I LOVE Pao de Mel aka Brazilian honey bread. It reminds me of my all-time favorite dessert Lebkuchen - a German gingerbread-style cookie. When we spent Christmas in Brazil last year I ate my fair share of Pao de Mel. Of course, we wanted to create a delicious recipe featuring Bee Seasonal honey! We Silvestre honey for it, and sprinkled them with our Bee Pollen!
Servings: 12-14 medium honey bread
Cooking time: 1.5 hour
- ¼ cup of Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon)
- 2 eggs
- ⅓ cup of coconut oil, melted
- 1 cup of whole milk
- 1 ⅛ cups of flour
- ⅛ cup unsweetened cocoa powder
- ½ tsp of baking soda
- ½ tsp of baking powder
- Pinch of salt
- ½ tsp of cinnamon
- ¼ tsp of nutmeg
- ½ cup dulce de leche
- 1 cup of dark chocolate chips
- Organic Brazilian Iguaçu River Valley - Pollen (Buy it on Amazon)
- sea salt for topping
- Preheat your oven at 350F, prepare the 9 x 13 baking pan lined with parchment paper.
- Using the hand whisk or mixer combine Silvestre Honey with eggs, melted coconut oil, and whole milk. In a separate bowl, mix dry ingredients and stir them into the egg mixture. Using the spatula, mix everything well until no clumps. Spread the batter in the prepared baking pan and bake for 20-25 minutes. Check the cake with a toothpick; it’s supposed to be dry.
- Let it cool completely, then using the round cutter, cut the bread into 12-14 circles (save the scraps and eat them with the cup of coffee). Cut each circle in half lengthwise, put 1 tbsp of dulce de leche and cover with the another halve.
- Melt the chocolate over the water bath, cover the bread with it and sprinkle some pollen and sea.