Technique: How I Replace White Sugar

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Using sugar substitution to save a favorite family recipe can serve as an action-packed Friday night activity, I swear. A world of options crawl out from beneath the white sugar canister, where they sat patiently waiting for us to acknowledge our self-inflicted deprivation of both nutrition and flavor. Familiar things like honey and maple syrup get dusted off and re-appreciated, but upon deeper digging, options like palm sugar, honey granules and date paste rear their sweet little heads. I’ve played with them all, and in the process, narrowed it down to my own personal go-to sweeteners, which I’ve shared with you below.

Converting a favorite white sugar recipe doesn’t take a whole lot of smarts, but rather, a bit of guts and the understanding that when swapping a granular sweetener for a liquid sweetener (ex. white sugar for honey) the additional liquid in the recipe (ex. milk) may need to be reduced. And though I could pretend to give a list of exact rules for how much liquid to reduce, in truth, every single recipe is different, which is where the guts are needed. However as a generic starting point, I suggest reducing the overall liquid content of a recipe by 1/4 cup for every 1 cup of liquid sweetener that is substituting for granular.

To make life easier, I tend to stick with direct substitutes of granular sweeteners for granular sweeteners (ex. maple crystals for white sugar) and liquid sweeteners for liquid sweeteners (ex. honey for corn syrup.) A bit safer this way, but every bit as delicious.

Either way, go for it! Mess up! Try again! Once you get a good final product, you’ll be sharing your prized, healthier recipe with friends for years to come. Heck, send it over to me. I’d love to hear what you’ve been working on…


Real Maple Syrup
Real Maple Syrup comes from a maple tree. Fake Maple Syrup is colored sugar water. Look at the ingredients for the potential purchase, if they include only maple syrup, you’ve found the mother-ship. The flavor will be rich, deep, autumn-esque and caramel-y. Real Maple Syrup substitutes 1:1 for any liquid sweetener. Examples of Maple Syrup recipes include: Sprouted Apple Butter Dots & Maple Walnut Cake with Maple Cream Cheese Frosting.

Maple Crystals –
Maple Crystals are simply dehydrated Real Maple Syrup, and what a treat they are! They can substitute 1:1 for white sugar, however they do add an additional soft fluffiness to the texture. It’s quite nice, and I turn to this sweetener when I desire that effect. I also know several people who sprinkle this sweetener on their morning oatmeal. Doesn’t that sound amazing? The taste is unmistakably maple. An example of a Maple Crystal recipe includes: Carrot Pudding.

– Sucanat is pure dried sugar cane juice. Unlike common white sugar, Sucanat is unrefined and therefore contains the molasses mineral content typically lost in the refining process, resulting in a rustic and deep flavor. Aesthetically, Sucanat’s closest relative is brown sugar, for which a 1:1 substitution is commonplace; however, Sucanat is more granular, less moist and more nutritious. Brown sugar is typically common white sugar with just a bit of molasses added back.

Raw Honey
– Regular store-bought honey has been pasteurized, which means it has been heated and strained to obtain a clear product that is easier to pour. Unfortunately, during this pasteurization process, many of nature’s beneficial bacteria and enzymes that help our bodies break down the sweetener are destroyed. Although the heat of preparation negates many of these positive properties, I still recommend purchasing Raw Honey for cooking and baking. I find the overall quality of the honey to be more consistent, and I prefer supporting farmers who choose less refinement in their practices. If Raw Honey can’t be sourced, regular honey may be substituted in equal measurements. Raw Honey substitutes 1:1 for any liquid sweetener. Examples of Raw Honey recipes include: Carrot Popsicles & Green Bean Salad with Heirloom Cherry Tomatoes.

Honey Granules
– Honey Granules are a unique sweetener that are made from a combination of unrefined sugar cane juice (Sucanat) and a bit of honey in order to lighten the color and texture of the final product. The best place to source Honey Granules is from an amazing company out of Woodstock, GA called Bread Beckers, who ships all over the US. I buy the convenient 5lb pail. I find Honey Granules to be the most accurate 1:1 natural sweetener swap for white sugar. The color of the final product will be more rustic, resulting in a cream/egg-shell rather than a pure white. An Example of a recipe using Honey Granules is: Heirloom Watermelon Italian Ice.

