Recipes

Written by No Fuss Natural

Halloween is the perfect time to let our spooky side out. It’s also a great opportunity to get creative in the kitchen! 

Our Bloody Honey Skull Cupcakes are the ultimate combination of flavor, fun, and spooky! This halloween dessert pairs a scrumptious chocolate cake with a cranberry-honey filling.

To make these spooky cupcakes you’ll need a silicone mold in the shape of a skull. To ensure success you’ll also need cooking spray to enable to cake to easily release from the mold. 

Ingredients

For cake:

1 cup all-purpose flour

1/2 cup cocoa powder

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 large eggs

1/2 cup white sugar

1/2 cup coconut sugar (or brown sugar)

1/3 cup avocado oil

2 tsp. vanilla extract

1/2 cup milk

For filling:

¼ cup PRI Organic Raw Honey

1 tsp. cranberry powder

4 drops natural red food coloring (such as Watkins brand)

You will also need:

• Silicone skull cupcake mold (we used this one)
• Baking tray
• Cooking spray, such as Pam
• Frosting gun or piping bag with long tip

Directions

1. Preheat the oven to 350°F (177°C)
2. Place the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and whisk until well combined. 
3. In a separate bowl mix the sugars, oil, milk, and eggs until smooth. 
4. Pour wet ingredients into the dry ingredients and whisk until thoroughly blended. BUt don't overmix!  
5. Spray skull mold with baking spray, being sure to cover the entire inside surface. 
6. Spoon batter until about half full. 
7. Bake for 15-18 minutes. 
8. Gentle remove from mold and allow to cool. 
9. While cake is cooling, prepare the filling by mixing the honey, cranberry powder, and food coloring. 
10. Place cranberry honey in a frosting gun or piping bag with long tip. Once cake is cool, insert tip into back or side of skull and gentle push the piping gun until 1-2 teaspoons of filling has been inserted into the cake. The amount of filling is up to you. If you choose to only add a little filling, then the ozzy inside may be a surprise to those who bite into these cakes! YOu also have the option of over-filling slightly so the filling oozes out visibility. 

Picture Credit : @judydohertyphotography

Wine and Cheese Day is today! What’s better way to celebrate than having friends or family over for an Epic Charcuterie Board paired with your favorite wines.

Items for Charcuterie board are endless, here’s what we like for an epic board everyone will love. We suggest picking out 3-4 of each category.

INSTRUCTIONS

1. Gather board, appetizer forks, spreaders, etc.
2. Clean the board or surfaces to be used and dry thoroughly.
3. Wash and thoroughly drain any veggies and fruits being used. Gently pat dry.
4. Unwrap any cheese and meat being used.
5. Slice cheese and meat.
6. Start at center of board and arrange items on board, Try to set contrasting colors and shapes together to create more visual interest.
7. Replenish board as needed.

RECIPE NOTES

-Arrange the Charcuterie board about 30 minutes before serving, it will give the soft cheese time to come to room temperature, which makes for easier spreading. 

Looking for more ideas on how to cook with your Bio Gro Flaky Sea Salt? These three simple gourmet recipes are just the answer. Bio Gro Flaky Sea Salt is ideal for cooking and finishing fine food.

Fish and Chips Fritters 

Mix 14 oz diced fish, zest & juice of one lemon, chopped chives, chopped dill, anchovies, 3 lightly beaten eggs, 3 tbs sifted flour, 3 medium potatoes (grated and squeezed), Bio Gro Flaky Sea Salt, and pepper altogether and fry in spoonfuls – serve with lime wedges as finger food or as entree. Sprinkle over Bio Gro Flaky Sea Salt and serve immediately and enjoy!

Potato Gnocchi & Semolina 

 Steam 1 lb potatoes for mashing  – peel. Mash with 1 1/2 cups boiling milk and 2/3 cup semolina. Heat over low heat until thick, add 2 eggs, stir in well. Pour onto greased tray and cool. Cut into wedges and fry in hot pan with a little oil. Sprinkle with Bio Gro Flaky Sea Salt and serve with grated Parmesan and arugula.

Avocado Gratinee

Chop 1 medium red onion, 2 tsp chopped parsley, 2/3 cup grated Parmesan, 3.5 tbsp extra virgin olive oil, and 1 tsp Bio Gro Flaky Sea Salt until smooth. Fill the cavity and cover surface of 3 ripe hass avocados cut in 1/2. Put under hot grill until golden brown. Serve with toast. enjoy! Serves 6

Based on recipes from Dominion Salt: http://natural.dominionsalt.co.nz/recipes/

Try these tasty Berry Frozen Yogurt Bites with Honey Granola. Make them ahead of time, pop them into the freezer and pull them out 10 minutes before serving for a sweet, cooling afternoon snack the whole family will love.

YIELD: Makes 24 bites

INGREDIENTS

Looking for a healthy snack that is easy to make and easy to eat? Check out these bite-size broccoli tots. This recipe is great for children because the chipotle sauce is not too spicy. If you want to add more punch use 1 tablespoon of minced canned chipotle chiles instead.

BROCCOLI TOTS

Ingredients

• 2 cups of ground broccoli.
• 2 tbs of parsley.
• 1/4 yellow onion.
• 1 egg.
• 1/2 cup Parmesan cheese.
• 1/3 cup Panko crumbs.
• 1/2 tsp of Chipotle BBQ Pacific Sea Salt.
• Pepper to taste.

Preparation

Precook the broccoli a little and place on a paper towel to drain some of the moisture. Mix all the ingredients together. Shape and place in a greased mini cupcake tin. Bake at 350 degrees for 35 minutes. Once cooked, if the tots are falling apart when you take them out of the pan, put them back into the oven to cook for a few minutes longer so they are a bit crisper or let them cool in the pan for a few minutes before removing them from the pan.

