On a whim, I picked up a copy of Naturally Sweet by America’s Test Kitchen. Normally, with newly published cookbooks, I like to check them out from the library first and see if I really need to add them to my collection. But this one was not expensive and I have already made a several-year commitment to reducing white sugar in my diet, so I went for it!
To date, I have tried about a half a dozen recipes and overall find the recipes well tested with clear instructions. I started with chocolate chip cookies, which uses Sucanat instead of white sugar, which reduces the sugar from 25 grams down to 15 grams.
Second up was a Chocolate Layer Cake with Creamy Chocolate Frosting. The cake was a little precious (read: time consuming) because the Sucanat had to be ground in the spice grinder to a fine powder, but the end product was excellent. And the Creamy Chocolate Frosting was well worth the extra work and had a nice, rich chocolate flavor. This recipe is definitely a keeper.
Two weekends ago, after aging a big bunch of bananas from CostCo, I made the Banana-Trail Mix Muffins, which have no added sugar. By letting the bananas ripen fully, then cooking down their juice to a syrup, the muffins achieve a nicely balanced sweetness.
Today I baked the Honey-Almond Coffee Cake, which was a fast recipe, one that I could prepare while the kids were getting ready for school and pop in the oven after my morning run. The addition of honey glazed almonds on the top added a nice crunch and great flavor to the cake.
If you are looking to reduce sugar in your baked goods, or are looking to shake up your baking routine, I recommend Naturally Sweet by America’s Test Kitchen.
This is not a sponsored post, I bought the book myself.