Description
Thanks to the high sugar content, bacteria do not multiply in honey and yeasts cannot appear in it due to the low water content.
Honey naturally crystallizes. When you´re liquefying the honey, you should not heat it more than to 40-50 degrees. If you stick to this rule, you can heat the honey repeatedly, nothing bad happens to it.
Recipes:
- Flapjacks - mix 200 g of butter with 200 g of cane sugar and 200 g of honey. Add 400 g of any flakes, grated coconut, raisins, walnuts and sunflower seeds. Stuff the mixture in a baking mould and bake for 15 - 20 minutes at 170°C - the detailed recipe can be found here
Oat chai - boil the oat beverage along with seasoning and carob on a low heat for approximately 5 minutes. Turn the heat off, take the seasoning out and stir the honey in the beverage. Pour in glass and decorate with a little bit of ground cinnamon.- Salad dressing - prepare a salad dressing from honey, olive oil and roasted sesame oil, ume vinegar and freshly pressed orange juice or mustard dressing
- Marinade - miso and tamari taste delicious when combined with honey. Spread any food with the marinade and bake in the oven or grill
Composition
Linden-tree honeyStorage
Store at temperatures up to 25 °C and relative humidity up to 70 %.