CHIPOTLE MANUKA SAUCE

INGREDIENTS

• 1/4 cup Greek yogurt.
• 1/4 Vegenaise
• 3 tablespoons chopped fresh cilantro.
• 1 green onion, minced.
• 1/2 tsp of Chipotle BBQ Pacific Sea Salt.
• 1 tablespoon Meyer lemon juice.
• 1 tablespoon Manuka Honey.

Preparation

Combine all ingredients in a food processor or blender.
Process until smooth.

Pack in a lunchbox with the chipotle dipping sauce for a healthy preschool lunch.

Avocado is all the rage! In desserts, in salads, and in soups. Here is a refreshing soup that can be served all year long. Best of all it’s so easy to make!

Ingredients:

Soup:

• 2 medium Japanese cucumbers
• 2 ripe avocados
• 1 garlic clove, minced
• Juice from 11/2 large limes
• 1 cup plain Greek yogurt
• 1/2 teaspoon Chipotle Pacific Sea Salt
• 1 to 1 1/2 cups water, as needed to thin

Optional toppings:

• Cucumber slices
• 1/4 teaspoon chili flakes
• A dollop of Greek Yogurt
• Parsley

Preparation:

Peel the cucumbers and slice in half lengthwise. Roughly chop the cucumber and place in a blender.

Cut the avocado in half and remove the pit. Scoop out the avocado and place in the blender with the cucumber. Add the garlic, yogurt, lime juice, and Chipotle Pacific Sea Salt. Puree until the soup is smooth, adding water as needed to reach a soup consistency. Place in a bowl and refrigerate until cool.

Dice the avocado and toss with lemon juice and chili flakes (if using). Divide the soup into two bowls and top with a dollop of Greek Yogurt. Enjoy!

Move over canned sticky buns! These will make you the favorite of the brunch party! Be prepared for everyone to ask you for the recipe.

INGREDIENTS

Enjoy!

YIELD: Makes 12 buns

Here is a recipe inspired by the author Mary Ann Dwyer. Try this delicious warm mug solo cake on a cozy Saturday evening. Double the recipe if you are expecting company. It makes a great dessert!

Ingredients

• 2 Tbsp. butter melted
• 3 Tbsp. Honeyland Manuka Honey
• 3 Tbsp. unsweetened cocoa powder
• 1/4 tsp. baking powder
• 1 medium egg beaten
• 3 Tbsp. whole milk
• 4 Tbsp. all-purpose flour
• 6 small Manuka Honey Salted Caramels chopped into small pieces
• 3 Tbsp. semisweet chocolate chips

Instructions

Melt butter in a microwave safe bowl for 20 seconds.

In a mug, mix Honeyland Manuka Honey, cocoa powder, baking powder, beaten egg, milk, melted butter, and flour until well blended. Add Manuka Honey Salted Caramels pieces and chocolate chips.

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! 

Made with a delicious dairy-free honey almond ricotta, chives, cranberries, walnuts and Manuka Honey on a roasted sweet potato. The ultimate flavor explosion sure to please on any occasion and good for you to boot, you really can’t go wrong with these. 

Dairy Free Honey Almond Ricotta Sweet Potato Rounds

Looking for the most perfect appetizer dish? Swap the toast out for Sweet Potato Rounds! 

Prep Time: 5 minutes

Cook Time: 40 minutes 

Cool Time: 10 minutes

Assembly Time: 5 minutes

Total Time: 1 hour

Ingredients:

Dairy-Free Almond Ricotta

• 2 cups slivered blanched almonds
• 4 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp PRI Manuka Honey
• ½  -1 tbsp garlic powder (based on preference)
• ½ tsp PRI Flakey Sea Salt 
• I ¾ cup water (add an extra ¼ cup water if needed)

Sweet Potato Toast

• 2 large sweet potatoes
• 2 tbsp olive oil

Toppings:

• ¼ cup chives
• ¼ cup dried cranberries
• ¼ cup walnut pieces
• PRI Manuka Honey (to taste)

Instructions:

1. Preheat the oven to 400ºF.
2. Rinse your sweet potatoes and scrub them. Slice them into ¼ inch slices, you don’t want them to be too thin or they will get too crispy. Slice them thicker than thinner.
3. Transfer your sweet potato rounds to a baking sheet with a silpat mat or parchment paper. 
4. Next, brush them with olive oil. 
5. Bake them for 40 minutes and flip them halfway through so they cook evenly. Don’t overcook them as they will get too soft. While potatoes are in the oven, prepare your ricotta mixture.
6. Place all the ricotta ingredients in a high speed blender and blend until smooth and creamy. Your texture should look smooth but have very small bits of almond, it should resemble a ricotta cheese texture. If needed, add an extra ¼ cup water or any additional seasonings to taste. Transfer to the refrigerator while the sweet potatoes are cooking.
7. Once the potatoes are ready, let them cool before you assemble! 10 minutes should be good. 
8. Dollop a generous amount of the almond ricotta, top with dried cranberries, walnut pieces and chives. Finish off with PRI manuka honey. 
9. Enjoy!

Ready to include Manuka Honey into your recipes? Try our popular PRI Manuka Honey 10+ today!

Written by: No Fuss Natural

This homemade eye treatment combines nourishing rosehip seed oil with the powerful hydrating properties of Manuka honey to create a soothing and moisturizing balm that’s perfect for the delicate skin around the eyes.  

YIELD: Makes 4 servings

INGREDIENTS

DIRECTIONS

TIP

Double the salsa recipe and add diced avocado for a yummy fresh salsa to serve with chips or fresh vegetables.

Recipe Source: National Honey Board