Looking for sugar alternatives for baking

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sydney
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Looking for sugar alternatives for baking

#1 Postby sydney » Sat Aug 01, 2009 3:02 am

Hello.

Ive been looking for some alternatives than sugar to make some protein muffins. Yesterday i made a batch which consisted of cocao, maca, hemp protein powder, buckwheat flour, some coconut oil and for sweetening it up i put a few drops of stevia in and the juice of 2 freshly squezed apples and then baked the things.

..and they tasted really terrible :zwangsjacke: :vom:

There was no sweetness in the muffins !

So my next options are to get some Lucuma powder, stevia powder and see how that goes.
I am aiming for low GI options so that my blood sugar wont spike up and down.

Is there anything that else that i could use to get the tase of sweetness?? Ive heard of applesauce being used, but i doubt thats going to give me any flavour since the juice didnt.

Any advice would be great!

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Re: Looking for sugar alternatives for baking

#2 Postby Fallen_Horse » Sat Aug 01, 2009 10:38 am

I'm going to imagine you don't want to use Splenda?
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GinaKina
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Re: Looking for sugar alternatives for baking

#3 Postby GinaKina » Sat Aug 01, 2009 11:35 am

Have you tried the Stevia Baking Blend? Its made by NuStevia, they just sent me some as a sample, it definitely works as far as sweetening goes. So far I've made cookies and a fruit crisp with it. Both came out pretty well. The cookies weren't the same texture that I would like, they were cakey and I wanted them to spread more, but they still tasted like a pretty normal cookie.

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Re: Looking for sugar alternatives for baking

#4 Postby steffapeppa40 » Sat Aug 01, 2009 12:20 pm

If you want to add a liquid, I would go with Raw Agave Nectar! I use it everyday and it is great! No weird aftertaste either.

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Re: Looking for sugar alternatives for baking

#5 Postby Adena » Thu Feb 04, 2010 4:04 pm

I've been trying to figure this out too. It depends on the recipe, but sometimes you really can't just replace a liquid (brown rice syrup, agave nectar, maple syrup) for sugar. It totally messes up the texture. I've used evaporated cane juice, but I'm really not happy with that since basically, sugar is sugar and it's all bad for you. I think brown rice syrup and maple syrup would be just as bad for me, and agave nectar still doesn't work very well in baking when the recipe calls for regular sugar because it comes out too liquidy. I'm also pretty nervous about using standard artificial sweeteners since I'm trying to have only natural, whole foods. I'm so frustrated! :x I guess I just don't get too have desserts anymore. Except on cheat day.

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lobsteriffic
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Re: Looking for sugar alternatives for baking

#6 Postby lobsteriffic » Thu Feb 04, 2010 4:19 pm

Desserts made with medjool dates = love

Have you tried baking with stevia? I haven't yet. I was having trouble figuring out how to replace sugar in a recipe with stevia since the volume is so drastically different. Might be easier to just take stevia baking recipes and veganize them? Haven't given it much thought.

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Veganluv
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Re: Looking for sugar alternatives for baking

#7 Postby Veganluv » Thu Feb 04, 2010 6:16 pm

I like using agave nectar or brown rice syrup, stevia isn't my favorite for baking- strange after taste. I also use apple juice concentrate, or maple syrup and Date sugar is really nice!! you can buy it already ground up nice and fine. I make a great vegetable cake with shredded cabbage, carrot, celery, apple and a little agave.... turns out amazing! no liquid- I call it compost cake...lol

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Cold Fission
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Re: Looking for sugar alternatives for baking

#8 Postby Cold Fission » Sun Feb 14, 2010 6:32 am

sydney wrote:
i made a batch which consisted of cocao, maca, hemp protein powder, buckwheat flour, some coconut oil and for sweetening it up i put a few drops of stevia in and the juice of 2 freshly squezed apples and then baked the things.

..and they tasted really terrible :zwangsjacke: :vom:


LOL.I wouldn't blame the stevia for that recipe tasting bad.Those are some nasty ingredients.
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Cold Fission
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Re: Looking for sugar alternatives for baking

#9 Postby Cold Fission » Sun Feb 14, 2010 6:33 am

Fallen_Horse wrote:I'm going to imagine you don't want to use Splenda?


Isn't splenda aspartame?Not good.
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Re: Looking for sugar alternatives for baking

#10 Postby Adena » Sun Feb 14, 2010 8:52 am

Cold Fission wrote:
Fallen_Horse wrote:I'm going to imagine you don't want to use Splenda?


Isn't splenda aspartame?Not good.


Whoa! I didn't know it was the same thing. I better tell my mom. She used NutraSweet for years, which I think was the brand name for aspartame, and now she is all about Splenda. Dang it.

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lobsteriffic
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Re: Looking for sugar alternatives for baking

#11 Postby lobsteriffic » Sun Feb 14, 2010 8:54 am

I thought Splenda was sucralose?

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Re: Looking for sugar alternatives for baking

#12 Postby xjohanx » Sun Feb 14, 2010 9:38 am

Neither sucralose or aspartame is bad for your health. Sucralose however might be bad for the enviroment. Splenda is sucralose, Nutrasweet is aspartame.
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Cold Fission
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Re: Looking for sugar alternatives for baking

#13 Postby Cold Fission » Sun Feb 14, 2010 10:24 am

xjohanx wrote:Neither sucralose or aspartame is bad for your health. Sucralose however might be bad for the enviroment. Splenda is sucralose, Nutrasweet is aspartame.


In certain markets aspartame is manufactured using a genetically modified variation of E. coli.Otherwise aspartame is the methyl ester of the dipeptide of the amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis.

Really Johan?c'mon.That is not a food.It's a chemical.
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Re: Looking for sugar alternatives for baking

#14 Postby xjohanx » Sun Feb 14, 2010 1:41 pm

Relevance?
cubby2112 wrote:When someone says you don't train "functionally," you should just punch them in the face. Ask them how "functional" of a movement that was.

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Fallen_Horse
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Re: Looking for sugar alternatives for baking

#15 Postby Fallen_Horse » Sun Feb 14, 2010 2:53 pm

Cold Fission wrote:In certain markets aspartame is manufactured using a genetically modified variation of E. coli.Otherwise aspartame is the methyl ester of the dipeptide of the amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis.


Wiki:
"
Methanol and formaldehyde
Approximately 10% of aspartame (by mass) is broken down into methanol in the small intestine. Most of the methanol is absorbed and quickly converted into formaldehyde and then to formic acid.[74] Some opponents of aspartame have falsely claimed that this causes metabolic acidosis[28]. The metabolism of aspartame does not damage the body because: (a) the quantity of methanol produced is too small to disrupt normal physiological processes;[73] (b) methanol and formaldehyde are natural by-products of human metabolism and are safely processed by various enzymes;[73] (c) there is more methanol in some natural fruit juices and alcoholic beverages than is derived from aspartame ingestion;[73][75] and (d) even large doses of pure methanol have been shown in non-human primate studies to lead to ample accumulation of formic acid (as formate), while no formaldehyde was detected.[76]
"

Now it's my turn to say c'mon to you. Please don't believe bunk science about 'aspartame kills' or any other such nonsense...
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