Hi, Adrienne. We’ve never tried that swap before, so it’s hard to say if it would work or not. If you decide to give it a go, please stop back and share your thoughts! We’d love to know how things went.

Thank you for sharing the insights. Will surely give it a try.

Hi, Roma! Our preferred sweetener regardless of cooking method is honey because its glycemic index is lower than sugar and it contains vitamins, minerals, and antioxidants that table sugar doesn’t have. Like anything, when it’s cooked or heated it can lose some of its nutritional properties, but it’s perfectly safe and healthy to bake with honey. Plus, baking is radiant heat, which is a kind of indirect heat. It takes time to warm up. Most baked goods are finished baking when they reach a relatively low internal temperature — around 180°F. So it’s not the same as boiling honey vigorously and killing off any benefits.