Honey as it Should Bee!
We have literally searched the world over for the best tasting honey. Our organic, Fairtrade Certified Amber Honey is produced on traditional family farms in southern Mexico and in the northeastern Amazon. The beekeepers tend to their hives deep in the dedicated organic agricultural zones in Central and South American rainforests, far from any exposure to GMO’s or pollutants. The honeybees are not treated with any antibiotics. They are wild and forage only on the wild jungle's natural flora within a four-mile radius from their hive.
Our honey is 100% free from chemical residues, as the plants surrounding the hives have not been sprayed with pesticides, herbicides or antibiotics. The honey is minimally filtered to retain the honey’s abundance of natural pollens and enzymes.
When you purchase Wholesome Sweeteners Organic, Fairtrade Certified Amber Honey you are getting the best tasting honey and making the world a sweeter place. Fairtrade Certification ensures that a fair price is paid directly to the beekeepers tending the hives; it means they can protect the quality of the hives and jungle areas and build thriving communities. By protecting the hives and forage areas, Fairtrade encourages biodiversity and helps the forests thrive, too.
Enjoy these delicious recipes using Wholesome Sweeteners Fairtrade Organic Amber Honey
Honey Vanilla Flan
3 large cage-free eggs, beaten
1 1/2 cups 2% low-fat milk
1/2 cup Wholesome Sweeteners Fair Trade Organic Honey, divided
1 teaspoon vanilla
1/4 tsp. vanilla bean seeds (scraped from a tender, fresh vanilla bean)
Preheat oven to 325°F.
Combine eggs, milk, ¼ cup honey and vanilla. Beat until mixed but not foamy. Combine remaining ¼ cup honey and vanilla seed in small bowl; mix well. Place four 6-ounce custard cups in an 8-inch-square baking dish. Spoon 1 Tablespoon of the honey-vanilla seed mixture into each custard cup; place ¼ of the egg mixture into each custard cup. Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth. Bake for 30 to 45 minutes or until knife inserted near center comes out clean.
Serve warm or cold. Loosen edges of individual custards with spatula or knife; invert onto dessert plates.
Honey & Bear’s Roasted Sweet Potatoes
5 large sweet potatoes, peeled and diced in about 1 inch cubes
1/4 cup Wholesome Sweeteners Fair Trade Organic Amber Honey
1 tablespoon fresh organic lemon or orange juice
1 tablespoon melted unsalted organic butter or olive oil (vegetarian)
Pinch of salt
Fresh rosemary sprigs
Preheat oven to 350 F.
Whisk the honey or agave, citrus and butter in a medium bowl. Toss with the diced sweet potatoes and sprinkle ever so lightly with salt. Pour the potatoes evenly into a roasting pan. Roast for 45 minutes to an hour (until the sweet potatoes are fork-tender). Serve with a light garnish of fresh rosemary.
Rosemary & Chèvre Scones
1 1/3 cups unbleached all-purpose organic flour
1 1/3 cups semolina
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup olive oil
1/4 cup Wholesome Sweeteners Fair Trade Organic Honey
1 large cage-free egg
1/2 cup organic cream or whole milk
1 1/2 teaspoon diced fresh rosemary, divided
5 ounces chèvre (a semi-soft goat cheese)
Additional cream or milk for glazing
Special equipment: parchment paper to line the baking sheet
Preheat the oven to 425ºF.
In a medium-size mixing bowl, sift together the flour, semolina, baking powder, baking soda, and salt.
In a separate bowl, combine the olive oil, honey, egg, cream or milk, and 1 teaspoon of the rosemary. Whisk lightly, just enough to break up the egg yolk and blend the honey. Use a pastry cutter or your hands to work the chèvre into the flour mixture until it resembles coarse crumbs. Make a well in the center and add the wet ingredients. Mix with a wooden spoon or dough scraper until the dough forms a ball. Knead gently several times and turn onto a very lightly floured board. Knead again a few turns, just enough to form a workable ball.
Pat the dough down into an 8 1/2-inch diameter circle (it should be about 3/4-inch thick). If the edges crack, simply use the palm of your hand to shape and repair them. (Semolina makes dough somewhat less cohesive than flour dough would be.) Cut with a knife or dough cutter into 8 or 10 triangular pie-style wedges. Brush the tops with the additional cream or milk and sprinkle with the remaining 1/2 teaspoon rosemary. Gently lift each scone onto the prepared baking sheet and place about 1-inch apart. Bake for 12 to 15 minutes, until golden brown.
Makes 8-10 Scones