Food Substitutions and Honey

Honey is delicious and works well in food substitutions for maple syrup, molasses, some fruit juices, and for ordinary table sugar.

The health benefits of honey promote good nutrition and wellness plus, when you purchase locally -- you're supporting sustainability initiatives!

Folk Medicine and Food Culture

Food Substitutions and Honey Recipes -- it's good tasting and good for your health!

Honey has a lower glycemic index than regular table sugar and is less likely to elevate or cause a drastic drop in your blood sugar as is the case with table sugar.
Unlike table sugar, which has no nutritive value, it contains minerals and vitamins in its raw, unpasteurized state and promotes your overall wellness.
If you or someone in your family has an immune disease illness, use Stevia-herb to sweeten in place of sugar.
It is sweeter tasting than sugar and you can use less.
To restore from granulation, pour in a cup and sit in a pan of hot water for a few minutes to dissolve the crystals.

Food substitutions are easy if you follow these guidelines:

Plan to use 1/2

2) Measure your honey like a liquid, not in the dry goods measuring cup.

3) Then, if replacing a liquid sweetener such as molasses or maple syrup, maintain the same liquid ratio in your recipe.

4) Reduce the amount of liquid in your recipe by 1/4 of a cup for each cup of honey you use when replacing ordinary table sugar.

5) When making baked goods, like cookies, reduce the cooking temperature of the oven by 25F degrees to avoid over-browning; add 1/2 teaspoon of baking soda and approximately 2 tablespoons of flour for every cup honey you've used and then chill dough before rolling/shaping/baking.

Tip: Measure it in the same cup you use to measure oil or spray the cup with non-stick spray before using so it will slip right out!

Microbial Resistance and Indefinite Shelf Life

'green'

The enzyme reactions that occur when honey is made cause a small amount of it to convert into gluconic acid and hydrogen peroxide which creates low pH acid level that microbes such as bacteria, mold, and fungi cannot tolerate.

The high osmotic pressure and small amount of hydrogen peroxide produced provides resistance to microbial invasion during the period when the honey is ripening or diluted to feed the brood.

Take charge of your nutrition and wellness! Try these delicious food substitutions and low fat desserts.

Lunch on the go? Make a honey and cinnamon spread to use in place of jam with your peanut butter for a great sandwich.
Brush on to make a sweet, shiny glaze on fruit or warm baked goods; or, mix with melted butter as a drizzle for pound cake.
Combine with your favorite ground mustard for a tasty honey mustard sauce and pretzel dip or to brush on grilled meats.
Substitute in dessert recipes calling for syrup or use in barbeque sauce, on pancakes, or cornbread.
Add one-quarter cup to an 8-oz. package of cream cheese and a pinch of salt for quick-and-easy, fantastic carrot or cupcake topping!
Tame your spicy/salty foods by adding a tablespoon at a time.
Beat with butter (about 1/2 cup each) to use as a spread.
Make your own holiday ham or honey chicken: baste every 10-15 minutes in a 225F oven.
Brush on or mix into fresh fruit salads. (The acid prevents fruit from turning.)
Mix one part with 4-5 parts crushed/sliced fruit for the freezer. Mix two parts to one of water for whole fruits and add only enough to cover the fruit.
Brew in homemade beer.
Bee-Crazy! Experiment! to create your own specialties!

Important Note: Do not feed honey to infants under the age of one year. Honey is not safe for infants under one year old -- they are at risk from botulism spores that do not pose a threat to older children and adults.

Bee Facts and Science Trivia
How do bees make honey?
Bee Facts: Cross Pollination
Science Current Event - Why are bees dying?
Create a habitat for native bees
Health benefits of honey
Food substitutions and honey