5 Buckwheat Honey Recipes You Should Try This Summer

Bees that gather nectar from buckwheat blooms produce the exceptionally nutrient-dense variant of honey known as buckwheat honey. Because buckwheat has small blossoms, bees that produce buckwheat honey work very hard to gather enough nectar.

Although buckwheat is frequently used in place of wheat as a flour replacement, buckwheat is not grass. It’s a flowering plant that’s similar to rhubarb.

Honey made from buckwheat isn't as sweet as regular honey, though this will depend on your taste palate. Additionally, it has more antioxidants than other sweeter varieties of honey, so it might be healthier for you overall. Given that buckwheat is high in vitamins and is regarded as a very nutritious diet, it stands to reason that buckwheat honey would likewise be beneficial to your health.

Another great thing about buckwheat honey is that it works great in recipes. You need to try these 5 buckwheat honey recipes this summer!

Roast Pork Buckwheat Honey

Much like regular honey, buckwheat honey can be used to make incredible glazes and sauces for meat. It may be the perfect substitution if you aren't a fan of sweets. Try this recipe for your next barbecue.

Ingredients

• 1 pork roast
• 2 garlic cloves, peeled and slivered
• Olive oil for drizzling
• A generous pinch of Herbs de Provence
• 15 mL cinnamon
• 15 mL turmeric
• 5 mL ground ginger
• 2.5 mL fresh-ground nutmeg
• 75 mL One Root Buckwheat Honey, divided
• 1 sprig of fresh sage
• 1 onion, peeled and chopped coarsely
• Salt and pepper
• ½ cup water

Method

1. Preheat your oven to 400°F.
2. Place the roast in a baking dish atop a drizzle of olive oil.
3. Peel and slice garlic cloves. Make slits in the roast with a small knife, and insert your garlic slivers.
4. Drizzle more olive oil over the roast, sprinkle a big pinch of Herbes de Provence, and set aside.
5. Put spices into a small mixing bowl—grate the nutmeg directly into the bowl. You can estimate the quantity, about 8 or 10 grates until its powder is clearly visible atop the other spices. Pour in 3 tablespoons of honey, and blend to form a thick paste.
6. Place a sprig of fresh sage on top of the roast, then dollop the spice/honey mixture over it.
7. Distribute chopped onion around the roast. Drizzle on 2 more tablespoons of honey, followed by a pinch of salt, a turn of the pepper mill, and then pour water around (not on top) the roast.
8. Place the roast into the oven and lower the temperature to 350°.
9. Baste the roast at least twice during the 45-minute cooking time. Honey burns easily, so pay attention to your food. When nicely browned and the interior temperature reads 135°, remove from oven and let sit covered for 10–15 minutes before serving.

Buckwheat Honey Cookies

Everyone loves cookies. Buckwheat honey is a great way to add some nutrients to the fan-favourite treat.

Ingredients 

• 1/2 cup unsalted butter softened
• 1/2 cup honey
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 cups buckwheat flour
• 2.5 mL salt
• 2.5 mL baking soda
• 2.5 mL ground ginger
• Sea salt for topping optional

Method

1. Preheat your oven to 375.
2. Mix butter, honey, sugar and egg until combined. Add buckwheat flour, salt and baking soda and mix until fully combined.
3. Use a 1 1/2 tbsp cookie scoop or drop 1 1/2 tbsp of dough on a parchment-lined baking sheet. The batter will be wet and the cookies will spread, so leave about 3 inches between each cookie.
4. Bake for 10-12 minutes, until slightly golden brown around the edges. Top with sea salt immediately after removing from the oven. Allow the cookies to cool for about 5 minutes on the cookie sheet before transferring them to a wire rack. 

Buckwheat Honey and Caraway Rolls 

If you’re tired of plain bread and want to spice things up a bit, you need to try this recipe. It’s a hearty and flavourful bread that will pair perfectly with your favourite soup.

