EXTRA VANILLA WITH SUGAR SUBSTITUTES

If you are diabetic and do not have satisfactory results when baking with sugar substitutes, you might want to try the following tip. Since flavors can sometimes be a little flat with sugar substitutes, try adding a teaspoon (over what the recipe calls for) of vanilla extract for each 1 cup of sugar substitute. Personally, I always go a little heavy on the vanilla extract and on ground cinnamon. Both enhance the flavors and cinnamon is an excellent blood sugar stabilizer.

Note: This picture is not a brand endorsement.

DATE SUGAR

Another post on sugar for all you bakers out there or those reading ingredient list on nutritional labels (You are aren't you?).

Date sugar is a sugar made by grinding dates.

• 1 cup = 480 calories (240 less than granulated sugar)
• Since date sugar is made from ground dates it has all the same nutrition as dates, including potassium and calcium.
• Date sugar is similar in antioxidants as molasses which was listed here a couple days ago.
• Some of the best uses for date sugar are banana bread and bar cookies.
• When substituting for granulated or brown sugar in recipes, use 3/4 cup date sugar for each cup of sugar called for.

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MAPLE SYRUP IS A SUGAR

Continuing on the sugar series, today's post is about Maple Syrup.  Please note this is about Pure Maple Syrup and not the fake stuff you shouldn't be using anyway!

• 1 cup = 800 calories (80 more than granulated sugar)
• Chemical make-up is around 50% glucose and 50% fructose, depending on the grade.  Pure Maple Syrup contains a small amount of polyphenols, antioxidants that help to quell inflammation.
• Best uses for maple syrup are topping for pancakes, waffles, and French toast.  Also great for glazing or marinading pork or chicken.  Personally, I like a dab in my oatmeal.
• To substitute Pure Maple Syrup for sugar in recipes use 3/4 cup of syrup for each cup of sugar called for in the recipe and reduce liquid called for by 2 tablespoons.

MOLASSES IS A SUGAR

Continuing on this series of posts regarding sugar and the different types, today's post is about Molasses.  Molasses is stripped from sugar during the process of making granulated sugar.

• 1 cup = 960 calories (240 calories more than granulated or brown sugar)
• chemical component = 50% glucose & 50% fructose
• Dark molasses has the most antioxidant levels of all sweeteners (per serving, similar to levels of antioxidants in nuts and berries).
• Best uses for molasses: Adds a distinct flavor to baked goods, BBQ Sauces, brown breads, ginger cookies, etc.  Molasses also has a toasty, slightly bitter flavor.
• To substitute molasses for sugar in baking you need to use 1 1/3 cup of molasses for each cup of sugar called for in the recipe.  You need to reduce the liquid called for in the recipe by 2 tablespoons for each cup of sugar substituted and you should reduce your oven temperature by 25 degrees.

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USING HONEY AS SUGAR

Continuing on with the various types of sugar, today's post is about honey.  Honey is often substituted for sugar and people often don't even know why.  Here are some facts about honey:

• 1 cup = 960 calories (that is 240 more calories per cup than granulated or brown sugar)
• Chemically, honey has slightly more fructose than glucose.
• Honey's antioxidant quality varies greatly depending on the type.  It is important to note that not all honey is the same.  The quality depends on where the bees get their nectar.  Buckwheat honey usually has the most antioxidants.
• Some of the best uses for honey are dressings, marinades, slaws, etc where it adds a sweet delicate flavor.  Many people like to use it to sweeten hot tea.
• When substituting honey for sugar in baking; for 1 cup of sugar called for, substitute 3/4 cup of honey.  As with Agave Nectar, reduce the liquid called for in the recipe by 2 tablespoons for each cup of honey subbed.  Lower the oven temperature called for in the recipe by 25 degrees for baking.

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TIPS ABOUT MY FAVORITE SWEETENER, SPLENDA

Over the past twenty-some years, well over 100 tests have been done on Splenda to confirm it's safety. I often see, especially on facebook, Splenda lumped in with other sweeteners and how harmful they are. Splenda is actually in a category by itself as it is the only sweetener actually made from sugar*. This is why it does not have the aftertaste most sweeteners do. Splenda is the brand name for the nonnutritive sweetener sucralose. Over the years my doctors have told me to use only sucralose or stevia products (I am a diabetic). I only use stevia products in drinks, etc. I never cook or bake with them as I find they taste bitter at high temperature. I have used Splenda for almost 15 years. During that time my liver function has returned to normal, it was bad before, and all my blood work which is done every 3 to 6 months is always normal. So do not be frightened by the scary stuff you see on facebook or other social media. There are exceptions to everything so I am sure there is someone out there that has an allergy or something to it but overall it is a very safe product for me. I am not trying to convert you to Splenda, you use the product you like that works well for you. I am simply stating, do not believe things you see on social media but know nothing about.

Facts: a Splenda packet is equal to the sweetness of 2 teaspoons of sugar and Splenda Granular measures cup for cup the same as sugar.
Splenda does not create an insulin response in the body, does not raise blood sugar or affect triglycerides.
*As of the original writing of this article in 2018.