:: Honey Sesame Chicken Wings
:: Pork Fillets with Honey and Port
:: Honey Soy Stir-fry
:: Strawberry Shake
:: Spicy lamb with eucalyptus floral honey
:: Blueberry honey, pistachio & yogurt cakes
:: Clover honey, banana & crucnhy peanut crepes


Makes 24 small cakes.

3/4 cup butter
2/3 cup sugar
2 large eggs
1 cup vanilla yogurt
2 tbsp Capilano Labonté Blueberry floral honey
3/4 cup pistachio nuts (crushed)
1 tsp vanilla extract
2 cups self-raising flour
1/2 tsp baking soda
11/2 tsp baking powder
Pistachio nuts (extra)


  1. Pre-heat oven to 350F. Combine butter and sugar in mixing bowl and beat using an electric beater until light and fluffy.
  2. Add eggs, yogurt, Capilano Labonté honey, pistachios and vanilla. Continue beating.
  3. Add flour, baking soda and baking powder.
  4. Beat until well combined.
  5. Spray muffin trays with cooking spray and pour in batter.
  6. Bake in a moderate oven until skewer removes freely.
  7. Serve with dusted icing sugar, a sprinkling of pistachios and ice cream.