Recipes

Recipes

 
 
We are currently in the process of updating our website including this section with recipes we love. The newest examples taste even better with our blueberry honey.

Trail Mix with Blueberries

For those out hiking this summer! 

Adapted from The Joy of Blueberries: Nature's Little Blue Powerhouse

Ingredients

  • 1/3 cup margarine
  • 1/4 cup HMF blueberry honey 
  • 3 tablespoons brown sugar 
  • 3 cups rolled oats
  • 1/2 cup wheat bran cereal 
  • 1/4 cup sunflower seeds, shelled
  • 1 teaspoon ground cinnamon 
  • 1/3 cup wheat germ 
  • 1/3 cup sliced almonds
  • 1/3 cup pecans, crushed
  • 1/3 cup walnuts, crushed
  • 1/3 cup dried fruit bits 
  • 1/3 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 3/4 cup dried blueberries

Steps

  • Preheat oven to 350F
  • In a 13x9 in baking pan stir melted margarine, honey, and brown sugar
  • Mix oats, cereal, sunflower seeds and cinnamon and stir into wet mixture
  • Bake 15 minutes, stirring together every 5 minutes. Stir in remaining ingredients except blueberries and bake until golden brown (approx. 10 min)
  • Remove from oven and immediately add blueberries. Cool completely

 


Mini Summer Blueberry Cheesecakes

Perfect for a mid-summer potluck or picnic

Adapted from PCC Natural Markets Recipes

Ingredients

  • 24 oz cream cheese, softened 
  • 1/4 tsp salt
  • 1 cup HMF blueberry honey 
  • 2/3 cup sour cream 
  • 1 tablespoon lemon juice 
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 3 large eggs
  • 1 pint fresh blueberries

 

Steps

  • Heat oven to 350F
  • Mix together cream cheese, salt and sugar and beat until smooth and fluffy
  • Add sour cream, lemon juice, vanilla, zest and eggs and beat just until well blended
  • Scatter 6 to 8 blueberries in the bottom of each of 8 medium or 12 small ramekins and fill the cups with batter to 1/4-inch from the top
  • Bake for 40 minutes or until cheesecakes are just set
  • Refrigerate for at least 4 hours

 

 


 

Blueberry Coffee Cake

Try it warm with milk poured on top 

  • Prep time: 10 min
  • Cook time: 20-25 min
  • Serves: 9

Ingredients

  •  1 cup flour
  • ½ cup whole wheat flour
  •  ½ cup Hunters Moon Farm blueberry honey
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ cups Hunters Moon Farm blueberries
  • 1 tsp lemon peel
  • 1 egg cup almond milk
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup choice of nuts
  • 2 tbsp butter

Steps

  1. Combine dry ingredients together in a large mixing bowl
  2. Gently fold blueberries and lemon peel into dry mixture
  3. Whisk together wet ingredients before adding to the flour mixture. Stir gently before spreading into greased 8x8 inch pan.
  4. Mix together crumble topping and sprinkle on top of batter
  5. Bake at 425F until top looks golden brown – approx. 20-25 minutes

 


 

Stewed Rhubarb with Ginger and Raw Honey

If you have lots of Rhubarb hanging around this is a great one to try. It is absolutely delicious! The ginger gives the rhubarb a slight kick. 

  • Prep time:  10 min.  Cook time:  60 min.  Total time:  1 hour 10 min.  Serves: 6

Ingredients

  • 6 cups of fresh rhubarb
  • 1 tablespoon freshly grated ginger
  • ½ cup water
  • ½ – ¾ cups raw honey

Instructions

  1. Wash rhubarb and cut into 1 inch pieces.
  2. Place rhubarb into a pan and add grated ginger and water. Bring to a boil over medium heat.
  3. Reduce heat and simmer about 1 hour, stirring occasionally. Add more water, as needed, to keep rhubarb from drying out.
  4. Once rhubarb disintegrates, remove from heat. Allow to cool, then stir in raw honey to taste. Serve with whipped cream.  

Honey-Quinoa Breakfast Bake

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with non-stick spray. In a small bowl, stir together uncooked quinoa with cinnamon, making sure it is coated completely. Pour quinoa over bottom of prepared dish. Scatter the berries and nuts on top of quinoa, making sure to spread evenly. In a small bowl, lightly beat the eggs. Add the milk and honey and whisk together. Pour egg ... [see recipe below for additional details]  

  • Yield: 9 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes  

Ingredients

  • Non-stick cooking spray
  • 1 cup - quinoa , (uncooked)
  • 1 tablespoon - cinnamon
  • 2 cups - mixed frozen berries½ cup - coarsely chopped nuts
  • 2 - organicD2 cups - 1% organic milk¼ cup - honey  

Directions

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with non-stick spray. In a small bowl, stir together uncooked quinoa with cinnamon, making sure it is coated completely. Pour quinoa over bottom of prepared dish. Scatter the berries and nuts on top of quinoa, making sure to spread evenly. In a small bowl, lightly beat the eggs. Add the milk and honey and whisk together. Pour egg mixture on top of quinoa and fruit. Bake 1 hour or until the breakfast bake only has a small amount of liquid remaining. Serve warm.    

