How to use

Activist Mānuka Honey and Cacao Granola

    • Healthy superfood ingredients like raw cacao powder, coconut, chia seeds and Activist Mānuka Honey come together to create a delicious tasting breakfast or snack. It’s like the Cocoa Puffs of your childhood, all grown up.


      Ingredients:

      3 cups gluten-free rolled oats

      3 cups coconut flakes

      1 cup hazelnuts, chopped

      1 cup almonds, chopped

      1/4 cup chia seeds

      1/2 tsp. pink salt

      1/2 cup Activist Mānuka Honey

      2/3 cup coconut oil

      1 tsp. vanilla extract

      1/2 cup raw cacao powder


      Method:

      Preheat oven to 350 degrees Fahrenheit.

      Combine oats, coconut flakes, chopped nuts, and chia seeds in a large bowl.

      Over low heat, melt the coconut oil and then add the manuka honey, vanilla, salt, and cacao powder.
      Pour liquid ingredients over dry and mix well to combine.

      Spread mixture out on a baking tray and bake for 20 minutes. Remove from oven and stir well. Bake for another 10 minutes until toasted, paying careful attention not to burn it. The dark color of the granola can make it tricky to tell if it’s cooked or not. Enjoy!

Fall Salad with Mānuka Honey Vinaigrette

    • Makes 4 to 6 servings

      Use mandoline or V-slicer to cut the fennel and persimmons into thin slices.


      Mānuka Vinaigrette:

      3 tablespoons Champagne vinegar

      3 tablespoons minced shallot

      1 tablespoon Activist Mānuka honey

      ½ teaspoon fine sea salt

      ⅓ cup hazelnut or extra virgin olive oil

      Salad:
      6 cups mixed salad greens

      1 small fennel bulb, trimmed and very thinly sliced

      2 fuyu persimmons, very thinly sliced

      ½ cup fresh pomegranate arils

      ½ cup toasted hazelnuts


      Method:
      For the vinaigrette: Whisk the vinegar, shallot, honey and salt and blend in a small bowl. Gradually whisk in the oil.

      Toss the salad greens, fennel and persimmon with enough dressing to season to taste in a bowl.

      Divide the salad among plates; sprinkle with pomegranate arils and hazelnuts and serve. 

Yogurt Parfait with Mānuka Honey

    • Makes 2


      Ingredients:

      1 generous cup Whole Milk Greek Yogurt 
      ½ to 1 cup best quality granola
      Seasonal Fruit, such as persimmons and pears in the fall/winter, sliced citrus and strawberries in the spring, stone fruit and berries in the summer
      Activist Mānuka Honey

      Method:
      Spoon yogurt into bowls and sprinkle with granola. Top the parfaits with fruit and drizzle generously with honey. 

Roasted Acorn Squash with Mānuka Honey, Cranberries and Sage

    • Makes 4 to 6 servings 


      Ingredients:

      4 tablespoons butter, plus more for brushing

      ¼ cup fresh orange juice 

      ¼ cup fresh sage leaves, plus more for garnish

      ½ teaspoon ground allspice

      2 acorn squash

      ¼ cup dried cranberries


      Method:

      Melt the butter in a heavy small saucepan over medium heat. Add the orange juice, sage and allspice and bring to a boil. Remove from heat.

      Preheat the oven to 400ºF.  Trim the ends from the squash and cut into ¾-inch thick slices. Brush a heavy rimmed baking pan with butter. Arrange the squash slices on the prepared pan and drizzle over the butter mixture. Sprinkle the squash with salt and pepper and toss gently to coat. Roast in the oven until the squash is just tender, about 20 minutes. Add cranberries and turn the squash slices gently. Roast until the squash is tender, about 4 minutes longer. Remove the squash from the oven and drizzle with honey.

      Garnish with additional sage leaves and serve. 

Mānuka Honey, Herbs and Citrus Candied Mixed Nuts

    • Ingredients:

      2 cups raw mixed nuts (almonds, walnut, pecan, cashew…)
      2 teaspoons Activist Mānuka Honey
      2 tablespoons olive oil
      1 tablespoon freshly squeezed lemon or orange juice
      2 tablespoon chopped thyme and rosemary leaves
      Salt ( preferably Maldon  ) and freshly crushed pepper to taste. 
      Peeled zest of 1 orange


      Method:

      Pre-heat the oven at 350 degrees. Put the mixed nuts in a medium bowl. 
      In a small bowl mix together the Activist honey, the olive oil, the lemon or orange juice. Add the chopped herbs.

      Mix the nuts and the honey-oil- herbs, making sure each nut is well coated.

      Lined a baking sheet with parchment paper and spread the nuts on it . Salt and pepper the nuts to taste.

