1/2 cup butter
3/4 cup honey
1 teaspoon vanilla
2 cups all-purpose flour
3 teaspoons cinnamon, ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1/2 cup nuts, chopped
- Preheat oven to 375 F. (will be turned down to 300F for second round of baking.)
- Cream butter.
- Beat in honey, eggs and vanilla.
- Combine flour, cinnamon, baking powder, baking soda and salt; mix well.
- St into butter mixture. Stir in oats and nuts.
- On greased baking sheet, shape dough into 2 (10x3x1-inch) logs.
- Bake at 375 F. for 12-15 minutes, or until lightly browned.
- Cool 5 minutes; remove to cutting board.
- Cut each log into 1/2-inch strips; place on cookie sheet. Bake at 300F 25-30 minutes or until crisp throughout strip.
*For a stronger, pungent, molasses like earthy flavor, use raw buckwheat honey
About Our Raw Honey
Mohawk Valley Trading Company raw honey is unheated, unpasteurized, unfiltered, unprocessed unblended and in the same condition as it was in the hive. It is used and endorsed by one of by the world’s most recognized chefs Tom Colicchio; founder of Craft and Colicchio & Sons restaurants and head judge on the Bravo reality TV show Top Chef.
If you are planning to buy honey for its health-benefits, it must be raw honey. Heating honey (pasteurization) destroys the all of the pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics. Honey that has been heated and filtered is called liquid, regular or commercial honey.
The reason some honey is heated and filtered is that the majority of Americans prefer the convenience of being able to spoon, pour or squeeze honey from a bottle onto their cereal or into their tea.
In addition, liquid or regular honey is clearer, easier to measure or spread than raw honey and many people think that honey that has crystallized is spoiled so they discard it. Honey that has been heated and filtered will not crystallize as fast as raw honey.
Although Mohawk Valley Trading Company specializes in raw honey, liquid wildflower honey is available for those who prefer it. Read more here: http://tenonanatche.com/raw-honey.htm
About Buckwheat Honey
Buckwheat honey has a deep, dark brown color, strong, pungent, molasses like earthy flavor and is high in mineral content and antioxidant compounds.
Buckwheat is neither a grass nor wheat, but is a fruit related to rhubarb and is one of the first crops cultivated in the United States. Dutch colonists brought buckwheat to North America where they planted it along the Hudson River.
Buckwheat was sometimes called beechwheat, because
its seeds look like small beech nuts and it was an important crop in the
U.S. until the demand declined in the 1960's. Today, it is primarily
grown in Northern states such as New York, which is where our buckwheat
apiaries are located. Read more here: http://tenonanatche.com/raw-buckwheat-honey.htm
About Wildflower Honey
Wildflower honey, also known as poly-floral honey, is derived from the nectar of numerous species of flowers or blossoms. The taste, aroma and flavor will vary from season to season, depending on which flowers are dominant at the time the nectar is collected.
Raw wildflower honey is often used by pollen allergy sufferers to lessen their sensitivity to pollen by eating 1 to 2 tsp. of it each day. The idea is that by introducing small amounts of pollen into their system by eating raw honey, a tolerance to pollen allergens is built up. Read more here: http://tenonanatche.com/raw-wildflower-honey.htm