Wholesome Honey Cakes

One of our favourite honey cake recipes, these gorgeous little mouthfuls are perfect for a sweet, spiced afternoon treat.  

SERVES: Makes 6 cakes

YOU’LL NEED:

340g Forever Bee Honey

70g virgin coconut oil

2 eggs

240ml unsweetened almond milk

315g whole wheat flour

70g brown rice flour

2 tsp baking powder

½ tsp bicarbonate soda

1 tsp cinnamon

½ tsp nutmeg

Salt (pinch)

Optional: dried fruit

METHOD:

Preheat your oven to 190°C (Gas Mark 5). 

Combine the virgin coconut oil and Forever Bee Honey. Stir in the eggs and milk. 

In a separate bowl, sift together the flours, baking powder, bicarbonate soda, salt, cinnamon and nutmeg. Combine this mixture with honey mixture. 

Divide the combined mixture into the holes on a muffin tin. Bake for 8-10 minutes or until golden brown. Allow to cool before serving.

Serve with the dried fruit if you like.

Banana bread

Moist and delicious, this banana loaf recipe is both quick and easy to prepare and great for using any overripe bananas too. Even better, Forever’s Forever Lite Ultra Chocolate takes things to a whole new level. We’re certain it’ll be the best banana bread you’ve ever had!

SERVES: Makes 1 loaf (approx. 8 slices)

YOU’LL NEED:

2 large ripe bananas

6 medium egg whites

95g whole wheat flour

125g plain Greek yoghurt

2 scoops Forever Lite Ultra Chocolate

1 tsp bicarbonate soda

1 tsp baking powder

½ tsp cinnamon

Optional: walnuts, chocolate chips, etc.

METHOD:

Preheat the oven to 175°C /Gas Mark 4. 

Add all the ingredients to a food processor (including any optional fillings) and blend until smooth. 

Spray a muffin tin with non-stick spray. Equally spoon the batter into the muffin tin, leaving enough room for the batter to rise slightly. 

Bake for 40 minutes or until a toothpick comes out clean.

Ultra-Choc ‘n’ Fiery Hot Chocolate

Indulge in a warming cup of fiery hot chocolate. Top it with gooey marshmallows for the ultimate, rich, spicy Easter treat.  

SERVES 1

YOU’LL NEED:

1 scoop Forever Lite Ultra Chocolate

1 tsp chilli powder

½ tsp grated ginger

240 ml of unsweetened almond milk

METHOD:

Gently heat the unsweetened almond milk in a saucepan over the hob. Throw in the grated ginger and chilli powder and stir for a few minutes to infuse. Be careful not to boil the liquid. 

Find yourself a large mug and add Forever Lite Ultra Chocolate before pouring in the spiced almond milk. Stir thoroughly.

Vanilla Shortbread Cookies 

These crumbly, buttery shortbread cookies are sure to keep the biscuit tin topped up and satisfy your cravings. 

SERVES: Makes 12 cookies

YOU’LL NEED:

¾ cup butter

2 tsp milk

1½ cups brown sugar

1 egg

1 tbsp baking soda

1 tbsp vanilla extract

2 cups flour

1 scoop Forever Lite Ultra Vanilla 

METHOD:

Pre-heat your oven to 180°C / Gas Mark 4. 

Beat together the butter, milk, brown sugar, egg, salt, baking soda and vanilla extract until fully combined. Add the flour and Forever Lite Ultra Vanilla, beating until they’re fully combined.  

Roll the mixture out onto a lightly floured surface until the dough is around half an inch thick. Use a medium cutter (around 8cm) to cut the biscuits out and lay them onto a baking sheet, giving each biscuit around half an inch of room between each one. 

Bake for 8 minutes and leave them on the tray to cool.

Cheesy Honey Scones

Indulge in these cheesy honey scones. Great as part of an afternoon tea or picnic, they’re also super served with a warming soup. You can even freeze them for later use.

SERVING: 8 scones

YOU’LL NEED:

3¼ cups flour

2½ tsp baking powder

½ tsp baking soda

Salt and pepper

¾ cup of unsalted butter

225g strong cheddar cheese

1 cup buttermilk

¼ cup Forever Bee Honey

METHOD:

Pre-heat your oven to 180°C / Gas Mark 4. 

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, pepper and butter and rub them together with your fingers until the mixture forms coarse breadcrumbs. 

Mix in the cheddar cheese, buttermilk and Forever Bee Honey and keep mixing until the mixture forms a dough. Turn it out onto a clean, lightly floured surface and knead it gently. 

Cut the scones out with a medium cutter (about 8cm) and pop them onto a baking sheet. Glaze them with a little milk and a bit more cheese. 

Bake them in the oven for 15-20 mins, until golden brown.