By: Davinia Perrin
Oh honey, how I love thee. I’m referring to raw honey to be exact. Honey has so many uses and raw honey in particular provides incredible health-benefits. From curing a sore throat or cough to soothing your skin, it has been used throughout history for many purposes. My favorite (of course) is the use of raw honey as a sweetener. Add it to salad dressings, beverages, toast, drizzled on fruit, chicken wings…you name it.
Note, If you are planning to use honey for its health-benefits, it must be raw honey. Heating honey (pasteurization) destroys the all of the pollen, enzymes, propolis, vitamins, amino acids, antioxidants, and aromatics. The rawest honey available is comb honey (sections of the hexagonal-shaped beeswax cells of the honeycomb that contain raw honey that have been cut from the wooden frames of a beehive), however most people prefer bottled raw honey.
I recently had the opportunity to try two different varietals of honey from Mohawk Valley Trading Company, including their Apple Blossom Honey and Buckwheat Honey. The Apple Blossom is derived primarily from the nectar of Fuji, Wolf River, Crispen, Sweet Sixteen, Pound Sweet, Granny Smith, Winesap, Fortune, Cortland, Empire, Ginger Gold, Macoun, Spigold, Honeycrisp, Jonagold, Golden Delicious, Acey Mac, and other apple blossoms in the Southern Kuyahoora (West Canada) Valley and other regions of Upstate New York. As you can imagine this variety of blossoms, gives it a deliciously unique flavor. The Buckwheat Honey is from hives in buckwheat fields on both slopes and the surrounding area of the Central Mohawk Valley and the Finger Lakes region of New York. This honey has a deep, dark brown color, with a strong molasses like flavor. It paired perfectly with balsamic vinegar for a wonderful salad dressing.
I try to steer clear of processed sugars, so I’m always looking for ways to substitute sugar with more natural sweeteners. The Apple Blossom Honey worked perfectly in these delectable lemon cookies. This “healthy cookie” is the perfect combination of soft, chewy, sweet and savory. My guilt-free, go-to cookie!
Enter below for a chance to win two jars of Mohawk Valley Honey. Cant to wait to see if you won? Receive a 15% discount on all Mohawk Valley Trading Company Honey, Maple Syrup, 100% Pure Beeswax Candles, Handmade Soap and Natural Skin Care Products and from 6/2/14 through 6/16/14 with the Coupon Code “Food Hunter’s Honey Giveaway”.
Lemon Honey Cookies
(Dairy Free/Gluten Free)
2 ½ cups blanched almond flour
¼ cup coconut flour
½ teaspoon sea salt
½ teaspoon baking soda
2 teaspoons fresh lemon zest
1 ½ tablespoons fresh lemon juice
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup Apple Blossom Honey
1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl and mix wet ingredients into dry
3. Form ½ 1-inch balls and press onto a parchment paper lined baking sheet
4 .Bake at 350° for 7-10 minutes
5. Cool and enjoy!
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