Post # 1
I am not a good cook or a good baker, but I am trying to improve ;). A family member has a dairy allergy so I am trying to make a dessert that he can eat, and will enjoy. I’ve come across an easy recipe for dairy free and flourless brownies and it looks simple enough that I’m going to give it a try.
Question for those who are good bakers…. the recipe calls for raw honey and raw coaco powder. How are these things any different from the regular honey and coaco powder I already have in my pantry? Can I still use what I have ???
Post # 2
Raw honey is better for you than processed honey, but it won’t make a difference when baking. I imagine it’s the same for cacao powder (but I don’t know for certain).
Post # 3
I would just use what I had on hand. It won’t matter when it comes to the dietary restrictions.
Post # 4
Thanks ladies for your speedy replies 🙂 I’ll give the recipe a try with what I have.
Post # 5
Raw honey is the purest honey that hasn’t been processed. Raw honey is actually not recommended for baking.
Did you mean cacao vs cocao? Raw cacao is made from pressed unroasted cacao beans whilst cocao powder is roasted. They do make a slight difference in baking.
I am vegan and bake a lot. Most of the time I just substitute non dairy alternatives for the dairy ones in a recipe. I mostly use nutlex (butter substitute) and soy milk. I find it makes much better treats than recipes asking for complicated alternatives.
Post # 6
Chocolate/cocoa is derived from the cacao bean. Cacao powder is basically the raw form of cocoa powder. They are interchangeable, as long as we’re talking about natural cocoa and not dutch processed cocoa. Dutch processed cocoa is pretty hard to find in the US and it’s much more expensive, so I wouldn’t worry about accidentally using Dutch processed. You should note that Hershey’s Special Dark cocoa is a mix of natural and Dutch. As a practical matter, you’d need to switch up whether you need baking powder or soda
Post # 7
SmartCookie1 : I’d say in this recipe you are fine to substitute raw honey and raw Cocoa for what you have in the cupboard.
In some recipes substituting can cause issues with the outcome. We have a family recipe for a honey biscuit that really does require you to use raw unadulterated honey. Anything that has been processed doesn’t work. This biscuit relies on cooking the honey on the stove top until the right type of sugar crystals form which in turn gets the little balls of fried dough to stick together and harden. Just explaining this so you don’t think you can always sub out ingredients. In the brownie recipe you mentioned it’s probably more about ‘raw’ being considered healthier and more natural but the outcome will be the same if you sub out for standard not raw ingredients.