Archives for honey

Ricotta and Fig Breakfast

Figs and Ricotta

8 figs, quartered

2 Tbsp ricotta, broken into smallish pieces

1/3 c pumpkin seeds

1 Tbsp honey

Roast pumpkin seeds in a small frying pan while preparing the other ingredients. It will take just a couple of minutes for the seeds to turn golden and to start popping. Turn off flame immediately. In the meantime, place the figs into a bowl and cover with crumbled ricotta. Drizzle with honey and sprinkle with pumpkin seeds.

Gluten-free Coconut Macaroons








3 egg whites
2 cups unsweetened shredded coconut
1/4 cup honey
1/2 Tbsp vanilla extract
1 Tbsp lemon juice
pinch of sea salt

Preheat oven to 350º F. Whisk egg whites until white stiff peaks are formed. Add lemon juice and salt. Very gingerly combine rest of ingredients. Spoon the mixture onto a baking sheet lined with parchment paper. Bake for 15 minutes.