Delicious Honey Breakfast Ideas
Need some healthy breakfast ideas? Happy Valley is here to help! With some delicious dishes with healthy ingredients that help keep the flu away, and boost your energy to help you through the day!
Honey, Cinnamon and Rye Crumpets
110ml warm water
1 tbsp dry active yeast (the kind that needs activating in water first)
175g rye flour (or strong wholemeal bread flour)
165g strong white flour
1 tsp salt
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
335ml room temperature milk (I used almond milk)
A little bit of oil for the pan and crumpet rings
Special equipment needed: crumpet rings or metal rings used with preserving jars; heavy cast-iron skillet or heavy frying pan
- Stir the warm water, 2 tsp honey and yeast together in a bowl until the honey melts. Cover and let stand in a warm but not hot place (like an airing cupboard) until bubbly and active – about 15-30 minutes.
- Sift the dry ingredients into a large bowl and make a well; pour in the yeasty mix, the 1 tbsp honey and the warm milk. Stir well then cover and leave in a warm place to get a bit “holey” and rise.
- Meanwhile, heat just a little oil in your heavy skillet over a low-medium flame, and oil the inside of the crumpet rings. Place the rings in the pan to heat up.
- When the batter is springy and quite holey when lifted with a spoon, do a test crumpet:spoon in about 2 rounded tablespoons of batter into one of the rings. The batter will not immediately fill the space, and will be quite craggy, but it will sort itself out as it cooks. If the batter is ready the test crumpet will spread out to fill the space, and within a couple of minutes quite a few holes will puff to the surface. Cook the crumpet for about five minutes, or until it is very golden on the bottom.
- Use tongs to lift away the crumpet rings, and with a spatula turn each crumpet and cook for a further two or three minutes until a pale golden colour. Carry on with the remaining batter, re-oiling the pan and rings as needed.
- Eat right away slathered in butter and honey. Or, if 15 is too many to get through (!), cool, store and reheat briefly under a grill or in the toaster within three days. These also freeze.
Superfood Breakfast Muffins with Manuka Honey
- 2 large eggs
- 100g Greek or plainyogurt
- 50ml coconut oil or butter, melted
- 75ml milk
- 75g Happy Valley Manuka Honey
- 2 bananas, mashed
- 1 tsp vanilla extract
- 100g plain flour
- 100g wholemeal flour
- 50g rolled oats
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- 1.5 tsp baking powder
- 1.5tsp baking soda
- To top, optional:oats, flaked almonds and pumpkin seeds
- Preheat the oven to 180c. Line a 12 hole muffin tray with paper cases.
- In a large bowl add the eggs, yogurt, coconut oil, milk, honey, banana and vanilla and whisk until well combined.
- In a second bowl add the flours, oats, chia seeds, flaxseed, baking powder and soda and mix with a spoon.
- Combine the wet ingredients with the dry ingredients and mix just enough so that everything is well combined but be careful not to over mix.
- Spoon the mixture into the muffins cases and top with a sprinkling of extra oats, flaked almonds and pumpkin seeds. Bake in the oven for 20-25 mins or until a wooden skewer comes out clean.
- Allow to cool on a wire rack before eating.
- The muffins can be stored in the fridge for up to 3 days or in the freezer and then left out to defrost for 2-3 hours when ready to eat.
Manuka Honey and Oat Granola Bars
- 250g/2/5 cups rolled oats
- 4 tbsp coconut oil
- 4 tbsp Happy Valley Manuka honey
- 150g/1 cup hazelnuts
- 4 tbsp Demerara sugar
- Preheat the oven to 180C/350F. Spread the nuts on a baking sheet and toast in the oven for 10 minutes. Cool slightly, and then roughly chop.
- In a large bowl combine oats, melted coconut oil, Manuka honey, Demerara sugar and chopped nuts.
- Line a 9" X 13" pan with parchment paper making sure the sides overhang from the pan, then empty the contents of the bowl into the pan, spread evenly and then pack in tightly.
- Bake for 20 minutes until slightly golden and smells of honey. Let cool in the pan for 5 minutes, then pick up by the overhanging sides of parchment paper and lift from the pan onto a cutting board. Cut into 16 rectangles. Cool completely and store in an air-tight container.
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