Sugar Swaps! My top Alternatives

Sugar Swaps! My top Alternatives

Ditch refined sugar and get your sweet fix the natural way. Here are my Top 5 alternatives.

DATES are my favourite natural sweetener. Perfect eaten as is with a side of walnuts, or added to raw and baked recipes, they are versatile and packed full of the good stuff. High in fiber and potassium, as well as a host of important vitamins and minerals, they are super sticky texture make them the perfect binder in plant based recipes.

COCONUT SUGAR Produced from the sap of the coconut palm’s flower buds, coconut sugar has a beautiful molasses like flavour, is low gi and has been found to contain amino acids, potassium, magnesium, zinc, iron and B vitamins. I use it in my chai and matcha lattes (obsessed) and as a substitute for refined sugar in baking.

RICE MALT Rice Malt is a naturally malted whole grain sweetener derived from brown rice. It is made by a slow, natural enzymatic process that produces a thick, rich, sweet liquid. A Rice Malt is low gi, providing a slow but prolonged source of energy and is also low in fructose. I use it to sweeten my raw treats and cakes as it has mild flavour complements the flavours in recipes.

STEVIA Stevia is a herb originating from South America. It is naturally sweet and considered more than 100 times sweeter than sugar. The upside is, stevia doesn’t raise blood sugar levels like sugar and other artificial sweeteners do. Win! Although FDA approved, the more common form of stevia is powdered (and bleached), and undergoes an extensive chemical process to reach its final white powdered form. Pure stevia, in the form of dried leaf or tincture, is considered safe and has been studied and found to have health benefits. Tip: Buy stevia in its dried form or in pure liquid extract. Beware of powdered, bleached with sugar or artificial sweeteners.


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