|Copyright © SABA 2007 - All rights reserved
| Raw Superfood Bars Recipe
Note: People allergic to bees should not consume bee pollen.
Because these bars contain the living foods bee pollen and honey, the bars are raw, to maintain the enzymes
and benefits of these ingredient. If you’re prepping the bars in a very cold kitchen, you can heat the honey and
peanut butter gently over warm heat until they thin, but never bring raw honey above 104 degrees Fahrenheit.
1 C pitted dates
¼ C raw honey
¼ C peanut butter (or any other nut butter)
1 ½ C quick cooking oats
⅓ C pistachios, chopped
½ C dried cranberries
¼ C raisins, chopped
2 TBS chia seeds
2 TBS sesame seeds
1 TBS bee pollen, ground in a mortar and pestle (great job for kids!)
♦ Line a 9×9-inch square dish with wax paper.
♦ Chop dates repeatedly until they turn into a rough paste (5 or 6 rounds of chopping, or use a food
processor). Learn how to make homemade date paste!
♦ In a large bowl, combine dates, peanut butter and honey and stir until combined thoroughly into a
smooth paste. Add remaining ingredients, and with oiled hands, squish and mix until date paste is
From Azure Standard:
Contributed by: Donna Victors
|Southcentral Alaska Beekeepers Association
Apple and Honey Challah
Makes 1 round challah bread Shared from Paige Moore
2 1/4 teaspoons (1 standard 1/4-ounce packet) active dry yeast 1/3 cup (79 ml) plus 1 teaspoon
honey 1/3 cup (79 ml) neutral oil, plus more for the bowl 2 large eggs plus 1 large yolk 1 1/2
teaspoons (8 grams) table salt 4 1/4 cups all-purpose (530 grams) or bread flour (578 grams), plus
more for your work surface
Apple filling 2 medium baking apples, peeled, cored and in 1/2- to 3/4-inch chunks Squeeze of lemon
juice, to keep them from browning Egg wash 1 large egg Coarse or powdered sugar for sprinkling
Make your dough: Whisk yeast and 1 teaspoon honey into 2/3 cup warm water and let stand until
foamy, a few minutes.
With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey
(1/3 cup), eggs and yolk. Switch to dough hook and add 4 1/4 cups flour and salt. Use dough hook on
a moderate speed until it pulls all of the flour and wet ingredients together into a craggy mass. Lower
the speed and let the dough hook knead the dough for 5 minutes, until smooth, elastic and a little
By hand: In a large bowl, whisk together yeast mixture, oil, remaining honey (1/3 cup), eggs and yolk.
Add flour all at once and stir with a wooden spoon until you get a craggy mass of uneven dough. Turn
dough out onto a floured counter and knead it into a smooth, elastic dough, about 5 to 8 minutes. Try
to use as little flour as necessary when kneading the dough; you don’t want to toughen the bread. A
bench scraper can make it really easy to remove it from the counter if it gets stuck in a spot.
Both methods: Transfer dough to large oil-coated bowl, cover with plastic wrap and set aside for 1
hour, or until almost doubled in size.
Add apples to dough: Turn dough out onto a floured counter and gently press it down into a flat,
oblong shape. The shape does not matter so however it goes, it goes. Spread 2/3 of apple chunks
over 1/2 of the flattened dough. Fold the other half over the apple chunks and press the dough down
around them, flattening the now lumpy dough. Spread the remaining 1/3 apple chunks over half the
folded dough. Fold the other half over the apples, pressing the dough down again. Your dough packet
will likely be square-ish. Fold the corners under with the sides of your hands and form the dough into
a round. Upend your empty bowl over and set it aside for another 30 minutes.
Weave your bread: Divide dough into 4 pieces. Roll and stretch each one as carefully as you can into
a rope — don’t worry about getting it too long or thin, just 12 inches or so should do. If any apple
chunks fall out as you form the ropes or at any other time in the forming of the loaf or risings, just
poke them back in with your finger.
Arrange two strands in each direction, perpendicular to each other, like a plus sign. Weave them so
that one side is over, and the other is under, where they meet. So, now you’ve got an 8-legged
woven-headed octopus. Take the four legs that come from underneath the center and move them
over the leg to their right, i.e. jumping it. Take those legs that were on the right and again, jump each
over the leg before, this time to the left. If you had extra length to your ropes, you can repeat these
left-right jumps until you run out of rope. For me, this was enough. Just as you had with the folded
packet of apple dough above, tuck the corners/odd bumps under the dough with the sides of your
hands to form a round.
Transfer the dough to a parchment-covered heavy baking sheet or baker’s peel (if you’ll be using a
bread stone). Beat egg until smooth and brush over challah. Let challah rise for another hour but 45
minutes into this rise, preheat your oven to 375 degrees.
Bake your loaf: Before baking, brush loaf one more time with egg wash and sprinkle with coarse
sugar if you’re using it. Bake in middle of oven for 40 to 45 minutes. It should be beautifully bronzed; if
yours (like mine, except I didn’t catch it in time) starts getting too dark too quickly, cover it with foil for
the remainder of the baking time. The very best way to check for doneness in any bread but
especially on like this where the wetness of the apples can slow down the baking time a bit, is with an
instant read thermometer — the center of the loaf should be 195 degrees.
Honey Oat Sourdough Bread
Shared by Donna Victors
1 ½ cups Old Fashioned Oats
3 ½ cups water 4 1/4 cups *starter (my *starter is fairly thick)
1/3 cup honey
1/3 cup olive oil
½ cup dough enhancer
3 tablespoons Lecithin, optional
8- 8 ½ cups white
whole wheat flour
1 ½ tablespoons salt
Blend oatmeal in blender cup until fine. In mixer bowl combine ground oats and water. Allow to soak
Add starter, honey, oil, dough enhancer, Lecithin, and 4 cups flour. Mix until well combined.
Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides
of the bowl but is still slightly tacky. Allow your dough rest for 20 minutes. Add salt and knead for 9
Put into a greased bowl turning dough to coat with oil. Cover with a lid and allow dough to
proof for 6 hours.
Divide dough into 5 pieces and shape into loaves and place into well-greased bread
pans. Allow to rise for 1-2 hours or until 3/4 proofed. Wet the blade of a sharp knife and slash each
Bake in an oven pre-heated to 350 degrees F. for 27-30 minutes. Cool.
*I feed my starter 4 times before I make bread to have it super active, in the evening, the next
daymorning, lunch and just before I go to bed. I feed with a ratio of 1 cup starter, 1 cup flour,
and 2/3 cup water. I have had much better success with a thick starter than a thinner one.
**A thinner starter will require more flour than 8 1/2 cups.
***Sourdough bread is considered a carb fuel. If you make pizza,hot pockets, etc. using full fat cheese
and meat you will have a combined fuel category which may stall weight loss.