Sugar-free baked goods

Sitting even on a very strict diet, from time to time there is a desire to pamper yourself with something sweet. This can be done without harm to the figure if you replace sugar with something less nutritious and harmful.

How to replace sugar in baked goods

Sugar plays a very important role in baking - it not only adds sweetness to the product, but also prevents the formation of gluten, which makes the baked goods dense. If sugar is not mixed with the dough, under the influence of high temperature it turns into caramel, makes the dish crumbly and gives it a pleasant shade and taste.

You can use honey instead of sugar. Although this food is also high in calories, it is much higher in micronutrients. As a result, baked goods with honey will be much healthier. In addition, honey provides more sweetness than sugar. Therefore, it should be added to the dough in a smaller amount.

Another completely natural product that can replace sugar is stevia... This herb is very sweet and surprisingly low in calories. Stevia can be grown independently, but you can buy it in the form of a ready-made syrup. When adding stevia to the dough, you must remember that this product is several times sweeter than sugar, so a minimum amount is required. Stevia should not only be used in recipes that require caramelization. You can mix stevia with regular sugar, thereby reducing the calorie content of the dish.

Instead of sugar, you can use agave syrup in the dough. This wonderful natural sweetener is quite difficult to find in regular stores. It is most commonly found in the assortment of online stores that specialize in natural diet products.

Maple syrup belongs to the same category of natural sweeteners. This aromatic sweet product has a very healthy composition. It contains about fifty different antioxidants, many trace elements and essential vitamins. Maple syrup can be used in baked goods, sweet cereals, and fruit desserts.

Recently, sugar alcohols have been very popular as sweeteners. These include xylitol and erythritol. They are suitable for use in baking, give the product the required consistency and volume, and do not affect the taste of the dough. But at the same time, they give the dish a minimum of calories. They can be used for caramelizing and making meringues. For these qualities, sugar alcohols are so fond of confectioners specializing in low-calorie desserts. When using sugar alcohols, you should be aware that they have a bad effect on the gastrointestinal tract. Therefore, it is recommended to mix regular sugar and sugar alcohols. This will reduce the load on the digestive tract and reduce the calorie content of the dish.

Sugar Free Baking Recipes

Honey cake

With a minimum amount of granulated sugar, you can make a honey cake. The sugar in this recipe is present only in the cream, but if desired, it can be excluded altogether.

1. In a water bath or just over very low heat, melt 5 large spoons of honey.
2. Proteins are separated from four eggs and placed in the cold.
3. Beat the yolks with half a small spoonful of salt and pour in cooled honey. Beat everything again.
4. A couple of glasses of flour are sifted along with a small spoonful of potato starch and the same amount of baking soda. Knead dry and liquid mixture into a thick dough.
5. Beat the cooled proteins and stir in portions into the dough. It is baked in a greased form at 180 degrees for about 30 minutes.
6. The finished cake is cut into two parts and soaked in a mixture of instant coffee and berry liqueur (half a glass of coffee will require two large tablespoons of liqueur).
7. While the cakes are soaked, a cream is prepared. For him, beat half a kilogram of cottage cheese with two tablespoons of sugar, then add 250 g of thick sour cream and a couple of tablespoons of berry liqueur. Beat again and coat the cakes with this cream. The finished cake can be decorated with berries, nuts or fruits.

Sugar-free mannik

This cake is notable for the sweetness of raisins and honey. In addition, it is also prepared without flour - an excellent option for a dietary, but sweet dish. It can be baked both in the classic version - in the form of a large cake, and in the form muffins using muffin tins.

1. First you need to soak half a glass of raisins in boiling water for two hours. Then the berries are washed, sorted and dried.
2. A glass of semolina is mixed with the same amount kefir and leave to swell for about an hour.
3. Beat two eggs with a pinch of salt, and then mix with swollen semolina.
4. Rub the zest from one lemon on a fine grater and add to the dough along with a small spoonful of baking soda.
5. Raisins are added to the dough last. To distribute it evenly, roll it in flour.
6. The dough is poured into a mold, which is pre-greased with oil and lightly sprinkled with flour or the same semolina. If manniks are prepared in muffin tins, then they are filled by 2/3, since during the baking process the dough will increase in volume. It is necessary to bake the cake at a temperature of 180 degrees for 40 minutes.

While the cake is baking, an impregnation is prepared. For her, honey is diluted in a small amount of water until a liquid consistency is obtained. Ready manna soaked in honey syrup while still hot. At the same time, mini-versions of the manna can not be removed from the molds.