Beyond Gorgeous

Honey has a lot going for it as a sweetener of choice.  We have seen that it has vitamins and minerals as opposed to the empty calories of sugar and high fructose corn syrup, and a lower glycemic index number than sugar.  Animal tests have shown that honey doesn’t cause weight gain to the extent that sugar does. (See the last couple of posts).

So how do we substitute it for sugar in baking?  Here are a few tips:

*Because honey is sweeter than sugar, cut the amount in the recipe by half.

*You’ll need to adjust the liquid in the recipe, too.  Reduce the liquid by 1/4 cup for each cup of honey you use.

*Add 1/2 teaspoon baking soda per cup for baked goods. This will neutralize the honey’s acidity and help the foods rise better.

*Reduce the oven temperature by 25 degrees Fahrenheit because honey batter becomes crisp and browns faster than sugar batter.

If you use honey in jams, jellies, or candies, increase the cooking temperature a little to allow the extra liquid to evaporate.

Do keep in mind that honey has a distinct flavor.  That flavor is pleasant and varies depending on where the bees collect the pollen, but you might taste a slight difference in your recipe.

Here is a honey recipe that requires no baking. It’s based on a Rice Krispie treat recipe, but I use Kashi GoLean cereal to add fiber and honey as “stickum” instead of marshmallows. Both of these things bring down the glycemic index.

Peanut Butter and Honey GoLean Treats

 1 cup peanut butter or other nut butter

1/2 cup honey

1/2 tsp. vanilla extract

3 cups Kashi GoLean Cereal

Melt  peanut butter and honey in a saucepan and stir together.  Remove from heat and add vanilla.  Stir in Kashi GoLean cereal.  Spread in a 9X9 in. pan and allow to cool.

These taste pretty yummy, but are NOT calorie free. Enjoy it in moderation as an occasional treat — without guilt!

Eating to live and living for Christ,

Susan Jordan Brown








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