Replace sugar with honey – here’s how:

A simple rule of thumb is that you can use 10% less honey than sugar – this is because honey is sweeter than sugar.

Example:

100 g sugar = 90 g honey

1 tbsp sugar = 2 tsp honey

Honey can be used for much more than sweetening tea. Try honey as a sweetener on fruit and berries (especially good on strawberries), in marinades, sauces, dressings, baking and as a basic accompaniment on a cheese board.

Tips!

If you use honey in baking, fermentation starts more quickly.

The baked goods therefore become airier and moister.

Has the honey crystallized?

Most Norwegian honey is solid. The nectar in most Norwegian plants contains more glucose than fructose. The glucose will “encapsulate” the fructose over a shorter or longer period of time. You can see this when the honey is solid when you buy it, or when sugar crystals form from the bottom over time. If you place the honey in a water bath at about 50 degrees for a while, the honey becomes more liquid and the crystals dissolve.

And if you prefer to use Norwegian honey – look for the Nyt Norge label.erket.