We acknowledge the First Peoples – the Traditional Owners of the lands where we live and work, and we recognise their continuing connection to land, water and community. We pay respect to Elders – past, present and emerging – and acknowledge the importance of Aboriginal Peoples and Torres Strait Islanders.
Image found here
Stevia is 300 times sweeter than sugar. Stevia has no calories and no glycemic impact making it suitable for diabetics and those watching their weight. Proper stevia is actually green as it comes from a natural herb.
Coconut sugar is nutritious and has a low score on the glycemic index. It tastes similar to brown sugar but is slightly richer. You can substitute coconut sugar for traditional sugar. Once tapped for sap, the trees can go on producing for 20 years and produce more sugar per hectare than sugar cane.
Made from dried dates; the fruit is dehydrated then ground to produce the sugar. Retaining many of the nutritional benefits of dates, it has a rich sweet flavour that makes it an ideal alternative to brown sugar. Unfortunately it doesn’t melt and is difficult to dissolve, making it unsuitable for use in drinks and some baking recipes. However it’s a great additional to wholegrain bread.
Sweeter than sugar, packed with vitamins, and honey also has antimicrobial properties. It does have more calories than normal sugar but because it’s sweeter you use less of it. Use in hot or cold beverages, or baking cookies and biscuits.
These are by-products of the sugar production process. Although producing sugar from sugar cane has a negative environmental impact, not using all the products only compounds it. Because of the way traditional tabletop sugar is produced (heating the top layer which forms the crystals you have in your bowl), many of the nutritional benefits are left in the molasses. Blackstrap molasses is perhaps the most beneficial and is a good source of iron and calcium. It’s quite thick and viscous and is best used in baking. It is also sweeter than sugar and so you’ll need less.
Barley Malt Syrup
It’s easily digested and has a low glycemic index. It is however not as sweet as sugar, and its distinctive taste makes it a poor choice for tea and coffee. A good choice for cooking or baking, as it has a distinct malty taste.
A relative to the Jerusalem artichoke, is available as dehydrated chips or syrup. The syrup is high in iron and only mildly glycaemic. Choose certified organic.
About 25% sweeter than sugar, you can use less agave when replacing it for sugar. Also contains prebiotic bacteria to assist gut health.
Brown rice syrup – traditionally used as a sugar substitute, brown rice sugar has been found to be high in arsenic, so may be best avoided. Study regarding arsenic levels – http://now.dartmouth.edu/2012/02/organic-food-sweetener-may-be-a-hidden-source-of-dietary-arsenic/
Xylitol – another common sugar substitute, xylitol is not natural and is created from chemicals in a laboratory, so it’s not a natural alternative.
Pure Maple syrup has a low glycemic index and is wonderful.