French Honey Vanilla Canelés
✨ Honey-Sweetened French Canelés ✨
🍯 Ingredients
1 1/2 cups milk
2 tbsp butter
1 vanilla bean or 2 tsp vanilla
2 eggs + 2 yolks
3/4 cup Keene Raw Honey
1/2 cup flour
Pinch of salt
1/4 cup dark rum
For molds:
Beeswax + butter (equal parts)
👩🍳 Instructions
Heat milk, butter, and vanilla
Whisk eggs + honey gently
Add flour + salt
Slowly mix in warm milk
Stir in rum
Refrigerate 24–48 hours
Coat molds with beeswax + butter
Fill 3/4 full
Bake:
425°F for 15 min
then 375°F for 45–60 min
✨ Notes
Dark caramel crust = perfect
Soft custard center inside
Best enjoyed fresh
🍯 Made with Keene Raw Honey
Ingredients:
1 C Milk
2 TBLS Butter
1 Vanilla Bean
2 Eggs
2 Yokes
3/4 C Keene Raw Honey
1/2 C Organic Flour
Pinch of salt
1/4 C Dark Rum
For Molds:
Beeswax + Butter (for molds)
Instructions:
Heat milk, butter, and vanilla
Whisk eggs + honey gently
Add flour + salt
Slowly mix in warm milk
Stir in rum
Refrigerate 24–48 hours
Coat molds with beeswax + butter
Fill 3/4 full
Bake:
425°F for 15 min
then 375°F for 45–60 min
✨ Notes:
Dark caramel crust = perfect
Soft custard center inside
Best enjoyed fresh
🍯 Made with Keene Raw Honey
Shop: keenehoney.com
Honey Rocky Road Bars
Raw Honey Rocky Road Bars
A delicious twist on the classic treat using raw, unfiltered honey instead of marshmallows or corn syrup.
Ingredients:
1 ½ cups semi-sweet chocolate chips (or chopped dark chocolate)
½ cup Keene Raw Honey
½ cup natural peanut butter (or almond butter)
1 ½ cups unsweetened puffed rice cereal
½ cup raw or roasted almonds (chopped)
½ cup raw walnuts (optional)
¼ cup shredded coconut (optional)
Pinch of sea salt
Instructions:
Melt chocolate over a double boiler or in the microwave in 30-second bursts.
Stir in raw honey and nut butter until smooth.
Fold in rice cereal, almonds, and any extras (like coconut or walnuts).
Pour into a parchment-lined 8x8 inch pan and press firmly into place.
Sprinkle with sea salt (optional).
Refrigerate for at least 1 hour until firm.
Cut into bars and serve chilled or at room temp.