Baking With Sugar Alternatives

In our previous blog we discussed the risks of refined sugars and their addictive nature as well as a few holistic alternatives you can use instead. If you’d like to refresh your memory or get caught up with that, you can read it here.

Now that you’re aware of what’s out there, today we’re going to discuss several uses for these alternatives, primarily in baking! Here’s a list of some of our favorites:

Syrups

Surprisingly, certain syrups make for great sugar substitutions in many recipes. Maple Syrup, for example, is a natural sweetener that can be used instead of refined sugar. It also has the added benefit of containing healthy minerals like zinc and manganese, which just so happen to also be present in Dr. Willard’s Water! It’s generally recommended that for every cup of sugar you would have used, use 3/4ths of a cup of maple syrup instead.

Brown Rice Syrup is another type of syrup used in baking, but is only half as sweet as white sugar. People enjoy baking with brown rice syrup because it has a very distinct, mild flavor. We recommend substituting it at a 1:1 ratio.

Honey

Honey is great because it’s packed full of antioxidants and has a lot of versatility when it comes to baking. There are usually two types – raw and pasteurized. Raw honey is usually preferred because it has yet to be processed or heated, which would usually cause it to lose a lot of it’s vitamins, minerals, and antioxidants. Just like maple syrup, for every cup of white sugar you would have used, use 3/4ths of a cup instead.

Helpful Tip: Honey will cause baked goods to brown faster than normal. Decreasing oven temperature by 20 degrees will prevent them from browning too much.

Muscavado

If you find yourself cooking with brown sugar more often than white, try muscavado instead. It’s a type of brown sugar that still retains its dark sugar cane juices, making it nice and moist and perfect for baking. A 1:1 ratio for typical brown sugar is ideal.

Now, keep in mind that some of these alternatives may affect your baked goods differently than if you had just used regular, processed sugar. Some may change in color or have slightly varying tastes, but the tradeoffs are well worth the health benefits.

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