Saving Bees, One Tasty Bite at a Time
Friday, November 9, 2012
Anyone who saw the Bee Movie knows honeybee populations are in trouble. According to Madhava Natural Sweeteners, for the past five years, the honeybee population has been declining at an alarming rate, with an estimated 60 percent of hives failing. Fortunately for us, there is one easy way we can help them: support the cause by choosing responsibly sourced honey.
The Boulder-based biz recently launched what it calls the Sweet Earth Project, and is donating a portion of all its new organic honey sales to nonprofits working to save bees—beginning with a $40,000 kick-start donation.
Though I love that sustainability angle, Madhava’s new line of organic honey is definitely worth a try for taste alone. It’s just plain good. It’s also 100 percent pure, natural, and raw. You can get it in Organic Very Raw, Whipped (to spread easily on toast), or in my fave, the Honey Bear for easy squeezing.
In honor of Food Flirt Friday, I’ll leave you with some honey-sweet inspiration, in the form of this yummy Whole Foods Markets recipe. (That is, if you can resist the urge to just break out some spoons and enjoy your honey straight!)
Banana Flax Bread
Makes 1 loaf
- 3/4 cup mashed bananas, very ripe (I like Whole Trade)
- 3/4 cup unsweetened alternative milk (soy, rice, or almond)
- 1/4 cup Madhava Organic Honey (I used the bear!)
- 1 1/2 cup whole wheat pastry flour
- 3 Tb. finely ground flaxseed, divided
- 1 Tb. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. fine sea salt
- Preheat oven to 350°F. Line an 8-inch loaf pan w/wide strips of parchment paper running its length & width. In a large bowl, whisk banana, soymilk, and honey.
- Add flour, 2 tablespoon flaxseed, baking powder, cinnamon, and salt. Whisk again until combined.
- Transfer to pan, sprinkle with remaining 1 tablespoon flaxseed and bake until cooked through and golden brown, about 55 minutes. Carefully loosen corners with a table knife, if needed. Remove bread to a rack.