Powdered Honey Granules
– Powdered Honey Granules are simply regular Honey Granules that have been broken down in a blender or coffee grinder to reach a texture similar to refined white powdered sugar. Again, the color will be deeper, but the texture enables a natural cook to still make a great cookie frosting! To make Powdered Honey Granules: Keep in mind that 1 cup of Honey Granules will yield 1 cup of Powdered Honey Granules. Measure the amount needed into the bowl of a blender (or coffee grinder for small quantities.) Cover and blend on high speed. Stop every 10-15 seconds to shake the container, re-distributing the granules. Continue blending until all granules are powdered. Avoid over-blending, which can begin to melt the granules. Allow the dust to settle before removing the lid. Store in an air-tight glass container in a cool pantry for several months. Warm temperatures may cause the powder to harden. If they do harden, simply re-process in the blender.

Powdered Green Stevia –
Stevia is a plant, native to South America. The natural green Stevia leaves were traditionally steeped in tea to impart a pleasantly sweet taste. The leaves can also be dried and crushed into a fine, green powder. Many people who are intolerant of all sweeteners, even natural ones, enjoy Powdered Green Stevia with no side effects. An additional refinement process can turn the green powder to white, but I feel it also imparts a bitter aftertaste, reminiscent of artificial sweeteners. I also find the white version to be much stronger. Due to the natural green color, Stevia is best used in a recipe such as Chester Cookies, where the green color blends well into the deeper hue of other ingredients, in this case almond butter and rolled oats. Powdered Green Stevia is significantly stronger than white sugar, approximately 1 tsp can replace 1/4 cup of sugar. Stevia also works well in tandem with another sweetener. For example, 1 tsp of Powdered Green Stevia + 1/4 cup of Raw Honey results in a taste that is the strength and flavor of 1/2 cup of Raw Honey, which is the technique I use in Really Healthy Granola.

– Dried fruit can serve as a sweetener for anything from cakes to salad dressings. I am highlighting the Date because the texture and flavor are simply amazing! Dates come in many shapes and sizes. I personally avoid the very hard bagged variety. If you can get your hands on the moist and royal Medjool Date (shown in the picture above), please add one to a blender with some fresh-squeezed lemon juice, a dash of apple cider vinegar, extra virgin olive oil and a pinch of sea salt & pepper for a delicious Lemon Vinaigrette. Just remember to remove the pit!

Date Sugar –
Date Sugar is simply dehydrated and ground Dates. Used as a 1:1 substitute for brown sugar, usually, but also white sugar, I find Date Sugar to impart a softness to the texture of baked goods, similar to Maple Crystals. I also find Date Sugar to be less sweet, causing me to turn to this sweetener when a subtle product is desired. Date sugar does not melt well, which results in pretty flecks of brown in the final product. But because it doesn’t melt, I skip this sweetener when candying nuts or making frosting.


  • This is great. I’ve been looking thru here and I came across this one. I am a sugar-aholic, seriously needing some help. :) I am going to try some of these because if I’m still gonna eat sugar, might as well be a healthier version. Thanks!

    March 7, 2011
    • Molly Chester

      I am glad you found this Erin! Just fyi, for my body – I find that upping my consumption of healthy unrefined fats dramatically reduces my sugar cravings!

      March 7, 2011
    • King

      Another healthier alternative would be Coconut Sugar. It is safe to use even to diabetics.

      August 19, 2011
    • Roberta

      You said you are a sugarholic on the 2011 posting regarding sugar substitutes. Me too, the research now shows date sugar is the healthiest. I learned this through Dr. Michael Greger at I use powdered white stevia as well. I am into high nutrient plantbased eating and through another doctor -Furhman of Eat to Live, have learned how to use natural sugars in salad dressings and In blended salads to make green leafy vegitables wonderful to eat. I am now working with my sugarholic addiction to maintain great health,something you are into or you would not have posted on that site. Some people are more fat and salt addicts. The right kind of sugar with some nuts makes a world of a difference. Just another sugar reaching out to a sister sugar addict in cyberspace,the best to you in mastery!

      February 8, 2014
  • I too gave up refined white sugar about 12 years ago. Sucanat and maple syrup are my two go-to sweeteners now but I’m definitely intrigued by the honey granules and date sugar.

