Our Funky Monkey shake is the perfect snack for your kiddies (or for yourself, we're not judging). Not only is it packed with nutritious ingredien...Read More
Our Funky Monkey shake is the perfect snack for your kiddies (or for yourself, we're not judging). Not only is it packed with nutritious ingredients, it's super easy and fast to make, which is super important when satisfying those after school hungry bellies! And adding honey instead of regular sugar is a great way to add extra benefits into your smoothies, milkshakes and drinks. Enjoy pure happiness, our customers have love adding our Squeezy Kids Honey to their pantries. We have a full range of Squeezy Honey to make your life easier! Best part about using a Squeezy bottle is there is less wastage, no sticky fingers and no spoon required, making it super easy for kids to use it. So move aside you may have a new kitchen helper for this recipe! Funky Monkey Recipe: Prep time: 2 minutesServes : 2 kids Ingredients 1 large ripe banana1 tbsp. of Squeezy Kids Honey½ cup ice½ cup greek yoghurt½ almond milk (or milk of your choice)1 tbsp peanut butter¼ tsp cinnamon Method Place all ingredients in a blender and blend for about 30 seconds until smooth and creamy Drink while cold with a reusable straw or straight from the glass! Looking for more great recipes to fill your little ones bellies? Check out our Mānuka Honey Energy Balls, make our decadent Neopolitan Smoothie or bake up a storm with our Coconut, Banana and Raspberry Bread! Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!
Ingredients 110ml warm water 2 tsp Happy Valley Mānuka honey + another 1 tbsp Mānuka honey (divided use) 1 tbsp dry active yeast (the kind that n...Read More
Ingredients 110ml warm water 2 tsp Happy Valley Mānuka honey + another 1 tbsp Mānuka honey (divided use) 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 Method 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.