Many people are beginning to use honey as a replacement for sugar when baking. Honey can offer a unique flavour to your baking as well as being full of antioxidants. It’s not simply swapping ingredients though, there are a few rules:
Use less honey than you would sugar. Honey is sweeter – up to two or three times so. It takes practice and judgement depending on the flavour of the honey, but as a general rule of thumb, we suggest for every cup of sugar, replace with ½ - 2/3 a cup of honey.
As honey contains around 19% water, it is essential that you reduce the amount of liquids that you are baking with. Again, it’s a bit of trial and error, but we recommend reducing liquids by ¼ for every cup of honey that you are using.
Honey is naturally acidic. Therefore, it is best to add in a little baking soda to balance the acidity. Honey will also make the baking a little more dense, therefore by adding a little baking soda, you introduce a little “lightness” to your baking. Start by trying ¼ teaspoon per cup of honey.
Your baking will cook faster than with sugar, so lower the temperature. 20 degrees Celsius should be enough but keep a close eye on your baking as honey caramelises therefore your baking could brown much quicker.
Our favourite to bake with is RAW CLOVER as it has a very subtle flavour, but if you are looking for a deeper more intense flavour then the RAW NATIVE KAMAHI is also a great choice. And if you are looking to experiment further our COMBO BOX is great value for money offering the 6 delicious flavours al in one box!
There are so many various ways to exchange sugar for honey in drinks it’s a bit of lottery really, but here are a few of our replacement favourites:
Simply replace half a teaspoon of raw clover for a teaspoon of sugar in tea or coffee.
A simple pick-me-up (#hangovercure) is a banana milkshake, sweetened with honey. The banana helps calm the stomach and honey can help build up depleted blood sugars.
The famous “Bees Knees” cocktail is a simple mixture of 4 teaspoons raw honey, 4 ½ teaspoons of lemon juice, 2 teaspoons orange juice and 60 ml of Gin! Shake well with ice and pour into a chilled glass.
The “Hot Toddie” is great on a cold winters evening – 30ml ginger syrup, 20 ml fresh lemon juice, 30ml Whiskey or Bourbon, 1 lemon wedge, 3 cloves, pinch of cinnamon, pinch of nutmeg, ½ - 1 Tablespoon honey (depending on your taste). Mix in a heatproof mug, top with boiling water, and enjoy…. yum.
Check out our recipes section for a great winter remedy here. https://www.tuapekahoney.co.nz/post/beat-winter-colds-naturally
MARINADES, DRESSINGS OR SAUCES
Marinades tend to have acidic ingredients such as lime juice or vinegar. Combine these with honey and you get a magical flavour that can help keep the meat moist and flavoursome. Don’t forget that the honey is sweeter than using sugar so reduce your quantities if replacing.
Try this! 2 Tablespoons Dijon Mustard, ¼ cup honey, ¼ cup red wine vinegar, ¼ cup olive oil, ground pepper. Whisk all together in a bowl and add some ground pepper. This is perfect for marinating a variety of meats, but just as yummy as a dressing for salad greens and mixed with steamed broccoli or cauliflower.
Homemade dipping sauce: combine 1 Tablespoon Canola oil, 3 cloves crushed garlic to a pan and cook till translucent, add ¾ cup ketchup,1/4 cup soy sauce and ½ cup honey, bring to the boil, simmer stirring for about 5 minutes.
For a sweet hit, combine 50g butter with 200g honey, stir till butter melts, simmer for around 10 mins when it should be slightly thickened, add 250ml of double cream and keep whisking until it comes to the boil, remove from heat, and add a pinch of salt. Great for with apple pie or crumble, pancakes, and ice-cream!
As you can see there are endless limits; it’s a matter of tasting and experimenting with the different flavours. Have fun!