Baking without sugar. - Page 3

[organicmidwestmama]

Originally Posted by Laniemama

Almost everything I've tried from Elana's Pantry has been good! I usually replace the agave nectar with honey or maple syrup, usually you need a little less honey or maple syrup than the recipe calls for. I've made the almond flour chocolate chip cookies several times now and they are SO good (I add an egg though), taste just like the "real" thing!

i too like elanas recipes a lot ut find them really sweet, i usually use 1/4-1/2 the sweetener called for and have replaced it with sucanat, and honey with success.

[serenbat]

I made my weekly non-sweet raisin rice pudding and drizzled Chambord-YUMMY

[rachie]

Baked Oatmeal

A friend shared a recipe that was on a blog and I've been LOVING it!

Baked Oatmeal (my variation):

2 cups Old Fashioned Oats
3 cups milk (I use 2 cups goat's milk, 1 cup coconut milk)
1.5 tablespoon Cinnamon (wonder what it would be like with actual stick?)
1 tablespoon vanilla (I use a lot more than it called for, I think)
3 tablespoons (I use grade B) maple syrup
1 apple (I use Golden - lower in salicylates) grated (with a cheese grater)

I mix wet ingredients in a bowl then pour into the dry ingredients in a bread loaf glass pan and bake on 375 for about 40-45 minutes.

I tried this with steel-cut oatmeal also but it takes longer to cook and was more "chewy" - family didn't like that as much.

Also - I add raisins to half of the pan (my son can't have these - super high in salicylates) and if my family liked them I'd add slivered almonds too.

[serenbat]

Baked Oatmeal (my variation)

have you thought about using figs?

[rachie]

Originally Posted by serenbat

have you thought about using figs?

Yes - they are also high on the salycilates - or maybe that was dates??

[serenbat]

dates are high and FIGS are low, most things I bake with figs I don't need to add any sweet thing too, depending on the type, but most are very sweet

[raksmama]

[QUOTE=Laniemama;15358840]Here is an article for stevia, there is so much info out there, its hard to know what to believe. I like how in the article it says "In one case FDA's inspector reportedly told a company president they were trying to get people to stop using stevia "because Nutra Sweet complained to FDA." " I personally would rather use stevia than an artificial sweetener. Everything in moderation!http://www.holisticmed.com/sweet/stv-faq.txt[/QUO

I agree! Everything in moderation! I have stopped using stevia in baking since it was never really ideal for baking in the first place, it leaves an after taste. However I still use it to sweeten my yogurt. DS and DH never liked it anyway.

[Smokering]

You know, I made profiteroles the other day and it occurred to me that they were (or could be) nearly sugar-free. The choux pastry has no sugar in it, I flavoured the whipped cream with maple syrup, and the chocolate on top... well, mine was Cadbury, but one could use one of those arty 98% cocoa chocolates which are practically sugar-free, no?

Not that it makes them healthy or TF or anything. But I guess if your ONLY concern was sugar, you could do worse. Anyway it was a revelation.

[bremen]

what about sorghum? it is made much like molasses, but with a less strong flavour, and a little goes a long way. we always get this kind
http://www.sandhillfarm.org/products.php

it is made by hippies on a commune, so it must be good!

i have also used apple butter for sweetening. just put home made applesauce in a crockpot for a few days, stirring whenever you think of it, and it gets lovely and gooey!

[Treeli]

Originally Posted by jalilah

I am still new the traditional foods forum but is not Agave nectar a good sweetener? That is what I usually use in baking but I don't know if according to TF it is okay.

Here’s what Dr. Mercola says about Agave: “This 'Tequila' Sweetener is Far Worse than High Fructose Corn Syrup” http://articles.mercola.com/sites/ar...alth-food.aspx
Trish