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Alternative Sweeteners While all sweeteners should be enjoyed in moderation, alternative sweeteners provide a less refined way to make your favorite foods a little sweeter. You’ll find all of these sweeteners in our stores, either in our produce, baking or bulk departments. Storage Tip: Store dry alternative sweeteners in a dry place at room temperature. Store liquid alternative sweeteners in the refrigerator after opening. While we suggest ratios for substituting alternative sweeteners for white refined sugar, we also suggest that you experiment to adjust the sweetness to your taste. Usage Hint: When substituting a liquid sweetener for a liquid sweetener, decrease liquid by 1/4 cup per cup of sweeteners, or add a 1/4 c. flour per cup of liquid sweetener. Also too add acidity, add 1/8 teaspoon baking soda per cup of liquid alternative sweetener. Recipes to Try with Alternative Sweeteners Mexican Hot Chocolate Brownies (Sucanant) Minted Simple Syrup with Demerara and Turbinado Sugar Honey Yogurt Pancakes with Cinnamon Blueberry Agave Sweetened Compote No Bake Brown Rice Energy Bars Lemon Poppy Seed Agave Dressing Honey Mustard Dressing Agave Sweetened Ketchup 
SucanantSucanant is simply dehydrated, freshly squeezed sugar cane that is simmered into rich syrup and dried into granules. Sucanant retains its rich molasses flavor and contains iron, calcium, potassium, chromium and B-vitamins. Usage: Use in place of refined brown sugar 1 to 1 in your favorite recipes. Sucanant is great for baking. It’s also great in BBQ sauces, chocolate brownies and hot cocoa.  Whole
Cane SugarWhole cane sugar is unrefined and unbleached. It is not separated from the molasses during processing which means it retains a golden color and rich flavor. Usage: Whole cane sugar is a lighter version of sucanant and can be used 1 to 1 in all your favorite recipes in place of refined white sugar. It’s delicious stirred into coffee and teas, baked in oatmeal cookies or mixed in pancake batter.  Demerara
and Turbinado SugarDemerara and Turbinado sugar are two styles of sugar derived from raw cane sugar and specifically processed to produce larger crystals. Both styles retain valuable vitamins and minerals and both are prized for their rich, smoky molasses aroma. Usage:Both Demerara and Turbinado sugars can be used 1 to 1 in place of white refined sugar in all your recipes. It’s especially delicious in hot and cold beverages (see our simple syrup recipe below) and makes a great sparkling topping for muffins, scones and cookies.  Can also
be found as Demerara Sugar Cubes
 Dark
Brown Molasses SugarDark brown molasses sugar is a soft, moist sugar that is similar to dark brown sugar. The difference is that molasses sugar is made from dried molasses, not refined sugar. The result is a deep brown sugar with rich toffee and molasses flavor. It also retains valuable vitamins and minerals, including iron. Usage: Use 1 to 1 in place of refined dark brown sugar in all your favorite recipes. Dark brown molasses sugar is especially good in cookies, chocolate cakes, balsamic vinaigrettes, and BBQ and tomato sauces.  Maple Sugar
CrystalsMaple sugar crystals are made from 100% maple syrup. The secret is to boil the syrup until it reduces even further; as it cools it crystallizes leaving behind lumps of maple goodness. Usage: Maple syrup crystals are generally best as a garnish for desserts, fruit salads, yogurt parfaits or oatmeal. Taste a little and decide how much you would like to sprinkle on! 
Barley MaltBarley malt is made from sprouted barley kernels that are roasted and gently simmered into rich, dark brown syrup. The traditional malting process uses the barley’s natural enzymes created during the sprouting process. Prized for its mellow earthy flavor, barely malt syrup is delicious in spice cakes, gingerbread, barbecue sauce and is a key ingredient in home brewed beer. It is about half as sweet as refined white sugar. Usage: Use 2 to 1 in place of refined white sugar, 1 to 1 in place of honey and molasses. When using in place of white refined sugar, reduce liquids by a 1/4 cup for every cup of barley malt. 
