Bee Flower & Sun Honey Co Honey Pure Raw Star Thistle Blossom Description
- Kosher
- Pure Raw Honey
- Made in the USA
Star Thistle honey is another fantastic all-purpose honey like Clover. Star Thistle has a mild floral flavor, produced from the wild Star Thistle plants. This honey tastes delicious on its own or along with your favorite food and drink of choice.
Nature's Superfood
Packed with nutrition and flavor including all the naturally occurring antioxidants, enzymes, vitamins, and minerals, as well as traces of wax, pollen, and propolis. One teaspoon of our honey can contain up to 48,000 grains of pollen.
Our raw honey works great to give you a quick boost of energy. Whether you're at the gym, the office, or journeying through the great outdoors, let Bee Flower & Sun Honey power you through the day.
As Nature Intended
Minor variations in flavor and appearance can occur due to raw honey being a natural and unprocessed product. Flavor is dependent on the wild flowers and plants bees forage from and can vary from batch to batch. Our raw honey will also naturally crystallize in a jar and solidify at lower temperatures. Rest assured, our quality guarantee remains consistent across all our honey. Our honey is never super heated and is only warmed to under 105 degrees Fahrenheit to facilitate handling.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (21 g)
Servings per Container: 22
| Amount Per Serving | % Daily Value |
|
| Calories | 60 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 17 g | 6% |
|
| Sugars | 16 g | |
|
| Protein | 0 g | |
|
Other Ingredients: Pure raw honey - unprocessed, unfiltered, and unpasteurized.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Melomakarona (Greek Christmas Cookies)
[vc_row][vc_column][vc_column_text]Melomakarona are a cherished Greek Christmas cookie. These aromatic ovals, infused with cinnamon and orange, are drenched in golden honey syrup and sprinkled with crushed walnuts. Their juicy texture and irresistible sweetness make them a holiday favorite. Rooted in the heart of the Mediterranean diet, melomakarona combine wholesome, good-for-you ingredients like olive oil, walnuts and honey to create pure melt-in-your-mouth magic. Celebrate the season with this step-by-step recipe for these delectable Greek honey cookies.
Melomakarona (Greek Christmas Cookies)
Syrup
- 1-1/4 cups water
- 2-3/4 cups sugar
- 2 cinnamon sticks
- 3 whole cloves
- 1 orange (halved)
- 10 Tbsp. honey
Cookies
- 1/2 cup fine semolina flour
- 4 cups soft flour
- 1/2 Tbsp. baking powder
- 1/3 cup orange juice
- 3 Tbsp. cognac
- 1/3 cup sugar
- 1 Tbsp. ground cinnamon
- 1/3 tsp. ground nutmeg
- 1/3 tsp. clove powder
- 1 tsp. vanilla extract
- 1/2 Tbsp. baking soda
- 1/3 cup water
- 1/2 cup olive oil
- 1/2 cup sunflower oil (or vegetable oil)
- 3 Tbsp. honey
- Zest of 2 oranges
Garnish
- 1-2/3 cups finely chopped walnuts
- Ground cinnamon (optional)
- Ground clove (optional)
- In saucepan, combine water, sugar, cinnamon sticks, cloves and halved orange. Bring to boil and simmer for 3–4 minutes until sugar dissolves.
- Remove from heat, stir in honey and set aside to cool. (Note: Prepare syrup first, as it needs to cool completely.)
- In mixing bowl, mix semolina, flour and baking powder.
- In separate large bowl, combine orange juice, cognac, sugar, nutmeg, cinnamon, clove and vanilla, and mix well. Add baking soda and whisk quickly for 5–10 seconds until foamy.
- Stir in water, olive oil, vegetable oil, orange zest and honey, mixing until combined.
- Gradually add dry flour mixture to wet mixture, kneading gently until dough is soft, smooth and slightly sticky. (Note: To avoid tough cookies, be careful not to overwork the dough.)
- Preheat oven to 350 degrees F. Line 4 large baking trays with parchment paper.
- Pinch off a walnut-sized portion of dough and roll it into an oblong, egg-like shape. Place on baking tray and lightly press top with a fork to create patterns, piercing halfway through dough.
- Bake cookies 15–20 minutes, or until evenly browned and cooked through. (Note: Larger cookies may require additional time.)
- While still warm, dip cookies into cooled syrup for 10–20 seconds, flipping them with a slotted spoon. Remove and place on platter. Sprinkle with finely chopped walnuts.
- While dipping first batch in syrup, bake remaining trays of cookies and repeat dipping step.
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