

 Ingredients

4 Slices of Bread

2 Eggs (beaten)

4 Tablespoons Milk

1 Tablespoon Caster Sugar

Butter for frying

Topping

Rowse Honey

Punnet of Blueberries & Raspberries

50g/2oz Shamrock Walnuts (roughly chopped)

Method

  1. Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish (so you can easily dip in a slice of bread)
  2. Dip each side of bread in the batter and allow to soak for a few seconds.
  3. Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
  4. Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
  5. If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas ½!

Note

The toast can be used for both sweet and savoury recipes! If savoury, omit the sugar and add a pinch of salt and pepper.

This is a great way to use up stale bread!!

http://odlums.ie/recipes/fruity-french-toast-rowse-honey/