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Boba Tea with Honey Sweetened Condensed Milk

Boba Tea with Honey Sweetened Condensed Milk

We made Boba Tea healthy and your life is now complete!



Ok, that last part might be a bit of an exaggeration but what isn’t exaggerated is how terrible the store bought boba tea is for you. Typically containing a ton of processed non-organic sugar, chemical flavorings and sometimes even artificial colorings, this delicious concoction should normally be enjoyed only as a very occasional treat.

Well, not anymore!! We used organic earl grey tea but you can use any tea you like or even coffee. The real secret is the dairy free manuka honey “condensed milk”. We used our Australian Manuka as it has more of a caramel flavor than the NZ varieties but really, you could use any manuka honey for the taste and health benefits!



Boba Tea with Honey Sweetened Condensed “Milk”

Makes: 1-2 large drinks


Ingredients:

Black Tea:
4 bags of Organic Earl Grey Black Tea (or any organic tea of choice)
2 cups boiling water
1 tsp PRI Australian Manuka Honey (optional)


Boba:
1 cup dried tapioca pearls
10 cups water
1 tbsp PRI Australian Manuka Honey

Coconut Honey Condensed Milk:
1 - 5.4oz can coconut cream (We used Native Forest; keep the cream from the top, discard liquid)
¼ cup PRI Australian Manuka Honey


Instructions:
Place 4 tea bags in a pot and fill with 2 cups of boiling water. Let it steep for 5-10 minutes, add in the honey when hot and stir. Set aside.
In a large pot, bring 10 cups of water to a boil, slowly pour in 1 cup of tapioca pearls. Once the boba begins to float to the top cover with a lid for 2-3 minutes. Turn the heat off and cook for an additional 2-3 minutes. Strain excess water and transfer the boba into cold water so it doesn’t stick together, let it sit for 30 secs to 1 minute. Strain water. Add 1 tbsp of honey to the boba and stir.
In a high speed blender, combine the coconut cream with ¼ cup manuka honey. Make sure you use just the cream and discard the liquid from the can. Blend on high until it resembles the texture of condensed milk. Feel free to add more or less honey based on taste preference.
In a tall glass, pour in boba, ½ cup ice cubes, black tea, and honey coconut condensed milk. Enjoy!

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Honey BBQ Jackfruit Sliders

Honey BBQ Jackfruit Sliders

Have you tried shredded jackfruit yet?

It’s the perfect replacement for pulled meats if you’re trying to eat less meat or need to make something for a mixed group. This recipe is sure to please everyone.

For this classic honey bbq sauce use our PRI Manuka Honey Blend and Chipotle BBQ Salt for incredible depth of flavor!

We’ve given you two cooking options: one using the stove & broiler and one using your grill. If you use a wood fired grill and want to smoke the jackfruit you can leave out the liquid smoke in the sauce.

Pop the jackfruit on a slider and top with some slaw and you’re set! We love ours with some pickled red onion or jalapenos & a little extra sauce on the side… yum!




Honey BBQ Jackfruit Sliders

A delicious Honey BBQ Jackfruit Slider with Honey Sweetened Coleslaw. Perfect for spring/summer with an added grilling option.

Honey BBQ Sauce
1 cup ketchup (we used paleo)
¾ cup PRI Manuka Honey
¾ cup apple cider vinegar (add an extra ¼ cup if preferred)
1 tsp liquid smoke
½ tsp PRI Chipotle BBQ Salt
¼ tsp garlic powder
¼ tsp onion powder

Jackfruit
2 cans young jackfruit (we used Native Forest Sodium-Free)
1 tbsp olive oil or spray

Manuka Honey Coleslaw
1 package coleslaw
½ cup vegan mayo
2 tbsp PRI Manuka Honey
1 ½ tsp apple cider vinegar
½ tsp sesame oil

Sliders of choice

Instructions
Combine all the BBQ sauce ingredients in a bowl and stir until well incorporated. Make sure the honey is well mixed. Set aside. (You can cook this on low heat in a sauce pan if preferred but it’s not necessary)
Preheat the oven broiler to 500F. Prepare a baking sheet with oil.
Rinse and strain jackfruit.
Throw jackfruit into a saucepan on high heat and cover with water. Boil on high until you can shred the jackfruit with a fork. 6-8 minutes.
Strain jackfruit again. Pour jackfruit onto a paper towel and squeeze excess water out.
Place jackfruit in a pan with oil on medium-high heat, regularly stirring. Pour in ¾ of the bbq sauce and cook for 5-6 minutes until the sauce is well immersed in the jackfruit.
Transfer the jackfruit to the baking sheet with oil and spread out with a fork.
Place in the broiler for 25-30 minutes or until it starts to dry out and become slightly crispy. Half way through rotate the pan and move the jackfruit around. Remove from broiler.
Prepare the coleslaw by adding all the ingredients to a bowl and mixing.
Slice your buns, dollop your jackfruit, then coleslaw and enjoy!

