Just a Spoonful of Stevia (article)

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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.