WE’RE TALKING ABOUT…
We take a look at alternatives to white sugar – some of our favourite natural, less refined sweeteners
If you’re looking for a low- GI sweetener, pure maple syrup is a great option. It’s less processed than other sugars (the maple trees do most of the work naturally) and is highly concentrated, so just a little will give a good burst of sweetness. The amber syrup’s caramel-like f lavour lends itself to sweets but is equally at home with vegetables.
This versatile unrefined sweetener is more popular than ever. It’s perfect for using in raw desserts, easy dressings and glazes for roasts.
WE LOVE using maple syrup to add natural sweetness to our morning yoghurt.
Surprisingly, coconut sugar is not from the coconut fruit but the f lower’s nectar, which is heated to remove the water content. It has a lower GI than granulated cane sugar and its caramel, maple-like f lavour is not overly sweet. Try experimenting with it by adding to crumble toppings or granola, or using in baking.
Rapadura (also known as panela) is unrefined cane sugar with a rich, toffee-like f lavour, a deep brown colour and a fine grain. It has become a popular substitution for refined white sugar, particularly in baking, as it is less processed and contains a higher level of vitamins and minerals, like magnesium and potassium, than other sugars. Try using it in your muffins, cakes and cookies – you can swap it like for like with white sugar.
the sweet spot…
Not only are these options less refined than white sugar, they add unique depth of f lavour to your dishes.
what you need to know about RAPADURA
maple syrup honey
coconut sugar rapadura sugar