Why baking without sugar makes sense
- The WHO recommended amount of sugar that we should consume per day is 25 g. Even a single muffin usually contains more. And other conventional baked goods also contain large amounts of sugar
- Sugar, which usually means sucrose, i.e. table sugar. Actually, all carbohydrates are sugars and this includes glucose, fructose, maltose, etc.
- Long-term increased sugar consumption often leads to obesity, but can also trigger or promote other diseases.
- However, we simply like sweet foods by nature and most people do not want to do without them. Thankfully, it’s possible to use little to no sugar in baking.
Suitable baking recipes without sugar
For those who are looking for quick, uncomplicated solutions, here are some sugar-free recipes. If you are interested, you will also find entire cookbooks on the subject.
- Low carb cheesecake
- Apple pie with spelled flour
- Spelled Cookies
- You can also find a recipe for low-carb pancakes in this article about ketogenic breakfast. Ketogenic means eliminating carbohydrates from your diet.
Sugar substitutes in baking
Sugar substitutes – sweeteners and sugar substitutes – can basically also be used in baking. However, you should not simply replace sugar one-to-one with, for example, stevia powder or xylitol.
- Many sweeteners have a significantly higher sweetening power than sugar. These must then be dosed accordingly.
- In large quantities, some sweeteners also have a laxative effect. They are usually not natural, nor are refined sugars, and some are even entirely synthetic.
- Sweeteners rarely taste the same as sugar. Some also change their taste when they are baked.
But there are other natural alternatives to sugar
In health and organic shops and some supermarkets, there are delicious and, above all, healthier alternatives to sugar for baking. These are e.g.
- agave syrup
- fruit or dried fruit
- Beet Syrup, Maple Syrup, Date Syrup, etc.