Archive for the ‘Recipes’ Category

Bulletproof Chai Tea (Very Low Caffeine)

Saturday, May 2nd, 2015

Have you heard of Bulletproof coffee yet, like me, you are highly sensitive to caffeine? Look no further: homemade Bulletproof Chai Tea sweetened with Honey MELT® is destined to become a part of your morning routine. Before Chai Tea was commercialized in the US, I was making my own – Chai Tea couldn’t be easier or cheaper to make and allows you control over the caffeine content. I am highly sensitive to caffeine, yet this recipe is surprisingly energizing. (Black tea is considered an essential component of the recipe as a synergistic compound.) Makes 2 quarts of Bulletproof Chai Tea.


2 quarts water

20 cardamom pods

20 peppercorns

15 cloves

3 cinnamon sticks

1 Tablespoon loose black tea

1 inch fresh ginger root, grated

Milk to taste

1-2 Tablespoons Honey MELT® per cup of Chai Tea

Honey to taste

bulletproof chai


  • Boil the cardamom, peppercorns, cloves, cinnamon, black tea, and ginger root for at least 30 minutes.
  • Strain Chai Tea into storage glass container(s) and place in the refrigerator.
  • For a cup of Bulletproof Chai Tea, reheat 8oz. When boiling, remove from heat.
  • Blend Honey MELT®, milk, and honey to taste using a hand blender until frothy.
  • Pour into mug and enjoy!

Cocoa Brownies

Thursday, April 2nd, 2015


Cocoa Brownies
Recipe type: Dessert

  • ¾ cup (150 grams) sugar
  • 1 egg, room temperature
  • 2 egg whites, room temperature
  • ¼ cup (56 grams) MELT organic chocolate spread, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (40 grams) all purpose flour
  • ½ cup (40 grams) unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • pinch of salt

  1. Heat the oven to 350F. Line an 8X8″ baking pan with parchment paper. Set aside.
  2. In a mixing bowl, with the paddle attachment on, beat on low speed the sugar, the whole egg and the egg whites until fluffy and thickened, about 5 minutes.
  3. Beat in the chocolate spread and vanilla extract and stir to combine.
  4. Gently, fold in the flour, cocoa powder, baking powder and salt. Stir until just combined.
  5. Pour the brownie batter into the prepared baking pan and bake in preheated oven for 20 to 22 minutes or until a toothpick inserted in the center comes almost clean (the brownies will combine to cook as the cool down)
  6. Remove from the oven and cool completely on a wire rack before cutting into bars.
  7. For clean cuts, use a sharp knife and clean the blade after each cut.


Grain Free Pumpkin Nut Bread

Thursday, April 2nd, 2015


Grain Free Pumpkin Nut Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 


  • 1 cup homemade pumpkin puree
  • 4 eggs
  • ⅓ cup Vermont maple syrup
  • ¼ cup MELT Organic spread
  • ½ tsp salt
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ¼ cup tapioca flour
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ cup chopped nuts of your choice

  1. Preheat the oven to 350F.
  2. Line a small loaf pan with parchment paper.
  3. Mix the pumpkin, eggs, maple syrup & MELT Organic.
  4. Sift in the salt, spices, flours, baking soda and baking powder.
  5. Mix thoroughly.
  6. Add the nuts and mix.
  7. Pour the batter into the pan and bake for 45-50 minutes or until it tests done in the center.


Citrus Honey Biscuits

Thursday, April 2nd, 2015


Citrus Honey Biscuits
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 10

  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 ounces Honey MELT Organic, diced
  • 2 eggs, divided
  • ½ cup plain Greek yogurt
  • zest of 1 orange
  • zest of 1 Meyer lemon
  • 3 tablespoons fresh orange juice
  • 1 tablespoon honey

  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silpat.
  2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Add the diced Honey MELT Organic and work into the flour mixture with a pastry cutter, fork or even your fingers until the texture of a coarse meal.
  4. Beat 1 egg in a medium bowl.
  5. Add the yogurt, zests, orange juice and honey and whisk together until smooth.
  6. Pour the wet ingredients into the dry and stir with a spatula until just barely combined.
  7. Turn the dough out onto a floured surface. Knead a few times until it comes together and then roll into a circle about 1 inch thick.
  8. Using a biscuit cutter or rim of a glass, cut into circles.
  9. Place biscuits on the baking sheet. Combine scraps and roll out again to use all the dough.
  10. Beat the remaining egg in a small bowl and brush the tops of each biscuit.
  11. Bake for 12-14 minutes until tops are golden brown and biscuits are cooked through.
  12. Remove from the oven, let sit a couple of minutes before serving warm.


