Honey Ghee Recipes

 

Corn Pudding

Baked Corn Pudding

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6

Ingredients
  

  • 2 Cups freshly grated corn - (if using frozen, thaw and blend to break up kernels)
  • 2 Eggs - beaten
  • 1 Teas. good salt
  • 1/2 Teas. cracked pepper
  • 1 Tbsp. maple syrup
  • 2 Tbsp. Original Ghee
  • 1 Tbsp. flour
  • 1 Cup half and half - or whole milk
  • 1 Teas. freshly ground nutmeg

Instructions
 

  • Preheat oven to 350F.
  • Grate corn, and add salt, pepper, maple syrup, flour and melted ghee.
  • Add beaten eggs and milk.
  • Stir well and pour into a greased (with ghee) 9x9 pan OR individual baking cups.
  • Bake at 350F for 45minutes or longer. Pudding is done when inserted toothpick comes out clean.
  • Drizzle with a little maple syrup or honey prior to serving.

Notes

Any of our ghee products can replace the Original Ghee. Honey Ghee and Maple Cinnamon Ghee give it a sweeter flavor.  Sriracha Ghee gives it a little heat while Black Garlic Ghee brings home a mild, savory garlic flavor.
If using Honey Ghee, substitute the maple syrup with honey.
You may pour this into a 9 x 9 baking dish or individual cups as a special treat.
Using a nutmeg grinder with a crank is so helpful. Grinding whole nutmeg produces a far better flavor.
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Peach Cobbler

Peach Cobbler

So yummy!  Serves 8-10.

Ingredients
  

  • 1/2 cup Simply Ghee Original or Maple Cinnamon or Honey Ghee - melted
  • 1 cup organic flour
  • 1/2 - 3/4 cup Turbinado sugar
  • 1/2 cup brown sugar
  • 1 cup whole milk
  • 4-5 cups fresh sliced peaches - peeled*
  • 1 Tbsp. fresh lemon juice
  • Generous sprinkle ground cinnamon
  • Pinch good salt

Instructions
 

  • Melt ghee in 13 x 9 baking dish.
  • In a mixing bowl, combine flour, ¾ cup Turbinado sugar, baking powder and pinch of salt. Add the milk and stir just until dry ingredients are moistened.
  • Pour the batter over the ghee in the baking dish. Do not stir!
  • In a medium saucepan, bring the brown sugar, peaches and lemon juice to a boil over high heat, stirring constantly. Pour over batter but don’t stir.
  • Sprinkle with cinnamon.
  • Bake at 375 degrees for 40-45 minutes or until golden brown.

Notes

Serve alone, with fresh whipped cream or warm with vanilla ice cream.
  • Peeling peaches:  Blanching peaches loosens their skin and makes them super easy to peel.
    • 1) Score an X on the bottom skin of each washed peach. Do not cut deeply - just need to score the skin.
    • 2) Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds or up to one minute if the peach is not quite ripened.
    • 3) Remove each peach from the boiling water using a pair of tongs or slotted spoon.
    • 4) Submerge into a ice bath for at least one minute to cool quickly.
    • 5)  Cut them in half, remove the pit, peel off the skin using your fingers or a small knife.  Slice/dice them for the recipe.
    • 6) BE CAREFUL!  They are slippery!
 
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Old Fashion Oatmeal Ginger Cookies

Old Fashion Oatmeal Ginger Cookies

This recipe calls for muscle and not a mixer. You will be blending by hand honey!

Ingredients
  

  • 1 cup all-purpose flour - Einkorn is good
  • 1 Teas. salt
  • 1/2 Teas. baking soda
  • 1 Teas. ground cinnamon
  • 1/4 stick unsalted butter
  • 1/2 cup dark brown sugar
  • 1/2 cup melted Honey Ghee or Original Ghee
  • 1/4 cup granulated sugar
  • 1.5 Tbsp. ground ginger
  • 1 large egg + 1 large yoke
  • 2 Teas. vanilla extract
  • 3 cups old fashion rolled oats
  • 1 cup crystalized ginger or chewy ginger candy - cut into pieces

Instructions
 

  • Make sure the oven rack is in the middle and preheat oven to 375. Line 2 rimmed cookie sheets with parchment paper.
  • Whisk flour, salt and baking soda together in a medium size bowl and set aside.
  • Melt the butter in an 8-inch skillet over medium heat and stir occasionally till the foaming subsides. Continue to cook for about 2 minutes, stirring and scraping the bottom of the pan constantly with a heat-resistant spatula until the milk solids are dark golden brown and the butter has a nutty aroma.
  • Put butter into a larger bowl, scraping the skillet with spatula and stir in the cinnamon and ground ginger.
  • Add the brown sugar, granulated sugar and melted ghee and whisk or blend with a wooden spoon till combined. Add the egg and yoke and vanilla; whisk until the mixture is smooth. Using a wooden spoon or spatula, stir in the flour mixture until fully combined, about 1-2 minutes. Add the oats and ginger (or raisins) if using and stir until evenly distributed. Mixture will be very stiff.
  • Divide the dough into 20 or so portions, each 2-3 tablespoons. With damp hands, roll into dough balls and place on a cookie sheet with 2” between them. Press them down into about a 2 – 2.5” disk.
  • Bake one cookie sheet at a time for 5 minutes and then turn the sheet around halfway. Bake for up to another 5 minutes or until cookies are set and lightly browned. Centers should be soft.
  • Let cookies cool on the tray on a wire rack for 5 minutes, then remove with a metal spatula and cool completely on a wire rack.

