Two Awesome Recipes For Fans Of Manuka Honey

Two Awesome Recipes For Fans Of Manuka Honey

Is there any other way of consuming the manuka honey other than drinking it diluted in water or taking it straight up? Of course! Here are two easy recipes that are full of sweet manuka goodness. Best thing is, no sugar has been added!

By Debbie

Honeyworld Manuka UMF 5+, $56, from TANGS

A monofloral honey, manuka honey is produced from the nectar of the manuka (or tea tree) tree. It’s touted for its powerful antibacterial benefits, and well-loved for its aromatic, complex, and slightly bitter flavour.

Manuka honey are graded according to “unique manuka factor” (UMF); the higher the UMF, the pricier the honey. For general well-being, a manuka honey of UMF 5+ should suffice while the ones graded UMF 10+ to UMF 15+ are believed to have stronger medicinal effects, providing relief to eczema, minor cuts, and some ulcers.

Besides taking the honey straight up or mixed with some water, are there any other ways you and your family can enjoy this sweet treat? The answer is a yes and we have two recipes that are sure to delight both young and old at home.

Before you begin, read this:
The one thing you need to know when using honey, not just manuka, in your cooking is that it shouldn’t be subjected to temperatures above 40 degrees Celsius. Good honey contains enzymes and proteins that give it its health benefits, and a high temperature will only reduce your honey into nothing more than a syrup.

1. No-Bake Honey & Almond Granola Bars


  • 1 and ½ cups of rolled oats
  • 1 cup packed medjool dates, pitted
  • ½ cup roasted unsalted almonds, roughly chopped
  • ½ cup dried apricots or dried fruit of your choice, roughly chopped
  • ¼ cup creamy unsalted natural peanut butter
  • ¼ cup manuka honey


  1. Toast the rolled oats in your oven at 175 degrees Celsius for 15 minutes. This step is optional but if you love a slightly toasted flavour, don’t skip it. Line an 8-by-8 baking tray with a layer of cling-film.
  2. In a food processor, whizz the dates until they form an almost dough like consistency. They should rolled into a ball if you bring them together.
  3. In a large mixing bowl, mix toasted oats, dates, almonds, and dried apricots.
  4. Warm the peanut butter over low heat to soften it and make it into a texture that’s easy to mix.
  5. Remove the peanut butter from the heat and once it is cool to the touch, pour it into the dry mix. Then add the honey.
  6. Mix everything up and transfer it all into the baking tray. With your hand or with an offset spatula, press the granola mixture until it is uniformly flattened. Be sure to pack it as tightly as you can. Cover with another layer of cling-film and leave the tray in a fridge for at least an hour to set.
  7. Remove and cut into evenly sized bars.


2. Lemon & Honey Tofu Pudding


  • 1 pack of silken tofu, roughly 300g
  • Zest from ½ a lemon
  • Juice from ½ a lemon
  • 1 tbsp of milk of your choice (I used unsweetened macadamia nut milk)
  • 2 tbsp manuka honey
  • 1 tbsp chia seeds


  1. Add all ingredients into your blender.
  2. Blend and pour into 2 little mason jars. Chill in fridge until ready to serve.

Optional: Drizzle a bit of manuka honey on top just before serving.

About Debbie

Where there's beauty, you'll find TANGS' newest beauty and lifestyle correspondent, Debbie. Standing at 5ft 2, Debbie is a feisty Singaporean who loves matte red lipsticks that can withstand a searing hot meal of laksa and satay beehoon. If you've got any questions pertaining to beauty, cooking, baking, food, and high heels, send them to Debbie at