honey pie (well…bread…)
Anyway, after an initially failed attempt (too much batter in too small of containers leading to an overflow in the oven and quite a bit of smoke, with a mostly unsucessful attempt at salvaging), I finally worked out a recipe for the Honey Lemon Thyme bread I have been wanting to make for a while. I used Wilelaiki Blossom Honey (shout-out to Big Island Bees), and I really don’t know if any other honey would taste the same, but whatever you do, don’t use clover honey, because that is just wrong.
The bread turned out quite nicely, and I was pleased with the second recipe because it is WAY healthier than the original that I based on a pound cake recipe. Always a plus.
But first, here is attempt #1, after being mutilated by 12 year old boys:
and doesn’t that look simply delicious?
But here is the nice, finished (and actually loaf-shaped) final product:
Honey Lemon Thyme Bread (Makes 1 loaf)
2 tbsp flax meal mixed with 6 tbsp water
1/2 cup sucanat
1/2 cup water
1/2 cup Wilelaiki Blossom Honey (or other floral honey, if you must)
1 1/2 tbsp canola oil
zest from 2 lemons
1 tbsp lemon juice (about 1 small lemons worth)
1 packed tbsp fresh thyme leaves
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 tsp baking soda
pinch of salt
(1) Preheat oven to 350 degrees F (2) Beat together the flax mixture with the sucanat (3) Beat in the water and honey until smooth (4) Mix in the oil, zest, lemon juice and thyme until well combined (5) In a separate bowl, mix together flours, baking soda and salt, then sift into honey mixture. (6) Pour dough into a prepared loaf pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
(And yes, I know some people do not consider honey vegan. However, I am not one of those people, so I apologize to anyone who cannot make this recipe for that reason.)