{"id":13784,"date":"2015-10-04T20:00:43","date_gmt":"2015-10-04T19:00:43","guid":{"rendered":"http:\/\/greensideup.ie\/?p=13784"},"modified":"2015-11-29T16:01:23","modified_gmt":"2015-11-29T16:01:23","slug":"gingerbread-recipe","status":"publish","type":"post","link":"https:\/\/greensideup.ie\/gingerbread-recipe\/","title":{"rendered":"Gingerbread Recipe: Honey vs Sugar"},"content":{"rendered":"

\"Gingerbread<\/p>\n

Gingerbread<\/h2>\n

Ever since we harvested our first jars of honey from our beehive<\/a> it’s been on my mind to bake a cake or some buns using our own honey instead of refined sugar. Last week I found that my blog had made it into the finalists of the Blog Awards Ireland<\/a> so no better time to look up a honey cake recipe!<\/p>\n

We’re not big consumers of honey generally, usually only using it on Christmas hams, in cold remedies or salad dressings. Making the switch is therefore taking us slightly out of our comfort zone. However, given the bees went to so much trouble to make it, I want to do the honey justice before our 12-year-old spreads all 14 jars of it on her breakfast toast.<\/p>\n

The gingerbread cake recipe below isn’t sugar-free but the sugars included are mostly unrefined, making it a much healthier cake than it first appears.<\/p>\n

Sugar vs Honey<\/strong><\/p>\n

\"HowThere’s been a lot of press warning us about the dangers of eating too much sugar due to its links with obesity and diabetes<\/a>\u00a0and\u00a0sugar is now considered worse than fat in our diets,\u00a0but is honey any better? Sugar is sugar right?<\/p>\n

One of the things that surprised me during an early beekeeping lesson was that nectar contains both glucose and fructose but\u00a0I hadn\u2019t realised until we began beekeeping, that the enzymes the bees add to the nectar make honey easily digestible, allowing our bodies to absorb the natural sugars. Our digestive system finds it much harder to break down sugars extracted from sugar beet or sugar cane once they’ve been refined.<\/p>\n

This excellent article from the University of Arizona explains the differences and processes involved in digesting honey over sugar<\/a>\u00a0and why, as a result, honey is better for us.<\/p>\n

If, like me, you didn’t know the differences between the refined and unrefined sugar varieties, this Good Food article contains a glossary of sugars<\/a> that you might helpful.<\/p>\n

Molasses<\/h3>\n

Molasses is a syrup that’s produced when the sugar cane plant is processed to make refined sugar and is another ingredient listed in the gingerbread cake. An article in Natural News highlights blackstrap molasses in particular as a health supplement. Containing trace minerals as well as calcium, magnesium and iron, molasses are also moderate on the glycemic scale and are apparently being used as a sugar alternative by diabetics. You can read more about blackstrap molasses here<\/a>.<\/p>\n

Molasses can also be used as a flower and fruiting enhancer in the organic horticulture world<\/a>, particularly in regard to hydroponics, and can be added as a spray to increase production.<\/p>\n

Sugar Alternatives<\/h3>\n

Although I’ve often used vegetables in cake recipes<\/a>, I’m really keen to find natural alternatives to refined sugar in jam and cordial recipes which use pounds of the stuff. I suspect we’re going to have to be patient and leave that one to the experts to figure out and pass on to us as my culinary skills aren’t that adventurous to have a go myself.<\/p>\n

\"Gingerbread<\/p>\n

DARK GINGERBREAD RECIPE<\/h2>\n

So onto the gingerbread recipe with honey. It took a bit of searching but eventually I came across a beautiful American website – 101 Cookbooks –\u00a0who share several honey recipes<\/a>, including this sticky gingerbread<\/a> which I\u2019ve adapted slightly to accommodate European measurements and ingredients. \u00a0There\u2019s a long ingredient list, it’s easy to follow as they’re fairly much split into two bowls of wet and dry ingredients before combining to make a rich, soft and moist cake.<\/p>\n

Serves 18 if cut as described below.<\/em><\/p>\n

\"GingerbreadIngredients:<\/h4>\n

225g butter
\n120ml tepid water
\n180ml blackstrap molasses or treacle
\n180ml pure honey
\n155g dark brown muscovado sugar
\n385g plain flour
\n1 \u00bd teaspoons bread soda
\n\u00bd teaspoon salt
\n2 teaspoons ground ginger
\n2 teaspoons ground cinnamon
\n\u00bd teaspoon ground all-spice
\n\u00bc teaspoon ground cloves
\n3 large free range, organic eggs
\n120ml milk
\n1 tablespoon grated fresh ginger<\/p>\n

Pre-heat the oven to 160\u00baC\/325\u00baF\/Gas 3. Line a 24cm diameter spring bottom tin with parchment paper.<\/p>\n