About a month ago I sent my friend cookbook author Mollie Katzen some of my first harvest of BeeHappy honey. She is great, here is what she sent back.
"With each golden drop, I can taste not only the sources of the nectar, but also the air, the Atlantic ocean, and the devotion of this committed young beekeeper/farmer. BeeHappy Honey is a labor of love, and the flavor of joy. Thank you for sharing it all, Orren!" - Mollie K
___________________________________________
Very Crunchy Honey Granola
Adapted from Mollie Katzen’s Sunlight Café
Granola should be crunchy—very. And here's a recipe that really works
•If you can't find barley flakes, you can substitute wheat flakes or just use 4 cups rolled oats.
Nonstick spray for the baking tray
3 cups rolled oat flakes
1 cup barley flakes
1 cup oat bran
1 cup sunflower seeds
1 cup chopped almonds
3/4 cup canola oil
1/2 cup honey !!
1 tablespoon vanilla extract
1 cup soy protein powder
1/2 teaspoon salt
1/3 cup (packed) brown sugar
1 cup pumpkin seeds (optional, but highly recommended!)
1) Preheat oven to 325*F. Spray a 13 X 18-inch baking tray with nonstick spray.
2) Combine the flakes, bran, sunflower seeds, and almonds in a large bowl.
3) Combine the oil, honey, and vanilla extract, and pour this in. Mix thoroughly. (Use your hands, if necessary.)
4) Stir in the protein powder and salt, and mix thoroughly (again, use your hands).
5) Bake for 35 to 45 minutes, or until golden. (Stir it once or twice during the baking.)
6) Crumble in sugar as soon as it comes out of the oven. and let it melt in. Cool it on the tray, and stir in the protein powder and pumpkin seeds as it cools. NOTE: The granola will get crunchy as it cools
7) Store the finished in a tightly closed jar in the freezer for maximum freshness.
(This fits nicely into two 10-ounce jars.)
Variation
Cool Berry Granola
You can add sliced fresh strawberries—or whole fresh raspberries or blueberries—directly to the granola before you freeze it. After the granola has cooled, add up to 2 cups berries, stirring them in gently until the cereal surrounds them like a protective coating. Carefully pack the mixture into jars, close them tightly, and freeze. The berries will store beautifully this way, and will defrost very quickly in your cereal bowl, after you add milk.
Preparation time:
10 minutes, plus 35 to 45 minutes to bake
Yield: 6 to 8 cups