I am snowed in and accidentally doubled the pie crust portion of the recipe and ended up
using all of the sugar substitute.
If
you use any of these sugar substitutes, reduce the quantity of any liquid in the recipe by 2 fl oz (1/4 cup) for every 8 fl oz (1 cup) of syrup.
Given all the problems that consumption of xylitol can trigger, it seems best to bypass
use of this sugar substitute on a regular basis.
Make sure you use powdered - not granulated - Erythritol or
use any of the sugar substitutes I listed in the ingredients below.
Not exact matches
Some suggest that Halo Top doesn't taste the same as classic ice cream; instead
of sugar, the Los Angeles - based startup
uses a
sugar substitute.
I've always wanted to get into it as a
sugar substitute, knowing that it's totally natural, free
of calories, and a zero on the glycemic index, but I just can not get
used to its potent, powerful flavor (when extracted it's something like 200 times sweeter than
sugar!).
For any other diabetics out there — if you
use this
substitute, the per serving comes out to be 23g
of carbs, 8g
of sugar, 146 calories.
If you
substitute salted butter for the unsalted called for; if you
use margarine instead
of butter; if you
use something weird instead
of eggs; if you
use an artificial sweetener instead
of sugar; if you decide to be healthy and
use whole wheat flour... please don't send me an email to let me know this is an awful recipe.
Most
of my banana bread recipes are healthy,
use minimal
sugar, no butter / oil, and focus on
substitutes.
Since the one time I ran out
of brown
sugar mid-recipe and
used this
substitute, I haven't looked back.
Make keto - friendly by subbing out the
sugar with your favorite
sugar substitute and
use a low - carb flour such as almond, in place
of the cassava and tigernut.
substituted maple syrup for the bourbon (and
used the lesser amt
of sugar so that it wouldn't be too sweet) and threw in some chopped walnuts... we'll see how it turns out!
With respect to anecdotal impacts
of using sugar substitutes, some people believe that they will trick the brain into thinking it is getting
sugar and therefore derail the effort to eliminate
sugar cravings.
Hey Paul — If you are going to
substitute, I'd
use brown
sugar in place
of the sucanant.
I
substituted cranberries for marmalade, and
used honey in place
of brown
sugar (that was rock solid in my cupboard).
I
used frozen homemade apple sauce sweetened with stevia and
substituted 3 packets
of stevia for the brown
sugar.
I
substituted the brown
sugar for 1/4 cup buckwheat honey, omitted the salt,
used small chunks
of unsweetened 100 % cacao baking chocolate, and sprinkled with hemp hearts.
I made some
substitutes to this pie pudding:
used tapioca starch in place
of corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm
sugar rather than white
sugar.
Mine turned out nowhere near as dark as yours, but I think it's because I
used a mild molasses and had to
substitute a teensy bit
of white
sugar for the dark brown I was lacking (was not about to go to the store on Christmas Eve
of all days).
Honey Granules can be
used in many different types
of baked good recipes as a
substitute for either some or all
of the granulated
sugar called for in the recipe and will add a touch
of exquisite honey flavor.
There are lots
of tips on the web for
substituting liquid sweeteners in place
of dry
sugar in baking, but the resource I
used was this one.
I
substituted 1/4 cup brown
sugar and 1/4 cup agave syrup in place
of honey, and I
used chia seeds as an egg replacer,
used coconut oil, and put raisins AND cocoa nibs!
This has been chosen because
of the January austerity measures imposed on our stomachs — it contains only a small amount
of fat and
sugar using pears as a partial
substitute.
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined
sugars, you could
substitute with 2 tablespoons coconut
sugar) 1 teaspoon pure vanilla extract coconut oil —
use for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
It's good to know coconut
sugar exists, as it seems one
of the most nutritional
sugar substitutes (there really is no excuse for
using refined
sugar in baking ever again!).
