Alternative Sweeteners

[kirra]

Alternative Sweeteners


Agave Nectar: Extracted from the agave cactus plant, is a little sweeter than sugar.

Barley Malt Syrup: From sprouted barley, roasted and cooked down to a syrup with a maltlike flavor, is great for using in more savory recipes, such as a barbecue sauce, rather than baking.

Brown Rice Syrup: Tastes about half as sweet as white sugar, with a mild flavor.

Organic Cane Sugars: Including muscovado sugar (made from unrefined, evaporated cane juice), organic, whole cane sugar (unrefined and unbleached); turbinado sugar (made by heating sugar cane juice, then spinning it in a centrifuge or turbine to extract moisture and molasses for large, golden crystals) and demerara sugar (similar to turbinado, with large sugar crystals).

Honey: The bees knees!

Maple Syrup: Tapped from trees in the Northeast

Molasses: A byproduct of refining sugar cane, is slightly sweet and a source of iron and calcium.

Stevia: Derived from a perennial shrub with leaves 30 times sweeter than sugar and calorie-free.

Xylitol: A sweetener made from corncobs that is low in calories and tastes similar to cane sugar, is available online and in some health food stores.