In Favor of Honey (and Agave and Maple Syrup)

I recently decided to experiment with removing processed sugar from my diet. It happens to be Lent, a great time to abstain from our vices--and sugar definitely falls into that category! But this hasn't stopped me from baking. The following recipes are all examples of how I have replaced sugar with Honey, Agave Nectar, or Pure Maple Syrup. Baking with liquid sweeteners require a little variation in the other ingredients. You can alter almost any sugar-based recipe by following these basic rules: 

1. Honey and maple syrup are sweeter than sugar, so use less (about 1/2 – 3/4 cup) for each cup of sugar.
2.  When substituting a liquid for a granulated sweetener for every 1 cup of honey, subtract 1/4 cup of liquid from the recipe (that means also, for every 1/4 cup of honey, subtract 1 Tbsp of liquid). 
3.  If baking with honey or maple syrup, reduce the oven temperature by 25 degrees Fahrenheit, since maple syrup and honey will tend to caramelize and burn faster than granulated sweeteners. 

5.  Since maple syrup and honey are somewhat acidic, when baking, you will need to add 1/4 – 1/2 tsp baking soda per cup of honey or maple syrup to the batter so it will rise. 

Honey Hamentashen

Multiple Servings (1 serving of Fruit)

4 cups sifted Flour (half white, half whole wheat pastry)
1 tsp. Baking Powder
1/2 cup Coconut Oil (or Butter or Oil)

1 cup Honey

1 tsp. Lemon Juice

Sift flour and baking powder into a large bowl. Make a well, place oil, honey, and lemon juice in it.

Work together with hand until dough is formed. Let sit in refrigerator for about 30 minutes.

Quadruple Berry Filling:

2 cups Berries (Blackberries, Blueberries, Raspberries, Cranberries)

1 cup Water

2 tsp. Corn Starch

1 tsp. Agave Nectar

In a medium pot, heat berries and water. After a few minutes, remove 1/4 cup liquid and combine with cornstarch in a small bowl. Stir until dissolved. Pour back into pot with berries. Stir well. Add agave nectar. And bring back to a boil. Continue to boil and stir until berries are the consistency of jam.

Roll out dough and cut into circles.  Spoon filling into each circle fold, and seal edges.

Bake at 350 degrees for 8-10 minutes or until browned.

Granola Balls

Multiple Servings (includes dried fruit)

Cocoa Honey

1 ¼ cups rolled Oats

1/2  cup Dried Fruit (Cranberries or Raisins, chopped)

3/4  cup Shredded Coconut

1/3 cup Flax Seeds (ground)

1/4 cup Seeds and Nuts (Variety: like Sesame Seeds, Sunflower Seeds, Pecans, Walnuts)

1/2 cup Honey

1/2 cup Nut Butter (Peanut Butter or Sunflower Butter)

1 tsp. Vanilla Extract

1 tsp. Cinnamon

3 tsp. Cocoa Powder

Maple Spice

1 ¼ cups rolled Oats

1/2 cup Dried Fruit (Cranberries or Raisins, chopped)

3/4 cup Shredded Coconut

1/3 cup Flax Seeds (ground)

1/4 cup Seeds and Nuts (Variey: like Sesame Seeds, Sunflower Seeds, Pecans, Walnuts)

1/4 cup Honey

1/4 cup 100% Maple Syrup

1/2 cup Nut Butter (Peanut Butter or Sunflower Butter)

1 tsp. Vanilla Extract

1 tsp. Cinnamon

1/8 tsp. Cloves

1/8 tsp. Allspice

In 2 medium bowls, combine dry ingredients. In two larger bowls, combine wet ingredients. Stir wet and dry together. Add more honey or oats, if needed, depending on if it’s too wet or too dry.

Shape into balls and arrange on large cookie sheet. Place tray in freezer for an hour or so. Then move balls to a secure container and keep in refrigerator.

Pumpkin Honey Scones

Multiple Servings (includes 1 serving of vegetables)

2 3/4 cups Flour (half white and half whole wheat flour)

1 Tbsp. + 1/2 tsp. Baking Powder

3/4 tsp Cinnamon

1/4 tsp. Ginger

1/4 tsp. Nutmeg

1/4 tsp. Allspice

1/3 cup minus 1 Tbsp Honey

1/2 cup Cold Butter

2/3 cup Canned Pumpkin

2 large Eggs

2 tsp. Vanilla Extract

1 Tbsp. Lemon Juice

1) In a large mixing bowl, whisk together the flour, baking powder, and spices. Work in the butter just until the mixture is unevenly crumbly; it's ok for some larger chunks of butter to remain unincorporated.

2) In a separate mixing bowl, whisk together the wet ingredients until smooth. Add the wet ingredients to the dry ingredients and stir until all is moistened and holds together.

3) Line a baking sheet with parchment paper. Sprinkle a bit of flour atop the parchment or pan.

4) Scrape 1/3 of the dough onto the floured parchment or pan. Round each half into a 6" circle, about 3/4" thick. Brush each circle with milk, and sprinkle with cinnamon, if desired.

5) Using a knife that you've run under cold water, slice each circle into wedges of desirable size. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

6) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 400°F.

7) Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Top with a honey glaze (butter and honey boiled until thick).

Banana Pancakes

1 Serving (includes 1 serving of Fruit)

1 very ripe medium Banana

1 tsp. Baking Powder

1 Egg

1 tsp. Vanilla Extract

1 Tbsp. Butter

1 Tbsp. Coconut Oil)

3 Tbsp. Coconut Milk (or regular milk)

1/2  cup rolled Oats

1/4  cup Whole Wheat Pastry Flour

1/2 tsp. Cinnamon

Mash your very ripe banana with baking powder. Add egg, oil, vanilla, butter, milk and stir.

Stir in oats and flour until just combined.

Fry on a greased skillet. Serve with Agave Nectar or Maple Syrup.

Skillet Apple Peanut Butter Crumble

1 Serving (includes 1 Serving of Fruit)

1 medium Apple, sliced

1 Tbsp. Butter

1/2 cup Water

Dash of Cinnamon

3/4-1 cup rolled Oats

1-2 tsp. Honey

1 Tbsp. Natural Peanut Butter (low sodium)

Sauté apples in butter and add water. Bring to a boil. Stir in cinnamon, oats and honey. Cook for a bit and then add peanut butter.