How to use Santa Monica Honey instead of Sugar

When someone talks about losing weight and getting in shape normally they think about exercise and eliminating their junk food intake. However, another thing to think about is what could you replace it with to make the process a little easier???  How about #Honey?

 

Do you have a favorite recipe or meal that is going to be hard to go without? What if you could use a simple conversion and replace the sugar with honey and still enjoy your favorite treat once in awhile?  

 

Before I share the easy conversions with you I want to give you a few pointers… When using honey to bake there are a few things that are different than using sugar.  First of all honey will brown more quickly in the oven or frying pan. In order to avoid burning be sure to lower the temperature on the stove or the oven.  Honey is actually more dense, wetter and heavier than sugar too.  It is a good idea to increase than quantity of leavening a tad to counteract this issue.  Lastly the honey will be sweeter and have a stronger flavor than the sugar so be sure to decrease the amount of honey used that was originally in the recipe as sugar.  If you don’t the honey will block the other flavors and also cause the dish to be too sweet.  

 

I got this handy list from The Survival Mom Blog

 

Ingredients

 

·  1/4 cup sugar--> 3 T. honey, reduce oven temperature by 25 degrees

 

·  1/3 cup sugar--> 3 T. + 1 tsp. honey, reduce oven temperature by 25 degrees

 

·  1/2 cup sugar--> 1/3 cup honey, add 1/4 tsp. baking soda, reduce potential liquid by 1 T., reduce oven temperature by 25 degrees

 

·  1 cup sugar--> 3/4 cup honey, add 1/2 tsp. baking soda, reduce potential liquid by 1/8 cup (2 T.), reduce oven temperature by 25 degrees

 

·  2 cups sugar--> 1 cup + 6 T. honey, add 1 tsp. baking soda, reduce potential liquid by 1/4 cup, reduce oven temperature by 25 degrees

 

 

 

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