 


 

Honey Potato Samosas

For Dough: In a stand mixer, combine flour, salt, cumin seeds and oil and mix on medium speed. Gradually add water and mix constantly until dough comes together. Remove from mixer, cover and let rest for 30 minutes.

For Filling: Pour oil in a sauté pan on medium heat. Add onions and ginger and sauté until onions start to lose their color, then add garlic, thai bird chili, ... [see recipe below for additional details]

Yield: 8 samosas  

Ingredients

  • For Dough:
    • 1/2 cup - flour
    • 1/4 teaspoon - salt
    • 1/2 teaspoon - cumin seed
    • 2 teaspoons - vegetable oil
    • 1/8 cup - water
  • For Filling:
    • 2 tablespoons - vegetable oil
    • 1/2 cup - red onion, minced1 tablespoon - ginger, minced
    • 1 tablespoon - garlic , minced
    • 2 each - Thai Bird Chili, chopped
    • 1 tablespoon - Coriander Powder
    • 1 teaspoon - Turmeric Powder
    • 1 teaspoon - cumin seeds1 teaspoon - salt
    • 1 1/2 cups - boiled potatoes, diced
    • 2 tablespoons - honey
    • 1/2 cup - frozen peas
  • For Chutney:
    • 1 cup - cilantro
    • 1 cup - mint
    • 3 each - Thai bird chilli
    • 1/2 teaspoon - salt
    • 2 tablespoons - lemon juice
    • 6 tablespoons - honey
    • 1/2 cup - water  

Directions For Dough: In a stand mixer, combine flour, salt, cumin seeds and oil and mix on medium speed. Gradually add water and mix constantly until dough comes together. Remove from mixer, cover and let rest for 30 minutes

For Filling: Pour oil in a sauté pan on medium heat. Add onions and ginger and sauté until onions start to lose their color, then add garlic, thai bird chili, coriander powder, turmeric powder, cumin seeds and salt. Turn to high heat and add boiled potatoes. Sauté until potatoes start to brown. Add honey and frozen peas. Remove from heat, set aside.

For Chutney: Combine all the ingredients in a blender, and blend until a smooth consistency. Set aside.

For Assembly: Divide the dough into four small balls. Roll each ball into a circle about 5 inches wide. Cut each circle in half. Each half moon will yield one samosa. Stuff samosa with appropriate amount of filling. For each half moon: dip your finger in the water and run along the edges. Roll into triangular shape, making sure to seal the edges tightly. Set aside. Work quickly to prevent the samosas from drying out.Dust off any excess flour and deep fry samosas in a sauce pot until golden. Serve immediately with chutney.

 


Quinoa Blueberry Avocado Salad  
  • 1 cup quinoa
  • 2 cups water
  • 1 cup blueberries
  • 2 green onions, thinly sliced
  • ½ avocado, diced
  • 1 ½ oz. (1/4 cup) crumbled feta cheese
  • 1 1/2 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp agave nectar or honey
  • 1/8 tsp salt
  • 1/8 tsp ground pepper  

Directions

  1. In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
  2. Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
  3. To the quinoa, add the blueberries, green onions, avocado and feta. Stir to combine.
  4. In a small bowl, whisk together the lime juice, olive oil, salt and pepper.
  5. Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.

Blueberry Lavender Lemonade Becca Bakes Signature Drink
  • 1 cup lemon juice, fresh squeezed (about 5-6 lemons)
  • 2 cups sugar
  • 7+1/2 cups water, divided
  • 1 pint blueberries
  • 15 sprigs fresh lavender (1 small plant) + a few extra for garnish
 
Directions:
  1. In a saucepan, bring 2 cups sugar + 2 cups water to a boil
  2. Remove from heat, add fresh lavender sprigs and cover. Let seep for 30 minutes
  3. In a bowl, crush blueberries until they become a puree. You can also puree them in a blender or food processor.
  4. You can do this next step two ways. (1) Place the blueberry-puree in a fine mesh sieve positioned over a pitcher. Remove lavender sprigs from saucepan and pour lavender infused water through sieve on top of the blueberry-puree and into the pitcher. (2) Remove sprigs from saucepan and place lavender infused water and blueberry-puree in a French press. Press down to create a very clear blueberry-lavender mixture.
  5. Pour lemon juice into picture followed by 5 + 1/2 cups of water. Tip: taste lemonade in-between adding cups of water - some like it tart! You can also add more sugar or lemon juice at this step as well.
  6. Stir well! Garnish with a sprig of lavender, some floating blueberries, or a lemon slice on the glass edge. Enjoy!
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