Desserts, Sweets & Treats


  • Delicious Uncooked Pavlova1 raised dessertspoon gelatine
  • 1 tablespoon cold water or fruit juice
  • ½ cup boiling water
  • 1 egg white
  • ½ tsp. Vanilla or strawberry essence
  • ¼ tsp. salt
  • 1 tsp cider vinegar
  • 2 rounded tablespoons liquid honey – Blue Borage or Wanganui City Gardens is delicious
  • 1 tsp. baking powder


  • Soften gelatine in cold water or fruit juice.
  • Add boiling water and stir well until gelatine is dissolved.
  • Allow mixture to cool. Don’t leave the mixture too long until the gelatine sets.
  • Beat gelatine, egg white, vinegar, salt and vanilla until fluffy.
  • Slowly pour in liquid honey and beat 10-15 minutes.
  • Fold in baking powder.
  • Spread mixture onto a greased plat.
  • Set in fridge for 30 minutes.

Top with cream and decorate as desired.

Ingredients - serves 4-6

  • 50g butter
  • 1 1/2 cups flour
  • 2 tsp. baking powder*
  • 1 egg
  • 1/2 to 3/4 cup milk


  • 1/4 to 1/3 cup sugar
  • 50g butter
  • 3 rounded tablesp. honey (a darker honey is most delicious)
  • 1/4 cup hot water


  1. Melt butter, remove from heat and add flour, *baking powder, and egg.
  2. Mix with milk to make a firm dough. Place in a greased steam pudding basin.
  3. Heat all ingredients for the sauce in a saucepan until blended. Pour over dough.
  4. Cover basin, place in a saucepan with boiling water and steam  for 1/2 to 3/4 hour.
  5. Run knife around the edge of basin and tip out into a serving dish (with sides)

* make your own baking powder by mixing together 2 parts of Cream of Tartar to 1 part of baking soda. Make a larger amount than needed and store in a small jar.



  • 1½ cups finely ground almonds
  • 1 cup shredded coconut
  • 2-3 tablesp. liquid honey or 2 tablesp. honey and 1 tablesp. raw sugar
  • 1-2 teasp. cinnamon
  • 100g butter or coconut oil

 Fruit Filling

  • Stewed apples, or a mix of both feijoas and apples (*)
  • No sweetening needed
  • 1 teaspoon ground cinnamon is a nice option

(*) Just apples of course are fine. At this time of the year when feijoas are plentiful, they make a tasty addition to the apples – all unpeeled of course!


  • Wash and core apples, and slice. Cook gently, with a small amount of water.
  • When almost tender add the unpeeled sliced feijoa and simmer a few minutes.
  • Cinnamon may be added (optional).
  • Prepare the topping:
    • Combine all dry ingredients in food processor or by hand.
    • Add butter or oil, and honey + sugar if desired.
    • Process until a nice lumpy topping is formed.
  • Spoon topping over hot fruit.
  • Bake 20-25 minutes 180˚C.

Tasty alternative: You can place the topping on top of the cold, cut-up, uncooked fruit if desired and cook for a longer period at a slightly lower temperature, until fruit is tender and topping lightly browned.

This dessert is delicious served with dairy-free Frozen Banana Ice-cream.


  • 4 Tbsp. honey
  • 2 Tbsp. coconut oil
    (may be replaced with butter)
  • 1 tsp. vanilla extract
  • 2 ⅓ cups oats
  • ½ cup desiccated coconut
  • ⅓ cup pumpkin seeds
  • ⅓ sesame seeds-ground
  • 2 Tbsp. linseed-ground
  • 1 Tbsp. chia seeds
  • 2 tsp. cinnamon
  • 5 chopped dates
  • ⅓ cup raisins (the dried fruits and nuts may be replaced by other varieties you may have on hand)
  • 6 dried apricots chopped
  • ¼ cup coarsely chopped almonds
  • 1 small egg (helps to bind the mixture together)


  • Line a baking tray with baking paper and preheat oven to 150°C
  • Combine all dry ingredients in a bowl
  • Over a low heat, melt the honey, vanilla and coconut oil together
  • Add the mixture to the dry ingredients
  • Add egg. Mix all really well until totally combined.
  • Put mixture into baking tray and flatten to about 1-2 cms. The thinner it is the crunchier it will be.
  • Place in oven for 30 minutes or until lightly browned all over
  • Place a sheet of baking paper over the slice after it has been in the oven for 15 minutes to prevent slice from over-browning
  • Leave slice in the tin until thoroughly cool and crisp
  • Cut carefully into rectangles or squares

These delicious, velvety smooth custards are made with Lavender-infused liquid honey – ideal for a special occasion!


