Thursday, May 10, 2012

Raw Autum Wildflower Honey Review

Mohawk Valley Trading Company offers many different flavors of raw honey that is unpasteurized, unfiltered and unprocessed. Even before you open the jar you can tell that it is a very high quality product. The Raw Adirondack Wildflower Honey which I most recently tried is by far the most versatile raw honey that I have tried thus far.

I try to find a way to replace refined sugars with raw honey in most of my recipes.  I have found that it is easier to replace sugar with a raw honey rather than liquid honey because of the solids that are retained in the raw honey that are not found in the liquid type. I have used the wildflower honey to bake, cook and as a topping for yogurt and ice-cream.

The color is light and the flavor is too, it complimented every dish I made superbly! I prepared a honey mustard glaze for roasted pork the honey melded well with both the flavor of the meat and with the mustard.

For dessert I used the raw honey in fruit and cream cheese tarts, I whipped the honey into the cream cheese instead of using milk and powdered sugar. The filling came out fluffy and had a beautiful glossy finish it looked like something out of a magazine!

The wild flowers that the bees feed on vary from year to year making the color and flavor different year to year. The bees feed on the pollen of plants such as golden rod and milk weed and my other plants that cause allergies many people. Studies have shown that eating the raw honey with these pollens can help people reduce allergen intolerance.

Raw honey has been proven throughout the years to have many health benefits because; Raw honey contains all of the pollen, live enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics in the same condition as they were in the hive making honey a so called super food.
I would highly recommend the Raw Adirondack Autumn Wildflower Honey for any recipe. The light flavor is great for people who may not want the rich flavors from other types such as buckwheat or the tulip poplar locust.

Honey Granola

1/4 cup raw honey
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1 cup raisins or chopped dried fruit
3 cups oats
1 cup shredded coconut
1 teaspoon cinnamon
1 cup chopped nut meats

In large ungreased baking pan, combine oats, coconut and cinnamon; mix well.
In small bowl, combine nuts, honey, butter and vanilla. Pour over oat mixture in pan.
Bake at 350° F for 15 to 20 minutes, or until lightly browned, stirring several times.
Remove from oven; stir in raisins. Cool in pan. To serve, top with diced apples and yogurt.

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