I've recently successfully cut refined sugar out of my diet completely. I feel so much better since having done that! I've had to learn to adapt recipes to use sweeteners that I prefer to use - local honey, dates, and maple syrup. I must say that working with honey in baked goods took a bit of trial and error.
Honey is liquid whereas sugar is not. Honey is a bit sweeter tasting than sugar so it doesn't take as much. And honey is a bit acidic and cooks differently. So, needless to say. some slight changes need to be made.
Here's a basic guideline to help:
- For every 1/2 cup of sugar, use 1/4 - 1/3 cup of honey.
- For every 1/4 cup of honey, subtract 1 Tablespoon of other liquids. (*if there are no liquids used, add an additional 1 scant Tablespoon flour for every 1/4 cup of honey used*)
- For every 1/2 cup of honey, add 1/8 teaspoon baking soda.
- Reduce oven temperature by 25 degrees Fahrenheit.
1 comment
Thank you for sharing this! I'd love to cut sugar completely out of my diet, but my need for chocolate will not allow it for any length of time. ;0) This guide will be handy to use when I decide to bake something.
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