alive Editorial
Sugar substitutions are for life, not just for Christmas. To get started on your sugar-subbing journey, try out this handy guide to take the guilt out of your holiday baking.
We’ve talked about natural alternatives to sugar a lot. So much so, that really you have no excuses for letting white refined sugar anywhere near your palette. All our recipes that call for a sweetening agent use natural, healthy options, but what if you’re cooking a recipe from elsewhere? Or adapting an old favourite to your new nutritious standards?
With that in mind we’ve developed some handy tips to explain how to use sugar substitutions, but still get great results.
Honey
Honey is higher in antioxidants than sugar, with strong antibacterial qualities.
Swap: 3/4 cup (180 mL) for each 1 cup (250 mL) sugar
Liquid: reduce by 1/4 cup (60 mL)
Maple syrup
Maple syrup is lower in calories than honey and is a source of manganese and zinc.
Swap: 3/4 cup (180 mL) for each 1 cup (250 mL) sugar
Liquid: reduce by 3 Tbsp (45 mL)
Blackstrap molasses
Blackstrap molasses is high in antioxidants and iron, but it does have a specific flavour that makes it best suited to spiced baked goods, vegetables, and glazes.
Swap: 1 1/4 cups (310 mL) for each 1 cup (250 mL) sugar
Liquid: reduce by 5 Tbsp (75 mL)
Stevia
Stevia is a great zero-calorie sugar alternative, but it is drastically sweeter, so take care when using for the first time.
Swap: follow manufacturer’s directions
Liquid: as above
Date sugar
Date sugar has the highest antioxidant count of all the sugars.
Swap: like for like quantities
Liquid: no adjustment
Coconut sugar
Coconut sugar is low on the glycemic index and high in vitamins and minerals.
Swap: like for like quantities
Liquid: no adjustment needed
Michelle von Hahn
Alexa Everett
Laura Bolt
Gail Johnson