Ingredients 

• 90 mL unsalted butter, softened, divided
• 1/4 cup buckwheat honey (or substitute another kind of honey)
• 1 1/4 tsp salt
• 1 package of active dry yeast
• 1 cup lukewarm water
• 3 cups all-purpose flour
• 3 tsp caraway seeds (plus more for topping)

Method

1. Place 4 Tbsp of the butter, honey, salt, yeast, and warm water in the bowl of a stand mixer fitted with the paddle attachment and mix briefly until combined.
2. Add the flour and caraway seeds, switch to the dough hook attachment, and knead for about 7-9 minutes until the dough is smooth and elastic. It will still be fairly sticky.
3. Place the dough in a lightly greased bowl, cover, and let rise for about 90 minutes until puffed up.
4. Gently remove the dough from the bowl and divide it into 10 equal-sized portions. If the dough is sticky, lightly oil your hands and work surface. You can also divide the dough into 12 or 16 portions for smaller dinner rolls, you'll just need to bake them for a bit less time.
5. Roll each portion into a ball and place in a lightly greased baking dish to rise again. You want the rolls to fit in your baking dish with a little room for expansion as they arise.
6. Cover and allow it to rise again for about 30-60 minutes. Towards the end of the rising time, preheat your oven to 350F.
7. Melt the remaining 2 Tbsp of butter in the microwave, gently brush it on the tops of the rolls and sprinkle with a few more caraway seeds, if desired.
8. Bake for about 25-30 minutes (or less if you have made smaller rolls) until golden on top.
9. Remove from the oven and allow to cool briefly in the pan before removing.

Buckwheat Porridge with Cinnamon and Honey

Porridge is a great breakfast dish. It’s nutritious and filling. But did you know that you could easily add some extra flavour to it with a bit of buckwheat and cinnamon?

Ingredients

• 100 g buckwheat
• Milk
• 10 mL honey
• 2.5 mL cinnamon
• 2.5 mL butter

Method

1. The night before, put buckwheat in a pot and cover with water. Leave to soak overnight.
2. The next morning, shake off the water and add a single amount of water and double the amount of milk. Simmer on low heat for 30 minutes and reduce until porridge forms.
3. Season buckwheat with honey and cinnamon
4. Enjoy!

Buckwheat Honey Chicken over Spring Greens

Chicken is one of the most versatile meats on the planet, so naturally, we had to include a chicken recipe on our list.

• 75 mL buckwheat honey
• 75 mL white wine vinegar
• 75 mL olive oil
• 5 mL grainy Dijon mustard
• 60 mL chives, chopped
• 0.7 kg boneless, skinless chicken breasts
• 2 L mixed salad greens
• 0.5 L dandelion greens, chopped
• 8 chive blossoms, (optional)
• 8 sprigs chives, fresh

Method

1. Purée buckwheat honey, vinegar, olive oil, Dijon mustard and chives in a blender or food processor.
2. Reserve half of this vinaigrette to dress the salad (½ cup – 125 mL). Pour another half over the chicken breasts in a large resealable plastic bag. Seal. Use your hands to massage the marinade into chicken pieces. Marinate in the refrigerator for at least an hour, and preferably overnight.
3. Preheat the grill over medium-high heat. Remove chicken breasts from bag and place on the top shelf of BBQ/grill. Grill 10-13 minutes on each side, or until chicken reaches an internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts. Remove from grill and slice cooked chicken into long strips. Set aside.
4. Meanwhile, prepare a salad of mixed spring salad greens and dandelion greens. Toss with ¼ cup (60 mL) of the reserved marinade.
5. Serve chicken strips over greens with the remaining vinaigrette. Garnish with fresh chive blossoms and green chive sprigs. For a dramatic effect, you can stick 4 or so sprigs of chives vertically into the centre of the salad on dinner plates (optional garnish).

One Root is your source for premium Canadian honey. Explore our collection today!

You Need To Try This Cookie Recipe!

