No toast is safe from a glob of this
I’ve become an accidental honey collector. I have jars from native to many states, from clover and orange blossom flowers, raw, Manuka, crystalized, smooth—suffice it to say I have enough honey to get me through the next few years. Even so, when I discovered seeded honey, I knew my collection was not yet complete. The seeded honey I came across is made by Gjusta, a popular artisanal bakery in Venice, California. Gjusta’s liquid gold is studded with nuts and seeds, many of which are packed with nutrients. I wouldn’t say it’s a superfood honey, but it looks like a pretty super food to me.
Gjusta, which also sells a walnut honey and a sage honey, makes the spreads in house. The seeded honey's exact seed mixture can be changed up to your personal preference; Gjusta's has contained combinations of flax, white sesame, black sesame, pumpkin, hemp, poppy, and sunflower seeds. Like chile crisp and chile crunch are essentially hot sauces you must chew to truly appreciate, seeded honey is not just for sucking down. It would be just as welcome on smeared on toast as it would be swirled into yogurt, or drizzled over oatmeal. I can only imagine how great it would be for dipping tart green apple slices, followed by a slice of sharp cheddar.
While the seeded honey is for sale at Gjusta, if you can’t swing by the bakery to get yourself a jar, you could very easily make a batch yourself. Mix a tablespoon or so of each seed into about a cup of honey. Pour the mixture into a mason jar and tightly screw on the lid. To keep things fresh, you might want to stash the jar in the fridge. While honey technically never goes bad, seeds do, so it’d be best to eat each batch of seeded honey you make within a month.