Recipes and Variations
Alternate Recipes and tips to using Measures of Joy’s mixes
Baking without butter can be a little tricky. One trick I’ve heard of is to separate the eggs and combine the egg yolks with the sugar or sweetener (like granulated sugar or even honey or agave) adding the egg whites later with the other ingredients. Here’s an article I like to refer to.
To understand baking without eggs it’s important to know what eggs accomplish in baking so you can try to do the same job with something else. Eggs act as a binder and liquid in a recipe but each component of the egg works differently. Egg whites can act as a leavener especially if they are beaten separately together. Egg yolks can act as a fat contributing to the emulsifying of fats and other liquids in a baked good.
- Because of its high fructose content, honey is sweeter than sugar. If a product is too sweet with a one-for-one substitution, reduce the amount of honey by using ½ to ¾ as much honey as white sugar in the recipe.
- When substituting honey in recipes calling for 1 cup or more of sugar, reduce the other liquids in the recipe by ¼ cup for every 1 cup of honey.
- In cookie recipes using eggs or recipes with no other liquids, increase the flour by 2 tablespoons for each cup of honey.
- Add ½ teaspoon baking soda for every 1 cup of honey used.
- To avoid overbrowning, reduce the oven temperature by 25ºF if it is a recipe not designed for honey as an ingredient.
- Granulated sugar may play a critical role (creaming, holding air in a batter) in some recipes. If substituting with all honey is not successful, you may choose to substitute half the sugar with honey.
- Oil or spray the liquid measuring cup to make it easy for the honey to slide out after measuring.
- One 12-ounce jar honey = one standard measuring cup. Tips for using honey
Recipe Adaptations or Variations:
Recipe Variations coming soon:
Donut, Old Fashioned
Peanut Butter Cookie
White CakeRecipe Variations