Have you ever tried baking with honey?

Honey is a superfood with countless health benefits, including improved heart health, acne relief, aid for wound relief and burns, and several others.

Brown-Butter Honey Cookies

• 1 stick (1/2 cup) unsalted butter
• 2 3/4 cups unbleached all-purpose flour, plus more for dusting
• 1 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 1/2 cup dark-brown sugar
• 1/4 cup granulated sugar
• 1/4 cup honey
• 2 tablespoons heavy cream
• 1 large egg yolk
• 1 teaspoon vanilla extract

Method

1. Melt butter in a small saucepan over medium heat; then cook, swirling pan occasionally, until golden brown, 3 to 5 minutes. Transfer brown butter to a heatproof bowl and let cool until solid.
2. In a large bowl, whisk together flour, cardamom, and salt. In another large bowl, beat brown butter and both sugars on medium speed until pale and fluffy, about 3 minutes. Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. Gradually add flour mixture and mix on low until just combined. Divide dough into 4 equal pieces and cover with plastic wrap.
3. Preheat the oven to 325 degrees. Working with one piece of dough at a time, roll out on lightly floured parchment to 1/4-inch thickness. Roll with a textured rolling pin to imprint. Using a 2 1/2-inch square cutter, cut out cookies and transfer them to parchment-lined baking sheets. Repeat with remaining dough, re-rolling the scraps once. Freeze until solid, about 15 minutes.
4. Transfer chilled cookies to fresh parchment-lined baking sheets, spaced about 1 inch apart. Bake, rotating sheets halfway through, until lightly golden brown, 16 to 18 minutes. Transfer cookies to wire racks; let cool completely.

Here at One Root, we pride ourselves on providing you with honey in its purest form. We don’t use antibiotics on bees or additives in our honey. Explore our collection!

Using honey instead of sugar when baking and cooking

Cooking with honey seems like the most natural way to go. After all, it might be a good idea to use honey instead of sugar. Honey is super healthy and contains vitamins, minerals and antioxidants. But cooking and baking with honey are a lot harder than you may think.

Table sugar and honey have two different structures.

Honey retains moisture, gets a beautiful brown crust during baking, and imparts unique flavours. Honey is sweeter than sugar, so if the incorrect ratio is used, your baking will be too sweet, have a strange chewy texture, and the cooking time will be different.

Let's explore more on the intricacies of cooking with honey.

Why substituting honey for sugar?

Can i use honey instead of sugar in cake? Honey is superior to sugar because it has more vitamins and minerals, is sweeter, and raises blood sugar more slowly. It is unrefined and natural. It also will keep your baked goods moist longer. However, note these things:

• Honey adds moisture that table sugar does not have
• Honey is much denser (weighs more per cup)
• Honey adds its flavour to the finished product
• Honey adds acid to a recipe,
• And honey can cause baked foods to brown more quickly.

Baking with honey: Some tips

Loosen it up. Raw honey crystallizes, and that's a good thing. But measurements matter to bakers, and all those tasty lumps and crystals can be... confusing. So the first step? Loosen it up. The tried and true method is to remove the container's lid and warm the container in hot water, stirring every five minutes.

If time gets away from you or you don’t have that kind of patience, the microwave can be your friend. Microwaves and raw honey might not seem like a wise pairing, but don't be afraid to use technology to your advantage. Just take it slow; a mere 10-15 seconds at a time will do. (Stir to check consistency between each zap.)

Oil the cup. Make sure all of your carefully measured honey gets into the recipe with this trick. Just brush or spray the liquid measuring cup with oil before measuring, and the honey will slide out with no problem.

Balance your liquid and dry ingredients.  Baking is a balancing act. When substituting honey in recipes calling for 1 cup or more of sugar, reduce the other liquids by ¼ cup for every 1 cup of honey. In cookie recipes using eggs, or in recipes with no other liquids, increase the flour by two tablespoons for each cup of honey.

