John Myers
It’s gonna be cute! Sugar, cane sugar, beet syrup – in addition to classic honey, you now have a large selection of sweeteners available! But which sweetness is suitable for what – and what is behind erythritol and stevia? We give you an overview of which sugar alternatives can sweeten your life in the future!
What is sugar
Sugar is a sweet-tasting carbohydrate made up of sugar molecules. Simple molecules are directly absorbed and utilized by the body, they are called monosaccharides. Not to switch too much to chemistry class: Potato starch is also a sugar, but it is a polysaccharide made up of many sugar molecules. That’s why potatoes don’t taste sweet. If you extract the sugar molecules from corn, potatoes, or other grains, you have a sweetener.
Sugar Cane & Sugar Beets
The sugar you buy in the supermarket is usually made from beet sugar or cane sugar from sugar cane plants. The popular Christmas cookies are also made and decorated with all-natural classic granulated sugar, which is then pressed into a different shape: icing sugar, granulated sugar, fine granulated sugar, or sugar snow.
Tip: Note that not every sugar substitute dissolves well! Do a test in warm water!
Sweet alternatives
There are many reasons for replacing sugar: you don’t have one at home, you want to try a new recipe or you cook and bake for people with food intolerances. Often the first thing to do is reach for the honey jar, which is out of the question for vegans. Finding sugary alternatives has become so easy that the sticky jungle is becoming inscrutable. These 12 types replace sugar:
Coconut blossom sugar
This sugar is obtained from the cut blossoms of the coconut palm. It is more digestible than conventional sugar, but its sweetening power is slightly less. It is good for smoothies, dark cookies or cakes, and desserts as it dissolves well. You should definitely try our vegan pumpkin muffins without sugar.
Xylitol/birch sugar
This is a synthetically manufactured sugar substitute that has its origins in other foods. It can be extracted from cabbages and berries or produced chemically. The sweetening power is high, xylitol is not suitable for baking because the molecules do not bond well in the dough.
Tip: The synonym birch sugar is somewhat misleading. Birchwood is only involved in the production of xylitol.
Agave syrup
Dark syrup made from the boiled leaves of Mexican agave is sold as agave syrup. This sugar alternative tastes slightly like caramel and is very suitable for banana bread, muesli, or as an addition to savory dishes. It always has to be imported and is therefore only conditionally suitable for a sustainable lifestyle.
Erythritol
This sugar substitute is almost calorie-free and is therefore used particularly in diet cuisine. It is found in ripe fruits, fermented products, cheese, and wine. Due to the low sweetening power, erythritol has to be dosed in high amounts. However, excessive consumption can lead to digestive problems. Well suited for coffee or tea, less for desserts or sponge cakes.
Maple syrup
The world’s best pancakes taste even better with a maple syrup topping! The gentle, deep dark color with the unmistakable aroma is of course also an ideal sweetener for smoothies, porridge, sweet bowls, and also pastries. Due to the high water content, maple syrup is comparatively low in calories. The sweetening power is less than that of conventional sugar. It is a popular sugar alternative in whole-food bakeries and goes well with strong types of flour.
Yacon
The sugar substitute from the tuber-shaped yacon root is considered a remedy in South America. It has a weak sweetening power, has little taste of its own, and is currently only available in selected health food stores or on the Internet. Many bodybuilders use it because it’s low in calories and doesn’t significantly affect insulin levels. Due to the low sweetening power and the comparatively high price level, this alternative is less suitable for home cooking.
Rice syrup
The syrup, also known as rice honey, is obtained from the rice plants and can be used as a tasteful substitute for sugar. It tastes very mild and slightly like caramel. Well suited for gentle sweetness, but also in combination with soy sauce for classic Asian cuisine!
Stevia
Stevia rebaudiana is the botanical name of the licorice plant from South America. The taste is slightly reminiscent of licorice and can therefore not be hidden. This sweetener is expressly not recommended for coffee or milk dishes, as the taste remains penetrating. Chocolate cake crusts or fruit dishes harmonize better, although excessive consumption sometimes leads to digestive problems.
Honey
Honey is the classic way to quickly replace sugar, but not suitable for vegans! It is available in many variations, but it is not suitable for coffee and patisserie. Honey is well tolerated and can also be used to caramelize food. Honey is also very good for marinating meat. For example with our sweet honey marinade for ribs.
Sorbitol
The sugar substitute made from pome fruit is often used for diet drinks or chewing gum. It is only half as sweet as regular sugar. Unfortunately, many people suffer from sorbitol intolerance, so sorbitol is not recommended for everyday cooking.
Dates
Dates, figs, dried plums: the intense sweetness of the former staple food in Central Arabian countries tastes fruity, and sticky and brings a touch of 1001 nights to your kitchen! With date syrup, finely chopped dates, but also broth made from soaked fruits, you can improve the aroma of cakes, puddings, and mueslis. Dates give healthy breakfast muffins with oatmeal a pleasant sweetness that you don’t have to worry about. This form of sugar substitute is very well tolerated.
Milk sugar
Unless you suffer from lactose intolerance, you can also bake with milk sugar or refine your desserts. The sweetening power is less than that of conventional sugar, but the solubility is very good.
