Substitute honey for sugar in cooking

Did you know that honey can be used as a replacement for sugar in cooking? It can replace sugars such as white sugar, brown sugar, maple syrup or corn syrup. Be sure to follow our handy tips to ensure you reap all the benefits of your raw honey.

1. For every 1 cup of sugar, substitute 1/2 to 2/3 cup of honey.

Honey being mainly fructose is much sweeter than refined sugar.  Depending on the honey variety you use it can be 2 to 3 times sweeter.  Therefor we suggest follow our handy chart below for getting the conversion right. 

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2. Add a little baking soda

Honey is naturally acidic and adding baking soda help balance this acidity to allow baked goods to rise properly.  We suggest 1/4 tsp of baking soda for every 1 cup of honey

3. Turn down the heat

Honey will burn faster than granulated sugar. Lower the heat by 10deg and ensure you stir more often when baking and cooking. 

4. Less Liquid

Honey will add liquid to the recipe.  When substituting honey for sugar, you will need to ensure you reduces the amount of liquid ingredients by 1/4 cup for each cup of honey

5. Use RAW honey

Ensure you use raw, locally sourced honey.  Most commercial honeys on the supermarket shelf have been mixed with sugar syrups, defeating the purpose of substituting sugar for the healthier honey.  All our honeys are locally sourced from Western Australia, and are 100% RAW.  Meaning they have come straight from the bee hive to you. 

Peanut Butter Honey Truffles


Peanut Butter Honey Truffles with Coconut – a simple, unprocessed, healthy snack for a burst of sweet protein between meals.

  • 1/4 cup oats
  • 1/2 cup natural unsweetened peanut butter
  • 1/4 cup honey (you can use 3 tbsp for a less sweet flavor)
  • 1/2 tsp vanilla
  • Pinch salt (if your peanut butter already has salt, skip this)
  • 2-3 tbsp dried shredded coconut


  1. Pulse the oats in a blender for 30-45 seconds till they become a powdery flour.
  2. In a mixing bowl, stir together peanut butter, honey, vanilla, salt and oat flour.
  3. Roll the peanut butter mixture into 1-inch balls.
  4. Roll each ball in dried coconut to coat-Place truffles in the refrigerator. Chill for at least 30 minutes.
  5. Serve cold. Store truffles in the refrigerator.


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