Honey pudding recipes

GINGER, TURMERIC, CARDAMOM, HONEYDEW OATMEAL

Ingredients:

• 1/2 - 3/4 cup - milk of choice
• 1 packet (approx. 1 oz.) - plain instant oatmeal
• 1/4 tsp. - ground ginger
• 1/4 tsp. - ground turmeric
• 1/4 tsp. - ground cardamom (or you can use our Cardamom and Honey instead!)
• 2 tsp. - honeydew
• 1 T - toasted pistachios, chopped (optional)
• 2 tsp. - dried cranberries, optional

DIRECTIONS

Heat milk in a pot until boiling, approximately 1 minute on high.
Pour the packet of oatmeal into a serving bowl. Add ginger, turmeric, cardamom.
Pour heated milk on top of oatmeal and stir, adding more milk as needed until desired consistency is reached.
Top with honey, pistachios and cranberries.

TIP

Turn this into an especially delicious treat by using coconut milk or topping with coconut whipped cream.
Get creative with toppings! Any type of dried fruit and nuts work well with this recipe.

LEMON MERINGUE YOGURT PARFAIT

Ingredients For Honey Toasted Almonds:

• 1 cup - almonds, roughly chopped
• 2 T - Acacia or honeydew
• 1 1/2 tsp. - coconut oil, melted
• 1/4 tsp. - kosher salt

For Parfait:

• 2 cups - plain Greek yoghurt
• 1 tsp. - vanilla
• zest of 1 lemon
• 1/3 cup - Acacia or honeydew, divided
• 1/3 cup - lemon curd
•  4 - cinnamon graham crackers, broken into small pieces
• 1/2 cup - toasted coconut flakes
• lemon slices, for serving 
• additional honey, for serving

DIRECTIONS

Preheat oven to 275°F.
Mix the almonds, 2 T honey and coconut oil together, spread on a parchment-lined cookie sheet and sprinkle with salt. Bake for 15- 20 minutes, set aside and cool. Whisk together the yoghurt, 3 T honey, vanilla and lemon zest.
In another bowl, combine remaining honey and lemon curd.
In two glasses layer 1/4 each of the yoghurt, honey lemon curd mixture, graham crackers, toasted coconut and 1 T honey toasted almonds, repeat with the remaining ingredients, reserving any remaining almonds for snacking or additional parfaits. Top with lemon slices and drizzle with honey.