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Swedish Apple Torte

tammy

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tammy Community Regular
tammy
Posted

I would love to make this new recipe however it calls for a lot of granulated sugar. What natural sweeteners could I use in place of granulated sugar?

I would love to hear about your Swedish Torte recipes!

Thanks!

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gfp Enthusiast
gfp
Posted
I would love to make this new recipe however it calls for a lot of granulated sugar. What natural sweeteners could I use in place of granulated sugar?

I would love to hear about your Swedish Torte recipes!

Thanks!

What Ive been doing is boil the fruits in a sweet desert wine and use half the sugar.

Its not so sweet BUT it doesn't need to be because the complexity of the wine gives it a bit of extra ...

lorka150 Collaborator
lorka150
Posted

it depends on what it is being used for in the recipe... agave nectar is a good replacement (all natural with a low GI). in all of my recipes, I always only use 1/3 of the sugar is calls for anyway, and replace that with honey or sucanat (pending what the recipe is).

Ursa Major Collaborator
Ursa Major
Posted

My oldest daughter replaces ALL of the sugar in her recipes by honey (half the amount, since honey is twice as sweet as sugar), because her husband is intolerant to sugar. Her cakes, cookies etc. turn out fine. I will use maple syrup instead, as I can't tolerate honey.

Nantzie Collaborator
Nantzie
Posted

Gfp, that sounds SOOOOOOOOOO GOOOOOOD....!!!! I never would have thought of using dessert wine. I'm going to have to try that.

Nancy

RiceGuy Collaborator
RiceGuy
Posted

I've read about Stevia, though since I have no sweet tooth I haven't tried it yet. The next time I need a sweetener though, that's probably what I'd use if fruit isn't a better option. Apple sauce (the unsweetened one) has worked for me in stuff like hot rice cereals, but generally I never use a sweetener for desserts since they would typically contain fruit anyway.

Another natural sweetener I just read about is Open Original Shared Link. Apparently our bodies actually make the stuff in small amounts normally, though people report a certain amount of discomfort when using some larger amounts, so I'd tend not to trust that one too much.

gfp Enthusiast
gfp
Posted
Gfp, that sounds SOOOOOOOOOO GOOOOOOD....!!!! I never would have thought of using dessert wine. I'm going to have to try that.

Nancy

The other thing I do is use almond flour in the gluten-free flour mix.

You can use the end of the wine you used as a base for a glaze as well.

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tammy Community Regular
tammy
Posted
  • Author

Thanks for all the sweet tips. Now I have so many what will I do? :D

Ursa Major Collaborator
Ursa Major
Posted
Thanks for all the sweet tips. Now I have so many what will I do? :D

Try them all, of course! :D

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