General considerations when replacing sugar with date sugar
- Date sugar has more fiber, so acts like both a sugar and a flour. The fiber acts like a sponge soaking up moisture, so you will usually want to decrease flour to the recipe and/or add more moisture through additional liquids or eggs.
Pancakes & Waffles
- For every tablespoon of sugar replaced, decrease flour by one tablespoon
Cakes
- For every cup of sugar replaced, decrease flour by 30% and add one extra egg or egg substitute
- Lower bake temperature by 25°F and check cake 10-15 minutes earlier than expected
Brownies
- For every cup of sugar replaced, decrease flour by 1/3rd cup, increase fat (e.g. butter, coconut oil) by 25%
- Lower bake temperature by 25°F
Cookies
- For every cup of sugar replaced, decrease flour by 1/3rd cup, increase fat (e.g. butter, coconut oil) by 25%
- Lower bake temperature by 25°F and check cookies 5 minutes earlier than suggested
- Do not expect classic browning, cookie will be lighter than usual. Don’t over-bake otherwise will get brittle.