Blog / 5+

It’s back to school and the season of snack swapping, make sure you give them something good. Bonus points if they don’t want to swap it 🤪 Maybe that’s wishful thinking? Creating snacks that are quick, inexpensive, nutritious and something all the kids want to eat can feel like a mythical quest. 

The great thing about manuka honey is that it’s packed with brain and body boosting benefits but it’s also sweet and tastes great with most everything (re: kid approved). For as little as $1/day you can incorporate manuka into your kid’s snack routine and it can help:

• Promote better sleep
• Support their immune system by fighting disease causing bacteria and promoting good gut bacteria
• Support brain function

Here are five easy snacks we think you and your kiddos will love:

1. Easy Air Fryer PB&H, three ways!
2. Honey PB Apple “Cookies”
3. Gluten & Yeast Free Soft Pretzels with Honey Mustard Dipping Sauce
4. Air Fryer Shiitake Mushroom Jerky
5. Peanut Butter Manuka Honey Cereal Bars 

Check out our reel for other fun ideas that don’t need a recipe! Or, if you want something super duper quick and portable, check out our manuka honey sticks!

Ingredients:

• 2 slices of bread
• peanut butter 
• 1 tbsp PRI Manuka Honey 60+
• sandwich cutter
• Optional fillings: banana slices, raspberries, jam
• Butter

Instructions:

Ingredients:

• 2 large red delicious apples
• ½ cup peanut butter
• ½ cup chocolate chips
• ¼ cup walnuts
• ¼ cup slivered almonds
• ¼ cup shredded coconut 
• 2 tbsp PRI Manuka Honey (or more if you like it sweeter)

Instructions:

• 4.5 cups oat flour
• ¼ cup tapioca starch or arrowroot starch
• 1 tbsp cornstarch
• 1 tbsp baking powder
• ½ tsp PRI Fine Sea Salt
• 2 tbsp PRI Manuka Blend
• ½ cup unsweetened coconut yogurt
• 1 ½ cups water (warm to the touch)
• ¼ cup baking soda (for the bath)
• 5 cups water

Toppings:

• Egg wash (1 egg yolk + 1 tbsp water)
• PRI Flaky Sea Salt

Instructions:

• Preheat the oven to 425ºF, and line your baking sheet with a silpat mat or parchment paper.
• In a large bowl, whisk together your dry ingredients: oat flour, tapioca or arrowroot, baking powder, cornstarch and sea salt.
• Next, pour the dry mixture into a stand mixer with the dough hook attachment.
• Pour in the warm water and turn it on low speed.
• Slowly add in the manuka honey, let it mix for a few seconds and then very slowly add in the coconut yogurt, increase the speed to medium.
• The dough should start to come together and resemble a yeasty dough. If it’s too wet add 1 tbsp of oat flour at a time, if it’s too dry add in 1 tbsp of water at a time.
• Once the dough is formed into a ball. Let the dough sit for 5 minutes. While doing this, bring 5 cups of water and ¼ cup of baking soda to a boil.
• Slice the dough into 8 sections, roll each section in a long rope and then form a horseshoe shape, cross the ends over the other and make a loop, then twist the ends again and loop up to create a pretzel shape. Complete until you have all your pretzels shaped.
• Next, once the baking soda bath has started to boil, drop in 1-2 pretzels at a time with a spatula with holes. Cook each pretzel until it starts to look brown 1-2 minutes, you can flip if you’d like for an even bake and coating.
• Continue until all the pretzels have soaked in the baking soda bath and transfer them to the prepared baking sheet.
• Create an egg wash but combine 1 egg yolk with 1 tbsp water, and brush it on. Top with PRI Flaky Sea Salt. Bake for 18-20 minutes or until golden brown.
• Once golden brown, remove from the oven and let cool before serving with honey mustard dipping sauce. Feel free to add more salt if preferred at this point. Store in an air-tight container or ziplock bag.

Honey Mustard Dipping Sauce Ingredients:

• ⅓ cup dijon mustard (with or without seeds)
• 3 tbsp  PRI Manuka Honey
• ¼ cup mayo (dairy free works great too!)
• 1 tbsp yellow mustard
• 1 tbsp lemon juice
• ¼ tsp chili powder (optional)

Instructions:

• Mix the dijon mustard with the honey and vegan mayo. Stir until well combined.
• Next, add in yellow mustard, the lemon juice and optional chili powder.
• If your dijon mustard has seeds, throw it in a high speed mixer and blend until more smooth.
• Pour into a sauce dish and dip your pretzels in! Enjoy!

