Description :
Dates are a powerhouse sweetener. Not only are they naturally high in sugar and fiber, but also their sweetness also has distinct caramel-like flavor that just cannot be replicated. However, when it comes to repalcing dates for white sugar in cooking and baking, a simple one-for-one swap isn’t always possible. But dates can be manipulated into a few baking-friendly forms and replace white sugar in everything from salad dressing to cookies.
3 ways to use dates as a substitute for white sugar
Dates are a powerhouse sweetener. Not only are they naturally high in sugar and fiber, but also their sweetness also has distinct caramel-like flavor that just cannot be replicated. However, when it comes to repalcing dates for white sugar in cooking and baking, a simple one-for-one swap isn’t always possible. But dates can be manipulated into a few baking-friendly forms and replace white sugar in everything from salad dressing to cookies. Here are the three best ways to replace white sugar with dates.
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Try date sugar:
Date sugar is made from dehydrated dates that are ground into a granulated, sugar-like consistency. Because whole, pitted dates are used to make the sugar, their fiber leaves a tiny grit to the sugar that won’t dissolve in hot liquids or baked goods. It has a sweet, butterscotch-like flavor that’s more nuanced than brown sugar, although it shares a similar appearance.
You can use date sugar as a one-to-one replacement for granulated or brown sugar in baking recipes, but with a higher price tag than plain sugar, you’ll find yourself saving it for special occasions.
Try date sugar in a rub for pork or chicken, where its caramel flavor can really shine with just a small amount, bake it un simple cookies, where you can really taste its nuances and take advantage of the additional fiber or use date sugar as a topping for muffins or your morning oatmeal, or to add caramel coloring to the top of your favorite pie.
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Use raw dates:
I asked Laura Wright, author of The First Mess, about her experience baking with dates: “I do work with dates often, but typically in raw-style desserts and snacks or treats,” she says.
Because dates are high in fiber and naturally sticky, they can be blended into a binder for cookies and bars, or turned into caramel. They work well as a sweetener for smoothies and salad dressings thet will be blended as well.
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Make a date syrup:
You can turn dates into syrup, real syrup that involves boiling the dates and reducing the liquid until it’s the consistency of honey. It’s a bit of work, but the raw stuff (made in a high-powdered blender with just water) won’t cut it for baking.
For baking, you need to use less date syrup when replacing granulated sugar – a ratio of cup date syrup for every one cup of sugar – and less liquid in the recipe. Or simply replace honey, aple syrup, or molasses with date syrup in baking recipes for a more caramel-like flavor that only dates can impart.
