Sweeteners/Stevia
Source of Recipe
VeganStreet website
Just a Spoonful of Stevia. . .
Source: VeganStreet website
Poor, poor well-intentioned soul. Just when you thought you understood all the quirks and idiosyncrasies of a vegan diet, you came across a message board where VEGANDUDE#1FORLIFE launches into a diatribe against another who had the audacity to post a recipe with sugar in it. What's the fracas all about? Aren't animal products all a vegan needs to avoid?
Well, it turns out that white sugar is filtered through beef bones or animal charcoal from the blood albumin of slaughtered animals in the process of refinement, so, though not obvious to the naked eye, this is not a cruelty-free product. Furthermore, sugar, a.k.a., the White Demon, is
nutritionally empty, but exacts a toll on the body's store of vitamins and minerals in order to be absorbed. In addition, the high sugar consumption in the West - mostly from processed, convenience foods and soft drinks - has
also been linked to a host of health ailments, including obesity, diabetes, migraines and behavior disorders.
So where does a little vegan baker turn when he or she wants to make a sweet dessert? Nutrasweet, mountains of it. Just kidding. Actually, there are many varieties of sugar substitutes that are just as tasty, but not nearly as
icky as the sweet stuff. And since you're here looking at an article on sugar substitutes, I'm not going to lecture you on how you should just eat a juicy peach instead. Although you should. Your mother made me say it.
Also, keep in mind that just because you're using a sugar substitute, it doesn't mean that it's not without its effect on our physiology. They are still processed and, like white sugar, will still elevate the body's blood sugar level, but will do so in a less jarring way.
The list that follows is not by any means complete, but represents the range that I'm familiar with using.
Liquid Sweeteners
Many vegan bakers prefer using a liquid sweetener over a granulated one because it adds and holds more moisture, making the dessert more soft and fresh-tasting, without having to add as many fats (oils or soy margarine).
If you chose to adapt a recipe using liquid sweetener in the place of a dry one, you'll want to adjust the other wet ingredients - such as soy milk - so as to not render your creation soggy. Remember that baking is much more of an exact science than cooking, so add your substitute slowly, as it's easier to add more than to have to subtract any excess. During this time, try to develop your intuition in the kitchen: does the batter seem too stiff? Too runny? The kitchen is a great place to start questioning with your critical mind and trusting your instincts. (By the way, cooking is a wonderful chance to exercise both hemispheres of the brain.)
Brown Rice Syrup: This thick, golden liquid is reminiscent of honey in flavor, but less cloyingly sweet. It has a warm, subtle, almost butterscotch-like taste, and it works well for those who don't want to add a huge sweet punch to their dessert. Its delicate flavor makes brown rice syrup meld well with other ingredients, and it works especially well in
desserts that are meant to rise or thicken, like cakes, muffins, pie fillings and puddings. Brown rice syrup also has complex carbohydrates left in it, so it is more healthful than some other choices.
Barley Malt Syrup: This syrup is thick, dark and definitely not shy about its malty flavor. Barley malt syrup can be bitter and it is reminiscent of molasses, but more mild. It's usually best when cut back with other sweeteners. Barley malt syrup, like brown rice syrup, also contains some
complex carbohydrates. ***(Not a gluten free option).
Pure Maple Syrup: Yes, it's more costly to use pure maple syrup, but please, please don't use pancake syrup in substitution. The quality will go down dramatically, and the Log Cabin-type products are loaded with corn syrups or artificial syrups as well as other cheap, unwholesome ingredients. Maple syrup is one of my favorite liquid sweeteners, as it's quite easy to work with, it's adaptive, and it imbues a warm, luxurious flavor to desserts. Maple syrup is found in three grades: Grade A is the lightest and least maple-y, and Grade C is the strongest in flavor and the heaviest. Grade C can darken your desserts, and is best to avoid in the baking capacity. Maple syrup can also be delicious when blended with another sweetener, like brown
rice syrup.
Molasses: A little goes a long way here, friends. Blackstrap molasses contains some B vitamins and minerals, but is quite bitter. Light molasses (also known as Barbados molasses) is the sweetest variety and has the most sugar in it. Molasses is best used as an accent in desserts.
FruitSource: A brand name, FruitSource is a blend of brown rice syrup and concentrated grape juice, and it comes in liquid and dry forms. On the scale of sweetness, FruitSource is more mild than maple syrup, but stronger than brown rice syrup. It has a sunny, bright taste and works well in most.
Fruit Juice and Concentrate: I often enjoy using fruit juice or concentrate as a substitute for other liquids, like water or soy milk. It works well in cobbler toppings and pie crusts, imparting its distinct flavor. Juice can be wonderful when blended with another sweetener, like brown rice syrup.
Dry Sweeteners
Dry sweeteners are occasionally preferable to liquid ones, especially for people who like the familiarity of working with regular refined sugar and are better suited for certain uses, like making crumbly toppings, for example. There are differences in how the sweetener will dissolve and whether it will alter the color of the dessert.
Sucanat: The name of this popular sugar substitute comes from the name Sugar Cane Natural. Sucanat is evaporated and granulated organic sugar cane juice. Only the water and fiber are removed. Sucanat is moist and course. Though it
can be used interchangeably with refined sugar, it has a tendency to lump, and will make brown flecks in desserts.
Date Sugar: Made from dried and granulated dates, this sweetener is course and gritty. It also lends brown flecks to desserts.
Maple Sugar: Crystallized maple syrup, this is a mild tasting, delicious alternative to refined sugar, and is the most finely granulated of the substitutes. Unfortunately, it can be hard to find, and it tends to be expensive.
Also, keep in mind that extracts such as almond, vanilla, and orange, and spices can also be added to enhance the sweetness and flavor of a dessert. Some wonderfully sweetening spices are allspice, nutmeg, cinnamon, clove and
(my all-time favorite) cardamom, are good choices.
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