      Bake in the oven for 8 min. Take out of the oven and incorporate the zest while still hot.

      Let the nuts cool fully before serving. 

Mānuka Honey, Mezcal, Cranberry-citrus Cocktail

    • Makes 2 servings


      Ingredients:

      ½ cup unsweetened cranberry juice

      ¼ cup (2 ounces) mezcal

      2 tablespoons fresh lime juice

      1 tablespoon Activist Mānuka honey, plus more for brushing

      1 finely grated orange zest, plus 1 2-inch-long strip

      Ice 


      Method:

      Stir the cranberry juice, mezcal, lime juice and honey in a cocktail shaker until the honey dissolves. Place the grated orange zest on a small plate. Dip a small pastry brush in honey and paint the rim of two cocktail glasses. Dip the honey coated rims into the orange zest to coat. Add ice and the strip of orange zest to the shaker; seal and shake vigorously. Strain the cocktail into the glasses, garnish with a cranberry if desired and serve. 

Roasted Cauliflower with Mānuka Honey Butter and Spice Drizzle

    • Makes 2 servings


      Ingredients:

      1  head of cauliflower
      2 tablespoons of olive oil
      3 tablespoons of butter, or vegan butter
      1 tablespoon Activist Mānuka Honey
      1 teaspoon of cumin seeds
      1 teaspoon of coriander seeds
      1 teaspoon of caraway seeds
      Juice of a ½ lemon 
      2 tablespoons of chopped cilantro, stems and leaves separated
      1 tablespoon of barberries or 1 tablespoon of pomegranate seeds (optional)


      Method:

      Cut the cauliflower into medium florets, keeping the core for another use. Drizzle them with olive oil and coat evenly. Let it stand for at least 30min so the oil penetrates the cauliflower. You can also do it a day ahead and leave overnight in the fridge. 

      Heat the oven at 350 degrees and line a baking sheet with parchment paper. Spread the oiled cauliflower florets. Sprinkle it with salt and pepper. Cook for 15 min keeping an eye on them so that the cauliflower doesn’t burn. When crisp at the edges, take out of the oven. 

      Meanwhile, in a skillet, toast the spices for a minute, until fragrant. Crush the seeds coarsely with a mortar and pestle. 

      In a saucepan melt the butter and the honey, then add the lemon juice. When the mixture is hot, add the spices. Cook for a minute and turn off the heat. Add then the cilantro chopped stems. 

      Plate the cauliflower in a serving dish, drizzle with the honey and butter, sprinkle with the chopped cilantro leaves, the barberries or pomegranate seeds if using. Salt and pepper to taste. 

Mānuka Honey-Nut Tart

    • 8 servings


      Crust:

      1 cup whole wheat flour

      1 tablespoon sugar

      ½ teaspoon fine sea salt

      7 tablespoons chilled unsalted butter, cut into pieces

      1 egg yolk


      Filling:

      ¾ cup heavy whipping cream

      ⅓ cup sugar

      3 tablespoons brown sugar

      3 tablespoons Activist Mānuka Honey, plus more for drizzling

      ½ cup coarsely chopped walnuts

      ½ cup sliced almonds

      ⅓ cup shelled pistachios


      For the crust:

      Combine the flour, sugar and salt in a large bowl. Cut in the butter pieces using a pastry blender or fingertips until the mixture resembles coarse meal. Using a fork, mix in the yolk. Gather the dough into a ball; flatten into a disk. Wrap the dough disk in waxed paper and chill 30 minutes. (Dough can be made 2 days ahead; keep chilled. Let the dough soften slightly at room temperature before continuing.)

      Roll the dough out on a lightly floured surface to a 10-inch round. Transfer the dough to a 9-inch-diameter tart pan. Press the dough into the pan. Freeze until firm.


      For the tart:

      Position rack in the bottom third of the oven and preheat to 400°F.  Combine the cream, both sugars and honey in a heavy small saucepan. Stir over low heat until the sugar dissolves. Increase the heat to medium-high and boil until the mixture thickens and darkens slightly, about 4 minutes. Cool slightly; stir in the nuts. Spoon the filling into the crust, spreading evenly with the back of the spoon.

      Bake until the filling bubbles thickly and is deep amber in color and the crust is golden brown, about 30 minutes.

      Remove from oven; drizzle lightly with additional honey to glaze. Cool completely.

Mānuka Honey Poached Pears with Whole Spices

    • Enjoy these aromatic pears on their own, with the Mānuka Honey-Nut Tart or with a bit of cream or yogurt.


