2 cups ground walnuts, toasted
1/4 cup sugar
2 teaspoons ground cinnamon
12 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
1/2 cup honey
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice
Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
Place one sheet of phyllo dough on a 15×12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into four smaller rolls; transfer rolls to a greased 13×9-in. baking dish. Repeat with remaining phyllo dough. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.
6 chicken thighs or more
4 T. butter
1/2 c. honey
1/4 c. mustard
1 tsp salt
1 tsp curry powder
Melt butter then add the rest of the ingredients except chicken.
Remove skin and excess fat from chicken. Roll chicken in sauce and put in greased baking dish. Pour remaining sauce over chicken.
Bake uncovered @ 375 for an hour. Baste every 15 minutes.
1 1/2 tablespoons honey
1 teaspoon lemon juice
1/4 teaspoon salt
3 dashes cayenne pepper
1 1/2 tablespoons olive oil
4 cloves garlic, minced
12 oz shrimp, shelled and deveined, tail on
1 tablespoon salted butter
1 teaspoon chopped parsley
Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.
1 3/4 cups all-purpose gluten free flour
6 tablespoons cornstarch
1 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup granulated sugar
6 tablespoons virgin coconut oil, melted and cooled (can use vegetable shortening, melted and cooled, or unsalted butter at room temperature)
1/2 cup honey
1 teaspoon pure vanilla extract
1/2 cup milk, at room temperature (any kind)
3 tablespoons plain yogurt or sour cream, at room temperature
3 eggs at room temperature, beaten
Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the coconut oil. Mix on medium speed to combine with the paddle attachment (or your handheld mixer). Add the honey, vanilla, milk, yogurt and eggs, mixing to combine after each addition. The batter will be smooth and thickly pourable. Transfer the batter to the prepared baking pan and shake it back and forth to smooth it into an even layer.
Place the pan in the center of the preheated oven and bake for 45 minutes. Cover the loaf loosely with aluminum foil, and continue to bake until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about another 10 minutes but begin to test after 5 minutes by pressing lightly on the top of the loaf). Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely.
Slice and serve with a bit of butter and a light drizzle of honey.