Recipes / Honey

Make your 4th of July POP with this fun and healthy Manuka Honey Popcorn the entire family will love! Yield: 16, 1-cup servings (if 3 batches are made) Ingredients 1 tbsp canola or vegetable oil 3 to 4 tbsp Manuka Honey (Try with our Manuka Honey Bio Active 5+) approximately 1/8 tsp gel food coloring… More Manuka Honey Popcorn

Slightly sticky but worth the effort…..try the most simple face mask out there….honey Honey Mask: Honey alone can be used as a mask and is effective in curing acne by cleansing your pores and not letting microbes grow, due to its antimicrobial properties. Additionally, the waxy part of honey helps keep the skin soft, smooth… More Honey Mask

Ready for a delightfully yummy holiday treat?? We found this must try recipe for the season, rustic homemade marshmallows with honey! A truly delicious treat that is particularly yummy when made with our all natural pacific sea salt and New Zealand Blue Borge or Tawari Honey. If you love the taste of our New Zealand Manuka Honey… More Rustic Homemade Marshmallows W/Honey

The best way to end a big holiday meal…..raspberry cheesecake with the digestive help of Manuka Honey! This is one of our favorites here at Pacific Resources! Ingredients: 4 lemon shortbread biscuits (about 85g) 140g full fat soft cheese 50ml double cream 1 tbsp caster sugar 2 tbsp Manuka honey, plus 1 tsp extra (… More Manuka Honey cheesecake with Raspberries

Manuka Honey and Charcoal Mask Ingrediants: 1 TBSP Activated Charcoal Powder 1 TBSP Manuka Honey UMF 15+ , also works well with our Bio Active Range of Manuka honey 1 TBSP Greek Yogurt Directions: -Mix all of your ingredients together until they are well blended. -Cleanse face before applying mask…then apply evenly to your whole… More Manuka Honey and Charcoal Mask

Similar to gingerbread, Lebkuchen(A German biscuit) is easy to make and a delicious Christmas treat! German Honey Cakes: Yields: 3 dozen bars Prep time: 20 min Cook time: 20 min Ingredients: 5 cups sifted all-purpose flour 1 1/2 teaspoons salt( Try with our New Zealand Pacific Sea Salt) 1 1/2 teaspoons baking soda 1 teaspoon ground… More German Honey Cakes (Lebkuchen)

Christmas cookies…yes please!                                            … More Honey and Cinnamon Christmas Trees

Light and bright! This delicious Salad will start or end any meal with its great balance of sweet and tangy! Strawberry Salad with Honey Balsamic Vinegar Reduction By Honey.com Ingredients: For the Balsamic Reduction • 1 cup – balsamic vinegar • ¼ cup – Honey (Try with our Multiflora Honey or Manuka Blend) For the… More Strawberry Salad with Honey Balsamic Vinegar Reduction

Are you ready for Thanksgiving? We have found the perfect reciepe if you want to try something new this year! by The Hungry Mouse Ingredients: Turkey breast 3 lb. boneless turkey breast, skin on Spicy butter rub 8 Tbls. butter 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. white pepper 1 tsp. ground… More Spicy Roast Turkey Breast with Honey Butter Glaze

Is there anything tastier and better smelling than a fresh baked sticky bun? We think not. 

These sticky buns are gluten and dairy free too, but you can always use regular butter and such. The real star is the  Manuka Honey because who says you can’t have your sticky bun and get your daily dose of immune support too? 

These sticky buns are made healthier with spelt flour, and are sweetened with honey instead of refined-sugar. Instead of baking in the oven, we pop them in the air fryer for the perfect bake! Yum! 

Ingredients:

Dough

• 3 Cups spelt flour 
• 3 Tsp baking powder
• 1 Cup almond milk
• 2 Tsp apple cider vinegar
• 2 Tsp pure vanilla extract
• 2 Tbsp PRI Manuka Honey 5+
• 6 Tbsp coconut oil (Melted)

Filling

• 1 Tbsp vegan butter
• 2 Tbsp PRI Manuka Honey 5+
• 1.5 Tbsp cinnamon 
• 1/4 Cup pecans (Chopped)
  

Honey Caramel

• 1 Can coconut milk (We used @edwardandsons Native Forest)
• 1/3 Cup + 1 tbsp PRI Manuka Honey 5+
• 2 Tsp vanilla extract 
• 1 Tablespoon coconut oil
• 1 Cup pecans (Chopped)

Instructions:

1. In a small bowl, whisk almond milk and apple cider vinegar to create a dairy-free “buttermilk”. Let it sit for 8-10 minutes and then whisk in vanilla, coconut oil, and manuka honey.
2. In a large bowl, whisk spelt four with baking powder. Then combine the dry ingredients with the wet ingredients aka the dairy-free “buttermilk”. Use a spatula and stir until you have a dough ball that is well incorporated. 
3. Place the dough on a parchment paper surface and spread some spelt flour on the parchment so the dough doesn’t stick. Roll out the dough into a rectangle with parchment paper between the rolling pin so it doesn’t stick. 
4. Next spread vegan slightly melted or room temperature butter across the rectangle, leaving a border at the edges. After the butter, spread honey. Next, sift 1.5-2 tablespoons of cinnamon over the butter/honey mixture. Finally top with crushed pecans. 
5. The next step is to roll the dough into a log. Use the parchment paper to help you roll the dough, make sure you press tightly to create a beautiful cinnamon roll texture and those drool-worthy layers. 
6. Use a thread or sharp knife to slice the sticky buns.
7. The next step is to create the honey caramel. Bring coconut milk, manuka honey, coconut oil and vanilla to a boil in a saucepan. Give it a good sturn and let it boil on high for about 15 minutes until the mixture is reduced by half. Turn the heat down if you think it will boil over. Remove from heat, give it a good stir and let cool. 
8. Then in an air-fryer friendly baking pan (that will fit in your air fryer) place a round piece of parchment paper on the bottom. Pour the caramel on the bottom, then top with chopped pecans. Next, add your sticky bun dough. Bake at 400F for 10-12 minutes. Each air-fryer may vary so check periodically until cooked through. Remove from the air fryer, let cool and enjoy!

