Sunday, January 22, 2012

Bee Free Honey Review

Are you a vegan, mother of a small child, or allergic tor regular honey? Or maybe just looking for a new, sweet flavor to add to your food. Bee Free Honee is a naturally sweetener with a nice little tarty tang made from apples! This tasty product is an American made product out of Minnesota.

Here is an exert from the website:

"Bee Free Honee can be used in BBQ sauces, hot and cold beverages, vinaigrette, granola, cakes, breads, basically...if you use traditional honey in the recipe, you can use Bee Free Honee interchangeably.
Pour it on your pancakes, waffles, or french toast, it makes wonderful apple syrup. It's "apple honey" on your morning toast, yogurt, or oatmeal. Use Bee Free Honee any way you can imagine...but most importantly, enjoy it.
What makes this even more exciting is the fact that it is made in Minnesota, using strictly Midwest apples. The bottles and caps, labels, boxes that they are cased in are all from the Twin Cities. This product is as local as we could make it."

Bee Free Honey was started in 1999 by Katie Sanchez. Growing up on an orchard, Kelly had access to delicious and juicy apples. On top of that her father was a bee keeper. As an adult, she wanted to made some apple jelly but ended up creating apple honey.

 Years later she decided to expand her product when she heard the bee population was declining. By 2035 it is predicted that there will be no bee's left in America. 

I was sent a bottle to try. I used it on some toast with my breakfast and my family loved it! It's also great in tea too. Here is a recipe for Apple Granola I would on their website:

"Apple Honey" GranolaThis is for drier, crunchy granola.  It is also the recipe I frequently make when I sample my honee.  It is delicious and healthy!

½ cup Bee Free Honee
1 cup Brown Sugar
½ cup Water
4 tablespoons Vegetable Oil or
2 teaspoons Pure Vanilla
1 teaspoon Salt

2 cups nuts.
Suggestions are: Almonds, Pecans, and
1 cup Shredded Coconut
4 cups oats, not instant
Cinnamon to taste
Pinch of Nutmeg, fresh grated
¼ cup Wheat Germ
¼ cup Bran
2 tablespoons Flax Seed (and/or
                       Sesame seed)
1 Cup Currants

Place in a small pot, heat honee, brown
sugar, water and oil or butter until the sugar
dissolves.  Take the mixture off the heat and
add the vanilla and salt

Preheat the oven to 350 degrees.  Toast the
nuts and coconut until fragrant.

Mix the oats, cinnamon, nutmeg, wheat germ,
bran, flax seed, and toasted nuts together. 
Pour the liquid on top and mix thoroughly. 
Spread the mixture on to two cookie sheets
that has been brushed with oil.

Bake at 350 degrees, tossing the mixture every
15-20 min.  Once it is toasty brown, take out of
the oven and mix the currants in.  Toss
occasionally as it cools to break it up.  Store in
an air tight container.

*disclaimer: I was sent this product for the purposes of review. These are my honest opinions and they may be different from yours. I was not compensated for my review.