Sucanat / richer flavor, darker color = Brown Sugar
Sucanat with Honey / light, sweet flavor, lighter color = White Sugar
Powdered Sucanat with Honey = Powdered Sugar
Substitute sucanat and sucanat with honey one for one in recipes calling for brown sugar (sucanat), white sugar (sucanat with honey) or some of both. In some recipes, such as Oatmeal Cookies, I’ll use all sucanat for both the white sugar and brown sugar because I like the richer flavor of the sucanat.
Sucanat with honey may be powdered in a blender or the Tribest Personal Blender to use as powdered sugar for icings. The icing will be a light golden color. DO NOT USE YOUR GRAIN MILL TO POWDER THE SUCANAT WITH HONEY!
When substituting honey for sugar in baked goods such as cakes and quick bread, you usually want to decrease the honey by at least 1/2.
In yeast breads, I usually use equal amounts of honey for sugar and just increase the flour a little
All-Purpose Flour or Whole Wheat Pastry Flour:
For cakes and cookies, use Soft White Wheat flour in place of All-Purpose Flour or Whole Wheat Pastry Flour. Increase by 1/2 cup for every 2-3 cups of flour called for in the recipe.
Self-Rising Flour – For Every 2 cups of Self-Rising Flour, Combine:
2 1/2 cups Soft White Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
To above flour mixture, cut in 5 Tbs. Butter, then use as directed in recipes calling for
Graham Cracker Crust:
1/2 cup Soft White Wheat Flour
1/2 cup Sucanat
2 Tbs. Butter
Margarine or Shortening (Crisco):
Always use Butter in place of Margarine or Shortening.
1 stick = 1/2 cup or 1/4 pound
1 stick = 8 Tbs.
1/3 cup Butter = 5 Tbs.
Sweetened Condensed Milk:
1/2 cup Regular Nonfat Dry Milk
1/3 cup Boiling Water
3 Tbs. Melted Butter
2/3 cup Sucanat with Honey OR 1/3 cup Mild Honey (Sage or Tupelo)
Blend until smooth. Store in the refrigerator.
Yields: 1 1/4 cups OR 1 Can
For every 1 cup of Buttermilk called for in a recipe use:
1 cup of Regular Milk (can also use Soy milk, Rice milk, or Almond milk)
1 Tbs. Vinegar