Three nat­u­ral al­ter­na­tives to pure cane su­gar

Rachael Ray Every Day - - Contents -

How to eat less su­gar— with­out giv­ing up cake


A great sub­sti­tute for cane su­gar (use an equal amount), co­conut su­gar has a lower glycemic in­dex (which mea­sures how slowly or quickly a food causes your blood glu­cose lev­els to rise). Plus, it con­tains added nu­tri­ents, like zinc and iron.


Dates (which are high in vi­ta­mins and min­er­als) add nat­u­ral sweet­ness to foods, so they’re a go-to in health bars. Try blend­ing a cou­ple into smooth­ies or baked goods. If you’ve got a food pro­ces­sor, you can make date su­gar: Just roast dates in the oven. Let them cool, then pul­ver­ize in a food pro­ces­sor un­til pow­dered. Date su­gar tastes like butterscotch but won’t fully dis­solve, so use it in recipes like glazed Brussels sprouts or in dark-col­ored cakes.


Thick and dark in color, blackstrap mo­lasses is the most mineral-dense mo­lasses (with iron and cal­cium). It’s made by boil­ing su­gar cane down three times. Use it to add a ro­bust fla­vor to pork mari­nades, or stir a spoon­ful into baked beans.

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