Feel free to
substitute other
sugars or
substitutes but remember that the weight
of the
sugar I
used could change the outcome
of your recipe
Using Sweet Potatoes instead
of Pumpkin, and by
substituting the traditional cream cheese, white
sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan
sugar - free dessert that won't make you feel guilty about having an extra slice or two around the holidays....
I'm making another batch this weekend and I'm
using SWERVE Confectioners
substitute sugar in place
of regular powdered
sugar.
You can
substitute your preferred
sugar 1:1, such as refined white
sugar or coconut
sugar (which has more
of an unrefined, molasses - quality taste) but please take note that if you prefer to
use a liquid sweetener such as agave nectar, it can change the consistency and taste
of my recipe.
«After a little interrogation, I'll get to the truth — that the reader
used ALL applesauce instead
of a mix
of applesauce and oil or butter or went with
sugar substitute in place
of sugar.»
It is still a
sugar, not one
of those fake chemically tasting
substitutes, but since it is slightly sweeter by volume than white
sugar I could
use a little less and still get the same effect.
I was also sent a bottle
of The Groovy Food Company's organic premium agave nectar, which is often
used as a low Gi
sugar substitute.
Perhaps
substituting unsweetened almond milk (0 grams
of sugar) for skim milk (20 + grams
of sugar), or
using cinnamon and nutmeg in place
of the pre-mixed (and high
sugar) chi tea syrup?
Coconut
sugar gives these brownies much
of their substance and texture, so don't be tempted to
use a liquid sweetener or
sugar substitute without expecting significantly different results.
Substituted 1/4 cup
of oil for butter;
used three bananas and light brown
sugar instead
of dark.
I swapped out the white
sugar for coconut
sugar,
used coconut oil instead
of canola and
substitute freshly - milled soft white wheat flour for the all - purpose.
Substitute the
sugar with splenda and mix up crushed almonds with butter and splenda (which is what I
use for my crusts) and
use this in place
of the graham crackers.
As mentioned before, white
sugar and a tablespoon
of syrup (I
used brown
sugar molasses syrup) works great as a brown
sugar substitute.
I would
use two cups
of coconut
sugar to
substitute for one cup
of regular
sugar.
The chocolate cupcake recipe came from Allrecipes, except that I
substituted the oil with applesauce and
sugar with agave nectar; although, next time I'll
use half agave and half
sugar for the sake
of taste.
Ingredients: 3/4 cup vegan butter 1 cup
sugar 1/2 cup brown
sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We
use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may
substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or
use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Adjustments we made for taste preferences over the range
of five in our household include reducing the grain blend amount to 25 %
of the flour amount by weight,
substituting KA's White Whole Wheat flour for one - third
of the total flour
used, and
using honey as a sweetener instead
of sugar (adjusting the water added down by half the amount
of honey
used).
First
of all I suppose
substituted coconut oil for coconut
sugar for brown
sugar, coconut milk for almond milk, I
used coconut flour, energy g egg for baking powder.
I
substituted the wheat flour with spelt flour (and
used about 1 1/2 cup instead
of 1/2 cup — the almond butter made the batter extremely sticky), I
substituted the coconut
sugar for about 1/2 cup
of maple syrup (could have gone for less, too!)
Substituted Honeyville Almond Meal (have
used Trader Joe's in the past successfully too), a simple syrup because I was out
of honey (Cook equal parts water to organic cane
sugar, added vanilla for flavor, then cool to
use in this recipe), added additional 1/2 tsp baking powder just for fun, Decaf instant coffee, and Enjoy Life chocolate chunks.
Just a note though, whenever I've
used sugar substitutes in a recipe, it tends to make it a little dry, so be aware
of that.
Use it in place
of sugar as a naturally sweet
sugar substitute.
If you don't want to
use cane
sugar then definitely feel free to
substitute a sweetener
of your choice.
Modified it a bit -
used soy cream and almond milk and I
substituted brown
sugar instead
of regular.
I
used coconut oil rather than olive oil,
substituted caster
sugar with coconut
sugar and
used a mix
of coconut flour and gluten free flour rather than wheat flour.