Ingredients:

• 2 - 8 oz. packages of shiitake mushroom
• ½ tbsp toasted sesame oil 
• 2 tbsp coconut aminos
• 1.5 tbsp rice vinegar
• ½ tbsp PRI Manuka Honey 60+
• ½ tsp liquid smoke
• ½ tsp soy sauce 
• ¼ tsp minced ginger
• ¼ tsp garlic powder
• ¼ tsp onion powder 
• ¼ tsp PRI Chipotle BBQ Salt
• ⅛ tsp black pepper

Instructions:

• Rinse the mushrooms and pat them dry with a paper towel. 
• Next, create your marinade by adding all the ingredients into a small bowl and stirring until well combined. 
• Place your mushrooms into a glass container with a lid and pour in your marinade. Place the top on and refrigerate overnight (preferred) or for at least a minimum of 2 hours. Shake the container regularly so the marinade is distributed throughout. 
• Next, remove your mushrooms from the fridge, they should have absorbed most of the liquid, but strain whatever excess marinade there is.  
• Place the mushrooms on a paper towel and pat dry again. 
• Next, place your mushrooms flat in the air fryer and airfry at 180F for 60 minutes. Spray with cooking spray.  After 30 minutes, flip the mushrooms over so they can cook evenly. At 60 minutes, check if they are your desired texture, if not, keep in the airfryer until desired consistency. Remove from airfryer and place on a paper towel one last time to absorb the excess oil. Enjoy!

Ingredients:

• 6 Cups Of O-Shaped Cereal
• 1 Cup Unsalted Peanut Butter
• ¾ Cup PRI Manuka Honey
• 2 Tbsp  Coconut Oil
• 1 Tsp Vanilla
• ½ Tsp PRI Fine Sea Salt 

Instructions:

• Line an 8x8 square baking pan with parchment paper and set aside.
• In a large saucepan, combine peanut butter with manuka honey and coconut oil and stir on low heat until well incorporated throughout (2-3 minutes). 
• Turn the heat off and stir in vanilla and sea salt. Then add in 3 cups of cheerios and stir until they are covered in the peanut honey mixture. Pour in the remaining 3 cups and gently stir until well incorporated. It should be similar to rice crispy treats and stick together.
• Pour the cheerio mixture into the parchment lined pan and refrigerate overnight or for a few hours until firm.
• Slice into bars and enjoy! Store in an airtight container in the fridge to enjoy for a week or freeze to enjoy later.

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Australia Day is originally focused on the First Fleet from Britain landing in Sydney Cove. For many people, Australia Day eventually became the day to reflect, respect and celebrate its nation, people and achievements. We like to celebrate Australia Day with our Australian Manuka Honey! 🎉Just like it’s New Zealand counterpart, Australian Manuka Honey is produced by the bees from the nectar of the Manuka Tree. Australia is known to have 84 of the 87 Leptospermum species, including the Leptospermum Scoparium species in NZ. This is the only honey that exhibits non-peroxide activity due to the MG component only present at high levels in Manuka Honey. This makes honey unique because of its antimicrobial and nutritional properties. 

What food most says Spring to you? For us, it’s shortbread. We don’t know what it is, but the turning of the season makes us crave these buttery, flakey treats so we just had to share our favorite recipe! 

With the simple addition of edible flowers, these classic cookies are instantly made into a feast for both the eyes and the tastebuds. Make them gluten-free, dairy-free, paleo or..none of the above - any way you go they’re sure to impress your Easter guests!

Edible Flower Honey Shortbread Cookies 

These delicious cookies are perfect for spring time and can be made both dairy-free and gluten-free! Use grass-fed butter for a paleo option.

