Submitted 4 days ago by hungryphrog@lemmy.blahaj.zone to [deleted]
So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
The entire country of Canada approves. Whether it’ll work is unknown.
I actually use this honey in place of maple syrup pretty often for like waffles and whatnot so I can imagine it would work the other way all the same
Yes and it is great. Personally I use a mixture of both
…can I get that granola recipe? That sounds fantastic.
Bump. I also want it.
For my granola I do a 50/50 mix of honey and maple syrup. It’s so good.
Is it like pure maple syrup or the cheaper kind that’s actually thick? The pure kind might not have enough sugar or viscosity to work as a binder. But something like Mrs. Butterworth’s would totally work.
Wait really? Butterworth is more like honey than maple syrup?
I guess butterworth is just flavored HFCS.
The pure maple syrup is just really runny and not nearly as thick and sticky which might not work for this specific application. Another alternative would be molasses.
I made some once with pure maple syrup and yes it was kind of under-clumped, but the flavour was off the wall delicious.
TheAlbatross@lemmy.blahaj.zone 4 days ago
Short answer, yes. Long answer, honey contains less liquid than maple syrup while being sweeter. This matters far more when baking than anything else so you should be fine in coating the granola with maple syrup instead of honey. That said, since it’s more liquid than honey, you may have to add something to stabilize it like a pinch of starch, though I’m not sure that’s truly necessary in this application.
hungryphrog@lemmy.blahaj.zone 4 days ago
Thanks. As for the liquidity thing, I actually mix the honey with oil and cocoa powder, making it liquid anyways. I think I’ll be fine if I put maybe a lil bit more cocoa than usual.
But if honey is sweeter than syrup, should I put in a little more syrup than the one dl to keep the taste?
TheAlbatross@lemmy.blahaj.zone 4 days ago
You could, or add in some sugar. My experience with this kind of substitution is mostly in baking where volumes and ratios are far more important. In this application, it’s a little more loosey goosey, so I’d say try a 1:1 swap and if it’s not sweet enough, use more next time or toss a lil sugar on it.