Gluten Free Pumpkin Bread

Wednesday, April 1st, 2015


Gluten Free Pumpkin Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • ½ cup Rich & Creamy MELT Organic spread
  • ½ cup unsweetened applesauce
  • ½ cup raw honey
  • 2 eggs
  • 1 (15 oz) can pumpkin puree
  • 2 cups gluten free flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 2 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt

  1. Preheat oven to 350 degrees
  2. Grease a bread pan with MELT spread
  3. In a large bowl, mix together flour, baking soda, salt & spices and set aside.
  4. With a mixer, beat butter and honey together on med-high until light and fluffy (7-8 minutes)
  5. Blend in eggs and applesauce
  6. Beat in vanilla
  7. Set mixer on low and slowly add in flour mixture. Beat until just combined – do not over mix.
  8. Add in pumpkin and blend on medium until just combined.
  9. Bake for approx. 1 hour 10 minutes. (cover with foil if top becomes browned before done)

Soft-Baked Vegan Chocolate Chip Cookies

Wednesday, April 1st, 2015


Soft-Baked Vegan Chocolate Chip Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 24

  • 6 tablespoons MELT Organic Rich and Creamy Spread
  • 1¼ cups plus 1 tablespoon all purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons corn starch
  • ¼ teaspoon fine salt
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1½ tablespoons almond milk or other non-dairy milk
  • 1 teaspoon vanilla extract
  • ½ cup mini semi-sweet chocolate chips or 1 cup regular semi-sweet chocolate chips (see Notes)

  1. In a large glass bowl, melt the MELT :) in a microwave. Set aside to cool a bit.
  2. In a medium bowl, whisk together the flour, baking soda, corn starch and salt. Set aside.
  3. Add the sugars to the bowl with the MELT and whisk until incorporated. Add the almond milk and vanilla and whisk a bit more. Add the flour mixture into the wet ingredients and stir just until combined. Fold in the chocolate chips.
  4. Cover the bowl and place the dough in the refrigerator for one hour or more.
  5. Preheat your oven to 350 degrees. Line a baking sheet with parchment.
  6. Scoop level tablespoons of the dough and drop onto the prepared cookie sheet, spacing them about 2 inches apart.
  7. Bake for 10 to 11 minutes.
  8. Remove from the oven and cool on the baking sheet for one minute before cooling completely on a wire rack.
  9. Makes 24 cookies.
  10. Notes:
  11. If keeping these vegan is a concern, be sure your chocolate chips are truly vegan. Good quality chocolate contains cocoa and cocoa butter, but some companies may add milk or milk solids. Check the ingredients list.
  12. I keep the remaining dough in the refrigerator while each batch is baking to keep the dough from getting too soft.


Breakfast Banana Muffins

Wednesday, April 1st, 2015

Breakfast banana

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 12

  • 2 bananas, mashed
  • ¾ cup raw sugar or honey
  • 1 egg
  • ⅓ cup MELT® Organic Honey, melted
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ¼ cup cinnamon chips (or 1 tablespoon cinnamon), walnuts, or chocolate chips

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat together bananas, sugar, egg and MELT until all ingredients form a smooth batter.
  3. Combine dry ingredients. Fold in flour mixture to the liquid ingredients and mix just until smooth. Be careful not to over mix.
  4. Arrange cupcake liners in muffin-tin and fill halfway up with batter.
  5. Bake for about 15 minutes (until a toothpick inserted comes out clean).
  6. Remove from over and allow to cool, then add a bit of Melt on top and devour.


