Baking is something that we acquire a taste for and it usually starts in childhood. I remember my mum baking and me and my siblings waiting to lick the bowl. But perhaps we could all do more baking, if we cut half the sugared ingredients. Routinely, perhaps we should look to cut down on sweet ingredients, so we’re consuming less sugar.
It is possible for to reduce sugar in baking, by as much as 25 to 33% but to reduce sugar slowly and so that the results are less drastic, we must find what works for us, so that when we’ve finished baking, we still like the finished product.
To cut sugar down successfully we must start by cutting 10 to 15% of the sugar content. The next time we bake we can either use the same percentages, or reduce the percentages slightly. Obviously, cutting down on sugar, means cakes will be less moist, but if we only intend to eat the cake the day we make it, we can reduce sugar by as much as two-thirds and still enjoy eating a beautiful cake.
We could try using different substitutions for sugar that are healthier, such as Agave Nectar, honey, maple syrup, Xylitol, cinnamon, raisins or applesauce. We could also try using 3/4 cup, plus 1 tablespoon of honey in place of 1 cup of sugar.
To neutralise acidity, try adding a pinch of baking soda. Given the problems with obesity and cancer, it really is important we look for more healthy alternatives to sugar. And we must do so without encouraging a sweet tooth, or wanting to eat more.