My beekeeper friend gave me a jar of buckwheat honey that I don't want to waste. Ideas?
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Lisanne is a trusted home cook.
Buckwheat honey has a very pronounced flavor; taste before deciding about its use in a given application.
dinner at ten is a trusted home cook.
Don't sub it for molasses -- they're not that similar and molasses is A LOT cheaper.
I mostly eat buckwheat honey with butter and salt on toast. I've never been willing to sacrifice a whole jar to this recipe for almond-honey squares, but I have had the product and it is delicious: http://www.davidlebovitz...
Honey and molasses do not at all act the same in baking. Honey's natural enzymes denature protein. Molasses is sugar, cooked down. While I agree that the flavour profiles are similar, substituting is a bad idea.
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