Honey, insects, bees, nectar from the flowers of flowering plants collected from the brewing of honey in the hive. Taken by the bees from the flowers, the water content of about 80% of the nectar or secretions deposited in his second stomach, the role of the body converting enzyme spit it out after 30 minutes of fermentation, back to the hive, hive temperature maintained at about 35 ℃, after a period of time, water evaporation, moisture content of less than 20% of the honey stored to the nest hole, sealed with beeswax. The composition of honey in addition to glucose, fructose species also contains various vitamins, minerals and amino acids. 1 kg of honey contains 2940 calories. Honey is a supersaturated solution of sugar, low temperature crystallization, crystallization is generated glucose does not produce the crystalline part is mainly fructose.
Honey Vanilla Granola My "go to" breakfast is a bowl of local plain, unflavored yogurt, seasonal fruit, and a big handful of my homemade honey granola. This granola is simple to make and not too sweet. Oven drying the oats and letting them sit overnight helps them absorb the honey butter mixture really well--a technique similar to drying bread before you add it to the custard mixture to make a bread pudding. I like to add glazed pecans and tart cherries to my granola, but this basic recipe will lend itself to a variety of creative nut and dried fruit combinations. If you want to make a snack/dessert granola, add some chocolate, butterscotch, or white chocolate chips to the granola after it has cooled completely. 6 cups rolled oats 6 tablespoons butter, cut into half inch cubes 1/2 cup local honey 3 tablespoons dark brown brown sugar 1 tablespoon cinnamon 1 tablespoon vanilla extract 1 teaspoon salt 1 cup glazed pecans, prefer Diamond of California brand 1 cup dried tart cherries Preheat the oven to 300 degrees. Line a large baking sheet with no-stick foil or parchment paper. Spread the rolled oats on the lined baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and place it on a cooling rack. Let the oats sit overnight or for at least 8 hours. When you are ready to make the granola, preheat the oven to 300 degrees. Put the oats into a large mixing bowl. In a 4 cup glass microwave safe measuring cup, melt the butter at 50% power in the microwave for 60-75 seconds. Add the honey, cinnamon, vanilla extract and salt to the warm butter and stir to combine. Pour the honey butter mixture over the oats and stir to fully coat the oats with the honey butter. Let the oats sit for 15 minutes in the bowl to absorb the liquid. Pour the granola onto a no-stick foil or parchment lined baking sheet and use your hands to evenly spread it out. Do not pat it down--just gently spread it evenly on the baking sheet. Bake the granola for 10 minutes. Take the granola out of the oven and stir it with a wooden spoon. Bake it for an additional 10 minutes. Take the granola out of the oven and stir it with a wooden spoon again. Bake it for another 5 minutes and remove it from the oven. Add the pecans and dried cherries. Stir with a wooden spoon to combine the oats with the nuts and fruit. Let cool for 2 hours or until completely cooled on the baking sheet. The granola will harden as it cools. Store in the fridge. Makes about 8 cups or 24 one third cup servings of granola. Victoria Wesseler For more seasonal recipes and information about Indiana local food visit: www.goinglocal-info.com
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