Honey never, ever spoils. It’s been found in Egyptian pyramids, still edible!
Now THAT’s the kind of product I want in my pantry that I know will never go to waste. A lot of standard diet eaters have honey on hand for those rare occasions that they need it for tea or a random Tablespoon in a recipe. The honey crystalizes in the bottle and gets thrown out. (photo source)
Of course, if you’re going to buy honey by the gallon, you need to know how to use it liberally, in new recipes and old baking favorites. I can help.
Baking with Honey
You can substitute honey for sugar in most baking recipes, but be sure to take the following steps:
- Use 1/2 – 3/4 cup of honey for each one cup of sugar in the recipe.
- Reduce the liquid by 1/4 cup for each cup of sugar replaced.
- Reduce cooking temp by 25 degrees (honey will make your baked goods brown more easily).
- If the recipe doesn’t already include baking soda, add 1/4 tsp for each cup of sugar replaced.
Does the flavor of the finished product change? Yes, a bit, but typically people won’t say “Wow, that’s a strong honey flavor!” It’s just an undertone. Remember that truly raw honey will end up with dead enzymes and less nutrition in honey (as far as health benefits go) when baking with honey, so if your source is very expensive, you might want to purchase pasteurized honey for baking.
This post is part of the Sweet, Sweet Summer series on healthier natural sweeteners.
My Favorite Honey Recipes
- Homemade Granola
- Granola Bars
- Sarah’s Grain-Free Granola (found in the second edition of Healthy Snacks to Go)
- Apple Cinnamon Baked Oatmeal
- Honey-sweetened preserves
- One-Bowl Pumpkin Muffins or Bread (see how I took the sugar out and substituted honey)
- Honey Dijon Chicken Casserole
- Sourdough Muffins
- Soaked 100% Whole Wheat Bread Machine recipe
- Claudia’s Bread
- Many of my bread recipes call for a few Tablespoons of honey
- We also use it daily on homemade yogurt, usually with fresh or frozen fruit included. Yum!
Newly Discovered Tea
I am a totally boring drinks person. People ask me if I’d like a drink when I visit, and whether hot or cold, my answer is almost always “Water, please.” I’ve never really enjoyed coffee or tea. Now I’m afraid I might become a tea snob!
I’ve been sampling flavors from The Tea Spot, and oh, mercy – they’re amazing. Organic, looseleaf tea in my cool little tea steeper has been a new pastime. Maria, the founder, who got into tea as she healed from cancer, sent pregnancy-safe blends that are caffeine free and all that jazz. My favorite so far is Red Rocks…of course with a spoonful of honey! Visit HERE and tell them KS sent you!
Do you put honey in your tea? Remember that if the tea is over 116F you’re probably killing the enzymes in your raw honey, so consider warm tea if that’s important to you.
Peanut Butter Kisses
Shhhhh, don’t tell! I’m going to share a recipe that thus far has been exclusive to the eBook Healthy Snacks to Go. It’s super easy and a fun way to have some totally raw honey and a snack prepared in only 5 minutes. It’s this simple:
Mix equal parts of
- peanut butter
- raw honey
- shredded coconut (up to double if necessary to decrease stickiness)
Mix with hands and roll into balls. Done! If you have kids, these will have 100% success rate on the likability scale, guaranteed. If you don’t have kids, make sure you don’t get addicted and eat more than a dozen kisses in a sitting!
You can also add nuts or mini chocolate chips to make some varieties.
Be sure to follow all the natural sweeteners in the Sweet, Sweet Summer series!
Disclosure: The Tea Spot send me samples for my review, but with no agreement for a positive (or any) review. I’m hoping to work with them more, though, so give them a visit and say hi! See my full disclosure statement here.