  • Lavender infused honey

3-4 tablesp. mild flavoured liquid honey. Clover is ideal, see this link for instructions.

  • 300ml full cream milk
  • 200ml thick cream
  • 1 vanilla pod, split in half, or 2 teasp. vanilla essence
  • 4 medium sized eggs: 2 whole, and 2 yolks only beaten together
  • Crème fraiche to serve


  • Spoon 3 teaspoons of warmed honey into each of 4 (150ml) ramekins, turning them so the bottoms and sides are coated with honey. Place the ramekins immediately into the freezer for 30-40 minutes.
  • Pre heat oven to 175º C
  • Pour the milk into a saucepan. Add the cream and vanilla pod and bring almost to the boil.
  • Remove from the heat and add the remainder of the honey. Leave to stand for a few minutes and add vanilla essence if not using a pod.
  • When the milk is lukewarm remove the vanilla pod.
  • Stir the beaten eggs into the milk, mixing well.
  • Remove the ramekins from the freezer and divide the custard mixture among them.
  • Place the ramekins in a deep baking dish, and pour in cold water until it reaches halfway up the molds.
  • Place in the oven and bake 30-40 minutes, until golden brown on top and an inserted sharp knife or skewer is clean when removed.
  • To serve, place each ramekin on an individual plate. Spoon a small portion of crème fraiche to the side and decorate with a few violets or a small sprig of lavender.


  • 1/3  cup olive oil
  • ½ cup honey
  • 2 eggs
  • 1 cup apples grated
  • 1 feijoa chopped – unpeeled
  • 2 cups wholemeal flour
  • 2 tsp. baking powder*
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon

* You can make your own baking powder by mixing together 2 parts Cream of Tartar to 1 part Baking Soda. Store in a small glass jar.


  • Grease a loaf pan and line base with baking paper
  • Place oil into a large mixing bowl
  • Slowly pour in the liquid honey, beating to a creamy mixture
  • Add 1 egg at a time, beating until the mixture is smooth
  • In another bowl, blend together the grated apple, feijoa and lemon juice, then add to the honey mixture.
  • Sift together the dry ingredients, and add a small amount at a time to the honey mixture, beating well after each addition
  • Pour the batter into the loaf pan and allow it to stand for 30 minutes
  • Bake 50-60 minutes, or until a knife inserted into the middle of the loaf comes out clean
  • Cool before serving

Frozen Banana and Carob Nibbles

Step One – Prepare the bananas

  • 2-3 very ripe bananas, peeled and cut into 1cm rings
  • Poke a small toothpick into the centre of each ring
  • Line a plate with baking paper and place the banana rings on it
  • Freeze the rings (at least 24 hours)

Step Two – Prepare the Carob Sauce

  • 2/3  cup carob powder or cocoa powder
  • 1/3 cup honey
  • 1/2 cup soft butter
  • Vanilla or a few drops strawberry essence
  • 1 cup cream
  • Place all the ingredients into the top half of a double boiler.
  • Cook gently, stirring occasionally until sauce is smooth and creamy.
  • Allow to cool (the sauce still needs to be runny enough for dipping).
  • Remove the banana rings from the freezer.
  • Hold onto the toothpick and gently dip each banana ring into the carob sauce and then into shredded coconut.
  • Place each ring back onto the plate lined with baking paper and refreeze for an hour or so.
  • Enjoy!
  • Whole strawberries are delicious when dipped into this sauce.
  • Left-over carob sauce can be stored in a covered container and gently warmed to be used as a topping over frozen banana icecream.


  • 100 gms butter    
  • ½ cup brown sugar
  • 2 rounded tablesp. strongly flavoured honey
  • 1 cup flour (plain or a combination of wholemeal and plain)
  • ½ teaspoon baking soda
  • 1 cup lightly crushed cornflakes


  • Cream butter, sugar and honey together.
  • Stir in flour and baking soda.
  • Finally stir in cornflakes.
  • Put on tray in usual way.
  • Lightly flatten with a fork.
  • Bake 170°C 12 minutes

The lower temperature is very important when cooking with honey as it burns more easily.

A youngster's response to our Honey Biscuit Recipe

“The honey biscuits were the best I’ve ever tasted!!!!!!!!!!!!!!! I put weetbix  instead of cornflakes in them, it made them taste even better!!!!!! They were reeeeeeally crisp.”