      8 servings


      Ingredients:

      4 cups water

      2 tablespoons brown sugar

      2 cinnamon sticks

      3 star anise

      8 whole cloves 

      4 pears, halved, peeled cored

      2 tablespoons or more Activist Mānuka honey


      Method:

      Bring the water, brown sugar and spices to boil in a heavy large saucepan. Reduce heat to medium low, cover and simmer 5 minutes to develop flavors. Add the pears to the poaching liquid and simmer gently, stirring occasionally until the pears are just tender when pierced with a thin skewer, about 10 minutes. Remove from heat and gently stir the honey into the pears and poaching liquid and cool completely.

      Store the pears in the poaching liquid in the refrigerator for up to 1 week.

Activist Mānuka Honey Coconut Banana Bread

    • This gluten-free coconut banana bread is the perfect accompaniment to an afternoon coffee or cup of tea; it’s super nutrient dense too. We don’t like our baking super sweet so we only use the Mānuka in small amounts. It adds such a distinct and delicious flavor to recipes.


      Ingredients:

      4 very ripe bananas
      3/4 cup coconut flour 
      5 eggs
      1 or 2 tablespoons of Activist Mānuka Honey
      1 teaspoon ground cinnamon
      2 tablespoons hemp seeds
      1/4 cup almond butter
      1/2 cup chopped almonds
      1/2 teaspoon baking soda
      1/2 teaspoon baking powder
      1/4 teaspoon pink salt
      1 teaspoon vanilla extract


      Method:

      Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.

      In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, Activist Mānuka Honey, almond butter, hemp seeds, cinnamon, baking soda + powder, salt, vanilla and half the almonds. Use a whisk to stir the batter well; I like to leave some chunks of banana in the batter.

      Pour the batter into the lined loaf pan and sprinkle the other half of the almonds on top. Bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. A knife should come out clean if inserted into the centre of the loaf. Cool completely before slicing and serving.

      Because this loaf is moist, be sure to store it in an airtight container in the fridge or pantry. It should last at least five days when stored in the fridge, though you might eat it all before then!

Cacao, Black Bean & Activist Mānuka Honey Brownie

    • Adapted from Green Kitchen Stories


      Ingredients:
      10 soft dates

      1/2 cup Activist Mānuka Honey

      1 1/2 cup cooked black beans (rinsed)

      1/2 cup olive oil or other neutral oil

      1/2 cup plant milk or regular milk

      3 eggs

      1/2 cup oat flour (or same amount rolled oats, mixed into a flour)

      1/2 cup almond flour6 tbsp cacao powder

      1 tsp baking powder

      1 pinch salt

      1 handful crushed walnuts (optional)


      Chocolate Avocado Frosting:
      3 soft dates

      1/4 cup Activist Manuka Honey

      3 tbsp coconut oil

      3 tbsp cacao powder

      1 avocado


      Sprinkle with sea salt

      Method:
      Preheat the oven to 180°C / 350°F. Pit the dates and add them to a food processor along with the honey and rinsed black beans. Mix on high speed. Add oil, milk and eggs and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts. Place a baking paper in a 28 x 20 cm / 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool.

      Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more honey if you want it sweeter and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge.

Mānuka Honey, Hibiscus and Fig Leaf Granita with Basil Oil Drizzle

    • Ingredients:

      2 cups mineral or filtered water
      ⅓ cup Activist Mānuka Honey
      ⅓ dry hibiscus flowers
      1 to 2 toasted fig leaves (optional)
      1 bouquet of basil, leaves picked and washed
      1 cup of olive oil


      Method:

      In a medium saucepan bring to a boil the water, honey, hibiscus and fig leaves. Let it simmer for 10 min. Taste for sweetness and add more honey if you like. Frozen dish might need more sweetness than room temperature dishes because the cold will numb the taste buds.

      Turn off the heat, drain the liquid into a freezer safe container or dish (I used a small cake pan). Let it cool fully and put it in the freezer.

      At the one hour mark take the dish out of the freezer and grate the mixture with a fork. Repeat every 30 min, until you get the consistency of finely crushed ice.

      In the meantime, make the basil oil. Bring a medium saucepan half filled with water to a boil. Blanch the basil leaves for 20 seconds. Immediately drain and transfer to an ice cold bath. Drain the leaves again by squeezing all the liquid you can with your hand.

      In a blender on high mix the basil leaves and the oil until it emulsifies and there aren't any large herbs pieces. With a sieve drain the oil and discard the leaves. You should have a vibrant green oil. You can use the leftover oil in salad dressing or on cheese. I also use it drizzled on fresh strawberries.

      In a glass serve the granita and drizzle with the basil oil.

Radicchio and Mānuka Honey-pickled Persimmon Salad

    • Ingredients:

      1 head of radicchio or any other chicory
      1 persimmon sliced thin 
      1 teaspoon Activist Mānuka Honey
      1 tablespoon apple cider vinegar
      Generous grind of pepper
      3 tablespoons olive oil
      1 tablespoon soft herbs chopped (I used chervil, but tarragon or parsley would be good)
      Blue cheese (optional)
      Toasted hazelnuts (optional)


      Method:

      Place the persimmon slices in one layer in a bowl. Mix the honey and vinegar until fully dissolved. Cover the persimmon with the honey-vinegar and a generous amount of pepper,  and let it pickle for 10-15min.

