19/06/2025
🌿🍯 Can you guess what I’m cooking with this gorgeous blob of dark honey? Hint: it’s not cake, and I’m channeling the South West Sourdough Queen, , for inspo! 🥄✨
Let’s pause to swoon over our first-ever honey harvest from our hives near the forest.
Look at that deep, dark, golden-syrup glow! 😍
Why so dark? Our bees have been busy sipping nectar from Red Gum (Marri) and Jarrah trees, known for producing rich, amber-to-dark honey packed with bold flavors and natural goodness.
Fun fact: dark honey like ours is high in antioxidants and minerals, often boasting antimicrobial properties—especially from Jarrah, dubbed “liquid gold” in WA! 🐝🌳
The nearby Karri and Blue Gum trees, plus possible honeydew from pine plantations, add to its unique, molasses-like depth.
What’s your favorite way to enjoy honey? Drop a guess for my recipe below - I’ll share an update when it’s finished 🤤 ! 👀
🛎️UPDATE Sourdough Granola Recipe 🛎️
Ingredients:
⚪️150g sourdough discard,
⚪️2 cups rolled oats,
⚪️1 cup chopped nuts
⚪️½ cup seeds,
⚪️¼ cup honey,
⚪️¼ cup melted coconut or olive oil,
⚪️1 tsp vanilla,
⚪️1 tsp cinnamon,
⚪️¼ tsp salt,
⚪️½ cup dried berries
⚪️¼ cup coconut
• Instructions:
1. Preheat oven to 325°F (160°C). Line baking sheet with parchment.
2. Mix discard, honey, oil, vanilla, salt in a bowl. Add oats, nuts, seeds, cinnamon; stir to coat.
3. Spread on sheet, press down for clusters. Bake 25-30 min, stirring halfway, until golden.
4. Cool completely to crisp. Break into clusters, mix in dried berries and coconut.