Ingredients:

• ½ Cup Vegan Butter Or Grass-fed Butter
• ½ Cup PRI Manuka Honey 5+
• 2 Tsp Vanilla Extract
• 1.5 Cups Cassava Flour (Add In 1 Tbsp At A Time If Needed)
• ¼ Tsp PRI Fine Sea Salt
• 1 Egg (Egg White Only) + 1 Tbsp Cold Water
• 1-2 Packages Of Edible Flowers

Instructions:

1. In a stand mixer using the paddle attachment, combine softened butter with manuka honey and vanilla. Whisk until the butter and honey are incorporated. You will need to scrape down the sides continuously.
2. Next, add in the cassava flour and sea salt and continue beating until a dough ball forms. If the batter is too wet add 1 tbsp of cassava flour at a time, if it’s too dry at 1 tbsp of honey at a time.
3. Place the dough ball in plastic wrap and let it chill for at least 20 minutes.
4. Preheat the oven to 350F. Place parchment paper or a silpat mat on two baking sheets.
5. Roll out the dough on parchment paper and use a cookie cutter for your desired shape. The cookies should be at least ¼ inch to ⅜ thick.
6. Place them on the baking sheets spread out, but these cookies will not spread.
7. Whisk the egg whites of one egg with 1 tbsp cold water. Use a brush to brush on the egg wash on the cookie and then place an edible flower on top. Finish with more egg wash to seal it in.
8. Bake for 12 to 14 minutes, or until the edges become golden. 
9. Finally, let the cookies cool on a wire rack and enjoy!

Want a natural cereal option that is also packed with flavor? Upgrade those bags of puffed rice with nutrient-dense and health promoting benefits of manuka honey, nuts & seeds! All you need are a few easy-to-find ingredients and about 20 minutes of your time.

Make it your own with your favorite seeds and nuts or even add some fruit, either way you’ll get a much healthier version of one of American’s favorite breakfasts. Try it with our lower MGO manuka honey like the 5+ or add a bit of citrus with our Lemon Twist manuka honey!

Homemade Manuka Honey Cereal

Ingredients:

• 4 Cups Puffed Rice Cereal
• 1/2 Cup PRI Manuka Honey 5+
• 1/2 Cup Slivered Almonds (And More For Topping)
• 1/2 Tbsp Chia Seeds
• 1 Tsp Cinnamon
• 1/2 Tsp Vanilla 

Instructions:

Preheat the oven to 350F. In a large bowl, combine puffed rice with manuka honey. Stir until the puffed rice clumps up. Then add in almonds, chia seeds, cinnamon and vanilla. Stir again until well combined. Then transfer the mixture to a baking sheet with a silpat mat or parchment paper and spread evenly. Bake at 350F for 15 minutes, stirring halfway through. Remove from the oven, let cool and enjoy!

Who’s ready for Spring? This grapefruit soda is definitely channeling all the spring vibes! 

This month is National Grapefruit Month & we’re letting that big citrus star shine in this recipe but really, you could use any juice you like! The great thing about this particular combo is that you can get your soda fix while also supporting your health!

Grapefruit and ginger are both shown to support healthy heart and brain functions. Grapefruit also contains high levels of vitamin C, while ginger is a powerhouse when it comes to supporting your digestive health. Add to that some magical Manuka and soda suddenly becomes a ridiculously delicious health tonic!

 Ingredients:

• 1 ¼ Cup Fresh Squeezed Grapefruit Juice
• Grapefruit Zest 
• ½ Cup PRI Manuka Honey 5+ (or ¾ Cup If You Prefer It Sweeter)
• 2 Tbsp Ginger Juice or Fresh Ginger 
• Sparkling Water
• Ice

Instructions:

1. To make the simple syrup, add one cup of fresh squeezed grapefruit juice to a saucepan with the zest of one grapefruit.
2. Next add in ½ cup of Manuka honey and 2 tbsp of ginger juice.
3. Turn it on high heat and bring to a boil. Stir regularly, once it starts to bubble up turn down the heat. Give it a taste, if you prefer it sweeter add an extra ¼ cup Manuka honey and bring it back to a boil.
4. Turn the heat off once it boils for a few mins. Then let it cool.
5. Strain the mixture, and transfer it to a glass jar and cool in the fridge.
6. To assemble your soda, add ice, two tablespoons of the grapefruit simple syrup, fill it ¾ of the way with sparkling water and then top it off additional grapefruit juice for added flavor and color.
7. Give it a good stir and enjoy!