You can use a one-to-one substitution of honey for sugar in most yeast breads, muffins, pancakes and waffles.

Add baking soda. Add ½ teaspoon baking soda for every 1 cup of honey used. (For the chemistry-inclined, this reduces the acidity of the honey, which averages 3.9 on the pH scale.)

Watch the sweetness. Because of its high fructose content, honey is sweeter than sugar. If a one-to-one substitution makes the finished product too sweet, reduce the amount of honey, using ½ to ¾ as much honey as white sugar in the recipe.

Take it low and slow. Go low. For recipes not designed for honey as an ingredient, reduce the oven temperature by 25ºF to avoid over-browning.

Go slow. In some recipes, granulated sugar may play a critical role (creaming, holding air in a batter). If you suspect this is the case, substitute only half the sugar for honey in the first batch, then adjust as needed.

If you’re ready to start baking with honey, here are two recipes to flex your muscles courtesy of allrecipes.com. They have an extensive collection of dishes that contain honey, and two of our favourites are  Honey Wheat Bread and Honey Ribs. We think you should definitely try them.

Where to buy honey in Canada?

Are you looking to buy honey in Canada? Look no further! Here at OneRoot, we strive to provide the best-tasting, cleanest products to you and your loved ones. We also strive to provide the best care for our planet and all its beings.

Shop OneRoot for your premium organic honey.

Toasted Almond Cream Scones with Lavender Honey Butter

Ingredients

• Lavender Honey Butter
• ¾ cup salted butter, room temperature
• 1 cup One Root Honey Raw Wildflower Honey
• 1 tsp dried lavender buds

• Everyday Cream Scones
• ¾ cup raw sliced almonds
• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp fine sea salt
• ⅓ cup granulated sugar
• 1⅓ to 1½ cups heavy or whipping cream
• 1 tsp pure vanilla extract
• Additional heavy cream, for brushing on scones
• Coarse sugar, for topping

FULL RECIPE

Homemade Sea Salt and Honey Ice Cream Recipe

Making homemade ice cream is simpler than it sounds. You don’t need any fancy equipment like an ice cream machine, just a standard mixer and if you don’t have that, a whisk will do just fine too! This no-churn recipe is super easy to make, requires just 4 simple ingredients, and 10 minutes of prep time.

No-churn ice cream is magical because it really only needs two things: heavy whipping cream and sweetened condensed milk. Of course, you’ll want to add other flavorings to it, like vanilla extract, or mix-ins like cookies or chocolate, and in this case some sea salt and honey!

Click for the Full Recipe!

Ultimate Honey Mask for Glowing and Healthy Skin

1. Turmeric powder and honey mask (For normal to combination and dry skin)

• 1/2 Tbsp of Turmeric powder
• 1 tsp of organic raw wildflower honey 
• 1/2 Tbsp of plain greek yogurt (unsweetened) 
• How to: Mix the ingredient and apply on your face with face mask brush (you can use clean foundation brush) and leave it on for 15-20 min wash with warm water after 

2. Spirulina and honey (For oily skin) 

• 1 tsp of spirulina powder (you can mix with chlorella powder as well) 
• 1 Tbsp of raw buckwheat honey
• How to: Mix the ingredient and apply on your skin for 10-15 min and wash with warm water 

3. Baking Powder and honey (For oily to combination skin) 

• 1/2 Tbsp of Organic Raw honey 
• 1 tsp of baking soda
• How to: Gently massage on your face for 1 min and leave it on for 5-10 min and wash with warm water

Korean Style Spicy Leak Salad (or Green Onion)

Ingredients 

• spicy chilly powder 1 spoon
• apple vinegar 1/2 spoon
• maple syrup 1 spoon 
• sesame oil 1/2 spoon
• Sesame seed (pinch) 
• soy sauce 1/2 spoon 
• Leek or green onion(small: 2~3 root) 

