I remember back in 6th grade Home Ec, one of the first few recipes we were taught was a Honey Butter Recipe to go with our biscuits. Of course, we used “real butter” and some cheap commercialized honey like Starbucks keeps hidden behind the counter.
It is okay Starbucks barista, we get it, it isn’t local honey nor is it certified organic, so you are ashamed and hide it. Perhaps you are being kind enough to ration what honey is left because some pesticides are causing colony collapse disorder. (Anyone? Bueller?)
Do not get mad at any failed attempts to make you smile and/or gasp. I have a background in film and I am a nerd. Not necessarily the best combination for the “mainstream”.
**The standout ingredient in this one is the 5 spice. Although, it is optional maybe you are interested in what the spices are? It is a secret. Well, really it varies on the supplier. Five-spice is commonly used in Asian cuisine with a combination of sweet, sour, salty, pungent and bitter notes. The mix we are talking about is organic cinnamon, organic fennel, organic cloves, organic star anise and organic white pepper.
Recipe by Alisa Fleming buy her cookbook: Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living
- 3 TBS of unrefined extra virgin organic coconut oil
- 1 TBS of organic flaxseed oil
- 2 TBS of local honey
- ¼ tsp of 5-spice powder** (optional)
- ⅛ teaspoon ground ceylon cinnamon
- Pinch of Himalayan sea salt
- In a small dish use a rubber spatula or whisk to combine the ingredients together smoothly.
- Put the liquid mixture into your freezer for 10 mins. Then mix it together again until smooth.
- REPEAT STEP TWO AGAIN.
- After repeating step 2, the mixture should be firm enough to pipe on to pancakes or shape for storage in the fridge until you need it next. If you wish to make a softer butter split the oils 50/50.