I am slowly working my way back to the traditional food lifestyle. One of the first things I need to go is get the “whites” out of the diet. The white flour, white sugar, and white rice.
My family is BIG on sweets, we are definitely a dessert loving family. So right now I am researching alternatives to sugar and how to use them in the recipes we like. There are many good alternatives to white sugar that we can use. I am going to talk about probably one of the best out there: honey.
Honey has been collected for over 10,000 years. Can you imagine the first man that tried the honey and tried to get others to try it. I can just imagine that conversation. Humans began to keep bees sometime in Ancient Egypt. Honey is comprised of fructose and glucose. It also contains antioxidants, enzymes and trace minerals.
If you can find raw honey from a local source that is wonderful thing. It will contain pollens from your area and can work wonders on seasonal allergies since it will act as immune booster and reduce your seasonal allergy symptoms. You should start taking 2-3 spoonfuls day a few months before your seasonal allergy symptoms begin. Natural allergy shots!
Another interesting face is honey is the only food that never goes bad. Honey was found in an Egyptian tomb that was over 3,000 years old and it was still good. How is that for freshness!
Honey is sweeter than white sugar so you would use three quarters of cup for every one cup of sugar in a recipe. Since honey has so much moisture in it, you will need to adjust the amount of liquid in the recipe. A rule of thumb is use a quarter cup less liquid for every cup of honey. In addition honey can be acidic, so you will want to add 1/2 teaspoon of baking soda for every cup of honey used.,
Finally, honey can cause things to brown much faster because of the sugar content. You will want to reduce the temperature in the oven by 25 degrees.
I also love that you can get different flavors of honey depending on the the source of the pollen. Right now in my pantry I have wildflower, orange blossom, clover, strawberry and buckwheat. Sometimes I use honey to flavor the bread or muffin and then make a complimentary sauce, topping or glaze. It makes for a new depth flavor.
I would encourage you experiment with a trusted quick bread or muffin recipe and see if you can discover the joys of leaving the white sugar behind.