 – Finnian age 9

Recently one of our daughters-in-law shared the following recipe with me, with exclamations of delight! A feature is the velvety smoothness, achieved by the use of coconut oil.


  • 4 tablespoons of coconut oil
  • 3 tablespoons peanut butter
  • 2 tablespoons carob
  • 1-2 tablespoons liquid honey – Blue Borage or Wanganui City Gardens
  • Vanilla essence


  • Gently melt the coconut oil and honey over a very low heat in a small saucepan.
  • Take off the element and blend in well, the remaining ingredients.
  • Spoon mixture onto a small shallow dish.
  • Set mixture in freeze for a few minutes, then take out to score the mixture into small bite-sized portions and set back into the freezer to set more firmly.
  • Keep the treats in the freezer until ready for serving.

Simone, one of our customers recently shared one of her favourite recipes with me. As often happens, when trying something new, I add and make changes to use ingredients on hand. You too, can experiment using some of your favourite nuts and seeds.


  • 1 cup almonds, ½ cup Brazil nuts, ⅓ cup cashews
  • 1 cup coconut
  • ⅓ cup pumpkin seeds, ⅓ cup sunflower seeds, ¼ cup sesame seeds
  • 2 teasp. cinnamon
  • 1 ½ cups chopped dates
  • 3 tablesp. cocao (or cocoa, or carob)
  • ¾ cup coconut oil
  • 3 tablesp. peanut butter
  • 2 tablesp. honey


  • Place coconut oil, peanut butter and honey into a small saucepan and gently heat through.
  • Place all other ingredients into a food processor, and blend together well.
  • Pour the gently warmed ingredients into the processor and blend all well together.
  • If the mixture is too dry, add a little more softened coconut oil.
  • If mix seems too sticky, add more coconut, or put mixture in the fridge for ½ hour then roll.
  • Roll into snack sized balls.
  • Store in a sealed glass container in the fridge. 

Spicy Honey Cake
Inspiration for this recipe from Jenni Fleetwood in her wonderful book “Honey”

I have reduced the amount of sugar and honey and used lemon rind as well as the orange rind. Next time I’ll not use any sugar at all. I also used ½ wholemeal and ½ plain organic flours.

If you can resist, the flavours of this cake mature over two to three days. Because honey attracts moisture cakes stay moist and fresh over that time.


  • 1 ½ cups flour (opt. ½ wholemeal and ½ plain)
  • ¼ cup very fine sugar*
  • 1 tsp. ground ginger and 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • ¾ cup liquid honey (a strong flavoured one like Native bush is nice)
  • 4 tbsp. melted coconut oil
  • Grated rind of orange (and lemon if desired)
  • 2 eggs, whole
  • 5 tbsp. orange juice
  • 2 tsp. chopped root ginger

*I ground up my organic golden sugar in a small coffee grinder until it became powder-fine.


  • Preheat oven to 180ºC.
  • Line a rectangular baking tin 25 x 20 x 5cm with baking paper.
  • In a large mixing bowl stir together all the dry ingredients.
  • Make a well in the centre of the ingredients and blend in remaining ingredients.
  • Mix well until smooth.
  • Pour the cake mixture into the prepared tin and bake for 30 minutes or until firm to the touch, and golden brown.
  • Leave the cake to cool in the tin, before storing at room temperature.
make a well
Making a well for the ingredients

Find more delicious recipes on our web site!

  • Delicious honey fruitcake250g butter
  • 500g flour (all wholemeal works well)
  • 1 cup honey
  • 2 tablesp. golden syrup
  • 1 cup milk
  • 1 tsp. baking soda
  • 1.25kg mixed fruit
  • 400g tin of pineapple pieces
  • 1 tsp. vanilla essence, 1 tsp. almond essence
  • assortment of nuts for garnish


  • Pre-heat oven to 200 degrees C.
  • Add chopped pineapple and 1 cup of pineapple juice to the mixed dried fruit and stir well. Leave to marinate.
  • Rub butter into flour. Warm honey and golden syrup together, and add to the crumbled flour mixture. Bring milk to the boil, add the baking soda and mix into the main mixture. Cool. Add essences and the dried fruit. Mix well and pour into a greased and lined tin. Garnish with nuts as desired. Place cake in oven and turn oven to 120 degrees C. Bake 4-5 hours.
  • Cook beeTake cake out of oven and test to see if it is cooked, by inserting a skewer into the middle of the cake. It should come out cleanly.
  • Leave the cake in the tin on a cake rack and cover with a thick towel. Leave overnight to totally cool.
  • The following day carefully remove cake from the tin and store in an airtight container.
  • No icing necessary

Makes a very nice moist, richly flavoured fruit cake for that special festive occasion.