    I’m trying to do my own small “education project” on refined white sugar with my family and friends. It’s amazing to me how deeply, and emotionally, attached people can be to their traditional ways of cooking. Perhaps, I shouldn’t be so surprised since I’ve become very attached to my new ways of cooking.

    Wonderful post and beautiful pictures. I’m so glad Deliciously Organic pointed me your way.

    March 9, 2011
    • Molly Chester

      Elizabeth – What a great thing you are doing for your friends and family! It will open them up to the concept that what they eat affects how they feel, and such an important connection to make! Best to you – Molly

      March 10, 2011
    • Susan

      Can you give me some tips on baking cookies with this product? Thanks.

      February 26, 2015
  • Thank you so much for this post!! I just discovered date sugar about two weeks ago and I am hooked! Can’t wait to try the honey granules. I am in the process of getting my family off of sugar and it is going well. I am so glad to have this page to look back on and make this process great!

    March 9, 2011
  • Lisa Ford

    I too am glad that I came across your website, I printed off three receipes yesterday that looked so good. The information on the replacements for white sugar are very helpful. I am already a fan of Maple syrup and honey but the honey granules have really peaked my interest. My question is can you use this in everything that you would normally use white sugar? Does it change the flavor in any way? I look forward to visiting your site often. Found it interesting that your last name is Chester…that is my maiden name!

    March 10, 2011
    • Molly Chester

      Hi Lisa Ford (Chester) :)
      Thanks so much for stopping by! Yes, honey granules may be used anyplace that you use regular white sugar. It will change the end result, sure. Sometimes for the better! The color will be affected in things like meringues, and the texture may or may not change. But, it is a very close substitute, and more often than not, I am very pleased with the results.
      Hope to chat with you again! Molly

      March 10, 2011
  • Wow, I’m so glad to have found your blog. It’s really wonderful.
    And this post is exactly what I’ve been looking for! Thank you!

    March 11, 2011
    • Molly Chester

      Laken – I’m so glad you found it, too! Thanks dear!

      March 12, 2011
  • Briana

    Hey Molly,

    What is your experience with coconut sugar? I found some at the co-op that I shop at and I picked some up. I have been using it in cookies and it seems to be alright. Obviously not as sweet as white sugar.

    March 14, 2011
    • Molly Chester

      Hmmm… I haven’t used it yet! My instincts say it would react like a cross between maple sugar and date sugar. Not sure though. Let me know how it works for you!

      March 15, 2011
  • I’ve been searching in google for some new ideas and accidentally found this blog. I can see that you are a specialist at your work! I am launching a website soon, and your info will be very useful for me.. Thanks for the excellent work and wishing you the success in your business.

    April 6, 2011
  • Amy Cook

    My family is trying to give up sugar and have been satisfied with succant and maple syrup for most things. I am a southerner and while I have given up all soda’s I just can’t bring myself to give up my sweet tea :). I tried the succant and wasn’t pleased with the results. Suggestions please?

    July 20, 2011
    • Molly Chester

      I would try sucanat with honey or raw honey in the blender using the same technique that I use for the Raw Honey Lemonade recipe that I use on the blog. Let me know how it goes!

      July 24, 2011
    • Ged

      I gave up using refined sugar over 20 years ago and substituted it for sucanat (I would dry blend it if I needed “white sugar” consistency or dry blend it with a little corn starch if I wanted “powdered sugar”). That being said, this past spring I gave up ALL forms of added “sugar” except stevia (and on very rare occasions, erythritol, which is a sugar alcohol & isn’t really that good for you, but it doesn’t make me go back to craving sweets). If I need to make something sweet & stevia won’t do it, I chop up medjool dates & soak them in a bit of water & use the water and the dates to sweeten my recipe. This works amazingly well for many things.
      The reason I write all this, is to 1st congratulate you on taking the 1st step in getting off refined sugar! Yea!!
      2nd, to tell you that perhaps like me, you will, after a while, find even sucanat to be addictive (just not as bad for your body as refined sugar, which, btw, is seen by the body as ethyl alcohol because they are nearly identical in molecular structure!) and you may decide to “come off of it” -which is difficult for many. Be assured, I can tell you 1st hand that not only can it be done, but I have lost all physical cravings for it as well. (Psychologically, I still think about my “comfort foods” but they don’t feel like cravings anymore!) It takes about 6-8 wks to lose the addicted feelings, but it’s a glorious freedom!
      Lastly, I wanted to let you know a few things that taste really great with stevia (some things taste AWFUL with stevia!). The first, and my favorite, is ZEVIA GINGER ROOT BEER SODA. It tastes like old-fashioned root beer soda, and I’ve even lightly frozen cans of it, used a can opener on the top and scooped it out like a slushy when it’s hot out! My daughter likes the Zevia cream soda, but I think it has a funny aftertaste. Not all the flavors are good tasting. The cola is probably good, but I don’t do caffeine, so I don’t know. The fruit flavors again have an aftertaste, in my opinion. The other things I LOVE stevia on (or in) include lemonade (-absolutely NO bitter aftertaste!) and on halved grapefruits (amazing dieting treat if you like grapefruit!) I’ve also made a no-bake cheesecake that was a huge hit at a party. No one even noticed it didn’t have sugar! Finally, any herbal tea or Crio Bru (roasted cocoa beans ground like coffee beans) is good with stevia as long as you only add a little. Too much and wow it gets bitter. So, now maybe there is a way you could use stevia or dates (or both) to sweeten your sweet tea too!
      -Good luck with your healthy choices!

      June 24, 2012
  • Lauren

    I just stumbled upon your blog and I LOVE IT. The layout is awesome and so user friendly.

    One question…are maple crystals the same as maple sugar? I recently received a jar of maple sugar as a gift and was not sure what it was. Thanks!

    Can’t wait to see what you post next!

    September 30, 2011
    • Molly Chester

      Same thing Lauren! You are going to love them… thanks for stopping by!

      October 1, 2011
  • HI Molly,
    I’m wondering where you get your date sugar — or do you make it yourself? Do you know if it is “legal” for GAPS diet? It seems like it would be since medjool dates are legal.

    October 2, 2011
  • Stacy

    Do you have a general rule of how many whole medjool dates you need to replace honey or white sugar?

    November 1, 2011
    • Molly Chester

      Not really. They aren’t really an equal substitute. Overall, they are much less sweet. I would say maybe 4 for a 1/4 cup of sugar. Just a guess though…

      November 3, 2011
  • ann oestreich

    question: when substituting coconut crystals for white sugar how much do you use? Thanks.

    March 23, 2012
    • Molly Chester

      I would follow the instructions for Sucanat above. It will be about the same. It will end up maybe slightly less sweet, like a date sugar.

      March 25, 2012
  • Vanessa

    I’m trying out a home made starbucks passion tea lemonade. I have found recipes that use tea, lemonade, and sugar. I’m aiming for using just lemon juice with more water, and some type of other sweetener. What would you recommend?

    May 6, 2012
    • Molly Chester

      Sucanat with Honey, Stevia or Honey would all be delish. If you use honey, stick the mixture in the blender to get it all combined properly.

      July 14, 2012
  • Marilou

    this is an awesome article! i was looking if date sugar exists and I found this. I gave up using white sugar a few years ago but only lately i found dates a very good sugar alternative. whenever i bake, i just chopped up dates and it always turns up as sweet as the sugar and it added a luscious taste to the baked goodies.

    May 31, 2012
  • Karen H

    Have you baked with date syrup at all? I am wondering what ratio would work as a substitute for refined sugar in a cake.

    June 24, 2012
    • Molly Chester

      I haven’t used date syrup… never heard of it! I have used date paste though. Is it the same thing? I’m guessing it can be substituted for liquid sweeteners. It would be hard to substitute for dry granular sweeteners. Try it in place of a honey.. let me know how it goes!

      July 14, 2012
  • This is fantastic information. I am jumping on the bandwagon of looking for alternative sweeteners. I will be all over your blog because I can see it is packed with the education that I need. I’ve written down green stevia, date sugar, honey granules, and sucanat….I’m off to Whole Foods to see if I can find any of these to replace the brown sugar in my granola bars that I am currently featuring on my blog. Thank you!

    July 31, 2012
  • Valerie

    Wow!! What great and wonderful information; who knew there were so many different things that you can substitute for white sugar. I love honey so will definitely try the honey crystals. Thanks for all the great info and insight. Is there a way for me to subscribe to your blog? Would love to see what else you post. Thank you! :-)

    August 17, 2012
    • Molly Chester

      Hi Valerie, You can sign up for the newsletter at the bottom of the homepage… Thanks for your interest! Molly

      October 16, 2012
  • Laura

    Thanks for the useful information. What about Agave? and your thoughts as they are alot of mixed reviews. Thank you, Laura

    September 10, 2012
    • Molly Chester

      I don’t use agave b/c I just hear so much negative information about it. I do hear that there is one kind that is more pure, less heated than others, but I just don’t go there. If you find more info on it, feel free to share here! I’d love to know…

      October 16, 2012
  • Jan Evans

    THIS is awesome information! What a blessing; you have made my day. Can’t wait to share with others…. thank you so much!

    September 27, 2012
  • carolyn

    hi. we would like to try stevia in a syrup base for slushies and snow ones at our school’s fundraising functions. we live in the Caribbean so we’d like pineapple, cherry mango etc flavors. could you suggest a good recipe for alternative sweetner syrup using stevia and/or palm sugar? thank you

    October 7, 2012
    • Molly Chester

      I wish I knew one, but I don’t have one! If you try something that works, let me know! Sounds like a fun experiment!

      October 16, 2012
    • Have ya tried “agavé nectar”?

      It’s good stuff – with a syrup like consistency.

      Stevia comes in liquid form and is intensely sweet.

      For instance, I recommend
      NuNaturals brand “PURE LIQUID Clear Stevia™”
      for sweetening drinks ( coffee, tea, lemonade, etc. ).

      5 drops is a serving – wow!

      I haven’t baked with it yet???

      BTW, please try this new recipe for
      an ice cream dessert =
      freeze a banana,
      throw it in a blender
      ( add some frozen strawberries, raspberries, if ya like… )
      and take it out with a soft serve like texture.

      Serves just like soft serve ice cream,
      and tastes even better!

      December 29, 2012
      • Molly Chester

        I don’t use Agave Nectar b/c depending upon the company, I understand it is heavily refined. I just steer clear. You’re ice cream sounds awesome! :)

        July 4, 2013
  • Noahla

    This is a wonderful site!! Thank you for this post!! There are several sugar alternatives I hadn’t heard of!! Very informative!!! Thanks

    October 10, 2012
  • Carol

    I hope you can help me with pumpkin pie for Thanksgiving. Each year, my diet becomes more restricted by my doctor due to health problems, and I become frustrated and depressed trying to convert recipes for the holidays. I have celiac disease and am also on a dairy free, refined sugar free diet. I use almond milk in my pie which comes out great. (I just have to bake it longer or might try reducing the amount of almond milk this year.) And xylitol has a negative effect on my g.i. system. Ugh! Can you suggest raw honey or maple sugar with pumpkin pie and if so how much to use? I want to keep the traditional flavor as much as possible. Thanks!!!

    November 18, 2012
    • Cassie

      I know this is a little late for a pumpkin pie recipe, but I have been following a blogger who’s husband has Celiac disease. She has a wonderful site in which she posts a bunch of recipes catered towards a Paleo diet to work around her husband’s strict dietary needs.
      I know she was tinkering with Thanksgiving food alternatives recently, so maybe it’s worth sending her a question?

      December 4, 2012
  • Amy

    I have received 22 lbs of medjool dates and am so excited at making date sugar for the first time!

    December 20, 2012
    • Molly Chester

      Amy – 22lbs of dates! Lucky you!

      December 22, 2012
  • Twee

    I have a recipe for caramel fish that uses white sugar heated in oil to make the caramel. Which of your substitute do you think would taste best in a caramel sauce?

    January 24, 2013
    • Molly Chester

      This is not my area of expertise, but I would try honey granules, as they have a mixture of sucanat and honey, so they might still have enough sugar cane to work?

      July 4, 2013
  • Trinh

    I love dates. I use it in anything that needs a bit of sweetness.
    Very informative article. Thank you.

    February 6, 2013
  • Elaine

    I’m trying to convert a favorite cake recipe that uses 2 cups of sugar and I’d like to replace that with dates. How many cups of dates would substitute for 2 cups of sugar? I am
    thinking of using the 1 cup of water in the recipe to soak the dates, then putting that through the blender. Can you help me with the amount of dates to use?

    April 18, 2013
    • Molly Chester

      Hmmm… this will be a tough 1:1 swap. You could probably substitute with date sugar 1:1, but with dates, you will have to experiment. Let us know how it goes!