Grilled Jackfruit Option:

Preheat your grill on high.
Rinse and strain your jackfruit. Place jackfruit on a baking sheet or glass dish with some oil and cover. Cook jackfruit 8 to 10 minutes per side until they appear to be slightly dried out.
Prepare your BBQ sauce.
Shred the jackfruit with a fork and add in ¾ of the bbq sauce until the jackfruit is covered.
With your grill set to low, place jackfruit back into the baking sheet or pan and place on grill.
Stir your jackfruit every 10 minutes. It will take between 25 and 35 minutes to cook, but watch it closely. Cook until desired texture. Add remaining bbq sauce if desired and assemble your sliders with coleslaw.

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Strawberry Honey Lime Mimosas

Strawberry Honey Lime Mimosas

Strawberry Honey Lime Mimosas… need we say more? 


Ok, maybe a little more…


This mimosa is the perfect combination of sweet & tart and is made even better for you with the addition of manuka honey! We love our Australian Manuka Honey for this drink for it’s molasses notes but any of our manuka honeys will taste great.


You could even swap out the sparkling wine for sparkling water for a tasty drink the whole family can enjoy. 


Here’s what you need: 

  • 1 lb fresh strawberries                             
  • 3 limes 
  • 3.5 tbsp PRI Manuka Honey
  • 1 cup cold water
  • 1 bottle sparkling wine (chilled)
  1. In a high speed blender, blend strawberries with cold water and honey until smooth. 

   

  1. Pour the mixture through a strainer and strain the pulp out, the remainder will be liquid so you have a juice. Pour the juice into a pitcher and refrigerate until cold.

   

  1. Once the juice is cold, pour ½ a glass of sparkling wine and the other ½ the strawberry lime juice. Top with a strawberry and enjoy!
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Lemon Coconut Cream Pie

Lemon Coconut Cream Pie

 

Who says you can’t have your Coconut Cream Pie & eat it too? 


As you may have heard, we’re on a mission to make our favorite things healthier and we’ve definitely accomplished that with this delicious dairy & processed sugar free cream pie. 


This recipe pairs our Lemon Twist Manuka Honey and microplastic free NZ Sea Salt with organic shredded coconut and coconut oil & milk from our friends and neighbors at Edward & Sons. It’s also the perfect treat as the weather gets warmer because it’s no-bake!


Since you also don’t need to roll out the crust, it’s a great recipe for beginners. Bright, light and creamy all at the same time, you’re going to want to save this one for the next time you need to whip up a special treat!




Lemon Coconut Cream Pie 

Ingredients:

Crust:

  • 2 cups almonds
  • 1 cup pitted medjool dates (we used Joolies)
  • 1/3 cup PRI Manuka Honey 
  • 1/2 cup Let’s Do Organic Shredded Coconut 
  • 3 tbsp Native Forest Organic Coconut Oil (not melted)
  • ¼ tsp PRI Fine Sea Salt

Coconut Pudding Layer:

  • 1 13.5oz can Native Forest Full-Fat Coconut Milk
  • 1/3 cup PRI Lemon Manuka Honey
  • 1/4 cup cornstarch 
  • 1 tsp vanilla extract 
  • ¼ tsp PRI Fine Sea Salt 

Shredded Coconut Layer:

  • 1/4 cup shredded coconut 

Lemon Coconut Cream:

  • 2 - 13.5oz cans Native Forest Classic Coconut Milk (refrigerated upside down, overnight)
  • 2 tbsp PRI Lemon Manuka Honey 

Toppings

  • Shredded Coconut
  • Toasted Coconut Flakes

Instructions:

