You may have heard of honey as a superfood, but you have just used it to make lemon honey water in the morning or to cure colds. What if we tell you that you can also use honey in baking? That is right, baking. Imagine you can turn your guilty pleasures like cookies and cakes into guilt-free treasures.
Why use Healthy Honey’s natural honey instead of sugar in baking? Baking with honey may result in a golden crust, rich flavor, and velvety texture, and each varietal adds a unique perspective to the finished product.
- Soften it up
Raw honey crystallizes at the drop of temperature, which doesn’t mean it is spoiled. However, Baking needs precise measurements and all those delicious lumps and crystals may be…perplexing. So, what is the first step? To loosen it up or soften it! The tried and tested method to do is mentioned on each jar of pure honey, the best healthy honey to buy.
All you have to do is remove the lid from the honey jar and dip it partially in the hot water while stirring it in between to melt it evenly. Do not worry when you buy natural honey online from us as it won’t lose any nutrients on reheating.
You can even reheat our pure honey (comes in a glass jar) in the microwave for 10-15 seconds
- Grease the measuring cup
Before pouring honey into a measuring cup for your recipe, ensure that it is greased with some cooking oil so that honey won’t stick to the cup. This way you won’t waste honey and it will go into the recipe according to the measurements.
- Combine liquid and dry components in the right proportions.
Baking is a delicate balance, and our raw honey contains 20% water. When using raw honey for 1 cup or more of sugar in a recipe, decrease the other liquids by ¼ cup for every 1 cup of honey. Increase the flour by 2 tablespoons for every cup of honey in cookie recipes with eggs or no additional liquids.
However, you can substitute Healthy Honey’s raw Honey in yeast loaves of bread, waffles, pancakes, and muffins by putting the same proportion as sugar.
- For every cup of honey, you use, add 1/4th teaspoon baking soda to your recipe.
If your recipe doesn’t already call for baking soda, you will need to do this. Because honey is acidic, it might make it harder for your food to rise if it is not balanced out. It is when baking soda comes in handy.
- Keep an eye on the sweetness.
Honey is sweeter than sugar due to its high fructose content. If a one-to-one replacement makes the final product excessively sweet, lower the amount of honey in the recipe to ½ or ¾ of the white sugar.
- Maintain a moderate and gradual pace.
Low is the way to go to avoid overbrowning in recipes that don’t call for honey, lower the oven temperature by 25 degrees Fahrenheit. Slow down. In some recipes, granulated sugar plays an important function (creaming, retaining air in a batter). If you believe this is the case, buy natural honey online from us and modify your recipe by replacing half of the sugar with our pre honey.
- Experiment with different flavors.
The flavor of honey differs depending on the type of flower that the bees used to make it. Each Healthy Honey’s raw honey type is named after a specific floral source, ranging from Jamun honey to multiflora honey and more. Imagine a smidgeon of their tastes in your favorite baked products.
Conclusion
It is good to know that honey never expires. For baked products, we recommend our natural honey, the best healthy honey to buy for your pantry. Every honey is naturally procured and every variant has a distinctive taste that may be utilized in your food to add different flavors without compromising the sweetness.
