6 cups chopped strawberries
two boxes powdered pectin
1 ½ cups honey
2 Tablespoons fresh lemon juice
Wash and sterilize six half pint jam jars. Boil the flat parts of the lids in a small pot and keep at a low simmer.
Mash the berries with a potato masher and place in a large heavy bottomed saucepan.
Add the pectin, stir with a wooden spoon, and place on a burner over high heat and bring to a rolling boil. Stir and boil for 1 min.
Remove from heat and add the honey and lemon juice and mix well. Return to heat and bring to a boil again, stirring occasionally. Boil for 5 min, stirring constantly.
Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings.
Immerse jars in hot water bath, and boil rapidly for 8 min. Remove from bath and place on a towel on the counter to cool.
1 3/4 cup honey
1 cup clear apple juice
1 tablespoon lemon juice
3 ounces liquid pectin
Combine the honey, apple juice and lemon juice in a large pan. Bring the mixture quickly to a boil over high heat and stir in the liquid pectin.
Bring to a full boil (one that cannot be stirred down) and boil for exactly 1 minute. Remove from heat and stir. Skim off any foam that appears on the top. Pour into sterilized jars and process in water bath for 10 minutes. Store in a cool dry place.
3 cups oats
1/4 cup walnuts, finely chopped
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3 ripe bananas
1/4 cup honey
2 small zucchini, grated and excess water squeezed out
1/2 cup unsweetened applesauce
1/2 cup milk (whole, 2%, skim or soy milk are all OK)
1 teaspoon pure vanilla extract
Preheat oven to 375. Prepare muffin tins by filling each muffin cup with a paper liner and spraying with nonstick spray.
Mix dry ingredients(oats through salt) together in a large bowl.
Separately, mash banana and mix remaining wet ingredients in a small bow (bananas through vanilla extract). Stir until well combined.
Stir the wet ingredients into the dry ingredients and mix until well-combined.
Spoon the mixture into the prepared muffin tin, filling each cup almost to the top.
Bake at 375 for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
8 ounces (WEIGHED or see * notes) almond flour
1/2 teaspoon baking soda
1/4 cup almond milk
2 tablespoons honey
1 teaspoon lemon juice
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
Mix together almond flour and baking soda in medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon into 10 paper liners.
Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
* notes: Weigh your almond flour or if you don’t have a scale since every almond flour is a little different use the nutritional info on the back of the package to determine how many cups equals 8 ounces for that particular brand.
Substitutions: Instead of almond milk you could use regular milk or coconut milk.