Submitted 3 weeks 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.
Okay, so you need:
First, get a big bowl. Pour all the oats (and other grains, seeds and nuts if you have them). Put a tablespoon or two of cocoa there and mix it with a large spoon.
Then get a smaller bowl (metal) and put 1dl honey in there, then a few table spoons of cocoa, and 0.8 or a tiny bit more of rapeseed oil. To mix these together into a goo, you need to heat it first.
Get a kettle and pour water in there. Make sure that there isn’t too much water; if the water can touch the bottom of the bowl, the goo will get too hot. Put the kettle on the stove and the bowl on it. You’ll need to stir the goo a lot, and the bowl and even the spoon get hot quick, so use oven mitts or something similar when handling them.
At this point, turn on the oven. It should heat to 150 ℃. If your oven has an option to use fans or such (similar to a convection oven), use it! It’ll make the granola more crunchy/crispy and not get mushy as soon.
When your oil and honey has became a homogenous goo and they have mixed together, pour it slowly on the oats while stirring the oats. Here it’s really good if you get someone else to pour for you or to stir for you. If someone else is pouring the goo, you can stir rapidly. (hold the bowl still if you can, you don’t want your hard work ending up on the floor!)
Line two baking trays with parchment paper. Make sure that the paper covers everything. You might need two pieces of paper per tray. Scoop/pour the granola on them. Use a large spoon to spread it evenly across the tray.
When the oven has reached 150 degrees, put the trays in there and set a timer for 20 minutes. (I recommend checking in on them in ten minutes the first few times you make this or if you’re using a new oven though, because ovens are different and what doesn’t burn in one oven might burn in another one.)
In 20 minutes, pull them out and turn over the granola. Switch places of the trays when putting them back in the oven so that the one that was higher before is lower now and vice versa.
Wait another 20 minutes before taking them from the oven. Put the trays on a table until the granola has fully cooled, then put it in a container, preferably an airtight glass jar.
Bump. I also want it.
Okay, so you need:
First, get a big bowl. Pour all the oats (and other grains, seeds and nuts if you have them). Put a tablespoon or two of cocoa there and mix it with a large spoon.
Then get a smaller bowl (metal) and put 1dl honey in there, then a few table spoons of cocoa, and 0.8 or a tiny bit more of rapeseed oil. Add some salt if you like. To mix these together into a goo, you need to heat it first.
Get a kettle and pour water in there. Make sure that there isn’t too much water; if the water can touch the bottom of the bowl, the goo will get too hot. Put the kettle on the stove and the bowl on it. You’ll need to stir the goo a lot, and the bowl and even the spoon get hot quick, so use oven mitts or something similar when handling them.
At this point, turn on the oven. It should heat to 150 ℃. If your oven has an option to use fans or such (similar to a convection oven), use it! It’ll make the granola more crunchy/crispy and not get mushy as soon.
When your oil and honey has became a homogenous goo and they have mixed together, pour it slowly on the oats while stirring the oats. Here it’s really good if you get someone else to pour for you or to stir for you. If someone else is pouring the goo, you can stir rapidly. (hold the bowl still if you can, you don’t want your hard work ending up on the floor!)
Line two baking trays with parchment paper. Make sure that the paper covers everything. You might need two pieces of paper per tray. Scoop/pour the granola on them. Use a large spoon to spread it evenly across the tray.
When the oven has reached 150 degrees, put the trays in there and set a timer for 20 minutes. (I recommend checking in on them in ten minutes the first few times you make this or if you’re using a new oven though, because ovens are different and what doesn’t burn in one oven might burn in another one.)
In 20 minutes, pull them out and turn over the granola. Switch places of the trays when putting them back in the oven so that the one that was higher before is lower now and vice versa.
You can lick the goo bowl while waiting, don’t let anything go into waste.
Wait another 20 minutes before taking them from the oven. Put the trays on a table until the granola has fully cooled, then put it in a container, preferably an airtight glass jar.
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 3 weeks 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 3 weeks 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 3 weeks 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.