As you might know, we keep bees and harvest our own raw honey. Rowse Honey recently contacted me to see would I like to try out their range of Manuka Honeys and come up with a breakfast recipe for them.
When we’ve used up our own raw honey though (yes it happens *cry*) getting our hands on a stash of other local raw honey can be difficult. Raw honey is great for your health and immune system, and the added peripheral benefit that the bees are wonderful pollinators for our homegrown fruits and vegetables.
While all honey has a level of antibacterial activity, Manuka Honey has an additional, different type of antibacterial action known as Non-Peroxide Activity (NPA). This antibacterial action is dictated by Methylglyoxal (MGO) and is less affected by heat, light, acidity, moisture and oxygen, meaning its antibacterial properties are more robust than traditional honey. Manuka is now widely recognised and bought for its perceived health benefits, derived from its antibacterial properties, and is believed to have immune boosting properties.
Current guidelines on testing and labelling do not adequately define what constitutes authentic Manuka Honey. This makes it possible for some brands to claim that inauthentic products are real Manuka Honey, even if they don’t have enough methylglyoxal (MGO) – the active component in Manuka Honey that dictates its NPA rating. As such, some Manuka Honeys carry labels which promise an ‘active’ ingredient. However, Rowse believes that Manuka Honey should have a minimum NPA rating of 5+ to be considered real Manuka Honey and the Rowse Campaign for Real Manuka calls for more stringent testing and labelling.
Here are some of my most recent videos from our honey harvest over the Summer for you to enjoy. I hope they give you a great understanding of how honey is collected and bottled on a very small scale!
How we get our honey out of the combs, and how the bees get a little bit drunk!
This is how we move the honey from the container to our jars.
To ensure all Rowse Manuka Honey is 100% authentic, it’s tested twice; once at source in New Zealand and again on arrival in the UK. This ensures that the NPA level stated on the label is matched by the level in the jar. By testing it twice Rowse ensures that customers are getting the real deal every time.
Only honey farmed in New Zealand from bees feeding on the nectar of the Manuka tree can be considered authentic Manuka honey. Let me tell you it has a really distinctive flavour! I tasted it side-by-side with our own raw honey and it was far stronger thanks to the Manuka nectar, compared to the milder wildflower nectar that our bees feast on.
The beauty of this granola recipe is that it’s made without sugar or oils. Once cooked in the pan, I allow it to cool to room temperature before decanting into a large jar. Every morning the teen grabs a yoghurt, sprinkles the granola on top with some fresh chopped fruit and finishes it off with a generous drizzle of honey. I couldn’t ask for her to have a better breakfast to be honest with you and it sets her up so well for a day of study.
[recipe title=”One Pan No Bake Granola” servings=”6″ time=”15 minutes” difficulty=”easy”]
- 100g porridge oats
- 50g pumpkin seeds
- 50g sunflower seeds
- 30g flax seeds
- 50g coconut flakes
Take a large non-stick frying pan and heat on medium. Don’t oil the pan at all!
Pour in the porridge oats and gently move them around the pan while they toast in the heat. After about 3 minutes add the seeds (pumpkin, sunflower, and flax). Again stir around gently so that they toast in the dry heat. Finally add the coconut flakes after a further 3 minutes. Continue to stir on the dry heat until the coconut flakes are golden brown.
Pour onto a cold baking tray to allow the toasted granola to cool before decanting into a large resealable jar.
Serve with fresh greek yoghurt, fruit, and of course a drizzle of raw honey. [/recipe]
Disclosure: This recipe blogpost was developed for and sponsored by Rowse Honey