Seedy honey is the bomb! Credit for the inspiration for this one goes to the book “Let’s Stay In” by Ashley Rodriguez, and her culinary colleague Melissa Coleman of “The Minimalist Kitchen.”
Tossing it back to April here, but with fresh berries so plentiful right now, we have to bring it back into the weekly rotation! 1 Tbsp each: (all raw and organic) Poppy, Sesame, Flax, Chia, Hemp, Pumpkin, and Sunflower seeds. Place in saucepan. Add 1/3C honey, 1C water, 1 Tbsp orange zest and 1/4 teaspoon ginger powder. Bring to a slow boil. Reduce heat slightly, and continue with a gentle boil for 8 minutes. Let it cool, and pour into a mason jar for storage at room temperature.
We plated a 5oz.container of Siggi’s Nonfat Plain Yogurt with blueberries and red grapes. Then we drizzled 1 tablespoon Seedy Honey on top. A little goes a LONG way! This was supposed to be blueberries and strawberries, but someone (with the same last name as me) beat me to the strawberries today! Ahem!
Melissa recommends torn mint leaves on top, which sounds so good! If you have trouble eating plain yogurt, THIS is the way to go! The natural sweetness of the fruit plus the added kiss of honey is AMAZING! Date the lid of the jar. It will stay fresh for about a month… but we think it will be eaten by then!
Suggestions: Add grated fresh cinnamon to the recipe. Serve on toast, or frozen yogurt or baked sweet potato, or on fresh, summer tomatoes…. the list goes on and on!
Thank you Melissa and Ashley for turning us on to something so amazing!