  1. Prepare a pie pan or spring form pan with parchment or oil.
  2. In a food processor, combine all the ingredients and pulse until the mixture is able to be pressed or rolled together. If it’s too dry add 1 tbsp of honey or coconut oil. 
  3. Press the crust into the pan evenly and store in the freezer while continuing the following steps.
  4. To form the coconut pudding filling, bring coconut milk, honey, cornstarch and sea salt into a pan on medium heat.  Whisk continuously so the cornstarch doesn’t clump and all the ingredients are well combined. Continue whisking until you have a thick pudding like texture and it begins to bubble. Remove from heat and add in the vanilla extract. 
  5. Transfer the pudding layer on top of the crust, add a layer of shredded coconut over the pudding and place in the freezer while we make the lemon coconut whipped topping. 
  6. In a stand mixer or bowl with a hand mixer, place the coconut cream from the top of the can, do not include the liquid. Start whisking on medium-high speed and add in the honey. Whisk on high until you have a thick whipped topping. 
  7. Place the whipped topping over the shredded coconut and pudding layer. Place back in the freezer to set for 15 minutes. Top with shredded coconut and toasted coconut.
  8. Enjoy!

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Easy Gluten-Free Oat Flour Pretzels with Honey Mustard Dipping Sauce

Easy Gluten-Free Oat Flour Pretzels with Honey Mustard Dipping Sauce

Have you ever avoided making something because you assumed it would be difficult but then you finally give in & realize it’s actually super easy and WHY THE HECK have you been avoiding making such a delicious thing for so darn long?!?!?!
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Yeah. We hear that and this one is for you. You CAN in fact have big, yummy, fluffy, gluten free pretzels easily AND without yeast (we used dairy-free yogurt instead)!
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Great for a fun after-school or sports snack, make extra batches and freeze them for later!


Easy Gluten-Free Oat Flour Pretzels with Honey Mustard Dipping Sauce
              

Makes: 10 small-medium pretzels


Ingredients:
Pretzels:
4.5 cups oat flour
¼ cup tapioca starch or arrowroot starch
1 tbsp cornstarch
1 tbsp baking powder
½ tsp PRI Fine Sea Salt
2 tbsp PRI Manuka Blend or 5+ Honey
½ cup unsweetened coconut yogurt
1 ½ cups water (warm to the touch)
¼ cup baking soda (for the bath)
5 cups water

Toppings:
Egg wash (1 egg yolk + 1 tbsp water)
PRI Flaky Sea Salt

Instructions:
Preheat the oven to 425ºF, and line your baking sheet with a silpat mat or parchment paper.
In a large bowl, whisk together your dry ingredients: oat flour, tapioca or arrowroot, baking powder, cornstarch and sea salt.
Next, pour the dry mixture into a stand mixer with the dough hook attachment.
Pour in the warm water and turn it on low speed.
Slowly add in the manuka honey, let it mix for a few seconds and then very slowly add in the coconut yogurt, increase the speed to medium.
The dough should start to come together and resemble a yeasty dough. If it’s too wet add 1 tbsp of oat flour at a time, if it’s too dry add in 1 tbsp of water at a time.
Once the dough is formed into a ball. Let the dough sit for 5 minutes. While doing this, bring 5 cups of water and ¼ cup of baking soda to a boil.
Slice the dough into 8 sections, roll each section in a long rope and then form a horseshoe shape, cross the ends over the other and make a loop, then twist the ends again and loop up to create a pretzel shape. Complete until you have all your pretzels shaped.
Next, once the baking soda bath has started to boil drop in 1-2 pretzels at a time with a spatula with holes. Cook each pretzel until it starts to look brown 1-2 minutes, you can flip if you’d like for an even bake and coating.
Continue until all the pretzels have soaked in the baking soda bath and transfer them to the prepared baking sheet.
Create an egg wash but combine 1 egg yolk with 1 tbsp water, and brush it on. Top with PRI Flaky Sea Salt. Bake for 18-20 minutes or until golden brown.
Once golden brown, remove from the oven and let cool before serving with honey mustard dipping sauce. Feel free to add more salt if preferred at this point. Store in an air-tight container or ziplock bag.

Honey Mustard Dipping Sauce

Ingredients:
⅓ cup dijon mustard (with or without seeds)
3 tbsp PRI Manuka Honey
¼ cup mayo (dairy free works great too!)
1 tbsp yellow mustard
1 tbsp lemon juice
¼ tsp chili powder (optional)

Instructions:
Mix the dijon mustard with the honey and vegan mayo. Stir until well combined.
Next, add in yellow mustard, the lemon juice and optional chili powder.
If your dijon mustard has seeds, throw it in a high speed mixer and blend until more smooth.
Pour into a sauce dish and dip your pretzels in! Enjoy!

          

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Carrot Bacon BLT

Carrot Bacon BLT

Pardon us saying so but this B.L.T. is…. dynamite! 


