Baby friendly substitute for honey?

Re: Baby friendly substitute for honey?

• lulu3061 member

  August 2011

  Agave Syrup/Nectar is baby safe as is maple syrup but I think the maple syrup would change the taste but agave nectar wouldn't.

  HTH!  

  Warning No formatter is installed for the format bbhtml

  Report0 Reply
• Loading the player...
• jnicolen

  August 2011

  Mrs. K in TX:

  LO eats what we eat, for the most part, so I'm trying to leave honey and nuts out of everything. I have a recipe for Chicken Tangine with Apricots and Almonds that I want to make, but it's got honey in it. Should I just use sugar (maybe brown) instead, or is there something else that's a good substitute? I'll still use the almonds; I just won't give them to LO.

   

  mmmmm....care to share the recipe?

  ps..sorry im no help..but agave sounds like a good option.
  

  Warning No formatter is installed for the format bbhtml

  Report0 Reply
• MamaPajama2010 member

  August 2011

  I second the agave. It is sweeter than honey, though... so use less.

  

  Report0 Reply
• Mrs. K in TX member

  August 2011

  jnicolen:

  Mrs. K in TX:

  LO eats what we eat, for the most part, so I'm trying to leave honey and nuts out of everything. I have a recipe for Chicken Tangine with Apricots and Almonds that I want to make, but it's got honey in it. Should I just use sugar (maybe brown) instead, or is there something else that's a good substitute? I'll still use the almonds; I just won't give them to LO.

   

  mmmmm....care to share the recipe?

  ps..sorry im no help..but agave sounds like a good option.
  

  Sure. I haven't tried it, but it gets 4.5/5 stars on the WW website.

  Chicken Tagine with Apricots and Almonds

  Ingredients

  • 4 halves (4g each), dried apricot halves
  • 1 cup fat free chicken broth
  • 1 lb chicken breast, skinless & boneless, cut into 1 inch cubes
  • 1 Tbs all purpose flour
  • 1 medium onion, chopped
  • 1/2 tsp ground cinnamon
  • 1 Tbs honey
  • 1/4 cup slivered almonds or whole blanched almonds
  • 1/8 tsp table salt
  • 1/8 tsp black pepper
  • 2 cups cooked couscous, hot

  Instructions

  1. In a small saucepan, bring apricots and chicken broth to a simmer, set aside.
  2. Coat a large, nonstick saucepan with cooking spray and place over high heat; toss chicken with flour and then saute chicken until golden, about 5 minutes. Stir in onion, reduce heat to medium-low and cook until onions are very tender, about 10 minutes. Stir in cinnamon and honey.
  3. Stir in apricots, broth and almonds; season to taste with salt and pepper. Simmer 10 minutes and serve over couscous. Yields about 3 oz chicken, 1/4 cup of sauce, and 1/2 cup of couscous per serving. (4 servings, 7 pts each)

  Report0 Reply