How to make

1. Slice leek or green onion into finger length 
2. Shred #1 into thin layers
3. Dip #2 into cold water for 5 min and drain 
4. mix with sauce ingredient and marinate for 10 min and serve with meat (usually it goes well with grilled Pork belly)

Tomato Basil Marinade

Ingredients:

• Cherry tomato 20
• Red onion 1/2
• Orange pepper 1/2
• basil leaf chopped 2 spoon

Sauce 

• Hemp oil 3 spoon
• Maple syrup 3 spoon
• White wine vinegar 2.5 spoon
• Salt and pepper 

How to make 

1. Have a slight cross shape cut on top of cherry tomato. 
2. Bring water to boil.
3. dip tomato into water and when the skin peels off slightly, take it out and rinse it with cold water.
4. Mix sauce ingredients together. 
5. Chop onion and pepper. 
6. Mix everything together and keep it refrigerated for overnight.
7. Serve with bread or mix with leaf and make salad. 

European Summer Iced Tea (feat. Fennel Leaves, Honey)

Ingredients

• Fennel leaves (to add scent and flavour) or rosemary leaves
• Organic green tea bag x 2
• One spoon organic honey
• half lemon juice (freshly squeezed)
• ice cubes

How to

1. boil hot water and infuse green tea bag for 3-5 min
2. add honey and lemon juice to green tea
3. put herbs into tea and infuse in the fridge for 30 min 
4. add ice cube when you serve. 

Nut Milk with Organic Honey (Homemade Almond Milk and Cashew Milk)

Ingredients 

• 2 cups of nuts (Almond and cashew each 2 cups) 
• 10 cups of water
• 2 tbsp of honey
• 2 tsp vanilla extract
• pinch of salt 
• Cheese cloth

How to make 

1. Soak nuts in a bowl for a hour. Drain the water and soak again overnight. 
2. Drain the water again and put nuts in the blender with 5 cups of water each. 
3. Filter the blended liquid into cheese cloth. 
4. Put Filtered nut milk in a blender with 1 tbsp of honey, 1 tsp of vanilla extract and a pinch of salt. Blend well. (Approximately 30 sec) 
5. Keep it cool in the fridge for 3 days maximum. 

Summer cold pasta for lunch idea

Ingredients (For 2 servings) :

• Avocado 1
• Tomato 2
• Bocconcini cheese mid size 6 
• Black olives 7 (pitted and sliced)
• Hemp seed 1 spoon
• Chickpea 4 spoons (boiled and rinsed)
• Whole wheat fusilli for 2 serving 

Dressing Ingredients: 

• 2 tbsp of Oneroot Hemp oil
• 1 tbsp of white wine vinegar
• 1 tbsp of Oneroot organic maple syrup
• 1 tbsp of dry oregano and parsley
• 1/4 tbsp of salt
• keep it cold in the fridge when stored

How to make it. 

1. Cut all the salad ingredients into cube shapes or slice them.
2. Boil the pasta fusilli for 20 min with pinch of salt and drain
3. Mix all the salad dressing ingredients.
4. Mix with pasta and keep it cool overnight.
5. Sprinkle hemp seed on top of salad. 
6. Take it to lunch and enjoy!

Nut Butter Square Bites (Homemade Snack)

Ingredients: 

• 1 cup Almond butter (or 1/2 cup almond butter with 1/2 cup peanut butter)
• 1/2 cup Oneroot organic wildflower honey
• 2 1/2 cup cut  Organic rolled oat
• Cacao nibs, quinoa flakes, Chocolate chips (optional)

How to make them

1. Prepare a rectangular wide container. Wrap it with tin foil. 
2. Prepare a large bowl and mix nut butters with honey
3. Add oat little by little to #2 mixture and stir well with spatula.
4. Spread the mixture onto the container and flatten it. 
5. You can add Cacao nibs, quinoa flakes, Chocolate chip on top (Optional)
6. Freeze for overnight
7. Cut it into squares and serve as snacks.