Recipes

Recipes

Living Nectar

SOME OF OUR FAVORITE RECIPES

Morning BioHack With Living Nectar

Ditch zero-calorie sweeteners and sail through your day.

Add 1 teaspoon to your coffee, chai, matcha, or ceremonial cacao.

Living Nectar & Rose Matcha

INGREDIENTS

1 tsp. Living Nectar

1 scoop ceremonial-grade matcha

1/2 cup Rose water, organic

1/2 cup water

Milk of your choice, to taste. We recommend coconut, homemade almond and oat milks, or grass-fed organic milk

DIRECTIONS

  1. Add equal parts water and rose water to a small saucepan.
  2. Over low heat, gently boil, stirring continuously.
  3. Remove from heat, stir in matcha, whisk.
  4. Add Living Nectar and milk to taste. Whisk until dissolved.

Living Nectar Keto Coffee

INGREDIENTS

1 tsp. Living Nectar

1/2 cup coffee beans, freshly ground

1 tsp to 1 tbl grass-fed ghee or butter*

Optional Upgrades:

1/8 tsp. cinnamon, organic (optional)

1/16 tsp. cayenne pepper (optional) 

1 scoop grass-fed collagen powder

2 TBL organic hemp seeds

dash of cardamon

*For people with sensitive livers, substitute 1/4 cup coconut milk for ghee/butter.

DIRECTIONS

  • Make 1 cup coffee (fresh press, pour over, drip)
  • To a blender, add Living Nectar, ghee or butter, and any optional upgrades. Blend over low speed. Enjoy

Ceremonial Cacao with Living Nectar

INGREDIENTS

1 tsp. Living Nectar

3 Tbl ceremonial-grade cacao, chopped

1 cup water or grass-fed milk*

 

SUBSTITIONS & UPGRADES

1/8 tsp. cinnamon, organic

1/4 tsp. vanilla

1/16 tsp. cayenne or black pepper

1/16 tsp. cardamon

1/2 tsp. maca powder

1 anise star, dried

Substitute dairy for coconut milk, almond milk, or hemp milk.

DIRECTIONS

  • Gently warm the water or milk in a saucepan on low heat
  • Chop cacao and slowly add to warm liquid, whisking as it integrates.
  • Add in Living Nectar and any other optional ingredients.
  • Remove from heat and serve.

No-Grain Ola

January 4, 2025 Alyson Bennett

INGREDIENTS

8 oz hemp seeds, shelled, organic

8 oz whole walnuts

1 bag unsweetened dried coconut

4 oz whole pecans

8 oz sunflower seeds, shelled, raw

8 oz pumpkin seeds, shelled, raw

2 oz Vietnamese/Ceylon cinnamon

2 tablespoons of vanilla extract

1 cups of Living Nectar

1 tablespoon Celtic Sea Salt, finely ground

1 cup grass fed ghee

1/2 cup of coconut manna, or 1/4 cup MCT oil

Optional Upgrades

1/4 cup of bee pollen (optional)

1/2 cup of collagen powder (optional)

1/4 cup of paleo cacao powder, with cacao butter (optional)

DIRECTIONS

  1. In a saucepan on low heat, combine ghee, coconut manna/MCT, and vanilla. Gently stir to blend. Once fully melted and combined, set aside. 
  2. In a Cuisinart, lightly grind/pulse the pecans, walnuts, sunflower seeds, and pumpkin seeds, and dried coconut in batches and pour into large mixing bowl. Add hemp seeds, Living Nectar, collagen powder, cinnamon, Celtic Sea Salt, and bee pollen. Stir together until well combined. 
  3. Slowly pour the warm mixture into the bowl while stirring with a large spoon until the warm mixture coats the dry ingredients. The mixture should be slightly coated and moist. Press clumps with a spoon while continuing to mix for several minutes by hand until the oils gently cover all the seeds. 
  4. At this point, you can leave your No Grain-Ola raw, or if you prefer, lightly roast at 200F for 40 minutes, stirring every 10 mins.
  5. Fill into large quart mason jars or other air tight containers and place into fridge. Stores easily for a couple of weeks.

Gluten-Free Clementine & Chocolate Bark Bars

December 15, 2022 Alice Mcseveney

INGREDIENTS

1 or 2 clementines (depending on size)

3 ½ oz coconut oil

2 oz raw cacao powder

3 tbsp Living Nectar

1 tsp vanilla extract

DIRECTIONS

  1. Line a 4 ¼ inch x 6 ¾ inch tin lined with parchment.
  2. Zest clementine and put to one side and then peel and place segments in the tin.
  3. Melt coconut oil in a saucepan and remove once done and mix all other ingredients.
  4. Pour over the clementines and add zest before putting in fridge for 30 minutes. Enjoy!

Best Ever Gluten-free Fruit Cake

December 21, 2022 Alice Mcseveney

INGREDIENTS

1.1 cup butter (17 tablespoons)

7 oz Living Nectar (3/4 cup)

4 eggs

7 oz ground almonds

3.5 oz gluten free flour or spelt flour (~1/2 cup)

grated rind of orange

1 tsp of baking powder

1 1/4 cup (300g) mixed chopped dried fruits - e.g. apricots, sultanas, mixed peel, dates

7/8 cup (200g) chopped walnuts

 

DIRECTIONS

  1. Preheat oven to 350°F
  2. Line a 8 in square cake tin with greaseproof paper and set aside.
  3. In a bowl, cream butter and Living Nectar.
  4. In a separate bowl, gently whisk eggs, adding eggs to Living Nectar and butter mixture. Fold in ground almonds, flour, baking powder, and orange zest. 
  5. If mixture seems dry, add some fresh orange juice.
  6. Add mixed dry fruit and nuts.
  7. Gently fold into the mixture.
  8. Pour into a greaseproof paper lined spring form cake tin and bake for 40 minutes or until knife comes out clean. Add oven-safe parchment paper to top to prevent burning.

Got a Recipe to Share? Email us at team@livingnectar.com. If we like it, we will try it out and include it, with your permission, here at LivingNectar.com and in our future posts and emails. 

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