Recipes

Incorporating raw local honey into gluten-free recipes not only adds natural sweetness but also brings numerous health benefits. These recipes showcase the versatility of raw local honey in both savory and sweet dishes, from glazed salmon to granola. By choosing raw local honey, you support local beekeepers, promote sustainable practices, and enjoy the delicious flavors and nutritional benefits of this golden ingredient. Please note that heating honey above 110 degrees can kill off some of the beneficial enzymes, so stick to a raw unheated form if you are trying to maximize the benefits of the honey.

Here are some great recipes that you can make with honey:

Honey-Glazed Salmon with Roasted Vegetables

• 4 salmon fillets
• 2 tablespoons raw local honey
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• Salt and pepper to taste
• Assorted roasted vegetables (such as carrots, bell peppers, and broccoli)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet and brush the honey glaze generously over the fillets.
4. Roast the salmon in the preheated oven for about 12-15 minutes, or until cooked through.
5. While the salmon is cooking, toss the assorted vegetables in olive oil, salt, and pepper. Arrange them on a separate baking sheet and roast in the oven until tender and slightly charred.
6. Serve the honey-glazed salmon alongside the roasted vegetables for a flavorful and healthy meal.

Honey-Mustard Chicken Skewers:

• 1 pound boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons raw local honey
• 2 tablespoons gluten-free Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Preheat the grill or grill pan to medium-high heat.

1. In a bowl, whisk together the honey, mustard, vinegar, olive oil, salt, and pepper to make the marinade.
2. Thread the chicken cubes onto skewers and brush them generously with the honey-mustard marinade.
3. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a slight char.
4. Serve the chicken skewers with a side of fresh salad or steamed vegetables, and drizzle with additional honey-mustard sauce if desired.

Honey-Roasted Carrots: Ingredients:

• 1 pound baby carrots
• 2 tablespoons raw local honey
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the baby carrots with honey, olive oil, thyme leaves, salt, and pepper until evenly coated.
3. Spread the carrots in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for about 25-30 minutes, or until the carrots are tender and caramelized, turning them halfway through.
5. Serve the honey-roasted carrots as a flavorful side dish to complement any meal.

Honey-Balsamic Glazed Brussels Sprouts:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons raw local honey
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and pepper.
3. Toss the Brussels sprouts in the honey-balsamic glaze until coated.
4. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for about 20-25 minutes, or until the Brussels sprouts are tender and caramelized, stirring them halfway through.
6. Serve the honey-balsamic glazed Brussels sprouts as a flavorful and healthy side dish.

Honey-Almond Granola:

• 3 cups gluten-free rolled oats
• 1 cup sliced almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup raw local honey
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or other dried fruits (optional)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, sliced almonds, shredded coconut, honey, melted coconut oil, vanilla extract, cinnamon, and salt. Mix well to ensure all the dry ingredients are coated with the honey and oil.
3. Spread the mixture in an even layer on the prepared baking sheet.
4. Bake in the preheated oven for about 25-30 minutes, stirring occasionally, until the granola is golden brown and crispy.
5. Remove from the oven and let the granola cool completely. Add dried cranberries or other dried fruits if desired.
6. Store the honey-almond granola in an airtight container and enjoy it as a delicious and nutritious breakfast cereal or snack.