3 Recipes to Make Now With Manuka Honey
Nicolle first introduced us to Wedderspoon Manuka Honey this past spring when she gave us 3 DIY At-Home Manuka Honey Masks to hydrate and cleanse your skin. In addition to body care, you will find Wedderspoon’s raw and naturally preserved honey deliciously creamy to eat. While raw honey tastes sweeter than sugar, it has a lower glycemic index and therefore more slowly digests and metabolizes. It also differs in its nutritional value containing proteins, vitamins, and minerals along with naturally occurring live enzymes to keep it fresh.
With this jar of golden goodness in hand, I set out to find three recipes to make now with Manuka honey in your pantry. Plus, you might not even have to go to the store to do it!
With breakfast in mind, I rummaged through our cupboards and found oats, oat bran, coconut flakes, raw cashews (any nuts will do!), cinnamon, ginger, and nutmeg. Using this recipe and method, I prepped a simple granola sweetened with apple juice and a touch of honey. However, Manuka honey is so smooth and flavorful, one swipe on buttered toast or drizzled on warm oats will make your morning just as lovely so give it a try.
Toasted Granola with Cashews and Manuka Honey by Heather Bursch
- 3½ cups oats
- ⅔ cup raw cashews
- ½ cup oat bran
- 1½ cups unsweetened coconut flakes
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup apple juice
- 1 tablespoon vanilla
- 2 tablespoons unsalted butter, coconut oil, or ghee melted
- 2 or 3 tablespoons Manuka honey
- Preheat oven to 300°.
- Prepare a rimmed cookie sheet by brushing with oil or ghee.
- Mix dry ingredients in a large bowl.
- Whisk together apple juice, honey, melted butter or oil, and vanilla in a separate bowl.
- Pour the wet ingredients over the dry and mix well.
- Spread out evenly on prepared cookie sheet.
- Bake for 45 minutes total, stirring every 15 minutes. It should be golden brown and toasted.
- Store in an airtight container. This recipe makes 5 cups of granola.
With the aroma of granola and fall spices in the air, I moved on to lunch. As the seasons start to change, you’ll find kale and squash plentiful in your gardens and markets wherever you live. Shake up this simple salad dressing for a lunch you prep ahead of time or make it the moment. Though any variety of roasted squash is the perfect match for this dressing (see Delicata Squash and Kale Salad), so are seasonal apples, pears and grapes along with eggs, avocados, chicken and whatever makes your mouth water mid-day. Take away? Make homemade dressing, the rest will follow.
White Wine Vinaigrette with Manuka Honey by Heather Bursch
- 2 teaspoons of dijon mustard
- 2 tablespoons of white wine vinegar
- 1 teaspoon of Manuka honey
- ¼ cup olive oil
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- Optional: add 1/2 teaspoon fresh herbs like thyme
- Add all ingredients to a small jar to shake or bowl to whisk. Taste and add more salt & pepper as desired.
- This recipe makes enough dressing for 4-6 salad servings. You can double or triple it if using all week!
Lastly, I shifted my thoughts on what I could make for dinner. I peeked at Wedderspoon’s recipes and noticed I had almost every single item (including the world’s largest yellow zucchini still growing outside) for their Thai Peanut Zucchini Noodles. It’s fast, and flavor packed! You can eat it for a lighter vegetarian lunch or side, but in this case, I doubled it and added chicken for a more substantial meal.
- 2 organic chicken breasts, skin on and bone-in
- 1 tablespoon of oil or ghee
- 4 small zucchini washed, dried, and spiraled
- 1 cucumber seeded, halved lengthwise and chopped
- 3 whole carrots peeled and julienne sliced
- 1 tablespoon sesame seeds
- 3 green onions, chopped
- 2 tablespoons peanut butter
- 4 tablespoons coconut milk
- 2 tablespoons Manuka honey
- 1 teaspoon garlic chili paste (substitute garlic and a few pepper flakes if you don’t have paste)
- 2 teaspoons white wine vinegar
- 2 tablespoons coconut amigos
- 2 teaspoons curry powder
- Preheat oven to 350°.
- Rub chicken breasts with oil and sprinkle with salt and pepper. Roast chicken for about 35 minutes 3. until done and juices run clear when poked. Let chicken cool enough to handle. Remove skin and bones and pull apart chicken into bite-size pieces.
- Put all the dressing ingredients in a bowl to whisk or jar to shake and mix well.
- In a large bowl mix veggies and add a few tablespoons of dressing to your liking. Stir in more chicken and dressing, or serve chicken and dressing on the side.
- Top with scallion, sesame seeds, salt, and pepper. Chill or serve immediately. This recipe makes 4 generous servings.
With the transition from summer to fall, having a well-stocked cupboard is a lifesaver when it comes to eating well. To pick up Manuka honey for your pantry and gather a few recipes to riff off of, visit Wedderspoon for store availability and more information.
Want more recipes? Read more in our full series coverage.