Sucanat and sugar substitutes

[Guest guest]

>1) Where do I find this--health food store or in the regular grocery

>store?

>2) Is it dry crystals like sugar?

>3) Is it just as sweet or sweeter than sugar?

>4) Do you have to make any adjustments to the recipe when substituting

>the Sucanat for refined white sugar?

>5) Does is spoil or go bad quicker than refined sugar?

>6) And...most importantly, is Sucanat really much healthier than regular

 

I use sucanat pretty regularly in all of my cooking. It's dry and

granular, but a little more chunky and crunchy. I tend to have to stir it

in the container before using it to get clumps out, but that's not a big

problem. I store it in ceramic mason jars with tight fitting lids, and

I've never had a problem with it going bad, or not storing as well as more

processed sugar. It has a taste somewhat closer to brown sugar than white,

and a slightly stronger flavor, but very slight. You might try using

slightly smaller amounts of sucanat based on the stronger flavor, or just

do a straight substitution. Let your own tastes dictate on this one I

think.

 

One recipe that I like for cookies adapts fine to sucanat, and I in fact

made them with that just yesterday for my son's last day of kindergarten:

 

Oatmeal Coconut Cookies

 

1/2 C sugar

3/4 - 1 C apple sauce (I go with more applesauce if the oats, etc are very dry)

1 C whole wheat pastry flour

1 tsp Baking Powder

1/4 tsp sea salt

1 C oats

1/2 C raisins/vegan choc chips

1/4 C shredded coconut

1 tsp vanilla

1 tsp coconut extract (or orange or cinnamon)

 

in one bowl, mix the sugar and applesauce until the sugar dissolves

in a separate bowl, mix together dry ingredients

combine, add oats, inclusions and extracts

 

Bake at 375F for 10 minutes

 

 

Regards, Laurie

[Guest guest]

Just wanted to let you know that I found a substitute today while

grocery shopping for the refined white sugar. It's called Plantation

Raw. Free-flowing golden brown sugar. It's made by Lantic.

 

Description: Plantation Raw is a uniquely free-flowing, golden brown

sugar made from the filtered syrups of natural cane sugar.

 

So, hopefully this is a little more healthy than regular white refined

sugar. Would I use less of this than regular sugar (is it sweeter?) or

the same amount when substituting in a recipe?

 

Time to bake some banana bread for my sweet-toothed dh! : )

 

Rhonda