We put a spin on the classic for National BLT Month because we honestly believe that our favorites can be made healthier and if we can make them healthier, we can enjoy them more often. That’s called winning! 

The savory notes of our Leatherwood Honey and smokiness of our Mesquite BBQ Salt really complete the flavors of the carrot bacon. Even staunch disbelievers will love this sammie and the chef will appreciate that it takes about 30 minutes to whip up including the marinate time!!! You can also do this in the oven.


Carrot Bacon BLT


Ingredients:

Carrot Bacon:

  • 2-3 large carrots

Marinade:

  • 1 tbsp liquid smoke
  • 1 tbsp PRI Leatherwood Honey 
  • ¼ tsp PRI Mesquite BBQ Salt 
  • ½ tsp garlic 
  • ½ tsp onion powder
  • ¼ chili powder
  • ¼ back pepper

Sandwich Ingredients:

  • Sandwich Bread
  • Tomatoes
  • Lettuce
  • Mayo (regularly or dairy-free)

Instructions:

  1. With a vegetable peeler, shred the carrots lengthwise until you get large thin strips of carrots.

         

   2.In a bowl, combine the liquid smoke with honey and mix. Next, add in the        salt and spices. Mix until well combined. Let it sit for a few minutes.  

         

  3.Transfer the carrots into the bowl and let them marinade for 10 minutes.

       

    4.Place the carrots in the air fryer and bake at 380 for 6 minutes. If you want them extra crispy add an extra minute.

      

5.Toast your bread, spread on vegan mayo, place your iceberg lettuce, tomatoes and finish with the carrot bacon. Enjoy!

 

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Chocolate Caramel Popcorn

Chocolate Caramel Popcorn

What’s poppin’ friends? Caramel popcorn that’s what!! In honor of National Caramel Day, Caramel Popcorn Day and, of course, our new Manuka Caramel Chocolates, we wanted to whip up this incredibly tasty, easy, healthier snack option. 

Add some fun sprinkles and voila - the perfect dairy and gluten free Easter treat! 

Speaking from experience, we can also tell you that you could use any of our new (or OG) manuka chocolate flavors with great success! You could even mix up flavors like caramel with coffee….ooooh, brb... having a sudden snack attack!!


Chocolate Caramel Popcorn

  • 1 bag PRI Manuka Honey Caramel Chocolates
  • 4 cups popcorn (popped popcorn) or ¼ unpopped
  • Natural sprinkles of choice

Instructions:

  1. Prepare a baking sheet with parchment paper or a silpat mat.
  2. Use microwave popcorn or  pop it on the stove like we did with 3 tbsp oil. Transfer to a large bowl.
  3. Melt the chocolate caramels in a double boiler on the stove, while regularly stirring until completely melted.
  4. Pour the tempered caramel chocolate over the popcorn in the bowl and stir with a spatula until the popcorn is covered in chocolate.
  5. Transfer popcorn onto the cookie sheet and let cool.
  6. Place popcorn back in the bowl and pour your sprinkles over. Enjoy! 

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Lemon Orange Honey Sore Throat Popsicles

Lemon Orange Honey Sore Throat Popsicles

If you haven’t heard, manuka honey is shown to be effective at reducing symptoms of allergies, colds, flus and more.

Whether you’re combating a cough or a dry or sore throat it's not always easy to get your little ones to take their medicine, natural or not. And as adults, sometimes we want a little extra help. Why not make a special treat with extra soothing properties, vitamin C and manuka honey?

These are so good, you’ll want to make them even when you’re not feeling unwell. In that case, simply leave out the elixir & add a bit more tea for a super healthy, immune supporting dessert with no processed sugars!

Lemon Orange Honey Sore Throat Popsicles

Yields: 10 popsicles



Ingredients:
4 lemons
2 oranges
3.5 cups water
4 tbsp orange juice (fresh squeezed)
2 tbsp lemon juice (fresh squeezed)
4 tbsp PRI Manuka Honey (we used our Australian Manuka Honey 25+)
4 tea bags (or brew your own with fresh ingredients, we like ginger, lemon or even turmeric)
1-2 tsp each popsicle PRI Lemon & Honey Cough Elixir


Instructions:

Slice 4 lemons and 2 oranges, place them in a container and brush them with 2-3 tbsp of honey based on preference. Pour orange juice and lemon juice into the container and shake. Refrigerate while preparing the rest.




