Sugar has many forms and a favorite of many is Manuka honey. Whether consumed on its own or in combination with other ingredients to create a wonderful desert this form of sweetness is a nectar of the gods. Manuka honey as we know is from the Manuka tree of New Zealand and it contains the chemical methylglyoxal which gives it, it’s healing properties. Although it’s used and studied as a medicinal product we cannot forget that consuming it for its flavor profile is one of the most satisfying ways to consume it. Spreading it on toast or stirring it into tea or yogurt is a great way to get your dose of Manuka honey. One tablespoon is only 63kcals and you never need anywhere near that much to satisfy a craving for it’s unique taste and provide your body with the flavonoids (antioxidants) to stay in form.
Honey in general has a lower GI than regular table sugar, meaning that it does not necessarily raise blood sugar levels as quickly as refined sugar might, but it should still be used cautiously by anyone who is diabetic.
If you want to try a recipe with Manuka honey check out our pintrest page or simply try substituting ½ cup for every one cup of sugar and reduce another liquid by ¼ cup for every one cup of Manuka honey used in your recipes at home. Recommendations also include lowering your cooking temperatures by about 25 degrees to prevent over browning and adding ¼ tsp baking powder for every one cup of honey used to keep your treats from being too dense.
Sources
http://www.bbcgoodfood.com/howto/guide/sugar-substitutes-honey-explained
http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/
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