Cooking with Honey

When substituting honey for sugar in recipes,
use up to half of the sugar called for in the recipe.


When substituting while baking:
Reduce any liquid called for by 1/4 C (25 ml) for each cup (250 ml) of honey used
And add 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 °F (4 °C) to prevent over-browning.

500g of honey equals 11/2C or 325 ml.

 

 

 

 

 

 

 

  

Recipes from our Kitchen

MURRAY’S GRANOLA RECIPE

2 cups rolled oats (not instant)
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup wheat germ
1/4 cup hemp hearts
1/4 cup sesame seeds
1/4 cup roasted peanuts
1/4 cup canola oil (not olive)

1/2 cup liquid honey
1 cup almond pieces
1/2 cup coconut (I prefer non-sweetened)
1/2 cup raisins
1/2 cup craisins
1/2 cup dried apricots (use scissors to cut in smaller pieces)

I usually make a batch that is 4 times this amount.  It seems to be about the right amount to work with in a large roasting pan.

  1. Spread the almonds on a cookie sheet and toast in the oven at 300 for 15-20 minutes or until medium brown.  Watch them carefully, easy to burn.
  2. Mix the first seven ingredients in the roasting pan.
  3. Measure oil into the measuring cup and swirl it around before pouring into the pan, then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup. Mix well.
  4. Bake at 300 degrees for 30 minutes, (longer for a bigger batch) turning it with a large spoon a few times. Everything should be an even golden brown.
  5. When it is finished cooking add the almonds, coconut, raisins, craisins, dried apricots and stir to combine.

Try with half vanilla yoghurt and half milk, add blueberries, banana, peaches, etc.    A medium sized bowl of this granola will ward off hunger for many hours.       

Please share this healthy recipe and shop locally whenever possible.  Enjoy.

 

  

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey or heat the measuring cup with hot water. The honey will slide right out.

Honey should be stored in a closed container in a dry, warm place.

It is natural for honey in Canada to crystallize. Reliquify by placing the container of honey in hot (not boiling) water.

Honey can be frozen without affecting colour, flavour or nutrients. It will not crystallize when frozen.

 

 

 

 

 

 

chinook honey company