I'm one of those vegans who doesn't intentionally eat honey but doesn't stress when I'm served a bread that contains honey at a restaurant or friend's house. I love bees, and I know factory bee farming can be cruel. According to my cookbook hero (and the editor of Cookin' Crunk, y'all) Jo Stepaniak, "Even the most careful keeper cannot help but squash or otherwise kill many of the bees in the process. During unproductive months, some beekeepers may starve their bees to death or burn the hive to avoid complex maintenance."
Yea, not cool. But for some reason, I still don't stress about accidentally eating honey like I would stress if I accidentally ate cheese or, heaven forbid, meat. Nevertheless, I don't buy the shit. I use agave instead, and I think it tastes even better than honey. But a few weeks ago, a nice lady named Katie (that rhymes!) sent me a sample of her Bee-Free Honee:
It's made from Washington apples, sugar, and lemon juice. That's it. And holy wow, y'all. Holy effing wow. This stuff is ten times better than I remember honey tasting, and it's that many times better than agave. It has the thickness of honey, which agave lacks, with a special tart sweetness that could only come from apples and lemon juice. I wanted to try using it in ways that let its natural yumminess shine, so I first enjoyed some on a Whole Grain Bagel with Almond Butter and Bee-Free Honee:
Then I whipped up an easy-as-pie Honey Mustard Salad Dressing using Dijon mustard, a tad bit of water, and Bee-Free Honee:
And this morning, I drizzled some Cooked Barley Flakes with Bee-Free Honee, Walnuts, and Cinnamon:
Honestly, I could just eat this stuff with a spoon, and I kinda already have. There are very few products that I review on this blog that I cannot live without, but this is one of them. And thankfully, it's not too pricey. You can buy a four-pack (that's 12-ounce bottles) for $19 on Amazon or a single bottle for $4.45 on Pangea. Yea!