Honey a substitute of granulated sugar

​In our home we have virtually banished granulated sugar. Except when we are canning or making jelly, which is something I’ve been working on changing as well. Many people are beginning to look at alternates for over processed food for various health reasons. Also for thoughtful considerations for protecting ecosystems damaged by modern agriculture. For me they are both very valid reasons. There are quite a few granulated sugar substitutes. For example, stevia, agave nectar, molasses, brown rice syrup, coconut sugar, maple syrup and honey. The latter two are my personal favorites. And why wouldn’t they be? Both maple syrup and honey are produced locally in Minnesota and here on our farm!

But of course today I am going to talk about using honey…
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Remember when baking with honey you will want to drop the heat roughly 25 degrees from the original recipe. Here is a basic chart.

So other than baking and cooking, where else could you replace honey for sugar? Well first off, I am addicted to honey in coffee. If you like a little sweet in your coffee and haven’t tried honey, you are missing out! Also in your tea, on cereal, meat glazes, salad dressings and toast.
My mother and I always had this tradition on lazy days of watching the movie Practical Magic and eating creamed strawberries with sugar. Well honey on strawberries is simply amazing! Sorry mom, I’m changing the tradition. (*snicker*)
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With all honesty the skies the limit, and a little imagination goes a long way. I believe I haven’t even scratched the surface of possibility with honey. It truly is the food of the Gods.