Apricot, Honey & Pistachio Flapjacks

By Delicious with Real Raw Honey

These flapjacks are quick and easy, filled with flavour, and you can keep the ingredients in your store cupboard for whenever the urge hits you.

Preparation: 5 minutes Cooking time: 45 minutes Serves: 16 flapjacks


●  140g butter

●  4 tbsp honey

●  175g rolled oats

●  75g chopped pistachios

●  140g dried chopped apricots

Cooking instructions:


Put butter and honey in a small pan, then heat gently until melted.


Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.


Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.

Raw Linden Honey

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In Britain is called lime honey, produced from the nectar of lime trees. In North America is better known as basswood honey harvested from basswood trees. No matter what name is used, the tree has been described as the queen of honey plants.

The Linden bloom is a honey plant, and the bees love it. This tree flowers in June, when the temperature reaches 25°C. The honey produced from its blossom is with slightly dark yellow/light orange colour and has a fresh characteristic flavour of linden flowers with a hint of caramel. It’s medium-bodied with a fine and delicate taste.

The Linden Blossom or Lime Blossom tree has a history that goes back thousands of years. It’s a beautiful tree whose fragrant blossoms have a spicy taste. A native to central Europe and Asia, the Linden tree grows in many places around the world. 

In Ancient Greece and Egypt, the Linden tree was a sacred tree. It was dedicated to love and fidelity. Its barks leaves and flowers were used against fever, colds to promote sleep and serenity. Linden tree leaves are full of nutritional properties and rich in protein. During food shortages in the past as the one in second world war, linden leaves were dried and ground into flour.  

Linden honey has high levels of calcium, magnesium, potassium, sodium, iron, phosphorus and many other microelements. In addition, it is rich in C and B vitamins. Linden honey is one of the most beneficial types of honey because of its rich content of minerals and vitamins. This honey has many therapeutic effects on the body and is used to treat colds, coughs, sore throats, and flu symptoms. People also use it to relieve migraine attacks or headaches. Linden honey is also an excellent sedative for insomnia because of its relaxing properties. It also acts on the nervous system because it contains magnesium, which reduces anxiety and calms nerves. 

Pairing: Linden Honey is suitable for all kinds of plates on the table, bringing a delicate freshness and finishing touch.

Crystallisation: Raw Linden Honey crystallises relatively quick with a soft, crunchy consistency.  

Linden Honey is one of the most precious and beneficial types of honey. With its combination of appearance, taste and nutritional profile, linden honey is certainly a variety to be tried. 

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Crystallised Honey Is Spoiled Honey – Fact or Myth?

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We’ve all had it happen, opening the cupboard or looking in the pantry and finding a jar of honey that has been there for quite some time. You open the lid, and it’s all solid. “Uh-oh,” you think to yourself, “Now what do I do? Has it gone bad?”

The good news is that your honey is fine. In fact, it’s better than fine. It is actually a good sign that you have real pure honey. Not high temperature heated honey or corn syrup you can find on low prices on the shelves in a lot of shops these days. Actually, this is one of the main reasons for honey pasteurisation; to remove the crystallisation process. Therefore, the honey has a smooth golden look and remains runny forever, making it more attractive for many buyers and extending the so-called shelf life.

What is Crystallisation and Why Occurs:

Crystallisation is a natural process in raw honey during which honey changes its consistency form runny to set and ultimately becomes crystallised. Honey contains natural sugars, fructose (fruit sugar), glucose (grape sugar) and water. Depending on the type of honey, the content range from 30-44% fructose, 25-40% glucose, and around 20% water. The higher sugar content means the water in honey contains more sugar than it could naturally hold. When glucose crystallises and separates from the water, it takes the form of crystals. As the process progress and more glucose crystallise, those crystals spread through the honey and change the consistency, ultimately becoming thick or crystallised.

The different type of honey crystallises at different speeds. From 1 -2 months for rapeseed and sunflower honey to 1-2 years for varieties like Lavender and Acacia.
Temperature, relative humidity and the type of packaging could also make a difference in the speed of the crystallisation process. For example, lower temperatures speed up the process whilst higher delay the crystallisation. However, as long as the container is kept closed, crystallised honey can be safely consumed indefinitely without any adverse effects on its quality or flavour.

