Sugar Alternatives for Baking
- Terri Fox
- Dec 11, 2016
- 3 min read
We all know that celebrations call for extra baking. I remember all the candy I would make: fudge, Oreo balls, sugar cookies, butter cookies, toffee, pumpkin rolls, chocolate covered everything, and so many other calorie-laden treats. I wonder why I weighed 200 pounds!
I won't lie. The first few years that I did not bake, it was difficult. That sounds crazy, "I am going to do less work" and it was difficult. That's because the food is not about the food. It's about the love that goes into making it for those that love what you have made. Somehow we feel like "love" them less by not creating the dishes they love. After the first couple of years, I don't miss it at all. I don't miss the horrible feeling in my stomach after eating all the sugar.
Today, there are many alternatives available to use instead of sugar. Watch the video (click pink sugar) for several ideas.
Here are more sugar alternatives:
AGAVE NECTAR
There are several types of agave, the plant that's used to make tequila, are blended to create this liquid sweetener.
You can find agave at natural-food stores, in some grocery stores, like Whole Foods Market, and in various baked goods.
"It's great for teas and coffee, but it's a little difficult to bake with," says Sandhu. "I use it at about a third of the capacity of sugar--agave nectar is far sweeter than sugar or honey, so you have to reduce the amount a recipe calls for. I look for recipes that use another liquid sweetener, like honey, as the base. I also tend to lower my oven temperature when I use it because agave nectar browns a bit more. It's probably not the best option out there for beginner bakers."
Maple syrup Harvested sap of maple trees, which is then boiled down and filtered in sugar houses. It’s mostly comprised of 70 percent sucrose, with a low fructose level, and has been found to contain antioxidants. However, it still contains fructose.
Raw honey
Honey is my go to first choice — it’s only one of my favorite things in the whole wide world! Raw honey has so many wonderful health benefits. It’s a natural antibactieral, boosts the immune system, promotes digestive health, and is high in antioxidants.
Of course, be sure to use it in moderation — it is still very high in sugar.
Stevia
Stevia is probably one of the most well-known and popular natural sweeteners. The sweet leaves have been used by humans for hundreds of years and by diabetic patients in Asia for decades.
While it is not a significant source of nutrition, the great thing about stevia is that it will not affect blood sugar levels at all, making it a great all-natural sugar alternative for diabetics. It is also calorie-free.
I like using liquid stevia, which is a whole-leaf extract and does not contain any other ingredients. Powdered stevia, on the other hand, contains unnecessary fillers. Best yet, the liquid extract is super-duper sweet — just a drop will do ya!
Date sugar
Date sugar is essentially just dried dates pulverized into a powder. It is very sweet, which should come as no surprise if you’ve ever eaten a date before (yummy). I like using dates for baking right behind honey.
Since it does not melt, date sugar cannot be used as a direct substitute for sugar. For example: you wouldn’t want to put it in your coffee. However, it is great for baking. Use just 2/3 the amount of date sugar in place of brown or white sugar called for in your recipe. It may otherwise be too sweet!
Molasses
Molasses is a thick syrup produced when the sugar cane plant is processed to make refined sugar. But unlike refined sugar, molasses carries some significant health benefits. One serving (2 tablespoons) of molasses has about 30% of the daily iron requirement for premenopausal women, as well as 14% of our RDV of copper, an important trace mineral whose peptides help rebuild the skin structure that supports healthy hair. It is also high in vitamin B6, magnesium, calcium, and antioxidants.
Be sure to select unsulfured, organic sugarcane molasses
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