NATURE’S FAVORITE SWEETENER.
You’re looking at the real thing: pure honey straight from the source. Honey is the ideal sweetener for maintaining even blood sugar because it is comprised of the perfect balance of glucose, fructose, and sucrose. Real & Raw honey is handled with care to ensure optimal preservation of vitamins, antioxidants, and other natural health properties. You have our Full ‘N Free guarantee that this jar contains only the highest-quality honey in its most natural state.
Our dark honey tastes delicious – it’s richly sweet without an overpowering honey aftertaste – and pours easily, making it the perfect sweetener for endless cooking and baking applications. Use it in everything from challah to cookies to salad dressing. Or you can just, you know, eat it out of the jar.
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RORIE’S HONEY CAKEIngredients
- 3 large eggs, room temperature
- 1/2 tsp. pure vanilla extract
- 1/2 cup Real & Raw Honey
- 1/3 cup soft or melted coconut oil (if using Rorie’s Grain Free Flour Blend, reduce oil to 2 1/2 tbsp.)
- 1 cup flour (Rorie’s Grain Free Flour Blend or Organic White Spelt Flour, or flour of choice)
- 1/8 tsp. salt
- 1/2 tsp. baking powder 1/2 tsp. baking soda
Directions Preheat oven to 325 ̊F. Oil an 8-inch metal loaf pan and line the bottom with baking paper. Set aside. In one bowl, beat eggs and vanilla until frothy, then incorporate honey and oil. In a separate bowl, combine remaining ingredients. Add the dry mixture to the wet mixture and beat until light and creamy. Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan.
Grain free honey cookies:Yield about 40 cookies
- 1/2 cup raw honey
- 1/2 tsp baking soda
- 1/4 tsp instant coffee dissolved in 1/2 tbsp water.
- 2 eggs ( medium or large not extra large or jumbo)
- 1/3 cup palm shortening or coconut oil
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp pink salt
- 1 tsp cinnamon
- 3 tbsp coconut sugar
- 3 cups Rorie’s grain free mix
In a bowl of a mixer combine honey and baking soda. Then add in the next 4 wet ingredients followed by the next 5 dry ingredients. Insert the paddle attachment and mix until a smooth sticky dough forms. Remove the paddle and allow the dough to rest for 10 minutes. Pre heat the oven to 350 degrees. Line 2 extra large or 3 regular size metal cookie sheets with parchment paper ( don’t skimp with disposable here and please line the pans!!!) The dough is sticky, it is best to use lightly oiled gloves or hands to shape batter into round balls. Measure 1 tablespoon for each cookie. Form round cookies, place them on the lines cookie sheets and gently press them down. Bake on 350 for 12-13 minutes. Allow cookies to cool completely before digging in! Store cookies in a cookie jar for 4 days or freeze in a freezer safe container for 2 months.
Certified Kosher By Harav Binyomin Gruber
Consult your local Rabbi for kizayis measurements.