Raw Honey vs Sugar

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Is Raw Honey Better than Sugar 

There’s been a silent war between the sweet lovers since the dawn of time. The battle? Whether raw honey or sugar is better. You would think that with the thousands of years honey and sugar have been around, someone would have figured out whether you should eat a spoonful of raw honey or processed cane juice crystals. But no one has. Well, it’s time to figure that out once and for all. 

Raw Honey vs Sugar 

Both honey and sugar are sources of carbohydrates, but the way they’re produced and processed can have significant differences. 

Honey is obtained from flowers (mostly from the nectar of plants), while sugar is derived from a combination of sugar cane, beets, and corn. Although both honey and sugar contain sugar in the form of simple carbohydrates, they differ in their overall composition. 


You can find it in almost every processed product that you see on the supermarket shelves. Why? It tastes good. But is it good for you? 

The short answer is no. Refined white sugar undergoes many steps to remove impurities, producing a fine-grained, odourless product that dissolves quickly in liquids. What does that mean in simpler words? It’s stripped of vitamins and nutrients, and all you get is fructose and glucose. The food industry uses sugar in a wide variety of foods and drinks, but it’s listed under many different names. “Sugar” can mean regular table sugar (sucrose), or it can mean glucose, fructose, lactose and even high-fructose corn syrup. 

The good thing about table sugar is that it’s cheap, tastes good and can be used in a variety of ways. Sugar is widely used to prevent spoilage when food is commercially canned or stored, with sugar being added as a preservative. But the list is far longer when it comes to downsides:

  • Consuming too much sugar can lead to weight gain and obesity. 
  • High blood pressure and cardiovascular disease are two major complications associated with consuming too much sugar. If you have any of these conditions, watch your sugar intake. 
  • Diabetes is another serious complication of consuming too much sugar. It increases your risk for heart disease and type 2 diabetes by as much as 30 percent. 
  • Sugar is high in glycemic index (GI), meaning it causes your blood sugar to spike with the sudden crash.

Sugar is bad for you. You know it. We know it. But somehow, it keeps creeping into our diets. We try to cut back and eliminate as much as possible, but sometimes, we need a little pick-me-up to keep us going — especially when we overindulge in the evening and end up feeling sluggish the next day.

But that’s where honey comes in:

Raw Honey can replace any use of sugar. It can sweeten a bowl of oatmeal or yoghurt. Drizzle over sliced fruit or toast for breakfast. Add it into your tea or coffee instead of sugar. Sweeten smoothies, yoghurt, or pancakes, porridge; drizzle on breakfast fruits; spice up rice dishes; stir into iced teas, baking and cocking with it. The options are endless.

  • Honey is a product made by bees. They collect nectar from flowers, boil it and then ferment it. This makes it into a thick syrup that contains water, minerals and amino acids. But there is a difference between cheap plastic bottled honey from a supermarket and raw-unpasteurised 100% natural honey. 

Raw honey doesn’t go through a process of pasteurisation and filtration which strips most of the nutrients, vitamins, enzymes and antioxidants naturally found in honey. In other words, cheap processed honey is nothing different from regular table sugar. 

These are just some of the many benefits that raw honey provides: 

  •  Antioxidant-rich
  •  Wound healing
  •  Antibacterial and antifungal
  •  Anticancer effects in animal studies
  •  Helping with digestive issues
  • Soothing a sore throat
  • Protecting against ulcers
  • Reducing cough symptoms
  • Improves sleep
  • Helps with allergies

The Bottom Line 

The sweet golden syrup that comes from the beehive has long been considered a nutritional powerhouse. This ancient food has been used for centuries as both a food and medicine. Raw honey is not only food that tastes absolutely delicious but can provide our bodies with essential vitamins, minerals, and antioxidants to strengthen our immune system. Next time when you’re thinking between sugar or honey, just remember health benefits associated with raw honey far outweigh those associated with sugar. 

Delicious with Real Raw Honey

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“French Toast with Honey” Easy, but classy.

Ingredients for two servings:
3 large eggs
80ml whole milk
1 tsp vanilla extract (optional)
½ tsp cinnamon
4 slices preferable bread
1 tbsp vegetable oil
2 tbsp butter
2 tbsp raw honey
fresh berries, to serve (optional)

1. Mix together the eggs, milk, vanilla and cinnamon.
2. In a frying pan, heat one tbsp of butter and one tbsp of oil.
3 Dunk the bread into the mixture, soaking both sides. Transfer to the heated pan and fry for 2-3 min on each side while golden and crisp.

Serve with fresh berries and pour with raw honey.

