Honey and Banana Bread
⅓ cup / 79ml melted coconut oil
½ cup / 118ml honey
1 cup 2 large mashed ripe bananas
¼ cup / 59 ml low fat milk
1 teaspoon / 5gr baking soda
1 / 5gr teaspoon vanilla extract
½ teaspoon / 2gr salt
1 teaspoon / 5gr ground cinnamon
1 ¾ cups / 224gr white whole wheat flour
Optional: ½ cup mixed chopped nuts and dried fruits
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
Sieve the flour into the mixture and stir until combined.
If you’re adding any additional dried fruits or nuts, gently fold them in now.
Pour the batter into your greased loaf pan.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Java Forest Fruit Cake
2 1/2 cup / 500 gr mixed dried fruits, sultanas, currants, raisins, cherries
8.8oz / 250 gr unsalted butter
1 1/16 / 250ml cold water
1 cup / 200gr caster sugar
1/4 cup / 80 gr Java Forest BeeMa Honey
2 pc large eggs
1 1/2 cup / 280gr self raising flour
1/2 tspn / 2.5gr bicarbonate of soda
1/2 tspn / 2.5gr mixed spice
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease a 24cm tray pam.
Place the fruit, water, butter, honey and sugar into a saucepan and JUST bring to the boil, stir well, cover with film and leave to cool
When cool, stir in the eggs then the flour and finally the bicarbonate of soda and mixed spice, stir well but do not overwork
Pour into a lined 28cm square baking tray bake, then bake in the oven for about 30-40 minutes
Cool then turn out and leave to cool completely before trying to cut
Serve with whipped cream and a drizzle of Java Forest BeeeMa Honey, or a chunk of natural honeycomb
Honey & Lemon Cake
3 lemons, 1 1/2 zested , 3 juiced
250 gr unsalted butter
1 1/4 cup / 250gr caster sugar
4 pc eggs
8 tsp cotton blossom honey
250gr self raising flour
200gr icing sugar
Preheat the oven to 170°C/150°C fan/gas 3. Whisk 250g of butter and the caster sugar with until white and creamy. Gradually stir in the eggs. Add the lemon zest, 1/2 the honey and the juice of 1 lemon. Stir in flour and pour the mixture into a greased,23cm x 30cm baking tray and bake it for 25-30 mins.
Mix the juice of another lemon with the remaining honey. Prick the cake several times with a skewer while it's still warm and drizzle it with the lemon juice and honey mixture. Leave the cake on a wire rack to cool.
Mix the icing sugar with the remaining lemon juice. Remove 1 tablespoon and mix with a little yellow food colouring.
Loosen the cooled cake from the cake tin and pour the icing smoothly over the cake. Pipe straight lines over the top with the yellow icing. Using a toothpick pull the icing in opposite directions. Allow to cool and trim the sides.