This is just a few ideas for sugar substitutes, I hope some of them work for you!
Maple syrup can be used in many desserts with delicious results.
Grade A is sweeter and less robust than Grade B, make sure that you buy
organic, as otherwise it is processed with formaldehyde, a toxic
substance. For pancakes try mixing syrup 1:1 with honey for a more
economical choice.
Maple sugar is a great choice for baking delicious desserts, although
it is quite expensive, it can be used in place of white sugar, although
it will have a stronger taste.
Molasses is a by-product of white sugar and contains all the vitamins
and minerals from the sugar cane. It has a high iron content and is
great for gingerbread type desserts.
Sorghum is similar in taste and texture to molasses, only sweeter,
and is a whole food product made from sorghum grain, the lighter version
can be used in place of corn syrup for baking and cooking.
Rapadura or Sucanat is unrefined whole cane sugar. It’s sweet and
dark and full of minerals. It is very versatile for baking, can be mixed
1:1 with white sugar, it does have a stronger molasses like flavor.
Stevia is a green herb that is very sweet, the Japanese have used it
as a no-calorie sweetener for many years, after refining it is made
almost white, but some refineries use the whole plant which can have
toxic effects from overuse. Stevia in it’s natural form can have a bit
of aftertaste so it is best used sparingly, it’s great for lemonade and
other light beverages.
Agave syrup is a less expensive sweetener similar to corn syrup in
taste and color, in fact, some companies have used the two as a mixture
so use caution when buying. It also highly processed, something to
remember if you are looking to reduce over processed foods.
Coconut/palm sugar can be used interchangeably and is an exciting new
development as it has a low glycemic index, it looks a bit like raw
honey and is moist and delicious.
Honey, as most people know, is healthy, delicious, and packed with
antioxidants. The more raw the better, and better for you. It is
versatile and usually affordable.
For cooking with any of these sweeteners you may need to adjust the
amounts, as they can be sweeter than refined sugar. Try 3/4 cup instead
of a full cup for starters and adjust to taste. Happy eating!
Source:
http://www.thenourishinggourmet.com/2008/12/guide-to-natural-sweeteners_08.html
