Although it’s nature’s very own unrefined sweetener, honey is still considered a refined sugar as the sucrose is broken down into glucose and fructose while in the bee’s stomach.
It does contain some B vitamins, minerals and enzymes, but the latter are destroyed by heat so it is best drizzled over food rather than used in cooking or baking.
USE HONEY IN THESE RECIPES FROM TASTE:
Almond and honey cookies
Honey-drizzled cranberry cheese and pear stack
Simple green pea salad with honey dressing
Roast honey-and-orange yellowtail with ginger spring onions
Honey gammon and Taleggio tartiflette