Barley malt syrup
"Malting" is the process of sprouting, kiln-drying and slowly cooking barley grain to produce a maltose-rich substance, barley malt. WHolesome barley malt syrup is about half as sweet as refined sugar, tastes a lot like molasses and is wonderful in baked goods (spice cakes, gingerbread, gingersnaps) and in barbecue sauces. See Chart for substitution guidelines.
Brown rice syrup
This rice-derived sweetener is roughly half as sweet as ordinary sugar, with an appealing caramel-like flavor. Use it for coffee and tea, in plain yogurt or with fresh fruit. In baking, comhine with maple syrup or honey to increase sweetness--and as with all liquid sweetners, account for added moisture by reducing your recipe's total liquids.
Date sugar
is a minimally processed product created by pulverizing naturally sweet, dehydrated dates. Use it as a whole food substitute for brown sugar on a one-to-one conversion basis. Note that, because of its fiber content, date sugar doesn't dissolve readily in liquids such as coffee.
Evaporated cane juice
A natural substitute for refined sugar, created from sugarcane with minimal processing. Use it in any recipe calling for white sugar, on a one-to-one conversion ration. The golden denerara variety has larger crystals and is excellent in coffee; darker muscovado is fine textured, with a pronounced molasses flavor.
Raw honey
One of nature's true "superfoods" delicious honey is rich in antioxidant polyphenols. Enjoy at room temperature for optimal nutritional value. If substituting for sugar in baking, keep in mind that honey is sweeter and moister and browns faster. See chart for guidelines.
Pure maple syrup
Created by heating and thereby concentrating pure maple sap, this Native American food is lower in calories than sugar and a source of the minerals manganese and zinc, associated with immune health. The various grades of maple syrup differentiate color and flavor more than quality. As with honey, when baking with maple syrup, reduce your recipe's overall liquid by 25 percent to account for added moisture. It's especially good in oatmeal cookies and recipes with nuts.
Unsulphered molasses
Molasses is a syrupy by-product of the process by which sucrose is refined from sugarcane. Blackstrap molasses is the darkest and least sweet and most nutritious variety, offering manganese, copper and calcium; it's best used for baking. Lighter molasses is sweet enough to use directly at the table in place of sugar or pancake syrup.
Natural Substitutions Chart for Refined Sweetners
When substituting liquid sweetners for refined white or brown sugar, reduce the liquid content of your recipe by 25% to accommodated their moisture.
1 cup white sugar:
1 cup evaporated cane juice
2/3 cup date sugar
1/2 cup honey
1/3-2/3 cup molasses
1-1 1/4 cup barley malt syrup
1-1 1/4 cup brown rice syrup
1 cup brown sugar
- 1 cup date sugar
1 cup corn syrup
- 1 cup honey
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