Sweeteners & Syrups

There are plenty of sugar and pink-packet alternatives these days. Besides any personal preference towards one or the other, sometimes it’s just a matter of what you’re sweetening up in the particular moment. In a cup of tea? On a piece of toast? In a stir-fry sauce? Here are some of the popular choices for the sweet stuff, with some of my own thoughts about when each one works best.

• Stevia
  I prefer the Trader Joe’s brand of Stevia packets. Zero calories, chemical free. But there are several brands readily available at local markets, such as the brand Sweet Leaf.  So what exactly is Stevia? This all-natural sweetener is actually an extract from a tree. In my home, we use the sweetner for use in tea or to sprinkle over fruit or cereal (my husband Seth’s thang). Criticism I’ve heard from some friends is that it has a slightly bitter aftertaste; if it does, I haven’t noticed. Stevia also is widely available in liquid form.
• Agave Nectar
  We’ve used light agave nectar in several recipes. Seth likes to have some on a piece of toast also smeared with Smart Balance Light. Many vegan granola bars use it as the sticky-sweet stuff to hold everything together. Also great in tea: for any vegans on the fence about whether or not to keep honey in the pantry, agave is the answer. It’s every bit as good — in fact, I like it better than honey. Perk: although its’s 25% sweeter than sugar, it’s glycemic index is much lower. And if you’re into lemonade, I love the Organic Lemonade with Agave by Columbia Gorge.
• Brown Rice Syrup
  This is the best option, I think, for everyday use. A much lighter syrup that works well in baking recipes, and for any sauces that require a tinge of sweetness such as when you’re stir-frying. Also not nearly as sweet as agave nectar. Our particular favorite use: drizzled over pan-fried mochi as an extra special treat for a weekend breakfast.
• Maple Syrup
  Traditional for pancakes, waffles — and my little nephew liked it with his mochi.
• Molasses
  Made from sugar cane but, because of the way it’s processed, molasses still has tons of vitamins and minerals. For the occasional baking indulgence.
• Barley Malt
  As a child, I was allergic to barley, and so I just instinctively shy away from anything barley all these years later. Although I don’t use barley malt myself, I would be doing a disservice not to mention it here. Like rice syrup, it’s a fantastic grain-based sweetener; and, because it’s not as processed as refined sugar, you won’t have the blood-sugar swings throughout the day that refined sugar consumption can cause. I’ve had more than one friend say that, of all the natural sweeteners, barley malt is their personal fave.

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