Honey Honey is sweet liquid gold. It contains an array of vitamins and minerals including small amounts of niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc. Honey is also rich in falconoid and phenolic acids that function as antioxidants in the body. Honey is also thought to enhance calcium absorption and contains lots of prebiotics or “good bacteria” thought to support a healthy intestinal tract. Darker or amber colored honeys are thought to contain more nutrients than golden honey. It is delicious in muffin and pancake batter, stirred in tea, mixed in yogurt, added to salad dressings and any sauce that needs a little sweetness. Usage: Due to honey’s extraordinary sweetness use 2/3 to 1 in place of white refined sugar. When using in place of white refined sugar, reduce liquids by a 1/4 cup for every cup of honey. 
Molasses Molasses is the by-product of sugar from sugar cane or sugar beet when it is processed into sugar granules. It’s loaded with vitamins, minerals and trace elements, including iron, vitamin B6, potassium, calcium and magnesium. Its robust rich toffee-like flavor is delicious in cookies, cakes, BBQ sauces, breads and marinades. Usage: Use 2/3 to 1 in in place of white refined sugar. When using in place of white refined sugar, reduce liquids by a 1/4 cup for every cup of molasses. 
Agave Nectar: Amber and Golden Agave nectar is made from the juice of the agave plant. Agave is spiky plant that grows throughout the southwest and in Mexico. Their nectar is like honey and is harvested similar to maple syrup from a maple trees. It is high in fructose and is 1.4 times sweeter than sugar. Agave nectar has a low glycemic index which means it doesn’t stimulate insulin like most sweeteners, or cause a “sugar rush.” It also pours easily and adds moisture to baked goods. It dissolves well in cold or hot beverages making it delicious in herbal iced tea. Tip: Agave doesn’t need to be refrigerated. Usage: Use 1/2 to 1 in place of refined sugar. Try golden agave in beverages and amber agave in sauces and dressing. When using in place of white refined sugar, reduce liquids by a 1/4 cup for every cup of agave. 
Brown Rice Syrup Brown rice syrup is a wheat-free and gluten free sweetener that is made by cooking brown rice in water until most of the water evaporates. The result is a sweet golden syrup that is about 20% less sweet than sugar. It has a light caramel flavor that works well in energy bars, smoothies, sauces, muffins and cookies. Usage: Use 1 1/4 to 1 in place of refined sugar, honey and molasses. When using in place of white refined sugar, reduce liquids by a 1/4 cup for every cup of brown rice syrup. 
Maple SyrupMaple syrup is made from the clear sap of maple trees. Maple trees are “tapped” and a spigot inserted to direct the sap into a bucket. The sap is boiled until it is thickened and reduced into a rich amber colored liquid. It contains valuable nutrients including calcium potassium, manganese, magnesium, phosphorous, iron, thiamin, traces of vitamins B2, B5, B6, and many amino acids and phenolic or antioxidant compounds. Usage: Use maple syrup 2/3 to 1 in place of white refined sugar. When using in place of white refined sugar, reduce liquids by a 1/4 cup for every cup of maple syrup. Fruit Purees 
BananasPureed bananas can be substituted 1 to 1 for refined white sugar. Place one cup of mashed over-ripe banana in the blender with a few tablespoons of water and blend until smooth. Use over-ripe frozen, then thawed bananas for even sweeter puree. 
Pureed datesPureed dates can be substituted 1 to 1 for refined white sugar. Pit one cup of date, place in a blender and cover with 2/3 cup of boiling water. Puree until a thick paste forms. 
ApplesauceApplesauce is best used in addition to another alternative sweetener. For example if a recipe calls for 1 cup of sugar, replace it with a 1/2 cup of applesauce and a 1/2 cup of raw cane sugar. When using in place of white refined sugar, reduce liquids by a 1/4 cup for every cup of applesauce. |
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