Healthy Eating Low/No Sugar Recipes
Diabetics and those who are watching their weight are often required to steer clear of delectable sweets such as cakes, brownies, cookies, pies, and other confectioneries.
However, some of these individuals have turned to low/no sugar recipes that are sugar-free, lower-sugar, or are baked with natural sugar substitutes.
For the do-it-yourself baker, this can sometimes be a challenge.
However, there are multiple ways for a home chef to bake such delicacies without the use of cane sugar.
One of the most popular ways to cook low/no sugar recipes is via the use of artificial sweeteners.
Saccharin, sucralose, and aspartame are all excellent for sweetening beverages and non-baked goods.
Their packages also come with guidelines for equivalent measuring (i.
e.
, one teaspoon of saccharin is equivalent to a half cup of sugar).
However, a baker should not just empty a few packets of Equal into a cake mix.
For baking purposes, a chef must purchase artificial sweeteners that are designed for the job.
Otherwise the baked goods will not achieve the same results as those made with real sugar.
They will be flat, flavorless, and some will not even brown properly.
Another method that is gaining popularity in low/no sugar recipes is the use of natural sugar substitutes, such as honey or agave nectar.
Both are anywhere from one and a half times to twice as sweet as regular sugar.
They also add more moisture to baked goods.
Some cooks will combine them with regular sugar not only to reduce the glycaemic index, but also to add flavor, such as with cake recipes that do best with regular sugar.
However, when using honey or agave nectar, the baker must use slightly less than for what the recipe calls.
The baker must also keep a close eye on the baking item, as honey tends to brown faster than regular sugar.
One final sweetening technique that many chefs are using in low/no sugar recipes is naturally sweet foods such as unsweetened applesauce or carrots.
These foods are full of natural sugars and bring more nutrients into the final baked goods.
Some also provide fiber.
Hundreds of recipes for such confections are all over the internet and can be found with a quick search using the keywords "baking with naturally sweet foods".
Here is an example from low/no sugar recipes that anyone with a sweet tooth will enjoy: Honey-Sweetened Apple Pie · 2 pie crusts · 5 cups apples (thinly sliced and peeled) · 3/4 cup honey · 1 teaspoon of cinnamon · 1 teaspoon of vanilla · 2 tablespoons of butter Place one pie crust in a 9' (22cm) pie tin.
Fill it with the sliced apples.
Pour the honey over them and sprinkle with cinnamon and vanilla.
Chop the butter into small cubes and dot them over the lot.
Cover it all with the second crust.
Cut a few holes to allow ventilation.
Bake at 400 degrees F (200 degrees C) for 35 minutes, or until the apples are tender.
Serve warm with low- or no-sugar ice cream.
However, some of these individuals have turned to low/no sugar recipes that are sugar-free, lower-sugar, or are baked with natural sugar substitutes.
For the do-it-yourself baker, this can sometimes be a challenge.
However, there are multiple ways for a home chef to bake such delicacies without the use of cane sugar.
One of the most popular ways to cook low/no sugar recipes is via the use of artificial sweeteners.
Saccharin, sucralose, and aspartame are all excellent for sweetening beverages and non-baked goods.
Their packages also come with guidelines for equivalent measuring (i.
e.
, one teaspoon of saccharin is equivalent to a half cup of sugar).
However, a baker should not just empty a few packets of Equal into a cake mix.
For baking purposes, a chef must purchase artificial sweeteners that are designed for the job.
Otherwise the baked goods will not achieve the same results as those made with real sugar.
They will be flat, flavorless, and some will not even brown properly.
Another method that is gaining popularity in low/no sugar recipes is the use of natural sugar substitutes, such as honey or agave nectar.
Both are anywhere from one and a half times to twice as sweet as regular sugar.
They also add more moisture to baked goods.
Some cooks will combine them with regular sugar not only to reduce the glycaemic index, but also to add flavor, such as with cake recipes that do best with regular sugar.
However, when using honey or agave nectar, the baker must use slightly less than for what the recipe calls.
The baker must also keep a close eye on the baking item, as honey tends to brown faster than regular sugar.
One final sweetening technique that many chefs are using in low/no sugar recipes is naturally sweet foods such as unsweetened applesauce or carrots.
These foods are full of natural sugars and bring more nutrients into the final baked goods.
Some also provide fiber.
Hundreds of recipes for such confections are all over the internet and can be found with a quick search using the keywords "baking with naturally sweet foods".
Here is an example from low/no sugar recipes that anyone with a sweet tooth will enjoy: Honey-Sweetened Apple Pie · 2 pie crusts · 5 cups apples (thinly sliced and peeled) · 3/4 cup honey · 1 teaspoon of cinnamon · 1 teaspoon of vanilla · 2 tablespoons of butter Place one pie crust in a 9' (22cm) pie tin.
Fill it with the sliced apples.
Pour the honey over them and sprinkle with cinnamon and vanilla.
Chop the butter into small cubes and dot them over the lot.
Cover it all with the second crust.
Cut a few holes to allow ventilation.
Bake at 400 degrees F (200 degrees C) for 35 minutes, or until the apples are tender.
Serve warm with low- or no-sugar ice cream.
Source...