Honey has been used for medicinal purposes for thousands of years. This natural sweetener can be used for more than just sweetening tea, though with so many bugs and colds going around, it’s a good place to start!
The soothing properties of honey start with reducing irritation and inflammation on the throat. In the tummy it works to bring down ulcers and gastrointestinal disorders, while giving us the probiotics to digest our food easier, never mind the flavonoids and antioxidants that help reduce heart disease and cancer. Strengthening our immune system is a benefit of the sweetness it delivers in our dressings, marinades and baking.
This little miracle is available in many different flavours and blends. The darker the honey the more immunity it delivers – buckwheat honey should be part of everyone’s winter diet. Regulating sugar levels is a big part of honey and digestion. Of course no one should sit and eat copious amounts of honey, but small amounts over a long period of time will bring better health.
This product can be found locally in many different places. At Never Enough Thyme we use Avva Honey. It is made outside of Drayton and delivered fresh to our door. It is clear and beautiful – not too sweet and full of flavour. They also make beauty products and candles. We are so fortunate to have their product in our store – Anna clearly loves what she does. Buy local and support the many artisans making beautiful food good for your body and soul.
Honey Walnut Cake
1 cup buckwheat honey
1/2 cup butter
1 cup brown sugar
4 eggs (yolks separated from the whites)
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1-1/2 tsp. of ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1 cup of sour cream
1 cup toasted walnuts chopped
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter
1 tsp. cinnamon
1/2 tsp. ginger
Cream together the butter and sugar, add the egg yolks one at a time. Beat until light and fluffy then beat in the honey.
In a separate bowl, combine the flour, baking soda, baking powder, nutmeg, cinnamon and salt.
Add a third of the flour mix and then a third of the sour cream. Repeat until all is combined, then add nuts. Don’t over mix.
In another bowl, beat egg whites until they are stiff, holding the ribbon when the mixer stops. Fold the egg whites into the batter. Spoon into a buttered and floured bundt pan.
For topping, combine all dry ingredients and add butter and combine with your hands until crumbly. Add to the top of the batter in the bundt pan.
Bake at 325 F for approximately 50 minutes or until a wooden skewer comes out clean.