Notes

Enjoy plain or with ice cream, nut butters, lemon curd, or spread with some ghee.
Options: For Cinnamon Raisin Oatmeal Cookies, omit the ground ginger and candies. Increase cinnamon to 1 tablespoon and add 1 cup of raisins.
Learn more about Einkorn flour and why it is great to use in recipes in this article on Dr. Axe's website.
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No Bake Blueberry Dessert

No Bake Blueberry Dessert

Tastes like freshly picked blueberries straight from the sun-kissed patch! You will want seconds!

Ingredients
  

  • For the Crust
  • 1 cup almonds - ground
  • 1 cup graham crackers - ground
  • dash cinnamon and nutmeg - from the ingredient amounts below
  • pinch unrefined salt
  • 1/4 cup butter - melted (1 stick)
  • 1 Tbsp. Ghee - melted
  • For the Filling
  • 3-4 pints fresh blueberries - washed and drained
  • 3/4 - 1 cup raw sugar
  • 3 Tbsp. cornstarch or white flour
  • 1-2 Teas. cinnamon
  • 2 Teas. vanilla
  • 1-2 Teas. Teas. nutmeg - freshly ground
  • 3/4 cup filtered water
  • 2 Teas. fresh lemon juice
  • pinch unrefined salt

Instructions
 

  • For the crust
  • Using a food processor, add graham crackers and ground/chop till somewhat fine. Add to the bowl.
  • Ground/chop the almonds till somewhat fine but with a few chunks. Add the almonds to the graham crackers along with cinnamon, nutmeg and salt and stir till ingredients are well blended.
  • Add the melted butter and ghee and mix thoroughly with your hand or pastry blender until incorporated and lumpy.
  • Press this mixture into the bottom of a larger pie pan or individual dessert bowls.
  • Bake at 350F for 10 minutes or until golden. Remove from oven and cool.
  • For the filling
  • In a saucepan over medium heat, add cornstarch/flour and sugar. Stir in 1 cup of the blueberries and the rest of the ingredients. Continue to stir often for about 5 minutes or until it starts to boil and thicken. Remove from heat.
  • Place the rest of the blueberries in a big bowl and add the thickened sauce. Stir gently until well incorporated.
  • Pour it into the baked pie crust. Smooth the top and place in fridge, covered for at least 4 hour or overnight.

Notes

Can also use Maple Cinnamon Ghee or Honey Ghee.
Super delicious made with fresh strawberries or peaches (peeled), or a mix of berries. Top with whip cream if you desire but this dessert stands well all on its own!
Serves 8 generously!
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Honey Dill Carrots

Roasted Honey Dill Carrots

Serves 2 - 3 as a side dish.

Ingredients
  

  • 1 lb small carrots with stems - scrubbed well and patted dry
  • 2 Tbsp. Honey Ghee - melted for basting, use more if desired
  • 1 tsp. olive oil
  • 1/2 cup fresh dill - washed and pat dry
  • sea salt and freshly ground black pepper - to taste

Instructions
 

  • Preheat oven to 400F.
  • Place scrubbed carrots into a baking dish or cooking sheet lined with parchment paper.
  • Baste with melted Honey Ghee and a drizzle of olive oil.
  • Sprinkle the chopped dill over the carrots and season with salt and pepper.
  • Reduce heat to 375F and place carrots into the oven. Roast at least 40 minutes or until desired tenderness.
  • Remove from pan, place on a serving plate, brush with remaining melted Honey Ghee, salt and pepper to taste.

Notes

Honey Ghee adds a sweet nutty flavor to the carrots. 
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BBQ Mesquite Herb Chicken

BBQ Mesquite Herb Chicken Breasts

Ingredients
  

  • 2 Boneless chicken breasts (preferably organic, grass-fed and soy-free)
  • 2 Tbsp. Simply Ghee Original or Honey Ghee
  • 1 Tbsp. BBQ mesquite seasoning (salt free)
  • 1/2 tsp. unrefined salt (Redmond's REAL Salt, Celtic or Himalyan salt)
  • 2 Tbsp. fresh chopped chives (generously use herbs)
  • 1 cup fresh tomatoes - diced chunky

Instructions
 

  • Wash the chicken breasts, pat dry and place in a baking dish.
  • You can also use mushrooms in addition to or in place of the tomatoes. Fresh basil is also perfect. Any fresh or dried herb can be used in addition to chives.
  • In a small bowl blend the ghee with BBQ mesquite seasoning, unrefined salt and chopped chives. Massage over chicken breasts. Place cut tomatoes around chicken breasts.
  • Cover with foil and bake at 350 for about 15 minutes. Uncover, baste breasts with pan juices and place back in the oven for at least 10 minutes. Check the inside of chicken to determine it is done – juicy but not pink. Tomatoes will be juicy, creating a light sauce. Let it set for another 5 minutes before serving.

Notes

Serves two. Great with a steamed or sautéed green veggie or a fresh salad.
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Baked Oatmeal with Fruit

Baked Oatmeal with Fruit

Serves 6 generously.

Ingredients
  

  • 1/2 cup organic applesauce
  • 1/4 cup raw honey
  • 1/4 cup maple syrup
  • 2 organic eggs - beaten
  • 3 cups uncooked organic oats
  • 2 Tbsp. Maple Cinnamon Simply Ghee or Honey Ghee
  • 2 tsp. baking powder**
  • 1 cup organic milk, almond or coconut milk
  • 1 cup organic strawberries, raspberries, or blueberries - or chopped raw nuts, organic apples, raisins, figs, etc.

Instructions
 

  • Beat eggs lightly.
  • Mix in all ingredients in a bowl and pour into a greased 8” square pan, greased with ghee.
  • Bake at 350 for 30 minutes.
  • Top with a dollop of yogurt of choice with more fresh fruit used in the oatmeal and a few raw nuts. Can also drizzle a little raw honey or maple syrup over the top.
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