Low sugar + naturally sweet = ‘groundbaking’ book

  • By Sue Ade
  • Tuesday, November 1, 2016 3:55pm
  • LifeFood

In late August, just seven months after the United States Department of Agriculture released new guidelines aimed at reducing the amount of sugar consumed by most Americans by half, America’s Test Kitchen released a cookbook to help the effort. All the recipes in “Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar” has at least 30 percent less sugar than traditional recipes, with many coming in at 50 percent less.

America’s Test Kitchen, home of “Cook’s Illustrated” and “Cook’s Country” magazines, used natural sweeteners like Sucanat (dehydrated cane juice), coconut sugar (made from the nectar of the coconut palm flower), date sugar (pulverized dried dates), pure maple syrup and honey (type matters) to achieve their baking-with-less-sugar objectives, with the preponderance of recipes calling for Sucanat. Sucanat, however, along with coconut sugar, is slow to dissolve in batters and doughs, making it necessary to grind it into a fine powder with a spice grinder before use in many recipes.

Maple syrup, honey, and coconut sugar are readily available. I found Sucanat in my local Publix, but, I’m afraid, I had to shop on-line for date sugar. I enjoy success baking with Wholesome! Live Sweetly (WholesomeSweet.com) “fair trade certified, organic, natural and non-GMO Project Verified” sweeteners, and the company’s products have become increasingly easy to obtain in more and more locations.

For further details about “Naturally Sweet,” visit atknaturallysweet.com, where you will find the book’s table of contents, featured recipes, purchase information and more.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

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