Alternative Sugars

If you ever get on one of those large ‘El-Rufai’ public buses we’ve got in Abuja, you definitely get the impression that sugar is pretty much exactly the same as arsenic poison from all the bus traders and health preachers. I definitely do not agree with this demonization of sugar but I do know that it is definitely important for the average person to really cut down on cane sugar intake. It becomes even more important with all the great substitutes for cane sugar out there that can be used with just a little more expense and/or effort. Here are some of the sugar substitutes I use along with cane sugar (Note that these are all natural, healthy sweeteners; no aspertames, saccharines and co. in the place):

Fruit Purees – When making a fruit based dessert, you’ve already got most of the sugar needed right there in the fruit. A banana bread with lots of banana and shredded coconut meat (perhaps even some fresh coconut milk and pineapple juice as well) needs very little added sweetener, whether cane sugar or otherwise. Same thing for an applesauce cupcake chock full of delicious apples. Believe me, these can be even sweeter sometimes; and I’d know, I have a sweet tooth that won’t quit…ever. Plus, fruits purees from fruits like banana and apples make good oil/fat substitutes too, but we’ll go more into that in the oil section.

Stevia – This sweetener is 300 times sweeter than ordinary cane sugar. No, I did not add an extra zero because my finger remained on that key too long, I really do mean three hundred. Writing it in words too, just so we know there’s no mistake J. 

Stevia is extracted from the stevia plant, native to South America and it's great because it has no carbs, no calories and research shows it can lower blood pressure and help Type 2 diabetics. Of course, these benefits generally only apply when the stevia brand used is made purely from the stevia plant and doesn't have additives. 

And of course, there are cons too (can't forget secondary school days of advantages and disadvantages lol). 'Too much of anything good is bad' they say and that works for sweet stuff too; 'so sweet, it's bitter' is another saying. Using too much stevia leaves a bitter after taste if used too much so it's important to remember not to use more than 1 tsp per cup of sugar substituted. Also, it's quite hard to get in Nigeria (have to ask people to get it for me like other ingredients such as pure vanilla extract) and it's quite expensive. However, since it is 300 times sweeter than cane sugar the expense in getting a bottle is offset by how long that little bottle lasts.

Pure Vanilla Extract – Even when I only use cane sugar as the sweetener in baking (usually when a major rise in the oven is needed to make the baked good really light and airy like for angel food cake or meringue), I make sure to use 20% to 50% less than would usually be added. Then I replace this jettisoned sugar with up to an extra teaspoon of pure vanilla extract. This makes up more than adequately for the reduction. Vanilla extract is used and not vanilla essence as this has a much stronger flavour and is extracted from pure vanilla bean with no additives instead of flavourings mimicking the taste of vanilla as with vanilla essence. 

Pure Vanilla Extract and Vanilla Essence

And of course I can't forget the ever popular honey, that also works great if needed. Really moist effect.