Real talk, we can chow down on a pint of Ben & Jerrys with zero guilt added… but does that mean we’re going to stop searching for the perfect, nutritionally-packed alternative that won’t make us miss the original? Never.

We think we found a real winner with this one and you don’t even need an ice cream maker!! The only negative is you have to serve it immediately, as it does melt a bit faster than the standard stuff. An OK trade-off in our opinion, do you agree?

To kickoff National Candy Month, we incorporated our Coffee Manuka Honey Patties & ground coffee for a classic mocha flavor , but you could make a tasty version out of any of the five chocolate flavors.

We can’t wait to hear what you think about this divine creation! 

Ingredients:

• 2 cups sweet potato (2 large sweet potatoes)
• 2 bags PRI Coffee Chocolate Patties (sub out 5 salted caramel patties if you want added caramel flavor too)
• 1 can lite coconut milk
• ½ cup PRI Manuka Honey 200+
• ½ tbsp vanilla 
• 1 tsp ground coffee (for a strong coffee flavor add 1 tsp at a time until desired flavor)
• ½ tsp PRI Flaky Sea Salt

Instructions:

1. Preheat your oven to 400F. Line a cookie sheet with parchment paper and set aside.
2. Clean the sweet potatoes, pierce them with a fork all over and then slice them in two halves. 
3. Place the sweet potatoes flesh side down on the baking sheet and bake for 35-40 minutes until they start to bubble and caramelize.
4. Remove from the oven and let cool.
5. While the sweet potatoes are cooling, melt two bags of chocolate patties in a double boiler until fully melted. Then let cool.
6. Once the chocolate and sweet potatoes are cooled, add them into a blender with one can of coconut milk, manuka honey, vanilla, ground coffee and flakey sea salt.
7. Blend on high until smooth.
8. Transfer the batter into a glass bowl with a lid and freeze for at least 30 minutes.
9. Then transfer the batter into an ice cream maker and churn until desired consistency and thickness, then freeze overnight, or for 2 days to get extra firm and cold. (If you don’t have an ice cream maker, freeze and stir every hour or two until solid. Then freeze overnight.)
10. Remove from the freezer right before you want to enjoy, scoop and serve immediately!.
11. Enjoy! 

We found out that you can make your own ACV using leftover apple cores and peels!! Minds blown, we immediately tried it ourselves, but using manuka honey instead of sugar…of course 😉

Replace your usual ACV shot with this manuka honey version to add even more benefits.Use this as a tasty base to your own teas, shrubs or cocktails like this immune & digestive supporting drink made by our friend Colleen: https://www.growforagecookferment.com/manuka-honey-vinegar-elixir/

You can even incorporate it into your beauty routine. Later this month we’ll share one of our favorite ACV cuticle oil recipes using our homemade vinegar so make sure to stay tuned!

No matter how you use it, this homemade ACV is another great way to easily incorporate manuka into your routine.

Homemade Apple Cider Vinegar with Manuka Honey

What you need:

• Apple cores, peels, or chunks.
• PRI Manuka Honey 200+
• Mason Jar (a quart or half gallon)
• Filtered Water

Instructions:

1. Fill your mason jar 3/4 of the way with apple peels and cores.
2. Stir 2 tbsp of manuka honey into 2 cups of warm filtered water in a mason jar. Secure a lid and shake vigorously until the honey is dissolved. (If you’re making bigger batches 1 cup of manuka honey per gallo of water, or 1 tbsp per 1 cup of water)
3. Pour sweetened water over the apples and leave 2 to 3 inches of room at the top of the jar. How much water you need depends on the amount of apples used and the size of your container
4. Once the apples, water, and sugar are all combined, cover your container with a breathable material like a tea towel or cheesecloth. 
5. Set the mason jar in a location around 70 to 75°F, if possible. As this is the ideal temperature range for fermentation. The container of fermenting apples should also be kept in a dark location. Keep it out on the kitchen counter or by a window and cover it in a dark towel.
6. Stir the fermenting apples everyday for the first two weeks! In the first few days add some more honey to the mixture if needed. This part is very important as it ensures apples are rotating at the top and not exposed to air too long to grow mold. Stirring prevents mold. It’s okay if you miss a day or two but try to remember everyday during the first week.
7. You’ll notice the apples will start to turn brown and the liquid will become cloudy. Small bubbles should begin to appear like a carbonated drink, and it will start to smell a bit like hard apple cider. A layer of sediment may collect on the bottom of the glass and this is totally normal during the fermenting process. It’s pretty obvious what is mold and what is not. 
8. After two weeks you can stop stirring. Then, you can strain out the apple scraps from the liquid with a sieve and cheesecloth. You can then transfer the liquid to a smaller jar to ferment if you wish.
9. Cover the jar with fresh cheesecloth and then set the fermenting cider in a warm, dark place for about 4-6 weeks. The apple cider vinegar is complete when it has a strong apple cider vinegar smell and taste. Allow to ferment longer, if not. Don’t be alarmed if you notice a mother culture forming on top. This is normal and part of the fermentation process and is like a SCOBY in kombucha.
10. Once the apple cider vinegar reaches the perfect vinegar taste, secure the apple cider vinegar in a jar with a tight fitting lid and refrigerate or store at room temperature. Use as you would store bought apple cider vinegar: for cooking, baking, cleaning or anything you desire!