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Recipe calls for brown sugar, what can I use as a substitute?

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  • Recipe calls for brown sugar, what can I use as a substitute?

    I have a recipe for a baked ham that calls for a jar of mustard and "a box of brown sugar". Can anyone recommend a "primal friendly" substitute for the brown sugar? I'm struggling with the lesser of two evils....brown sugar or Splenda brown sugar!

  • #2
    I would just use 1/4 to 1/2 of the sugar the recipe calls for. Or treacle instead.
    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

    Griff's cholesterol primer
    5,000 Cal Fat <> 5,000 Cal Carbs
    Winterbike: What I eat every day is what other people eat to treat themselves.
    TQP: I find for me that nutrition is much more important than what I do in the gym.
    bloodorchid is always right

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    • #3
      I might find an alternative baked ham recipe. That brown sugar is meant to caramalize and sweeten and stevia or what not won't cut it and might make it taste bad.

      Maybe find a recipe that uses honey or maple syrup in a smaller amount.

      http://maggiesfeast.wordpress.com/
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      • #4
        Coconut sugar, molasses or maple sugar (or grade B maple syrup). That's a shitload of sugar! Nothing is a true healthy alternative, but if you are avoiding brown and white sugar you can use the above two.

        Do not use a sugar substitute. Aside from most being laboratory creations, they will taste bad.
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        • #5
          Was just going to say coconut sugar or palm sugar
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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          • #6
            I've used mustard, maple syrup, and ground cloves to season a ham. Came out fantastic!

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            • #7
              Originally posted by douglabeula
              That brown sugar is meant to caramalize and sweeten and stevia or what not won't cut it and might make it taste bad.
              Yeah, Stevia doesn't carmelize. I have successfully made caramel with coconut palm sugar though
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
              http://pregnantdiabetic.blogspot.com
              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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