Manuka Honey Is A Perfect Sugar Substitute. Here's A Handy Baking Guide!
Hey there! If you've made it here, that means you probably already know a bit about Manuka honey, and now you want to learn how to use it to upgrade your baked goods & desserts.
If you are new here, Manuka honey contains concentrated Methylglyoxal, aka MGO, at levels not found in other honey. MGO gives Manuka honey a wide range of benefits, from fighting inflammation to improving oral health. You can read more about it here: - https://www.shoppri.com/blogs/news/everything-you-need-to-know-about-manuka-honey
You may ask, why should I go to the trouble of using honey instead of sugar? Honey has a lower GI rating than sugar, meaning it gives a slower energy release vs. the sharp spike you get with regular sugar. It also contains more fructose than glucose, so it takes less honey to achieve the same sweetness level you'd get from regular sugar.
- The general rule is 1/2 to 2/3 a cup of honey to one cup of sugar. We use 1/2, but it depends on how sweet you like it!
- Add ¼ tsp of baking soda for each cup of sugar replaced when baking.
- If you use more than 1 cup of honey, reduce the liquid by ¼ cup per cup. Honey tends to hold in more moisture than sugar.
- Baked goods made with Manuka Honey will cook faster in the oven. Lower the oven temperature by about 25°F to prevent browning, so if your recipe calls for 350°F, lower it to 325°F.
Baking Conversion Guide:
- 2 Cups sugar = 1 - 1 1/4 Cup Manuka Honey
- 1 cup sugar = 1/2 - 3/4 cup Manuka Honey
- ¾ cup sugar = 6 tbsp - 2/3 cup Manuka Honey
- 1/2 cup sugar = 1/4 to 1/3 cup Manuka Honey
- 1/3 cup sugar = 2 tbsp + 2 tsp - 4 tbsp Manuka Honey
- 1/4 cup sugar = 1/8th cup - 2 tbsp + 2 tsp Manuka Honey
- 1 Tbsp sugar = 1/2 tbsp - 3/4 tbsp Manuka Honey
- 1 tsp sugar = 1/2 tsp - 3/4 tsp Manuka Honey
Happy and healthy baking!