Even though we recently ranted about obesity, there is no need to give up your sweet treats. Or give up any foods for that matter, you just have to find your moderate balance. However, we like to make healthy choices while making our sweet treats, so today let’s talk about honey.
One of my favorite memories from when I was pretty young was when my Dad would go to the local market/swap meet and come home with all kinds of interesting things. Sometimes he would being home a whole bunch of honey and he would prepare a ‘honey tasting’ for my brother and sisters. It was lovely, comparing flavors like orange blossom, leatherwood, eucalyptus and clover and then so seriously choosing our favorites.
Generally the lighter the honey the more gentle the flavor, the darker the more rich. The main reason why honey is sometimes considered a healthy option is because when you buy it, you know what you’re getting – only one ingredient. It can be processed in a number of different ways, but generally it is a very pure form of natural sweetener. Honey is composed primarily of carbohydrates (natural sugars) and water, as well as trace enzymes, minerals, vitamins, and amino acids. It has almost the same calories as sugar, but is considered far more nutritional because it also contains a variety of flavonoids and phenolic acids, which act as antioxidants, scavenging and eliminating free radicals. Often eating a local honey will help alleviate hay fever symptoms.
Let’s get to baking some sweet treats using the lovely stuff. (Or visit these earlier recipes for honey vanilla pound cake, honey figs, honey ginger cake).
Honey Applesauce
- 1 1/2 kg (3 lbs) cooking apples(McIntosh, Granny Smith or Empire would be nice)
- 1/2 c water
- 1/2 c honey
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
Makes about 4 cups
Core the apples, but don’t peel and place them in a large saucepan or pot. Add water, then cover. Cook over a low heat for about 20 minutes or until apples are soft, stirring occasionally. Press the apples through a colander or wide sieve to remove skin. Add honey and spices to the applesauce; stir to blend. This will last well in the fridge for at least a week.
If you use red apples, the sauce will be pink, from the skins, just peel the apples first of you don’t want the colour. Also it’s nice to experiment with adding different things to the sauce. Lemon peel, or a whole clove or what about adding some berries while the apples cook? You can use applesauce for a lot of other cooking too, in muffins, with pork or with breakfast porridge.
Song for this recipe: “Pineapple Crabapple” The Free Design 
