All About Natural Sweeteners

The dizzying array of natural sweeteners that can be purchased for use in baked goods, sweetening beverages, and sprinkling on top of breakfast cereal grains can be overwhelming when one first discovers this sweet new world. Each of the different sweeteners available are best used in their own varied ways, and some work better in baking than do others. Once you master the very basics of each of these sweet tooth friendly ingredients, you can begin to tinker with your recipes and have a lot of fun in the process. When first venturing into experiments with natural sweeteners, using a recipe that you are very familiar with is something that I must highly recommend. Many of these sweeteners require adjustments to the liquid and flour in a recipe, so being able to feel and eye the texture of your batter is of the utmost importance. :o)

On The Sweetener Shelf-

Agave Nectar is a delicious sweetener that works well in both cold drinks and in baking. When substituting agave nectar for the refined sugar in a recipe, you will substitute 3/4 cup agave for every cup of sugar, and will need to reduce the liquids in your recipe by a slight bit to achieve the usual texture of your baked good. Decrease baking temperature by 25 degrees.

Blackstrap Molasses is a sticky, gooey treat that boasts many important vitamin and minerals, including iron and magnesium. When first substituting this sweetener for sugar, it is best to sub the molasses for 1/4 of the sugar called for in a recipe and then gradually working your way up to half of the sugar as you become more familiar with the tastes and textures of blackstrap molasses. For every cup of sugar, you will want to use 1 1/4 cup of molasses and an additional 1 teaspoon of baking soda for each cup of molasses. Liquids should be scaled back by 1/4-1/3 cup and oven temperature lowered by 25 degrees.

Brown Rice Syrup makes a good coating type sweetener for caramel corn, granola bars, and other similar treats that do not require heating. Just coat and toss your goodies with this syrup as you usually would with whatever the recipe calls for.

Date Sugar is much too delicate and temperamental to bake with, but works as a lovely accent sugar atop breakfast grains, cakes, and cookies. This sugar can also be used to highlight flavors in spreads and fillings.

Natural Cane Sugar sometimes goes by the name evaporated cane juice or rapadura and has a grittier, more natural looking texture than that of refined sugar. This is probably one of the easiest and most user friendly natural sweeteners to start with as it can be used in a one to one ration and replaced all of the refined sugar in a recipe with no special requirements. The only caution I must give about this sugar is not to use it in recipes with a very smooth texture (custard, pudding cheesecake, etc) as the grittier texture may make the finished product feel a little off to the taste buds. For everyday cookies, cakes, quick breads, and the like, this is an easy use sugar.

Honey has a variety of uses in the kitchen and can be added to nearly everything. Drizzled over desserts or cheeses, honey adds an interesting taste. Honey can be used in salad dressings, dipping sauces, and other similar condiments. And honey can also be added to baked goods. For each cup of sugar, 1/2 cup of honey can be used. Liquids should be reduced by 1/4 cup and the addition of 1/4 teaspoon of baking soda is required for each cup honey used, along with an oven temp decrease of 25 degrees.

Maple Sugar is another type of sugar that works best as an accent sugar and is especially yummy sprinkled over muffins and scones that are fresh from the oven. Maple sugar can be used in baking, and is substituted for sugar in a one to one ratio.

Maple Syrup imparts a denser texture and richer flavor to baked foods than does sugar, and works especially well in comfort food type recipes, quick breads, and loaf cakes. For every cup of sugar being replaced, 1 1/2 cups of maple syrup should be added. Liquids should be reduced by 1/4 cup OR flour increased by 1/4 cup. The addition of 1.4 teaspoon of baking soda for each cup of maple syrup is also required.

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