Bring 3.5 cups of water to a boil, remove from heat and steep 4 tea bags and let it sit for 10-15 minutes. Press on the sides of the tea bag with a spoon to get all the remaining liquid from the tea bag.

Add 1-2 tbsp of honey into the liquid. Stir so the honey gets mixed in.



 Next, pour in the refrigerated lemon and orange mixture and refrigerate it for 10-20 minutes. The longer you wait, the more fruity the bars will taste.

Strain the mixture to remove the rinds. Set the rinds aside to use in the popsicles as decoration.

Now you can add in the cough elixir 10 tsp and stir well or add 1-2 tsp into each popsicle for the full dose in each pop.



Place a lemon in the mold and pour in the mixture! Add the cough elixir if you haven’t yet and cover and pop in your popsicle stick. Freeze overnight or for 6 hours minimum or until frozen and hard (depending on your freezer temperature).

Remove the popsicles from the mold, if stuck place the mold in warm water until they can be removed.


 

Enjoy for a throat soothing treat!



 

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Turmeric Ginger Golden Moon Milk Recipe

Turmeric Ginger Golden Moon Milk Recipe

Celebrating #NationalSleepAwarenessWeek with a delicious Turmeric Ginger Golder Moon Milk and a nap...or three!

A comforting cup of moon milk is the perfect addition to your nightly routine for better sleep! Golden milk is an ancient Ayurvedic drink from India that has been shown to have many healing effects. One of which is sleep! Ideally sipped daily before bed, this recipe contains a blend of adaptogens and spices to help promote better sleep! 

Raw honey before bed has been shown to slowly release glycogen, which you need for essential body functions during sleep thereby reducing how often you wake up during the night.

Studies have also shown that ashwagandha may lower stress and improve the quality of sleep.. The leaves of the plant contain a compound called triethylene glycol, which promotes sleep induction. 

Turmeric has been shown to protect against sleep deprivation. (Scientists discovered that turmeric protected 72 hour sleep-deprived mice from the symptoms of sleep deprivation.) 

Piperine, a compound found in black pepper, helps the body absorb turmeric, so it’s important to pair these two ingredients together. 

 

Turmeric Ginger Golden Moon Milk


Serves: 2 glasses

Cook Time: 5 minutes

Prep Time: 3 minutes 

Total Time: 8 minutes

  • 1 can Light Coconut Milk (we used Edward & Son’s Native Forest Organic Light Coconut Milk
  • 1.5 cups milk (we used almond)
  • 1 tbsp coconut oil 
  • 2 tsp ashwagandha powder
  • 2 tsp turmeric powder
  • ½ tsp ginger powder
  • ¼ cinnamon 
  • 1 cinnamon stick (optional)
  • 1 pinch ground pepper
  • 1.5-2 tbsp PRI Manuka Honey (to taste)
  • Edible rose petals (optional) 

  1. In a saucepan on, medium-low heat, warm the coconut milk and non-dairy milk and let it simmer. 
  2. While the mixture is warming up, in a small bowl create a paste by mixing the spices (ashwagandha, turmeric, ginger, cinnamon and black pepper) with 2 tbsp water. 
  3. Once the milk mixture begins to warm up add the coconut oil and then the paste mixture.
  4. Whisk all the ingredients while stirring often so the ingredients don’t stick to the bottom. Add in the cinnamon stick at this point if using and continue to let simmer. Don’t let the mixture come to a boil, it should be warm but not too hot to the touch to burn you.
  5. Remove the pan from heat and let it sit for a minute, finally stir in the honey to taste and whisk once again. We add the honey in last so we don’t kill the benefits of the raw honey. 
  6. Decorate with roses and enjoy warm!
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Multiflora Honey Clove- Glazed Ham

Easter is this Sunday and we have the tastiest Honey Glazed Ham recipe your entire family and friends will love. This delicious Multiflora Honey Clove-Glazed Ham makes for the perfect Easter Sunday main dish!

honey ham

Ingredients

  • 3/4 cup – New Zealand Multiflora Honey
  • 1-1/2 tablespoons – vanilla
  • 1/2 teaspoon – ground cloves
  • 1 (5-lb.) – bone-in fully cooked ham, spiral sliced

Directions

Combine New Zealand Multiflora Honey, vanilla and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.

