| T O P I C R E V I E W |
| kitchensqueen |
Posted - Sep 17 2007 : 6:11:12 PM
I switched over to using honey instead of sugar in my tea and I'm hooked. I'd really like to get away from using refined white sugar as much as possible-- I'm feeling better since eliminating it from my tea (as I drink several cups per day). Plus, honey has a lot more nutrients and healthful properties than sugar does. And it's creation is less stressful on the environment than the process of refining sugar.
So, all that said-- who uses honey in baking and can give me some tips? I'm sure there is an exchange ratio I can use to convert most of my recipes, but I just don't know what it is. :-)
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| 5 L A T E S T R E P L I E S (Newest First) |
| levisgrammy |
Posted - Sep 18 2007 : 7:03:12 PM
Honey is wonderful to use to level out blood sugar, for anyone who might be interested.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
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| kitchensqueen |
Posted - Sep 18 2007 : 5:50:52 PM
All very helpful! I've seen agave nectar at my local natural market, and haven't thought to try it yet. I'm going to give both a try the next time a bake (seperate recipes of course) and see how they turn out. I'll keep everyone posted!
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| babs |
Posted - Sep 18 2007 : 5:40:09 PM
Hey Amanda! :)
If you like honey.. you'll love Agave Nectar!
Our small town grocery store recently doubled its size and added a very nice organic section which is where I discovered this!
The bottle says: per tsp there is only 4g of carbohydrates. Compared to honey, you use 25% less to achieve equal sweetness and 35% less when compared to white sugar.
You can use it in baking by reducing the oven temp by 25º, replacing 1 c sugar with 3/4 c agave and reducing recipe liquids by 1/3.
I've been using it in my tea and it tastes great!
Babs
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| faithymom |
Posted - Sep 18 2007 : 5:14:45 PM
I found this on cooks.com.
1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.
2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.
4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.
(I googled "substituting honey for sugar" and found a bunch of stuff)
Faith
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| Cindy Lee |
Posted - Sep 17 2007 : 7:01:41 PM
The only thing I know about baking with honey is that bread will brown more quickly and you shouldn't add honey and sorghum in the same recipe (I guess it will smell up your house!) I said that I know these things....actually I READ these things!
I've also heard that using "local" honey will help with allergies. I tried it like you did, in tea and I really did have a good allergy season this year. Will try it next year again!
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