What is Propolis

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“What is Propolis”

The word propolis is derived from the two Greek words – Pro, which means “defence”, and Polis “, community”.

Honey bees produce propolis, mixing saliva and beeswax with a substance called exudate, which is gathered from the plant, buds and exudates.
When gathered from the beehive, propolis is a sticky, yellow to a soft brown mass. It has a pleasant and strong aroma – a mixture of beeswax, resin, honey, and essential oils. It tastes sharp and bitter.

Bees use propolis mainly as a sealant and disinfecting material. Propolis is used to seal holes and cracks, smooth the inner surface of the hive, retain internal temperature, and prevent weathering. Due to its antimicrobial activity, it also contributes to an aseptic internal environment.

In ancient times propolis was widely used in folk medicine. Greek and Roman physicians used propolis as a mouth disinfectant and healing agent in wound treatment. In the 17th century, propolis was listed as an official drug in the London pharmacopoeia. In 1909, the first scientific research on propolis was published, which included its chemical properties and composition. While the composition of propolis will vary depending on the origin, generally, propolis contains 50% resins, 30% waxes, 10% essential oils, 5% pollen and 5% various organic compounds. Propolis also contains antioxidants such as polyphenols and flavonoids.

In our days’ propolis can be found in many health stores in different forms for external or internal use. It is also used in mouthwashes, toothpaste, cosmetics creams, health foods and beverages. It is also available in the form of capsules throat lozenges. Another popular product made with propolis is Propolis Tincture. It is made by dissolving propolis in 70% ethyl alcohol and straining the precipitate.

While propolis is considered generally safe to use, it may cause an allergic reaction. Always consult with a specialist before trying.

Mono-floral and Poly-floral Honey

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You Asked, We Answer “How do you know Lavender honey is produced
by Lavender Flower?”

All honey divides into two categories: Mono-floral and Poly-floral.
Honey qualifies as Poly-floral when it is produced by honey bees feeding on a range of different flowers, trees and other melliferous blooming at the same time. Therefore, the bees collect nectar from all of these melliferous. The honey is often called, Multifloral, Wildflower, Summer Honey, to name a few.

Mono-floral honey is produced primarily by the nectar of a single flower, plant or tree, for example, Acacia, Lavender, Linden etc. It is usually named after this plant or tree. To produce such mono-floral varieties, the beehives are located where the specific flower or plant is in abundance. Of course, the bees will collect nectar from other melliferous in the area too, but the predominant one will be the flower in abundance.

Raw Honey in Ancient Egypt

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Honey played an extraordinary role in ancient society, and in the following article, we will explore the part of Honey in the ancient world. When speaking of Honey, perhaps the best place to start exploring the history of this magic liquid is Ancient Egypt. 

The ancient Egyptians were among the first civilizations to develop beekeeping practices. 

The earliest evidence of honey harvesting dates back to around 3000 BC. And it is thought that the Egyptians were responsible for introducing Beekeeping to other parts of the world.

The ancient Egyptians first started Beekeeping by capturing wild hives. They would then put the hives in a sunny spot near their homes or farms.  

The farmers would also use hollow logs, baskets, and pottery to house the bees. The hives were made out of clay and mud pipes stacked over each other. Special moving rafts were built to move the hives to a new location near flowers, or in other words, Egyptians were practising the so-called mobile Beekeeping. 

The ancient Egyptians also had a special way of harvesting honey. They would cut off the top of the hive and then collect the honeycombs. They would then put the combs back in the hive to continue to make Honey. In these days, Beekeeping was an important activity organised and controlled by the state.

Association with Religion

Bees were considered sacred animals by Ancient Egyptians. They believed that the “honey bee” was a gift from god Re. Therefore, they would often depict an image of honey bees in hieroglyphics and paintings. Raw Honey was also often used in religious ceremonies and offered as a sacrifice to gods. Honey was often included as part of their tombs or pyramids to ensure that they would have food in the afterlife. For instance, an excavation in 1922 discovered more than 2000 jars of preserved Honey from the tomb of King Tut. The archaeologists tasted it, and to their amazement, found it to be sweet and edible – 3000-year-old Honey still edible. Moreover, Egyptians fed sacred animals such as a sacred lion at Leontopolis with honey cakes. 

