It’s a new world when it comes to the concept of “sweet.” Growing up, my mother used Sugar in the Raw, and we stayed far away from Sweet ‘n’ Low.
As a parent, I gravitate toward agave nectar, but have wondered about the glycemic index impact. I also like stevia in my tea, but find that it’s bitter in coffee. I love the way my son’s teacher makes birthday cakes with maple syrup and yogurt. It’s so good!
Recently I’ve been experimenting with Susta. It’s a new natural sweetener that contains fructose, fiber, and even probiotics. It has a really low glycemic index, and is recommended for people with diabetes (including gestational diabetes). I also like the way it tastes in homemade baked goods. Here’s a recipe for brownies made with Susta. Yum.
2 sticks butter (softened) or
1 cup Smart Balance
1 tsp vanilla
1cup flour (all purpose)
½ cup cocoa (Hersheys type)
1 tsp baking powder
1 cup SUSTABOWL
1 cup granulated sugar
(chopped nuts are optional)
Use an electric mixer or Kitchen Aid mixer: Whip butter until fluffy, add eggs, one at a time, then add vanilla and mix on high speed for 5 minutes or until smooth. In a separate bowl, mix together, flour, cocoa, baking powder, SustaBowl and sugar. Slowly add dry ingredients into mixer and mix for 2 minutes until uniform.
Spead batter into 9 x 9 inch or 9 x 13 inch pan that has been well greased and dusted with cocoa. Batter will be thick and creamy.
Bake at 350 degrees for 30 minutes if using the 9 x 9 inch pan and 25 minutes if using the 9 x 13 inch pan or until toothpick comes out clean.
Yield: 16-20 brownies
If you have any questions about Susta, leave them in the comments section and I’ll do my best to get them answered.
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on Thursday, February 24th, 2011 at 7:22 pm and is filed under Feed Me Friday.
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