Recipes using Honey

 

   Apricot Honey Oat Bar Biscuits (cookies)


Ingredients

• 1-1/2 cups old-fashioned rolled oats (uncooked)
  
• 1/2 cup finely chopped dried apricots
  
• 1/2 cup honey
  
• 1/4 cup non-fat plain yogurt
  
• 2 large egg whites
  
• 2 tbsp. wheat germ
  
• 2 tbsp. flour
  
• 3 tbsp. margarine, melted
  
• 1/2 tsp. cinnamon
  
• 1/2 tsp. vanilla
  
• 1/4 tsp. salt
  

   Directions
1. Preheat oven to 325 degreesF.  Spray 8-inch square baking pan with non-stick cooking spray.
2. In large bowl, combine all ingredients; mix to blend.
3. Turn mixture out into prepared pan, smooth evenly.
4. Bake until centre is firm and edges are lightly browned, about 25 minutes.
5. Cool and cut into 2-inch squares.
(Makes about 8 servings)




Honey Cake

   Ingredients

• vegetable oil cooking spay (or simply use a brush)
• 3 cups unbleached flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups Sucanat or brown sugar
• 1 1/4 cups lite silken tofu (extra firm), drained
• 1 cup prune puree
• 3/4 cup liquid Fruitsource
• 1 Tbsp. grated orange zest
• 2 tsp. rose water
• 1/3 cup soymilk lite
• 1/2 cup walnut pieces

   Directions
1. Preheat oven to 350°.
2. Spray a 9"x13" pan with cooking spray.
3. Combine flour with the next 5 ingredients in a large bowl.
4. Place tofu in food processor; blend until smooth.
5. Add prune puree, and blend.
6. Add Fruitsource, orange zest, and rose water; blend.
7. Add tofu mixture to dry ingredients alternately with the soymilk.
8. Fold in walnuts.
9. Pour into prepared pan.
10. Bake 45 minutes or until toothpick inserted in center comes out clean.
(Makes about 24 servings.)




Mrouziya (Honey Spiced Lamb)
   -- From Morocco

Mrouziya is traditionally served during Eid al-Adha.
   Ingredients

• 2 pounds lamp chunks
• 2 cups water
• 2 teaspoons Ras el Hanout (spice blend - including allspice, nutmeg, saffron, black pepper, cinnamon, cardamom, salt, turmeric, ginger)
• 1/4cup honey
• 1/4cup olive oil
• 1/2 cup whole blanched almonds, toasted
• 1/4 cup raisins

   Directions
1. Heat oven to 345 degrees.
2. Coat the lamb with Ras el Hanout spice.
3. Place spiced lamb in a 5-quart pot with an appropriate lid.
4. To the pot, add the water, honey and olive oil
5. Bake in the oven for about 2 hours until the meat tenderises.
6. Remove the meat from the pot and keep warm. Remove extra oil.
7. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
8. Return the lamp to the stew. Bring back to boil for about 2 minutes.
9. Decorate with the toasted almonds.
10. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

Say Bismillah and enjoy inshaAllah!

 

 

 

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