Uses of Raw Honey in Ancient Egypt

In Ancient Egypt, Honey was a valuable currency, easy to store and transport. Honey was convertible for all trades and used to measure its worth relative to other objects and commodities. In addition, raw Honey was used to pay taxes and as a kind of tribute from the various provinces to the pharaoh.

Honey was considered a prestigious food at this time in Ancient Egypt at which only the higher classes could enjoy. Honey was given to pharaohs, and people who worked with them were granted a spoon of raw Honey a day for general wellbeing and to increase longevity. Furthermore, Egyptians did not grow any sugar or corn at this time. Therefore honey was the only sweetener. 

Ancient Egyptians used raw Honey in medicine as well. In fact, Honey was mentioned five hundred times among nine hundred Egyptian remedies. Honey was a standard prescription for cuts, infections, wounds and burns. They also used Honey to treat coughs, asthma problems, throat infections, sore throats, and stomach ulcers. They believed raw Honey had many healing properties and was easily digestible when combined with other ingredients.

Ancient Egyptians used Honey so many ways, and it is amazing how versatile this natural product really was. 

Raw Honey – How to recognise it?

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When making a transition to a healthier lifestyle, you’d probably immediately think of ways to cut sugar from your diet. Honey is the perfect substitute to satisfy your sweet tooth! However, the honey you’re buying might be causing you more harm than good. With countless options in the supermarket, it’s easy to fall for processed and refined sugar claiming to be honey. So, how to recognise raw honey? Let’s hive in! 

Raw Honey: What Exactly Is It?

Before we talk about ways to test raw honey, you need to know what precisely raw honey is.

Raw honey is that thick sweet goodness that comes straight from the beehive – untouched. The way it’s supposed to be! Raw honey is unpasteurised, not heated to high temperatures and ultra-filtered. 

Raw honey contains antioxidants, vitamins and minerals, that can contribute to our overall wellbeing and be a part of a healthy lifestyle. 

Well, all honey is raw honey. Right?

Wrong! You’ll come across gazillions of bottles of honey in your local supermarket. In all sorts of fancy packaging. However, have you ever stopped to notice how clear and smooth the honey is? How it never crystallises? That’s not what real honey is.

Unless stated otherwise, most honey is pasteurised, processed, and it may contain sugars and sweeteners. Processing honey makes it last longer and ultimately sells better. But at what cost? The cost is removing all beneficial properties that raw honey contains. 

How To Recognise Raw Honey?

Apart from the fact that raw honey is cloudier and has a thicker consistency than pasteurised, there are a few other ways to test raw honey right at home with things you already have lying around. Let’s get testing! 

The Heat Test

Although you should not heat raw honey as it weakens its enzymes and decreases its nutritional value, we can put it to the test by heating a small portion of it. When pure raw honey is heated, it tends to caramelise quickly. While when impure honey is heated, you’ll notice it begins to bubble. 

The Flame Test 

Another fun experiment is the flame test. Most of us already know honey is flammable; why not use that property to test it? You dip a matchstick into some honey and strike it against a matchbox. If it lights up a flame, you’ve got pure nature’s goodness. If not, well, unfortunately, you’ve been lied to. 

The Water Test 

Raw honey is dense, as compared to adulterated honey, which is smooth and runny. So, understandably, when a tablespoon of raw honey is suspended in a glass of water, it will settle to the bottom of the glass. This is because of its viscous nature. Processed honey, on the other hand, will dissolve in the water. 

The Vinegar Test 

The vinegar test is another method to check for your honey’s purity. Add a tablespoon of the honey in question into a container. Follow that with a few drops of vinegar and some water. If you observe foaming at the surface of your concoction, you’re not consuming raw honey.

The Finger Test 

Unlike the tests mentioned above, all you need for this one are your fingers! It’s quick and easy. All you have to do is place a small drop of honey on your finger and move it around slowly. Raw honey doesn’t drip. It sticks to the surface it comes across. However, if it runs down your finger, you’ve got an imposter within the honey community!

The benefits of raw honey are no secret. Honey has been used for its healing benefits ever since the time of ancient Egyptians. However, to enjoy all honey has to offer, we need to ensure the honey we buy is unpasteurised and 100% natural.

Which honey is the best?

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”Which one of your honey is the best?”

We cannot define which one is the best, as this really depends on personal preferences. However, we guarantee the quality of all varieties. Feel confident in choosing any variety.
Perhaps the main choice is, do you prefer runny or crystallised honey? We have the current state of each product in the product description; this is something to look for when purchasing honey.