I’ve had many people asking me what I use for my sugar substitutes, so I decided to do a blog post simply about this. Our family hasn’t had any white or brown sugar in our house for many years. With five children, we think it’s rather impressive that none of them have ever had any cavities. (Our oldest is now nineteen) Yay! A heathy diet DOES make a difference!
I really enjoy being creative and coming up with delicious and “healthy” options that don’t weaken our immune systems and lower our resistance to the flu, cavities, or other diseases. I struggled with some low blood sugar issues when I was younger, and none of these sweeteners cause the roller coaster effect that other sweeteners do. I can now enjoy special treats without getting the dizziness or headaches that I get from regular sugar.
Truvia: (White sugar substitute)
8 cups Erythritol (or 6 cups erythritol and 2 cups xylitol)
4 level teaspoons Stevia extract — I use the THM brand
Mix together well and store in a dry, tight container.
For “powdered sugar,” simply blend this in a dry blender. Let the “dust” settle before opening the lid. Measure for recipes after powdering.
“Brown Sugar” Substitute:
1 cup “Truvia”
1 teaspoon Molasses
splash of vanilla extract
Mix together with a fork until well incorporated. Store in a dry, tight container.
For “powdered brown sugar,” simply blend this in a dry blender. Let “dust” settle before opening the lid. Measure for recipes after powdering.
Note: I buy both Erythritol and Xylitol from xylitolusa.com when it’s on sale for $3.99 /lb.
Wishing you the best of health!