honey is delicious as a spread on bread, toast, muffins, as a topping on ice cream, sliced fruit, breakfast cereal, etc. it is also excellent as a sweetener in baking, in bbq sauces, and in preserves. researchers at penn state college of medicine found that a teaspoon of buckwheat honey at bedtime worked better than either dm cough suppressant or nothing at all in soothing a child’s cough.
when baking with honey – substitute 250ml of honey for 250 ml of sugar and reduce liquids by ¼ cup. reduce the required oven temperature by 15 degrees c. as well, add ½ teaspoon baking soda for each cup of honey used.
- reduce oven temperature by 15 degrees c
- add ½ teaspoon baking soda for each cup of honey used
please note that honey is not recommended for children under one year of age.
both liquid and creamed honey can be frozen without damage, but is best kept at room temperature. it is sensitive to high temperatures. even warm temperatures will cause it to lose flavour and to darken over time. liquid honey should not be kept refrigerated, as this speeds up granulation.
Point of Interest:
our honey is 100% pure canadian honey. it is collected as nectar by honeybees, from the blossoms of flowering plants, and then it is converted into honey by the honeybee. honey contains no additives, preservatives, artificial or synthetic ingredients. the canada food inspection agency regulations prohibit additions of any sort. honey contains antioxidants that are essential to protect the body against free radicals. a daily dose of honey, even just a spoonful, helps boost the immune system.
honey contains no fat, and helps the body absorb calcium. sports nutritionists have found consuming honey before exercise increases endurance and reduces muscle fatigue.
honey is a natural antiseptic. by absorbing moisture around a wound honey prevents the growth of bacteria and helps keep cuts and minor burns clean and free of infection.
what is the difference between liquid and creamed honey?
both liquid and creamed honey are pure honey, nothing more, nothing less. the word creamed refers to the smooth, creamy texture of solid honey that has been processed for this purpose. honey is “creamed” by mixing fine honey crystals into liquid honey, pouring the honey into the container, then placing it in cool storage to promote rapid granulation. this process produces a small crystal structure, which gives a smooth creamy texture - hence creamed honey.
has crystallized honey gone bad?
all honey will crystallize in time and has nothing to do with going “bad”. it can be re-liquefied by placing the container in the microwave or a pan of warm water and warming on low until the honey is clear.
why is some creamed honey so hard?
creamed honey should be soft and easily spreadable; however this is not always the case. honey that is low in moisture (canada no. 1 honey must be less than 17.8% moisture) will crystallize harder than higher moisture honey. some flowers also produce honey that will go harder when it crystallizes. if your creamed honey is too hard, place the container in a warm location for a few days until soft, or microwave on medium heat for 20 seconds at a time until soft.
honey should not be fed to infants under one year of age. honey is a safe and wholesome food for older children and adults.