      July 4, 2013
    • Lorraine

      I came up with 8 small sized dates approx. is about 1/4 C of sweetner, therefore 32 dates per cup. i’m guessing that would give you 1;1 sweetness, but this is based on a liquid rootbeer syrup for Kombucha

      October 7, 2014
  • M. Higgins

    Just came across your site and LOVE the content! Thank you:)

    April 19, 2013
  • Whitney

    Many desert recipes call for white and brown sugar. What combination tends to work best for cookies etc.?

    May 26, 2013
    • Molly Chester

      I like honey granules and sucanat mix.

      July 4, 2013
  • Leticia

    Thanks so much for this informative post! Someone included a link to it on a comment on The Stir, and I have now bookmarked it! :o)

    August 17, 2013
  • Myra

    Another wonderful natural sweetener that does not affect your blood sugar is Lakanto. I find it slightly less sweet than white sugar. It is available online. A naturopathic doctor introduced me to it.

    August 18, 2013
  • Amanda S

    I love using pitted dates, nutmeg, and a bit of water to make my own toast spread. I’ve been finding more and more that things like regular ketchup and jellies/jams are way too sweet. I first tried dates because FullyRaw Kristina uses them to make “soda” for fat free banana ice cream floats. Delicious!

    August 27, 2013
  • Any ideas on a good sugar replacement that does melt when baked? Have you tried coconut sugar?

    September 4, 2013
  • I want to substitute granulated sugar with honey (I get mine from a farmer; it’s not pasteurized). I would like to have an idea how much honey I would use to equal the sweetness of the granulated sugar? The recipe calls for a cup of sugar. Just a guess would do (you’d be saving me the one cup of coffee of sugar vs… test).

    Thanks. Great column.


    October 24, 2013
    • Molly Chester

      Taste could work as 1:1, but liquid sweetener will be different than granulated. You may need to adjust the overall liquid in the recipe. You’ll have to play around a bit…

      November 1, 2013
  • Elaine

    Very interesting blog. I’ve been into ‘whole foods whole’ for some time and just stumbled onto your site. I’ve used many of the things you have suggested but now I’m looking for a substitute for powdered/confectioners sugar. I want to make a glaze for an apple cake. I do have some honey granules I picked up a while back, but haven’t used yet. Do you think if I blended that with arrowroot powder (instead of corn starch because most corn is genetically altered) it could replace the powdered sugar in most frosting recipes? Any help you can give me would be appreciated. Thank you

    February 11, 2014
    • Molly Chester

      Hi Elaine, Definitely blending honey granules will get you somewhat close. I have never combined that with arrowroot, and I am not sure if that would work. But, it is absolutely worth a try! Come back and let me know how it went. I am curious! Thanks for reading and sharing. Molly

      February 11, 2014
  • Maureen

    I just stumbled across your blog and am finding it very informative. I have a question regarding the effects of these natural sweeteners on our livers. I was recently diagnosed with a fatty liver (non-alcoholic) and was told it can be caused by eating excess sugar. I gave up white sugar years ago and use stevia or honey when baking. I realize that natural sweeteners have nutrients, but wondered if they can contribute to a fatty liver. Thank you.

    February 14, 2014
  • Katie

    I am very excited to try these in my baking. Which would you recommend for a chocolate cake. My father is diabetic and I’d love to make him a chocolate cake for his birthday party this year.

    March 9, 2014
    • Molly Chester

      For a chocolate cake, you can likely use sucanat. It is dark in color, but that will be masked by the chocolate. However, I don’t know that would be good for a diabetic, which would need low glycemic index. I am not a doctor, so I don’t want to give you advice there. If I were in that situation, I might try to use a fruit sweetener, like applesauce or bananas, and then use powdered green stevia in combination to bring out the sweetness a bit. However, it would be much more difficult to make a quick swap, so you’d have to play with the recipe a bit. Good luck!

      March 10, 2014
  • Susan

    I am making an almond cake that calls for 1cup of sugar I use stevia powder and liquid what would be the equivalent of either one for the sugar. Also could I use smashed ripe banana instead? If so how much?

    March 12, 2014
    • Molly Chester

      Stevia Powder and Liquid Stevia do not substitute in any amount that I would consider a standard rule. Possibly about 1/2 tsp per 1/2 cup, but you could end up with a terrible tasting end result, as stevia is weird! If you want to use banana, it won’t be a direct swap either, as banana has much more moisture and bulk than sugar. But, you could try a cup of banana with 1/2 tsp stevia, then lower the liquid by about 1/4 cup overall. It would be an experiment, for sure!

