11. Agave syrup
Agave syrup is a liquid sweetener made from the juice of the agave plant.
As it is similar to honey in texture, it is sometimes used by vegans as a plant-based alternative to honey.
It has a lower glycemic index than sugar, and is also sweeter.
Agave syrup works pretty well in beverages, pancakes, granola, sticky cakes, and muffins. Keep in mind though that you’ll need to decrease the cooking temperature by 10°C/50°F, to prevent burning.
Agave syrup is high in fructose, which links to weight gain if consumed in excess. Therefore, it is better to use it in moderation and always buy it organic, instead of the more processed versions.
2/3 cup of agave syrup equals 1 cup of white sugar.
12. Fruit puree
Mashed sweet fruits such as banana, mango, or applesauce can also substitute or help to reduce the amount of sugar in a recipe. Just make sure that they are very ripe as this will help to increase their natural sweetness.
Swapping white sugar for a fruit puree will not work well in all recipes, both in terms of texture and taste.
However, it’s a good way of getting all the benefits of the fruit while reducing the processed sugar content of your baked goods, like I do in this banana bread.
Replace 1 cup of sugar with up to 1/2 cup of fruit puree to minimise changes in batter texture and consistency. As most fruit purees contain liquids, it is recommended to reduce the amount of liquid in your recipe by ~2 tablespoons.