Desserts, cookies, sweets, muffins and cakes, all without a spoonful of sugar and sugar substitutes.

I think many people did not even suspect that without sugar, you can cook such delicious things.

To begin with, I'll write how we will replace sugar in recipes:

Sweet fresh fruits, vegetables and berries(apples, pears, carrots, pumpkins, grapes, bananas) and mashed potatoes are the best substitute for sugar.

Dried fruits(raisins, dried apricots, dates, prunes, dried persimmons, sun dried bananas, etc., not to be confused with candied fruits) - a great sweet alternative to refined sugar.

Honey- ideal for sweets that do not require heating to a high temperature. And you can also grease or soak ready-made baked goods.

Date paste(dates, whipped with water) - a very simple and very sweet option. Suitable for almost all recipes, it is an excellent alternative to honey, if for some reason you do not use it. Gives caramel flavor and aroma to baked goods. Depending on the consistency, you can make impregnation for the crust, and filling for a pie or roll, and cream, and caramel.

Stevia(stevioside) - honey herb and extract from it, natural natural sugar substitute. It is 100-300 times sweeter than sugar, has an anti-caries effect and contains 0 calories. Has a light herbal flavor that is not felt when using citrus fruits, spices and when heat treated. Besides the amazing sweetness of this herb, it also has impressive healing properties. Suitable for any desserts, pastries, drinks. Of the shortcomings - stevia does not caramelize during heat treatment.

Jerusalem artichoke syrup- made from the tubers of the Jerusalem artichoke plant and water (sometimes with the addition of lemon juice). Perfectly replaces honey and sugar in baked goods and desserts, drinks, cereals, etc. It has a low glycemic index.

Carob- Carob bark powder with a taste reminiscent of sweet cinnamon and cocoa. Naturally sweet, caffeine-free and non-allergenic. They are used in recipes as an alternative to cocoa, for decorating and sweetening ready-made desserts (for example, from cottage cheese), making chocolate and icing.

Maple syrup, liquid grape sugar, agave syrup - popular, but not the best because of the high fructose content, natural sugar substitutes that came to us from the USA and Canada. Replace honey and sugar in any recipe. It is recommended not to consume them in large quantities.

Table of proportions of replacing sugar with natural sweeteners in baked goods:

CARROT-PINEAPPLE CAKE.

INGREDIENTS

For the cake:

• 140 g flour
• 70 g walnuts (split)
• 2 tsp cinnamon
• 1 tsp baking powder
• 1⁄2 tsp ground ginger
• 1⁄2 tsp nutmeg
• 1⁄2 tsp vanilla
• 2 eggs
• 100 ml odorless vegetable oil
• 2 medium carrots (finely grated)
• 3⁄4 tbsp. slices of fresh pineapple
• 2 tbsp honey (or 1⁄4 tsp stevia powder)

For filling:

• 400 g high sour cream
• fat content
• 2 tbsp honey
• 1⁄4 tsp vanilla

PREPARATION

1. Preheat the oven to 180 ° C. Grease a cake tin with a diameter of 18 cm.
2. In a bowl, combine all dry ingredients.
3. Add grated carrots and pineapple pieces to them, mix with a spoon.
4. Mix oil, honey and eggs separately (with a fork or whisk).
5. Add mixture to dry ingredients and stir.
6. Place the dough in the prepared mold and smooth the surface.
7. Bake for about 55 minutes, until toothpick dry. After 45 minutes, check if the top is burning, cover with parchment if necessary.
8. Cool the finished cake in the form for 10 minutes, then put on a wire rack and let cool completely.
9. For the cream: beat all the ingredients with a mixer. Cut the cake lengthwise into two halves. If desired, you can lightly soak the cake with orange or pineapple juice.
10. Smear the cake with cream, put the other half on top, coat the top of the cake and sides. Decorate as desired. Let stand in the refrigerator for about an hour to soak.

GINGER "POTATO"

INGREDIENTS

For 4 pcs. to 50 g.

• 200 g dates
• 1⁄2 tbsp. almonds
• 10 g fresh ginger root
• 2 tbsp cocoa + some for decoration
• 1 tsp edible rose water * (optional)

PREPARATION

1. Peel the dates; peel ginger and cut into small pieces.
2. All ingredients, except cocoa and rose water, mix in a powerful blender (or pass through a meat grinder with a fine nozzle) until a homogeneous sticky mass without pieces is obtained.
3. Transfer the mixture to a bowl, add cocoa and rose water by hand. To stir thoroughly.
4. Use your hands to mold thick "potatoes" - cubes, sprinkle the remaining cocoa on top through a strainer and refrigerate for 2 hours.
5. Store in an airtight container in the refrigerator for up to 1 week.

DATE PIE with WALNUTS.

INGREDIENTS

• 1 tbsp. chopped pitted dates
• 1/2 tbsp. boiling water
• 1 3/4 tbsp. flour
• 1 tbsp. chopped roasted walnuts
• 3/4 tsp soda
• 1/4 tsp salt
• 1 egg
• 3 tbsp honey or maple syrup
• 1/4 Art. odorless vegetable oil
• 4 tablespoons butter
• 2 tsp apple cider vinegar
• 2 tsp vanilla extract

For glaze you will need:

• juice of 1⁄4 lemon
• 1 tbsp honey

PREPARATION

1. Pour boiling water over the dates and leave for 10 minutes.
2. Preheat oven to 160 ° C.
3. Mix all dry ingredients, leaving 1⁄4 tbsp. nuts for decoration.
4. Beat dates together with water in a blender to a paste consistency. Add all other wet ingredients and beat again.
5. Combine dry and wet mixture with a spoon, mix.
6. Pour the mass into a silicone mold (or an ordinary one covered with parchment paper), smooth.
7. Bake for about 40-45 minutes, check readiness with a toothpick.
8. Cool the cake completely in the pan. Then take out and cover with glaze (lemon juice mixed with honey). Garnish with the remaining nuts and serve.

Berry cashew cake

INGREDIENTS

for cake

• 1 tbsp. oatmeal
• 1 tbsp cocoa
• juice and pulp of 1 orange (remove films)
• 7 dates

For filling

• 280 g cashews (2 tablespoons), soaked overnight
• 3 tbsp. l. honey
• 1 tbsp. l. lemon juice
• 3⁄4 tbsp. water
• 2 tbsp. l. coconut oil (or more cashews, or less water)
• 1 tbsp. any berries (fresh or frozen)

PREPARATION

1. Cover a transparent form with a diameter of about 18 cm with cling film (so that the edges hang down).
2. Mix all the ingredients for the crust in a blender.
3. Place the dough on the bottom of the mold and distribute evenly.
4. Whisk in a clean blender all the ingredients for the filling, except the berries, until smooth, creamy. Check for sweetness.
5. Put the cream in a bowl, stir in the berries by hand. Leave a few pieces for decoration. If you are using frozen berries, defrost them first and drain off excess juice.
6. Put the finished filling in an even layer on the base.
7. Put in the freezer overnight.

And who remembers the Cookies "Nuts" from childhood? Let's take them and cook them right now.