Bee collecting nectarWinnie the Pooh may have been on to something when he professed his love for honey. Honey is an amazing substance, and it is amazingly good for us to eat! Especially during the time of year when the weather changes and allergy sufferers are looking for some much needed relief, honey can be a natural, organic, effective remedy for the dreaded symptoms of seasonal allergies. Here are some delicious organic recipes using honey that can help relieve allergy symptoms, or just help you serve up a delicious meal or treat!

Honey Roasted Chicken


Serves 6
Prep:  10min, Cook: 1hr
  • 1 whole chicken (about 3 pounds)
  • 1/3 cup honey
  • 1 teaspoon ground cardamom
  • 1 cup chicken broth


Preheat the oven to 350°F. Coat a 13″ x 9″ baking dish with cooking spray. Place the chicken in the prepared baking dish. Pour the honey over the chicken. Lift the skin and spread the honey with a spatula to evenly coat the breast. Sprinkle with the cardamom, rubbing it under the skin. Pour 2/3 cup of the broth into the pan.
Roast for 40 minutes. Add up to 1/3 cup more of the broth, if needed, to prevent the glaze in the pan from burning. Roast for 20 minutes, or until a thermometer inserted in the thickest part of the breast registers 180°F.
Remove the chicken and allow to rest for 10 minutes.Pour the pan juices into a serving dish. Skim off and discard any fat.
To serve, cut the chicken into thin slices. Drizzle with the pan juices or serve them separately.
Banana Honey Muffins


Serves 12, Prep:  12min Cook: 18min
  • 1 cup whole wheat flour or whole grain pastry flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • dash of ground nutmeg
  • 2 organic eggs, lightly beaten
  • 1 cup mashed banana (about 2 bananas)
  • 1/2 cup unsweetened organic applesauce
  • 1/3 cup organic honey
  • 1/2 cup dark raisins or chopped walnuts

Note: To make muffins with evenly rounded tops, fill standard-size muffins cups no more than two-thirds full. If using large or jumbo muffin cups, fill each cup three-quarters full.


Preheat the oven to 375°F. Generously coat a 12-cup muffin pan with cooking spray.
In a large bowl, combine the whole wheat flour, all-purpose flour, baking soda, salt, and nutmeg.
In another large bowl, combine the eggs, banana, applesauce, and honey. With an electric mixer on medium speed, beat for about 1 minute, or until smooth. Add the flour mixture and stir until just moistened. Do not overmix. Fold in the raisins or walnuts, then evenly divide the batter among the prepared muffin cups.
Bake for 15 to 18 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving

 Recipe for chicken and muffins from:

Coconut Almond Cake with Organic Honey


Ingredients for cake: (makes 2 8-inch rounds)
1 cup coconut flour
1/2 cup arrowroot powder
1/2 cup almond flour (fine almond meal)
1 1/2 tsp baking powder
1 tsp salt
2/3 cup Organic Honey
6 organic eggs
2/3 cup coconut oil
1 1/3 cup almond milk
2 Tbsp lemon juice
3/4 tsp vanilla

1. Preheat the oven to 350°F and grease or line (with parchment) two 8-inch cake pans
2. In a large mixing bowl, combine coconut flour, arrowroot, almond flour, baking powder and salt, and whisk to mix well.
3. Add honey, eggs, coconut oil, almond milk, lemon juice, and vanilla and beat until well combined.
4. Pour the cake batter into the prepared cake pans. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean, but be careful not to over-bake! Cool completely before frosting.

For the frosting:
1/3 cup coconut oil
1/2 cup butter, softened
1 tsp arrowroot
5 Tbsp cocoa powder
1 1/2 tsp vanilla
6 Tbsp Organic Honey
pinch of salt

1. Use an electric mixer to blend all ingredients together until well mixed and smooth.
2. Assemble cake – spread frosting on top of one of the cake rounds, then place the 2nd cake round on top. Cover the top and edges of the cake with remaining frosting.

Recipe from: