Free Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors by Molly Chester, Sally Schrecengost Page A

during this pasteurization process, many of the beneficial bacteria and enzymes, which help our bodies break down the sweetener, are destroyed. Unpasteurized or raw honey, on the other hand, still contains these valuable properties.
    Raw honey can be thick and pastelike, but not always. Although a thick raw honey can be used in equal measure for a pourable raw variety, sourcing the latter combines ease of use with healthy benefits. And though the heat of recipe preparation negates many of these positive properties, we still recommend purchasing raw honey for cooking and baking, as we find the overall quality of the honey to be more consistent, and we prefer supporting farmers who choose less refinement in their practices. That said, even pasteurized honey is still a better choice than white sugar.
    Raw honey substitutes 1:1 for liquid sweeteners. We feature it in our Roasted Shrimp Salsa ( page 70 ), and Red Rice Salad with Cumin Dressing ( page 109 ).
    HONEY GRANULES: THE WHITE SUGAR SUBSTITUTE
    Honey granules are a unique sweetener made from a combination of unrefined sugar cane juice (Sucanat) and honey, which is added to lighten the color and texture of the final product. Honey granules are the most accurate 1:1 natural sweetener swap for white sugar. The color of the final product will be earthier, resulting in a cream/eggshell color over a pure white. Honey granules are featured in our Sweet Onion Dressing ( page 110 ) and E-Anne’s Shortcakes ( page 204 ).
    REAL MAPLE SYRUP: CONTAINS ONLY ONE INGREDIENT
    Real maple syrup comes from a maple tree; fake maple syrup is colored sugar water. Look at the ingredients carefully before buying—if they include only maple syrup, you’ve found the mother ship! The flavor will be richly sweet and full. This lovely natural sweetener comes in varying grades; Grade A is considered “premier” because of color and clarity and is perfect for drizzling over a warm sourdough pancake, while Grade B is usually cloudier and darker in color and is suggested for cooking and baking. Real maple syrup substitutes 1:1 for any liquid sweetener and is featured in both our Sticky Chicken ( page 130 ) and Sprouted Apple Butter Dots ( page 199 ).
    MAPLE SUGAR: DEHYDRATED MAPLE SYRUP
    Maple sugar (or crystals) is simply dehydrated maple syrup, and what a treat it is! The sugar can be substituted 1:1 for white sugar, but keep in mind it does add maple flavor and an extra soft fluffiness to the final texture of baked goods, which can be quite nice in the case of cookies and cakes. The sugar can also be pricey, so use it conservatively. Maple sugar is featured in Sourdough Bread Pudding with Raisins ( page 190 ) and our Maple Walnut Cake with Cream Cheese Frosting ( page 203 ).
    POWDERED GREEN STEVIA: A SWEET PLANT WITHOUT THE “CRASH”
    Stevia is an herb native to South America, where its natural green leaves are 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 we feel it also imparts a bitter aftertaste, reminiscent of artificial sweeteners, and refinement is something we work hard to avoid. We also find the white version to be much stronger, so we stick to the most natural version. Due to its natural green color, however, powdered stevia is best used in a recipe where the green color blends well into the deeper hue of other ingredients, such as in our Chester Cookies ( page 196 ).
    Powdered green stevia is significantly stronger than white sugar; approximately 1 teaspoon (2.5 g) can replace 1 / 4 cup (50 g) sugar. Stevia also works well in tandem with another sweetener. For example, 1 teaspoon (2.5 g) of powdered green stevia plus 1 / 4 cup (80 g) raw honey results in a taste that is similar in strength and flavor to 1 / 2 cup