      In the meantime, wash the radicchio head, and dry the leaves thoroughly. 
      Drain the persimmon and reserve the honey-vinegar. In a small bowl mix together the olive oil and honey-vinegar. Add salt and pepper to taste. 

      Season the salad with the dressing. One tablespoon at a time, so as not to drench the leaves. Display the radicchio in a salad bowl or plate and garnish with the persimmon, herbs and the cheese and nuts if using. 

ACTIVIST Mānuka Honey, Mint & Shallot Salad Dressing

    • Ingredients:

      1 Tbsp. ACTIVIST Mānuka Honey

      4 mint springs, leaves on

      2 tsp. of mustard

      1 shallot peeled and roughly chopped

      3 Tbsp. champagne, white wine or apple cider vinegar

      1/3 cup extra virgin olive oil

       

      Method:

      Put all the ingredients in a blender and pulse until well emulsified and you don’t see any shallot chunks.

      Dress bitter green salad, or mesclun salad with the dressing. Add seasonal fruit in the salad. The dressing can keep 5 days in the fridge.

Mānuka Honey, Blueberry & Thyme Crostata

    • Ingredients:

      Crust:
      1 1/4 cup flour
      1 stick of butter cut in small cubes and stored in freezer for 5 min
      1 Tbsp. water
      1 Tbsp. sugar
      Pinch of salt

      Filling:
      2 Tbsp. ACTIVIST Raw Mānuka Honey
      2 pints of blueberry
      3 sprigs of thyme 

      Method:
      For the crust, add in a food processor the flour, sugar, and salt. Pulse to combine. Remove butter from the freezer and add it to the flour mix. Pulse until the butter resembles large crumbs. If the dough doesn't stick together when pinching the mix, add cold water until the dough come together. Be careful to not over process the dough. Small chunks of butter should remain. Form a ball with the dough and place in the fridge while making the blueberry mix.

      In a saucepan combine all ingredients with the exception of 1/4 cup of blueberries. Simmer until the blueberries break down and you get what looks like a compote. Not too juicy but not dry either.Remove from heat and add the remaining blueberries.

      Remove crust from fridge and using a pin, roll until you get a “circle” 14 inches in diameter (doesn’t have to be a neat round, we like the rustic aspect of uneven edges).

      Cover a sheet pan with parchment paper and place the crust on it. Optional: If you have on hand, sprinkle the crust with almond flour, that will soak up a bit of the juice.

      Pour the blueberry mixture in the center of the crust, leaving 2 inches clear on the edge.

      Fold the edge and pinch together to stick. Optional: Brush the edges with a bit of egg wash, diluted with milk, and sprinkle some turbinado sugar. Place the crostada in a 350ºF oven and bake for approximately 30 minutes or until the crust is golden.

Mānuka Honey, Clementine & Almond Cake

    • Adapted from Ottolenghi's recipe

      Ingredients:

      ¾ cup plus 2 Tbsp. unsalted butter
      1.5 cups ACTIVIST Raw Mānuka Honey
      Grated zest and juice of 4 clementines
      Grated zest and juice of 1 lemon
      2½ cups ground almonds or almond meal / flour (We like to use the almond meal generated from making homemade almond milk, it's coarser than most store-bought flour)
      5 large free-range eggs, beaten
      ¾ cup plus 2 tbs all-purpose flour, sifted (optional)
      Pinch of salt
      Long strips of orange zest to garnish


      Method:

      Preheat the oven to 350°. Lightly grease a 9 inch springform pan with butter and line the sides and bottom with parchment paper.

      Place the butter, 1 1/4 C of the Mānuka Honey and both zests in a stand mixer fitted with the beater attachment and beat on low speed until combined. Add half the ground almonds and continue mixing until combined. With the machine running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl a couple of times as you go. Add the remaining ground almond, the flour, and the salt and beat until completely smooth.

      Pour the cake batter into the pan and level it with an offset spatula.

      Bake the cake for 50 to 60 minutes. Check to see if it is ready by inserting a skewer into the center. It should come out a little bit moist.

      When the cake is almost done, place the remaining 1/4 C of Mānuka Honey and the citrus juices in a small saucepan and bring to a boil (the juices should total about ½ cup, remove some juice if needed). When the syrup boils, remove it from the heat.

      As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool down completely in the pan before you remove it. You can then serve it as it is, garnished with orange zest strips, or store it for up to 3 days in an airtight container.