Gluten-Free Coconut Flour Zucchini Bread

Friday, March 20th, 2015

Our coconut flour zucchini bread is a moist and delicious gluten-free treat lightly sweetened with maple syrup and made with Honey MELT®. Adapted from



6 eggs at room temperature

½ cup maple syrup

¼ cup Honey MELT®, softened

1 teaspoon vanilla extract

¾ cup coconut flour

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

¾ teaspoon baking soda

1½ cups grated zucchini, tightly packed


  • Preheat the oven to 350 degrees F and line a standard loaf pan (9 in by 5 in) with parchment paper.
  • In a medium sized mixing bowl, thoroughly whisk together the eggs, maple syrup, Honey MELT®, and vanilla extract.
  • Resting a sifter on a small plate, add the coconut flour, cinnamon, cardamom, and baking soda to the sifter.
  • Sift the dry ingredients into the wet ingredients, breaking up the lumps out of the coconut flour along the way. Mix well with a wooden spoon. The batter will be thicker than a cake batter.
  • Stir in the grated zucchini with either a wooden spoon or with your hands until it is evenly distributed throughout the batter.
  • Scoop the batter into the lined loaf pan and smooth the top with a spatula (or your hands).
  • Bake the loaf at 350 degrees F for 45 to 50 minutes, or until the top is golden brown and firm. Cool loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • Since this is a moist bread, we recommended storing it in the refrigerator for up to one week.

Gluten-free Spaghetti alla Norma

Friday, February 6th, 2015

While traveling in Sicily, my husband and I discovered Spaghetti alla Norma, a pasta dish made with tomatoes, fried eggplant, ricotta cheese, and fresh basil that quickly became a favorite. Originating in Catania, located on the east coast of Sicily, Spaghetti alla Norma is named after Vincenzo Bellini’s opera, Norma. Instead of wheat spaghetti noodles, this version is made with spaghetti squash – a delicious, hearty, and easy-to-digest replacement.



Batch of Authentic Italian Marinara Sauce

2 medium-sized eggplants, peeled and cut into ½” cubes

4 Tbsp Rich & Creamy MELT® Organic, adding more as needed

½ cup freshly grated ricotta salata or parmesan cheese

1 handful fresh basil, torn into pieces

Fresh ricotta cheese

1 spaghetti squash, cut in half lengthwise


  • Preheat the oven to 380 degrees F.
  • Place the spaghetti squash face down on a cooking sheet. Bake the spaghetti squash for 1 hour or until it is fully cooked.
  • Remove the spaghetti squash, turn face up, and remove the seeds with a spoon. Use a fork to fluff up the squash into “noodles” (across the width NOT length) and remove the squash from its skin.
  • Add the MELT Organic to a large skillet. Turn the heat on medium-low and add the eggplant. Stir the eggplant until it is evenly covered in MELT Organic and allow the eggplant to cook until soft. Add MELT Organic as needed.
  • Add the spaghetti squash “noodles”, and stir for a few minutes until its mixed well with the eggplant.
  • Add enough Authentic Italian Marinara Sauce to generously coat the “noodle”-eggplant mixture but not enough to drown it.
  • Fold the ricotta salata or parmesan cheese and fresh basil into the Spaghetti Alla Norma for a couple of minutes. Turn off the heat.
  • Serve the Spaghetti alla Norma with generous dollops of ricotta cheese. Enjoy!

Authentic Italian Marinara Sauce

Friday, February 6th, 2015

This marinara recipe is authentically Italian – it is simple and rests on the quality of the ingredients. This Italian marinara sauce is as versatile as it is easy to make with a variety of applications in cooking. You may find yourself returning to this recipe as a regular feature in your cooking.


1-28oz can organic whole peeled plum tomatoes

2-3 cloves of garlic, pressed

3 Tbsp Rich & Creamy MELT Organic or extra virgin olive oil

½ to 1 teaspoon salt (to taste)

¼ teaspoon of pepper

½ teaspoon raw, organic sugar (optional)


  • Pour the can of whole, peeled tomatoes into a fine-meshed strainer placed in a bowl large enough to catch all of the juices.
  • Using clean hands, gently break apart and squeeze the tomatoes into smaller pieces. The goal is to release and drain the liquid from the tomato pulp, but also catch the liquid using the bowl underneath.
  • Add the pressed garlic and MELT Organic or olive oil to a medium-sized sauce pan. Turn the heat on low-medium.
  • Do NOT burn or roast the garlic – the idea is to gently cook it long enough to lose the raw, sharp smell.
  • As soon as the garlic loses its raw smell, add the tomato pulp from the strainer and stir into the MELT Organic and garlic.
  • Add about one-third to one-half of the tomato juice back into the sauce, adding just enough liquid to moisten the sauce, but not too much to make it “watery”.
  • Turn the heat up to medium.
  • Add the salt, pepper, and raw sugar. If cooking with naturally sweet garden-grown fresh tomatoes, then the sugar is unnecessary.
  • Bring the sauce to boil for about 5 minutes, then serve.



