Healthy DIY Vanilla Sugar
Want to know a secret?  Well here it is:  Healthy DIY Vanilla Sugar!
It’s every baker’s secret weapon.  Just like homemade vanilla bean paste, DIY vanilla sugar is yet another ingredient that sets yourself apart from all the other bakers out there.  It’s what makes your cupcakes, cakes, muffins and breads that much better than the competition’s.
DIY Vanilla Sugar

But, this Healthy DIY Vanilla Sugar has a secret.  It has far less calories and carbs than storebought vanilla sugar, for the same great taste.  So add it to your coffee, sprinkle some in your tea, and use it as a 1:1 replacement for sugar for a more flavorful baked good!

Healthy DIY Vanilla Sugar (made sugar free!)

Yield: 4 cups

Healthy DIY Vanilla Sugar (made sugar free!)

Ingredients

Instructions

  1. Put the erythritol in a pretty, sealable jar.
  2. Slice the vanilla beans in half, lengthwise, and scrape out the beans with a knife. Add to the erythritol.
  3. Chop the vanilla bean pods into 3" chunks and add to the jar. Shake the jar well, so that the beans are mixed throughout. Let sit for 1 week.
  4. Place a fine-mesh sieve over a bowl and strain the jar mixture. Gather the vanilla bean chunks and add to a food processor, along with 1/2 cup of the erythritol. Grind the mixture until the beans are completely ground up, then add back to the sugar jar.
  5. Add the rest of the erythritol to the jar and shake again. It's now ready to use!
http://dessertswithbenefits.com/diy-vanilla-sugar/

Healthy Dessert Blog  Healthy Dessert Blog
Can you believe the difference?  Can you believe how many calories you would save if you used this homemade vanilla sugar in place of the typical vanilla sugar (or any processed white sugar, for that matter)?  Not to mention, you will save yourself from a terrible sugar-rush and sugar-crash.
So, make this Healthy DIY Vanilla Sugar ASAP!  It’s incredibly delicious, shelf-stable and will make everything you bake worth it’s weight in gold!  Seriously.
DIY Vanilla Sugar
DIY Vanilla Sugar

Labels: 5-Ingredients-or-Less, DIY, Erythritol, Fat-Free, Gluten-Free, Low-Carb, Nutrition-Label, Sugar-Free, Vegan

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Comments (10)

  1. marlies: February 10, 2013

    I know sweeteners like aspartame have a lot of bad effects, but do you know if there are any known problems with erythritol or sucanut? I tend to cluster all sugar substitutes together, and I figured you must have a good reason for using these, but I’d love to hear your opinion! Thanks!

  2. Dayna: February 10, 2013

    I’ll have to try this, if only so I can give me (slightly one-dimensional) brownie recipe a nice vanilla-y undertone!

  3. dessertswithbenefits: February 11, 2013

    I have done quite a bit of research on erythritol and I have not found one conclusive study proving that it has any negative side effects. I experience problems when I consume aspartame, Splenda and other artificial sweeteners, but erythritol is natural and I feel perfectly fine when I have it. Erythritol has far less calories than xylitol, too, so it’s good for making lower calorie desserts :)
    And sucanat is just unprocessed sugar, so it contains the natural molasses, vitamins and minerals of the sugar cane. Hope I answered your question!

  4. Angela @ Canned Time: February 11, 2013

    So pretty Jessica. Never saw sugar looking that good and healthy! And your new layout is just beautiful :)

  5. Annie @ Natural Sweet Recipes: February 11, 2013

    What a brilliant idea to add real vanilla beans to a natural sweetener! I still have yet to try erythritol… is it similar to xylitol? How does it compare with sugar in baked goods? PS- I am in love with those tea cups!!

  6. dessertswithbenefits: February 12, 2013

    Erythritol is very similar to xylitol, just with much less calories. It depends what baked good it’s used in, for cakes and cupcakes I feel like it works like a perfect sugar replacement, but in brownies and some difficult baked goods (like meringues, marshmallows, etc), it does not work as the only sugar replacement, it works best when paired with something else (like sucanat, coconut sugar, etc)

  7. Jessica: December 30, 2013

    Is there anyway I could make this with vanilla powder (I think it’s just ground up vanilla) instead of vanilla beans, I can’t find them. If so, what would be the measurements and would I still use the same instructions or not? Thanks :)

  8. dessertswithbenefits: January 6, 2014

    Jessica-
    I’m sure vanilla powder will work! Good idea!
    I would use 4 cups Granulated Erythritol + 4 tsp Vanilla Powder. No need to process the vanilla beans in a food processor, just shake the two ingredients together in a large jar that is tightly sealed. You probably don’t need to wait a week either, you can use it right away :)
    -Jess

  9. Anna: January 27, 2014

    I couldn’t find any erythritol nearby, can I just substitute it with stevia powder?

  10. dessertswithbenefits: January 28, 2014

    Anna-
    Stevia powder is too concentrated and will result in a super sweet vanilla sugar. Erythritol is at a 1:1 ratio with sugar. You can try using Stevia in the Raw, but the texture will be off and might affect baked goods.
    -Jess

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