The Sage Foodie

For me, baking is a family tradition. In trying to be healthier, I wondered if there was a way to leave the sugar behind. Conventional baking typically relies on white sugar. While the sweetener is ubiquitous and familiar, it undergoes various processing methods, leaving the final refined product devoid of nutritional value. Fortunately, there are alternative options that have health benefits. Deviating from the default can be quite fun and even adds to the flavor profile of your baked goods. Here are some of my favorite natural sweeteners to use.  Date Syrup Made completely from fruit, date syrup is a thick, sweetener processed from medjool or deglet dates. It has a robust flavor that tastes strongly of dates and caramel. Most date syrups are dark, but there are some "golden" varieties. Despite the fructose, date syrup is high in fiber and minerals. This gives it a lower glycemic index score than that of cane sugar. Its magnesium and phosphorus content also make it favorabl...