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

Honey Rhubarb Dessert

Crumb Layer
2 C. (500 ml.) flour
¼ tsp. (1 ml) salt
1 tsp. (5 ml.) baking powder
½ C. (125 ml.) butter
1 egg, beaten
11/2 tsp. (7 ml.) cinnamon
1 tbsp. (15 ml.) sugar

1½  C. (250 ml.) honey
½  C. (250 ml.) melted butter
2 eggs, beaten
4 C. (1 L) rhubarb, coarsely chopped
1 C. (250 ml) flour

Crumb Layer:

Sift the dry ingredients together. Cut the butter into the flour until mixture is crumbly. Add the egg, mix lightly. Reserve 1½ C. (375 ml.) for the top. Press the remaining in a 9” x 12” (22 x 30 cm.) pan. Mix the cinnamon and sugar and set aside.


Beat the honey and butter together. Add eggs, beat very well. Mix in the rhubarb, add the flour and mix thoroughly. Pour over the crumb base in pan. Put the 1 ½ C. (375 ml.) crumbs on top.

Bake at 375° F (180° C) for 35-40 minutes. Sprinkle sugar and cinnamon mixture on top. Bake another five minutes. Serve with honey ice cream.


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