There’s an old wives’ tale that eating local honey is a remedy for hay-fever. I’m not sure if this is true, but there is evidence to support the antibacterial properties of honey, local or not.

What is the difference between raw and regular honey?
Raw honey is honey as it exists in the beehive. Many of the health benefits of honey can be attributed to its antioxidants and enzymes. Because raw honey is unprocessed, it may have higher levels of antioxidants. But the major difference between the two types is that regular honey is pasteurised and filtered. Pasteurisation is the process where honey is heated at high temperatures to eradicate any yeast that may be present in order to prevent fermentation, in turn killing some of the natural properties as well as minerals and antioxidants… Commercial honey tends to be smooth, clear and uniform in colour.

Also regular honey often contains hidden added sugars or sweeteners.

Personally, I am a Raw acacia honey type of girl! Compared to your traditional honey, acacia tends to be lighter in colour and has a mild floral and sweet aroma; and if you’ve read some of my posts, you probably will have gathered that I am a bit of an edible flower fan!

This recipe does not seem like much, but it is actually so delicious and easy to make that it would be a real shame not to try it. I can’t get enough of it either, be it drizzled on warm goat’s cheese, on your Sunday roast chicken or simply on a warm piece of sourdough bread. It will definitely get you to lick the spoon every time.

Hope you enjoy…