Holiday Snack Board With Saffron Lemon Honey – Food Pharmacy

Cassandra Mechura, Recipes

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Holiday Snack Board With Saffron Lemon Honey

The holidays are a time when we have the time to gather together and just be. To talk and connect and have intimate conversations. Even if this year is a smaller gathering than normal for most, we are all finding ways to create the same cozy factor the holidays bring. 

Instagram or no Instagram, you have likely not missed the rage over cheese/charcuterie boards. They’re are an easy way to make sure there’s something for everyone and the perfect way to keep everyone one gathered together for fun and lots of chit chat. 

But cheese boards don’t have to be centered around cheese and meat. A lot of times the holidays are filled with splurging and indulging on rich and sweet foods but today I wanted to share with you how to make a flavorful snack board, full of holiday flavors yet not centered around the classic items. Plus, I share my holiday saffron and lemon honey that makes just about anything better, not just goat cheese (check out the tip under the recipe card to see other uses for this treat)!

This board is meant as inspiration, so think about your family when putting it together to reflect some of their favorites. Some of my family’s favorites on this snack board are the salty maple cinnamon pecans, the saffron honey over the goat cheese and the allspice pepita and pomegranate hummus. 

Below are the recipes for the homemade components of the snack board but also included on mine is: Pistachios, Seed crackers, rye crackers, spelt crackers, Pomegranate seeds, Dried cranberries, Hummus and Dried apple chips.


Saffron Lemon Honey

  • By : Cassandra Mechura
  • Servings : 1 jar 1x


3/4 cup – 250 g honey

a pinch of ground saffron (about 0.5 gram)

1/2 tsp fresh squeezed lemon juice plus one lemon slice


Combine the honey, saffron, lemon juice and lemon slice in a saucepan. Heat gently over a low temperature, avoid boiling it as it may become a little frothy. (Should that happen, just let it cool down and skim off with a spoon.)



I like to serve it with the slice of lemon left in the honey. It can be stored for a long time, up to a year but that is difficult to achieve because it makes just about anything better. Like porridge, cheeses, tea, tomato sauces, fish soup, etc …..


Salty Maple Cinnamon Pecans

  • By : Cassandra Mechura


1 cup raw pecans

1 Tbsp ghee

23 Tbsp maple syrup

a pinch of cinnamon

a pinch of sea salt


Heat the pecans in a frying pan with the ghee and syrup. Stir over medium-high heat until the nuts start to get a little color, just a few minutes, avoid it starting to smoke. Pour into a plate to cool but sprinkle some cinnamon and salt on top first.


Allspice Pepita and Pomegranate Hummus

  • By : Cassandra Mechura
  • Servings : 1 bowl 1x


1/2 cup pumpkin seeds (pepitas)

1 teaspoon olive oil plus extra for garnish

a pinch of allspice

a pinch of sea salt

pomegranate seeds

1 packet of hummus or one of Food Pharamacy’s recipes

fresh crushed black pepper


Lightly toast the pumpkin seeds in a frying pan. Drizzle the olive oil over and sprinkle with allspice and salt. Allow to cool before continuing with the hummus.


Put the hummus into a serving bowl and create a swirl pattern with a spoon. Drizzle over a little olive oil and top the hummus with the finished pepitas and pomegranate seeds. Top with a little fresh crushed black pepper and serve with your preferred cracker or crispbread.

This is a guest post. Any opinions expressed are the writer’s own.



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