  • 2 ½ cups grated apple
  • 2 cups raisins
  • 1 ½ cups boiling water
  • 3 tablesp. olive oil
  • 1 cup honey
  • 2 teasp. cinnamon, 1 teasp. mixed spice, ½ teasp ground cloves
  • 1 teasp. salt
  • 3 cups wholemeal flour, 1 ½ teasp. baking soda
  • ¾ cup chopped nuts: walnuts or Brazil


  • Pre heat oven to 180ºC
  • Pour boiling water over apples and raisins
  • Top with oil and let stand 10 minutes
  • Stir in honey, spices and salt and allow mixture to cool
  • Sift together the flour and baking soda, add chopped nuts and combine with other ingredients.
  • Pour mixture into 2 well greased and lined loaf tins approx. 10cm x 20cm
  • Bake 1 to 1¼ hours

Delicious chocolate fudge imageIngredients

(I prefer to use organic when possible)

  • 1 cup dates
  • 1 whole orange
  • 1 cup almonds [*see next section for nut preparation]
  • 1/2 cup coconut
  • 1 teasp. vanilla essence
  • 2 tablesp. virgin, unheated, coconut oil
  • 1-2 tablesp. honey
  • 1/3 cup carob powder
  • 1 teasp. cinnamon


  1. Chop up dates and soak in squeezed orange juice for 10-15 minutes.
  2. Place almonds and coconut in food processor, and process to a fine meal.
  3. Add chopped dates and orange juice and process till blended.
  4. Cut up the remaining skin and pulp of the orange and add to the mixture.
  5. Blend well.
  6. Add coconut oil and honey, carob powder, cinnamon and vanilla essence. Blend this mixture by hand if it is too stiff for the processor.
  7. Press mixture into a shallow dish and score into small pieces.
  8. Freeze.

This delicious treat can be stored for weeks in the freezer.


  • 1/2 cup carob powder
  • 1/3 cup cocoa
  • 2 tablesp. honey
  • 1/2 cup soft butter
  • pinch salt
  • vanilla
  • 1 cup cream-unpasturised if possible


  1. Place all the ingredients into the top half of a double boiler.
  2. Cook gently, stirring occasionally until sauce is smooth and creamy.


  • 1/2 cup uncooked popcorn

For the sauce:

  • 50gms butter
  • 50gms brown or rapadura sugar
  • 2 tablesp. honey


  • Pop the corn in the desired way, and set aside
  • Gently heat all sauce ingredients until melted
  • Once melted, simmer for five minutes
  • Pour sauce over the warm popped corn
  • As the caramel sauce firms up, turn the popped corn frequently until all the pieces are coated evenly and not sticking together in large clumps (unless you like it that way!)

Our Banana Icecream recipe with honey is a delicious dairy and sugar-free dessert that includes honey as its sweetener. It is quick and easy, able to be prepared in just 10 minutes.


  • banana icecream5-6 frozen bananas
  • 1-2 tablesp. liquid honey
  • 1 tablesp. cocoa powder
  • 1 tablesp. carob powder
  • About 1 tablesp. hot water
  • Optional extras: vanilla essence, chopped nuts, frozen berries, sunflower seeds.


  • Sit the unpeeled bananas, two at a time, in a shallow dish of hot water for a minute.
  • Remove the skins and cut into rings.
  • Place all the chopped bananas into a food processor.
  • Blend all the remaining ingredients together in a small bowl and pour over the bananas.
  • Process all ingredients for a few minutes until well blended.
  • Pour mixture into a small serving bowl and put in the freezer.
  • This dessert can be used within an hour, but can be stored for longer if preferred.

picture: cooked rhubarb Ingredients

  • 12-15 large stalks of rhubarb
  • 2 rounded tablespoons liquid honey


  • Preheat oven to 150 degrees C
  • Wash rhubarb well and slice each stalk into approx. 5cm pieces
  • Lay out rhubarb in a large flat baking dish
  • Drizzle liquid honey over the rhubarb pieces

Place pan in oven and bake 20-30 minutes until the rhubarb is just tender. It's important not to overcook the rhubarb.

NB When cooked this way the fruit retains its shape and rich colour and is truly delicious.

Note that no extra liquid is added.