9. Brown Rice Syrup
Brown rice syrup is derived from the fermentation of brown rice, and is a vegan substitute for honey.
It has a nutty flavour and contains trace minerals such as zinc, manganese, or magnesium.
Half as sweet as sugar, it can be used on beverages, puddings, or drizzled over waffles and pancakes. You can also use it for cooking, in recipes for sauces and marinades.
However, it can make baked goods too crispy, so it is not the best option for making cookies and fluffy cakes.
1–1 1/2 cups of brown rice syrup equal 1 cup of white sugar.
10. Monk fruit (luo han guo)
Also known as Luo Han Guo, this small fruit got its name because of the monks that used to harvest it in South China, back in the 13th Century.
With a sweet, pleasant taste, it has anti-inflammatory, anti-oxidative, anti-diabetic, and nephroprotective properties.
It is 200 times sweeter than white sugar, has practically no calories, and doesn’t impact your blood sugar.
As it is also heat stable, you can use it in your cooking and baking recipes.
It can come in a liquid, granulated, and even in a whole-fruit form, so check out the manufacturer’s label for proper usage.