If for health reasons you are trying to avoid white sugar, there are a few alternatives that you can try.
* Dates are the most natural substitute for sugar in many recipes. They are sweet and work well as a binding agent. Dates can be soaked in water to cover, then pureed in a processor to make a paste. This paste can be used in many recipes as a sugar substitute.
* Xylitol is a sugar alcohol and is found in some plants. It can also be made with an industrial process that transforms the plant fibre xylan into xylitol. It looks and tastes like sugar, but has fewer calories and a lower glycaemic index. It is sweeter than sugar so use less when substituting it.
* Agave sugar and syrup are derived from the Blue Agave plant, which grows mainly in Mexico and also South Africa. It is used to produce tequila.
It has a lower glycaemic index than sugar and because it is sweeter than sugar, you can reduce the amount used when substituting it in recipes.
* Stevia is a sweetener which is 300 times sweeter than sugar. It has a very bitter aftertaste if you use too much. I found it not suitable for baking because of the volume lost when removing sugar from a recipe.
It is fine to use in small amounts where the quantity of sugar is not vital to the recipe.
SESAME BISCUITS
Makes 18-20
100g butter, softened
80ml xylitol
80ml tahini paste
1 egg
10ml vanilla extract
125ml coconut flour
125ml ground almonds
2ml bicarbonate of soda
5ml psyllium husks
125ml sesame seeds
Preheat oven to 180°C.
In a bowl, cream the butter, xylitol and tahini until light and fluffy.
Add the egg and mix again until smooth.
Add the rest of the ingredients, except the sesame seeds and mix well. Leave to thicken for 10 minutes.
Roll tablespoonfuls of the dough into balls and roll each in sesame seeds to coat.
Place onto a greased baking tray and flatten each ball slightly with your hand.
Bake for 10-15 minutes until golden.
CHOCOLATE BERRY SWISS ROLL
Serves 8-10
4 eggs
160ml agave sugar
100ml spelt flour
60ml cocoa powder
2ml bicarbonate of soda
2ml salt
FILLING
250ml frozen berries
30ml agave sugar
10ml cornflour mixed with 15ml water
250ml cream
15ml agave sugar
Preheat oven to 180°C. Grease and line a 30x20cm Swiss roll pan with baking paper.
In a large bowl, beat eggs with an electric mixer for 5 minutes.
Gradually add the agave, beating until thick and lemon-coloured.
Sift the flour, cocoa, bicarbonate of soda and salt and fold into the egg mixture.
Spread batter evenly into the prepared pan.
Bake for about 15 minutes, until top springs back when lightly touched. Remove and loosen the edges of the cake from the pan.
Turn out onto a clean tea towel. Peel away the baking paper.
Trim the edges and roll up. Allow to cool.
Unroll and spread with an even layer of the filling.
Reroll and refrigerate for 30 minutes.
FILLING: Heat the berries and agave in a saucepan. Bring to the boil.
Add the cornflour paste and simmer until thick. Refrigerate until cool.
Meanwhile, beat the cream and agave until thick.
Spread the Swiss roll with a layer of cream and a layer of cooled berries.
CARROT CAKE
3 eggs
160ml xylitol
125ml lemon olive oil
375ml whole wheat flour
10ml ground cinnamon
5ml bicarbonate of soda
5ml salt
500ml grated carrots
50g pecan nuts, chopped
ICING
250g thick cream cheese
15ml lemon juice
5ml vanilla extract
30-40ml xylitol
pecan nuts for sprinkling
Pre-heat the oven to 170°C.
Beat the eggs and xylitol until thick and pale. Beat in the olive oil.
Add in the flour, cinnamon, bicarb and salt and mix well. Add the carrots and nuts and mix to combine.
Spoon the mixture into a greased and lined 20cm cake tin and bake for 40-50 minutes or until a skewer inserted into the cake comes out clean.
Remove and cool in the tin for 5 minutes before turning out. Cool and ice.
ICING: Beat the cream cheedse until fluffy. Beat in the remaining ingredients adjusting the xylitol to taste.
Spread on to cake and sprinkle with extra nuts.
DATE BARS
Makes 12
250ml rolled oats
20 fresh dates, pitted
180ml almond butter
5ml vanilla extract
Pre-heat the oven to 180°C. Line a small pan, about 22x20cm, with non-stick baking paper and spray with non-stick cooking spray.
Place the ingredients in a food processor and pulse until well combined.
Press the mixture into the tin and bake for 15-20 minutes until golden brown.
Remove and cool in the pan.
Cut into bars to serve.
CHOCOLATE MOUSSE
Serves 6-8
200g 75 percent dark chocolate
80g butter
2 eggs
30ml xylitol
125ml cream, whipped
Combine the chocolate and butter in a bowl and melt in the microwave at 60 percent power for 1-2 minutes.
Stir until smooth and allow to cool.
Beat the eggs and xylitol very well until thick and pale. Beat in the cooled melted chocolate and fold in the whipped cream
Spoon into serving container and refrigerate until required.
Angela Day, The Star