Based on a recipe from National Honey Board

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Soulfull Project X Shop Pri Oatmeal Honey Lacy Cookies

Soulfull Project X Shop Pri Oatmeal Honey Lacy Cookies

To celebrate #lacyoatmealcookieday we teamed up with @thesoulfullproject to create a delicious, crunchy, healthy treat! You can easily make them gluten free & dairy free if desired. We then dipped the cookies in our melted 3-ingredient Mint Manuka Chocolates but you could use any of our brand new flavors including: raspberry, coffee & caramel
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Ingredients:
1 1/4 cup @thesoulfullproject Irish Steel Cut Oats or Hearty Grains & Seeds
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon PRI fine-grain sea salt
1/2 cup white granulated sugar
1/3 cup PRI Manuka Honey
1/2 cup unsalted butter melted (and cooled)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon PRI flaky sea salt for topping
¼ cup melted Shop Pri Chocolate

INSTRUCTIONS


TO MAKE THE COOKIES:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix the oats, all-purpose flour, baking soda and fine sea salt.
In a large bowl, whisk together the sugar, honey and melted butter until combined. Add the egg and pour in the vanilla, whisk until combined. Add the flour mixture in a couple batches, stirring in between additions until combined.
Using a tablespoon, scoop out balls of dough, spacing them about 2 1/2-inches from one another on baking sheets. The cookies will spread a lot. Bake for 10-12 minutes, or until they spread, and the edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes, then carefully move the cookies onto a cooling rack. Let sit for at least an hour before dipping in chocolate.


TO MELT CHOCOLATE FOR DIPPING:
In a medium saucepan bring about 2 inches of water to a low boil. Lower the heat to a simmer and place a glass bowl (or oven safe) bowl over the saucepan to fit on top. Slowly stir the chocolate until melted.

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Irish Porter Cake with Tasmanian Leatherwood Honey

Irish Porter Cake with Tasmanian Leatherwood Honey

You may be asking, what does an importer of products from NZ and AUS have to do with St. Patrick’s Day? We considered the question as well, but then realized that we’re ALSO a family owned company in America and America is a melting pot of different races and cultures so it only makes sense to merge them in a delicious recipe! 

Also, we realized that our unique Leatherwood Honey took this cake over the top so that definitely sealed the deal. 

Traditionally, Porter Cake is baked to celebrate the feast day of St. Patrick aka St. Patrick’s Day and leading up to Christmas. We love it year-round because we get to use a cake mix and beer. Easily made dairy free, you can also make this cake a couple of weeks in advance & store in an airtight container. Just add a little whiskey or brandy each week to keep it moist!

Irish Porter Cake with Tasmanian Leatherwood Honey 

Ingredients

  • 1 box of vanilla cake mix* (we used Miss Jones Organic Vanilla Cake Mix)
  • 3 tbsp flour*
  • ½ tbsp orange zest
  • ½ tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp nutmeg
  • 1 tsp cocoa powder (for color, optional)
  • 3 large eggs*
  • ¼ cup milk* (we used flax)
  • ⅔ cup stout or porter ale* (we used Samuel Smith Organic Chocolate Stout)
  • ½ cup butter* (we used Earth Balance sticks)
  • 2 tbsp PRI Tasmanian Leatherwood Honey
  • 1 cup raisins 
  • 1 cup golden raisins 
  • ¼ cup dried cranberries or currants

Instructions:

  1. Preheat the oven to temperature on the cake mix box. Ours was 350ºF. Prepare a round springform pan or cake pan with parchment paper and oil.
  2. Next, in a small saucepan melt the butter, milk and stout on medium/high heat until it comes to a boil then reduce to a simmer. Next, add in the dried fruit of choice, stir and cover with a lid and let it simmer for 5-10 minutes.
  3. While the mixture is simmering, in a large bowl, combine vanilla cake mix with flour, the spices and orange zest and stir until well combined. 
  4. Remove the mixture from heat and let it cool before pouring the dry ingredients into the wet. Stir until well incorporated and no clumps remain besides the fruit. 
  5. Transfer the batter to a round pan with parchment and oil and bake for time instructed on the package or until a toothpick comes out clean. We filled ours ¾ of the way in a 7-inch springform pan. Ours baked for 40-45 minutes but time is dependent on cake mix.  
  6. Remove and let cook for 10 minutes before topping with slicing and topping with honey. 

*Measurements are dependent on your cake mix. Use the measurements of eggs and butter that your box mix calls for. Ours called for 3 eggs, ½ cup butter and ½ a cup milk. We cut the milk measurement with the stout and added extra liquid (stout) along with an extra 3 tbsp of flour so the cake would have more flavor of the stout. Feel free to tweak the ratio of stout to milk based on preference and make sure your batter isn’t too liquidy* 

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