All I have is to give you the confidence to bake anytime, anywhere. They will help you find the best alternatives to white sugar so that you can continue eating regardless of your dietary preferences. Most use all natural sugars.
HOW CAN I USE CORRECT SALAR SUBSTITUTES ???
This video will solve all your questions
You have all the information you need on a channel 1) “How to replace 1 egg correctly”2) “Baking Conversions Create (oz in gr & Cups)”3) “Temperature conversions C- ° F”4) And now “The best sugar substitutes”=You should never come across a recipe now that you can’t make. FRUCTOSE (Fruit Sugar)
Fructose contains almost similar calories to those of sugar.The only difference between the two sugars is their sweetness (fructose is twice as sweet as sugar). The fructose-containing sweet must be cooked or boiled at a temperature of less than 20°C. the corresponding sweet with white sugar, because fructose sweets are easier to brown.
1 cup sugar=1/2 cup Fructose
1 tbsp sugar=1/2 tbsp Fructose
1 tsp sugar=1/2 tsp Fructose Brown or Black Sugar
It is less processed than white, so it could be used more often than white sugar or in combination with some of the other healthy options. Replaces white sugar one by one in recipes.
1 cup of sugar=1 cup of Brown or Black Sugar
1 tbsp sugar=1 tbsp Brown or Black Sugar
1 tsp sugar=1 tsp Brown or Black Sugar STEVIA=
Stevia is unique among the sugar substitutes without calories. It can replace sugar in drinks BUT ‘Certainly’ NO ‘- in jams and spoon sweets – as it does not “bind” nor make syrup.In cakes and cookies YES – We can put it (use it fearlessly).
1 cup sugar=1 teaspoon of stevia
1 tbsp sugar=1/8 teaspoon of stevia
1 tsp. sugar=a pinch of stevia
Notes=Add sauce to replace volume Apple or fruit puree, yogurt, whipped egg whites, etc. Honey:
Honey not only gives us sweetness but also provides more antimicrobial nutrients,anti-inflammatory and prebiotic action. Honey we use in yogurt, pancakes and waffles, in ice cream and as an ingredient in cake pastries etc ..
1 cup of sugar=¾ cup of honey
1 tablespoon of sugar=¾ tablespoon of honey
1 teaspoon of sugar=¾ teaspoon of honey
Note: Decrease the liquid in your recipe by 2-4 tablespoons, add a pinch of baking soda, and reduce the oven temperature by 25 degrees. Maple Syrup
The unique flavor of maple syrup may limit some substitutions, but it’s still a viable option and tastes amazing in many baked goods.Its glycemic index is only slightly lower than sugar, but it also contains minerals, including calcium, potassium, iron, zinc and manganese and at least 24 different antioxidants.
1 cup of sugar=¾ cup of maple syrup
1 tablespoon of sugar=¾ tablespoon of maple syrup
1 teaspoon of sugar=¾ teaspoon of maple syrup Note: Reduce liquid in the recipe by 3 tablespoons and add ¼ teaspoon of baking soda for every cup of syrup you add. Plus, decrease the oven temperature by 25 degrees. Coconut sugar
Coconut sugar has about the same amount of calories as regular sugar, but this alternative sugar has lower glycemic index and contains small amounts certain nutrients such as fiber, iron,zinc, calcium, potassium and antioxidants. The sugar Coconut is brown in color and will make your recipes brown.If you do something that must remain white, you may notis the best choice. The replacement is (1: 1)
1 cup sugar=1 cup coconut sugar
1 tbsp sugar=1 tbsp coconut sugar
1 tsp. sugar=1 tsp. coconut sugar Agave Nectar
Used for hundreds of years in Mexico for its sweetening and medicinal properties and tequila. Although they are rich in fructans and saponins, they give it antimicrobial, anti- inflammatory and immune properties.
1 cup sugar=2/3 cup agave nectar
1 tbsp sugar=¾ tsp Agave nectar
1 tsp. sugar=¾ tsp Agave nectar
Note: Reduce the liquid in your recipe by 1/4 cup CHOURMADES/Χουρμαδιά (Date palm):
It’s one of the biggest secrets to world of natural sweeteners. They are rich in trace elements and have as much – sweetness as needed. Ιeave them in warm water until softened. Put the (Date palm) in a blender together with 1 tsp. from the liquid in which they were soaked. Beat until it becomes a thick paste (like peanut butter).Make=”Raw” Sweets – Carrot Cake – Cereal Bars or Truffles / 1-2 steamed dates can also be added to Smoothies 1 cup sugar=1 cup (Puree) Ground dates
1 tbsp sugar=1 tbsp (Puree) Ground dates
1 tsp. sugar=1 tsp. (Puree) Ground dates Petimez:
This excellent sweetener besides the taste and aroma contains iron and calcium has antibiotic and therapeutic properties and is a 100% natural product.Petimedes can be used everywhere.If we like the taste it does not limit us, it can 100% replace sugar with great success.
1 cup of sugar=3/4 cup Petimez
1 tbsp sugar= 3/4 tbsp Petimez
1 tsp sugar=3/4 tsp Petimez
Note: Reduce the liquid in your recipe by 2-4 tablespoons Molasses:
Sugar cane molasses is a viscous syrup withrich exotic flavor. It is a nutritious product as it issource of iron, calcium and chromium,as well as sourceof magnesium and potassium. You can use itand cooking, in tomato sauces, minced meat dishesor pulses and of course
sweets and jams. But it doesvery intense taste and so should be usedin small quantities and usually in combination with oneanother sweetener when making sweets. It’s a good oneally of a balanced diet. 1 cup sugar=¾ cup molasses
1 tbsp sugar=Με tablespoons of Melassa
1 tsp. sugar=Με teaspoon of molasses
Note: Reduce the liquid in your recipe by 2-4 tablespoons. The carob honey=
It is an excellent source of antioxidants and phytonutrientsingredients.It contains almost three times more calcium from milk. It is used as a weapon against itarthritis and osteoporosis.The carob powder has a very sweet taste because of natural sugars, hence considered a natural sweetener,while it reminds strongly of chocolate (cocoa) and caramel. However, carobomel is superior in nutrients, containing almost half the
amount of chocolate fat, while not containing caffeine. 1 cup sugar= ¾ cup The carob honey
1 tbsp sugar=¾ tablespoons of The carob honey
1 tsp. sugar=¾ teaspoon of The carob honey
Note: Reduce the liquid in your recipe by 2-4 tablespoons.