Cooking With Honey


Honey truly is nature’s candy. This golden liquid has been a natural source of sweetness since the beginning of time. It can be used in baked goods, salad dressings and sauces. It also works great as a topping on yogurt, waffles or toast, just to name a few. Certain kinds of honey contain antioxidants and trace amounts of nutrients. It’s important to read the label when purchasing honey so you can be sure you’re getting the best quality product. The main things you want to see on a label when buying honey are: raw, unfiltered and organic. This means the product still contains bee pollen, which is the nutrient rich medicinal component of pure honey.


When substituting honey for granulated sugar in a recipe you can typically use slightly less honey than the amount of sugar called for in a recipe. However, honey tends to make things more moist and dense, so some experts recommend adding additional leavening agents (baking powder or soda) to balance out the added density. Personally, I think unfiltered organic honey has a richer sweetness, so I only add 1/2 cup of honey for every 1 cup sugar called for in a recipe. Don’t be afraid to experiment in the kitchen to find the right flavor balance for your taste preference. Raw organic honey is sure to add a soft floral sweetness to anything you dream up in the kitchen.

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