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.
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Recipes from our Kitchen
No-Cook
Honey Booster Bar
Ingredients:
1 C. (250 ml) rolled oats
1 C. (250 ml) raisins
1 C. (250 ml) crunchy peanut butter
Optional:
¼ C. (63 ml) bee pollen |
½ C. (125 ml) dark chocolate chips
½ C. (125 ml) Chinook Honey
½ C. (125 ml) oat bran
½ C. (125 ml) wheat germ
½ C. (125 ml) skim milk powder |
Mix all dry ingredients together then add peanut butter and honey, mixing well. Press mixture into pan. Chill and cut into bars. Store in fridge or freezer.
Note: Bee pollen is a great nutrient supplement and has 20-25% protein and all the vitamins.
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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.
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