Baking with Honey, Agave Nectar and Maple Syrup

 

There are a lot of people who like to use Honey, Agave Nectar, Maple syrup, or other natural syrups as a substitute of sugar in their recipes.  They are wonderful substitutes, because of the natural nutrition they add to your food.  I always try to find RAW when ever possible, because the enzymes will still be in tact. If you have never substituted syrups for sugar in a recipe before, it is rather easy.

For starting, 1 cup of sugar is equivalent to:

• 1 cup of Honey - Reduce liquid by 1 TBSP

• 2/3 cup of Agave Nectar - Reduce liquid by 2 TBSP

• 1 cup of Maple Syrup - Reduce liquid by 3 TBSP

When you are using a heavier syrup, like honey or corn syrup, in a recipe that is supposed to have a light result,  add a 1/2 tsp Baking Soda per cup of syrups used.

When you use any syrup in place of granulated sugars (including brown, white, raw, etc) the baked goods tend to turn golden much faster, so you also want to turn the oven down 25 degrees.