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honey

Banana bread

Ingredients

1/2 cup of butter
2 eggs beaten
1/2 cup of your favourite sugar (date, for this batch)
1/2 cup honey
1 cup mashed ripe banana (2 to 3 medium)
2 cups of your favourite flour (barley, for this batch)
1/4 teaspoon salt
vanilla (as much as you like)
1 teaspoon baking soda
1/3 cup hot water
1 1/2 cups chopped walnuts (I like lots)

Directions

1. Heat oven to 350
2. Melt the butter and add to sugar in a large mixing bowl and blend in
3. Add beaten eggs, vanilla, and bananas - blend until smooth
4. Add both flours, salt and baking soda
5. Stir in hot water and walnuts
6. Place batter into two small loaf pans
7. Bake 45 minutes or until wooden pick inserted in centre comes out clean.
8. Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.

Makes two small sized loaves (or one medium loaf as pictured here).
Pairs well with coffee ... and company.

Asian spinach salad with honey ginger vinaigrette

This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.

1 x 6 oz bag of baby spinach leaves

A handful of mint leaves

A few sheets of thinly sliced nori seaweed

For the Vinaigrette

1/2 cup of rice wine vinegar (or white wine vinegar)

1 cup olive oil

A few heaping spoonfuls of honey (2 tbsp)

A small knob of grated ginger

A few dashes of toasted sesame oil (1tsp)

Directions

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Pancakes

Wet Ingredients

1 egg

2 tbsp oil or melted butter

2 tbsp liquid honey or maple syrup

1/2 cup really mashed banana (use only really old brown bananas for best flavour)

1/2 tsp vanilla (optional)

1 1/2 cups liquid (1 cup soy milk, 1/2 water but you can substitute whatever liquid you like)

Dry Ingredients

1 2/3rds cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/3 c. ground almonds

1 c. of fresh blueberries

Directions

Combine all wet ingredients and mix well. Add dry ingredients and mix - but don't overmix the batter. If it's really thick - add more water, 1/4 cup at a time. If it's too thin, add more flour, 1/4 c. at a time.

Asian spinach salad with miso giner vinaigrette

Ingredients

  • 1 x 6 oz bag of baby spinach leaves
  • A handful of mint leaves
  • A few sheets of thinly sliced nori seaweed
  • A few pieces of thinly sliced candied ginger

For the Vinaigrette:

  • 1/2 cup of rice wine vinegar
  • 1 cup of any vegetable oil
  • A few heaping spoonfuls of honey (2 tbsp)
  • A heaping spoonful or two of miso paste (I always omit this)
  • A small knob of grated ginger
  • A few dashes of toasted sesame oil (1tsp)
  • A few dashes of soy sauce (3 tsp)

Directions:

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

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