Can I substitute honey with applesauce?
I have just tried a recipe from "Elena`s Pantry" for brownies with coconut flour. It turned out great and very crispie. It is so good that I will definitely use it as a crust for various cake ideas. However, it includes 1/2 cup of honey or agave (I used rice syrup as this is pure gluccose and doesn`t contain any fructose). It turned out a little too sweet for my taste but the honey/rice syrup was definitely needed as a "wet" ingredient, otherwise the batter would be way too dry. So my question is if I could use applesauce instead or 1/4 cup applesauce/1/4 cup rice syrup or just include a third egg? Or is there some reason you need "liquid sugar" for the texture?
i have some experience with using applesauce (look up my macaroon recipe on this site)
anyway...applesauce definitely gives things a more spongy texture. if that crispiness is what you're looking to hold on to, then you'll want to stick with some kind of syrup. it might be worth it to try 1/2 applesauce 1/2 syrup.
good luck...let us know how it turns out!