ALTERNATIVE SWEETENERS

T HOUGH no better for you than the processed stuff, these five “natural” substitutes offer stronger flavor — so you can get away with using less and still have a sweet treat.

Sucanat:

Whole cane sugar made by extracting the juice from sugar cane, its molasses flavor packs a punch. Most recipes call for the granules to be ground into a powder. Substitute for refined sugar based on weight, not volume.

$7.99 for a 2 lb. bag (all prices from Whole Foods) Coconut sugar:

Produced from the sap of flower buds from the coconut palm, coconut sugar is available in crystal, block or liquid form. And it doesn’t really taste like coconut; instead, it imparts a nutty, caramel-like flavor, but is more mild than Sucanat. As with Sucanat, substitutions for refined sugar should be based on weight, not volume.

$6.99 for a 1 lb. bag Date sugar:

Made by pulverizing dried dates into a powder, date sugar has more nutrients than other sweeteners. Because it absorbs more liquid than refined sugar, be sure to adjust the volume of added liquids; it works best in fruit-focused breads and cakes.

$6.99 for a 1/2 lb. bag Maple syrup:

Typically used atop pancakes and waffles, it can also be employed as a substitute for refined sugar in muffins, breakfast bars, cakes and even frozen yogurt. It also works well for making caramel.

$8.99 for 12 ozs. Honey:

If you want to use honey as your sweetener, know that its strong flavor will dominate the end result. It works best in breakfast pastries and liquid mixtures, such as custards and curds.

$5.69 for 12 ozs.