When your recipe calls for sugar, try one of these less processed
sweeteners instead.
Honey
• Try to use raw honey instead of pasteurized honey.
• Never give honey to children under age 2.
• Use 2/3 – 3/4 c for each cup of sugar.
• Reduce the other liquid in the recipe by 1/8 – 1/4 c.
• Add 1/4 tsp baking soda per cup of honey.
• Reduce oven temperature by 25 degrees F and adjust baking time.
• Items baked with honey will be darker than those baked with sugar.
Maple Syrup
• Use pure 100% maple syrup. Look for organic to avoid formaldehydes,
and grade B for more nutrients and a more intense flavor.
• Use 3/4 c to 1 c for each cup of sugar.
• Reduce the other liquid in the recipe by 1/8 – 1/4 c.
• Add 1/4 tsp baking soda per cup of maple syrup.
• Use in baked goods – the moisture retention is especially
good in cakes.
• Will add a subtle maple flavor.
Maple Sugar
• Dehydrated maple syrup.
• Use 1 c for each cup of sugar.
• Do not reduce liquids.
• Add 1/4 tsp baking soda per cup of maple sugar.
• Use in all baked goods.
• Store in airtight container and sift or stir with whisk before
measuring.
• Will add a subtle maple flavor.
Barley Malt
• Strong distinctive flavor.
• Use 1-1/3 c to 1-1/2 c for each cup of sugar.
• Reduce the other liquid in the recipe by 1/4 c.
• Add 1/4 tsp baking soda per cup of barley malt.
• Buy only 100% barley malt (not a barley/corn blend). Buy organic
if available.
Brown Rice Syrup
• Made from brown rice and various enzymes.
• Use 1-1/3 c to 1-1/2 c for each cup of sugar.
• Reduce the other liquid in the recipe by 1/4 c.
• Add 1/4 tsp baking soda per cup of brown rice syrup.
• Baked goods made with brown rice syrup tend to be hard or crisp.
Combine with another sweetener, like maple syrup, for cakes.
Agave Syrup
• Made from the agave plant, a succulent native to Mexico, Central
America and the southwestern United States.
• Use 1/4 c to 1/3 c for each cup of sugar.
• Reduce the oven temperature for baked goods by 25 degrees F.
Fruit Juice Concentrate
• Pear, grape, apple, peach, pineapple are the most common. Buy
organic if available.
• Use 2/3 c for each cup of sugar.
• Reduce other liquid in the recipe by 1/3 c per cup of fruit juice concentrate.
• Add 1/4 tsp baking soda per cup of fruit juice concentrate.
• Reduce oven temperature by 25 degrees F.
• Store in refrigerator or freezer, but use at room temperature.
Molasses
• Light and Barbados have lighter taste than Sorghum or Blackstrap.
• Byproduct of sugar cane sugar.
• Use 1/2 c for each cup of sugar.
• Good in corn muffins, rye bread, gingerbread, and cookies.
Date Sugar
• Made from ground dehydrated dates.
• Use 1 c for each cup of sugar.
• May add hot water to dissolve date sugar before using.
• Use in crisps, crunches, as a sprinkle or topping.
• Combines well with other dry sugar substitutes.
Sucanat® or Rapadura®
• Organic evaporated cane juice – as unprocessed as sugar cane
can get.
• Use 1 c for each cup of sugar.
• Sift or stir with whisk before using.
• May be ground in small batches as a substitute for powdered
sugar (works best with some cornstarch).
Stevia
• A perennial shrub of the aster family.
• Sold as whole or broken leaves, coarse ground, powder, or liquid extract.
• Use 1 tsp for each cup of sugar. (It’s very sweet!)
• Experiment in converting recipes to adjust for the ratio of
liquid and dry ingredients, and to make up for lack of bulk.
• Enhances the flavor and nutritional value of food.
• Most often used as a sweetener for coffee and tea.
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