      March 14, 2014
  • Malinda

    Awesome blog! Love it. I am new to the world of eating TRULY healthier rather than buying into the products full of lies about their ingredients and have been looking for the BEST replacement for refind white sugar that I have been using daily in coffee…. oatmeal… everything. I want to give Stevia a try but i read a handful of comments on a review website saying that Stevia made them sick; like dizzy, too low blood sugar levels, nauseous, headaches etc and that it interferes negatively with antiviral and antibiotic medications and now im afriad to try it! Do you recommend Stevia? What would be the EASIEST replacement just for a sweetner in my coffe or general baking?

    April 10, 2014
    • Molly Chester

      I do enjoy Stevia, and I do not have those side-effects, but I am wondering if those people used natural powdered green stevia or the white powdery stuff that is available in most grocery stores. I encourage the use of powdered green over the white stuff, and I find it to be delicious without any side effects. The easiest replacement for your coffee or general baking would be Honey Granules.

      April 18, 2014
  • Julieta Lipson

    Hi Molly,

    I was hoping you can give me some ideas on local farms. I am looking for the best organic fruit farms and Also looking for great tasting local goat milk. I hoping you have had some experience with the two?? Any ideas would be soo helpful!

    – Julieta

    May 1, 2014
  • Gordon

    Hi. I was wondering if you would have any advice for me. We have almost completely eliminated all processed foods and already use very little sugar. Fortunately neither my wife nor I have a particularly sweet tooth. The problem is we moved to China this year and the choices are somewhat limited. I have found someone who makes natural raw honey and it is simply the best I have ever tasted. (He lives on an Island in a part of China reused for having the best air quality in the country).
    My next task is to make Marmalade – Scottish marmalade like my Mum used to make. I have the orange problem sorted but would like to replace as much of the refined sugar as possible.
    You can get something called Slab Sugar here which I have heard has gone through much less refinement. Have you heard of it or do you have another suggestions?
    Thanks – Gordon

    August 22, 2014
    • Molly Chester

      I wish I had your answer! I have never heard of slab sugar, but we do make marmalades with 100% honey here at the farm, so I know that it is possible!

      December 11, 2014
  • Sumaya

    Hi there! This is the first year I make jams and I love avoiding all the additives found in the commercial jams by going homemade, but I still have a problem with adding several cups of sugar to my fresh fruits.. I stumbled on your website in my search for a replacement for all the refined sugar used in homemade jams.
    Do you have any advice on what I could use instead of the refined sugar to preserve my jams?
    Thank you sooo much!!!

    August 26, 2014
    • Molly Chester

      Honey Granules work great for jam.

      December 11, 2014
  • I absolutely love real maple syrup. I cannot stand that fake garbage they call syrup that most companies produce. Really smart and useful tips here, thanks :)

    September 12, 2014
  • Alene P Kaufman

    Excellent blog

    February 16, 2015
  • Carolina Morales

    SPLENDID!! This is EXACTLY what I needed MollyPie!!! I have been craving Mexican buñuelos like you have NO IDEA, but needed info on how to sub for white, granulated sugar. My plan to execute this is to bake 100% whole wheat flour tortillas OR 100% whole wheat pitas. We’ll see what happens…all I know is if I don’t make something happen soon to satiate that latin crave, I’m gonna go loca (cray). Anyhoo, during my “sugar substitute study” (haha), I noticed a spotlight on coconut sugar as well. What experience can you share with respect to this product sis?? Thanks in advance!!! Xox

    February 26, 2015
  • Lynne

    Thank you for this detailed explanation! I don’t use white sugar unless I have to and have been looking for substitutes. I plan to try these substitutes. What about coconut sugar or coconut crystals? I’m not sure what that is. Thanks!!

    March 21, 2015
    • Molly Chester

      I do like coconut sugar, and I find it to be mild, like a date sugar.

      March 22, 2015
  • John Petersen

    You are a blessing thank you, I love to bake and it is getting harder to control my blood sugar, since I will not give up my baking these “things” are a godsend.
    People will still enjoy my gifts….

    September 5, 2015

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