Stuffed Bell Peppers

Wednesday, January 7th, 2015

This gluten-free Stuffed Bell Peppers recipe is a favorite in our house during the depths of winter: cozy, delicious, satisfying. Stuffed Bell Peppers shine as a side dish for a dinner party or can be eaten as a simple, filling supper. This recipe is adapted from Chef John’s Stuffed Peppers. Depending on the size of the green bell peppers, this recipe makes at between 8 and 10 servings.



1 cup uncooked long grain white rice

1½ cups water

1 onion, diced

2 Tablespoons of MELT® Organic

2 cups Authentic Italian Marinara Sauce

1 cup beef bone broth

1 Tablespoon balsamic vinegar

¼ teaspoon crushed red pepper flakes

1 lb lean ground beef

¼ lb hot Italian pork sausage (casing removed)

1 (14 oz) can diced tomatoes

¼ cup Italian parsley, chopped

4 cloves garlic, minced

2 teaspoons salt

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper or to taste

4 large green bell peppers, halved lengthwise and seeded

1 cup grated Parmigiano-Reggiano cheese


  • Bring rice and water to boil in a saucepan over high heat. Reduce heat to low, cover and simmer until the rice is tender and all of the liquid has been absorbed, about 20 to 25 minutes. Set aside the cooked rice.
  • Preheat the oven to 375 degrees F.
  • Add the onions to a skillet, add the Melt and turn the heat on medium-low. Lightly sauté the onions until they begin to soften. Transfer half of the onions to a large mixing bowl and set aside.
  • Add the marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1-2 minutes.
  • Pour the tomato sauce mixture into a 9 by 13 inch baking dish and set aside.
  • Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the large mixing bowl with the reserved onions; mix well.
  • Mix in the cooked rice and Parmigiano-Reggiano cheese.
  • Stuff the green bell pepper halves with the beef and sausage mixture.
  • Place the stuffed green bell pepper halves in the baking dish over the tomato sauce, cover with aluminum foil and bake in the preheated oven for 45 minutes.
  • Remove aluminum foil, sprinkle some extra Parmigiano-Reggiano cheese on top of the stuff peppers, and bake uncovered until the meat is no longer pink, the green peppers are tender, and the cheese is browned on top, an additional 20 to 25 minutes.
  • When serving, pour the tomato sauce over the peppers for added moisture and flavor!

Gluten-Free Ginger Cookies

Thursday, November 6th, 2014

It’s never too early to begin with holiday baking and these gluten-free ginger cookies are excellent. Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup or honey, they are also egg-free and dairy-free. If you prefer soft and chewy ginger cookies, simply half the baking time and press them into slightly thicker shapes before baking. Adapted from This recipe makes about 12 cookies.



1½ cups almond flour

2 tablespoons MELT® Organic, softened

¼ cup pure maple syrup or honey

1 tablespoon blackstrap molasses

2 teaspoons ground ginger

⅛ teaspoon fine sea salt

¼ teaspoon baking soda


  • Combine all dry ingredients in a medium bowl until well mixed, then add all of the wet ingredients and mix until a thick batter is formed.
  • If the batter is too dry, add small amounts of water (no more than ¼ cup at a time) and mix thoroughly until the desired consistency is achieved.
  • Chill the batter for 30 minutes in the fridge or freezer to ensure the dough is firm before scooping.
  • Preheat the oven to 350 degrees F.
  • Roll rounded tablespoons of batter in your hands to form a smooth dough ball.
  • Flatten each ball with your hands and then with a wet fork on a baking sheet lined with parchment paper.
  • Bake for 20 minutes until firm.
  • Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.
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