So there’s a bit of an art/science to baking at the best of times, but paleo baking steps it up a notch by using ingredients that don’t act entirely the same way as your standard sugars and flours. You know, unpredictable, like me after a few vinos.
One of my favourite sweetener swaps is honey. It’s delicious, easy to get your hands on and relatively cheap compared to some other healthier options (I’m talking to you maple syrup). So here’s some things to note when using honey in your baking…
- honey often tastes sweeter than sugar, so you’ll want to use less. If using a standard recipe, use 1/2 to 2/3 the amount of honey than the regular sugar measurement.
- honey contains water, so you may need to reduce the other liquids in the recipe. A good rule of thumb is for every 1 cup of honey, remove 1/4 cup of other liquid.
- if the recipe doesn’t already contain it, you may need to add a little baking soda to balance the acidity in the honey and help the bake rise. For every 1 cup of honey add 1/4 teaspoon of baking soda.
- honey caramelises quicker than regular sugar, so you often need to bake at a lower temperature to stop it browning too quickly. I usually reduce it by 10 degrees Celsius. It may also mean you need to extend the baking time to ensure its cooked all the way through.