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Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-To-No White Sugar by Joanne Chang

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Notes about this book

  • Eat Your Books

    A list of corrections can be found on the author's website. An EYB Note has also been added to each affected recipe.

  • julesamomof2 on November 04, 2016

    I've made both the banana bread from this book and the original banana bread (from the Flour book) and I like this one MUCH better. When you try them both, the original is just shockingly sweet in my opinion. I've made the reduced sugar version 3 times now and had no problems with texture or moisture. It's my go-to, replacing the Silver Palate banana bread which I've been making since the dawn of time.

Notes about Recipes in this book

  • Better than Flour famous banana bread

    • gastronom on December 20, 2015

      This recipe worked well for me. Appreciated the reduced sugar. Came out equally moist to the origonal Flour famous banana bread, which has been a favorite for years. Used the same grams of bananas called for in the original recipe. Highky recommended, esp. If you prefer a less sweet bread.

    • Zosia on April 07, 2015

      Flavour was wonderful and perfectly sweet but texture was off, dense and almost too moist. Strangely, no weight is given for the bananas and that ingredient may have been the culprit....perhaps my 4 medium bananas were on the large side.

    • anya_sf on July 26, 2018

      I substituted white whole wheat flour for all-purpose and sour cream for creme fraiche. I used 4 (what I thought were) medium bananas. I wish the recipe stated the banana weight, as I do feel that makes a difference. Someone had noted in my copy of the book that the baking temperature should be 325 (closer to the celsius temp of 165), not 350, so I used that; the bread baked for 55 minutes and I checked it both with fingertip and cake tester. The loaf rose somewhat, but then sank quite a bit upon cooling, and the resulting texture was quite dense, although not gummy. It was very moist and definitely plenty sweet, and we did enjoy it. However, I wonder if it's better to use 3 bananas, or weigh the bananas according to the original recipe.

  • Fudgy mascarpone brownies

    • Astrid5555 on October 01, 2017

      I had some leftover mascarpone cheese on hand and this recipe turned up during my EYB search. Part of the sugar is replaced by mascarpone and lots of dark chocolate (almost 400g!), which produces a very adult-tasting brownie (not too sweet and very chocolatey). I had to switch between my whisk and my paddle attachment to combine my eggs and mascarpone cheese (very soupy) to get rid of the lumps. I also slightly overbaked the brownies, because after 20 minutes they were still very wet, 5 minutes later they were more cakey than fudgey. Still, the kids enjoyed them, so all good.

  • Coconut chiffon cake with coconut glaze

    • Astrid5555 on November 15, 2015

      This cake is excellent! Moist and light with just the right sweetness and a delicious coconut flavor. Not too involved, can be made quite quickly. Made without the coconut glaze but with a simple chocolate ganache frosting to make it more family friendly.

    • Summerlandsky on April 25, 2015

      This cake is amazing!!! Just the right amount of sweetness and a beautiful light texture that is a cross between an angel food cake and pound cake. Actually it kind of tasted like a baked doughnut. It turned out a beautiful yellow color from our farm eggs, and was very easy to throw together.

    • anya_sf on August 10, 2018

      Easy to make. It took a bit longer than 45 minutes to bake. The cake was very moist and tender, and only mildly sweet. The sweetness of the icing really balanced the mild cake flavor. My husband wished the icing had been doubled, as he thought there was too much cake relative to icing.

  • Honey cashew morning buns

    • nadiam1000 on June 23, 2015

      6/21/2015 Made these and followed the recipe as written. The dough is very soft - which I like, it reminds me of a slack pizza dough and I believe it would make excellent pizza crust. The sticky pan coat is very liquidy which concerned me but I had to trust Chef Chang and kept going. The final buns are very good - rich, buttery and sticky but not(dare I say this) quite sweet enough for me and almost too greasy - it almost needs some sugar to balance the butter. I did deviate and add raisins to half the filling - I love raisins in my sticky buns - and they are delicious. My son thought they needed more cinnamon and were not a replacement for my standard(similar to Cinnabon) cinnamon rolls. I have had Ms. Chang's sticky buns from her bakery and they are very rich and sweet, but I love them. I think I may try that recipe next time.

    • anya_sf on August 12, 2018

      I used pecans, since my son doesn't like cashews. The recipe calls for A LOT of nuts; I used maybe 3/4 the amount and could reduce to half. I assembled the buns the night before, then let them rise and bake the next morning. The goo was very liquidy, but did end up mostly getting absorbed into the buns as they baked. The baking temperature and time seemed off (400 degrees for 40-50 minutes). I was using a glass pan, so I baked them at 350 and they were done in 40 minutes. The buns were very tender and rich, and only barely sweet. They were good, but I would have liked a bit more sweetness, and flavor - the cinnamon and honey were barely detectable.

  • Blueberry bran muffins

    • Zosia on April 16, 2015

      There's a very good reason for the long cooling time for these - too warm from the oven, they're quite wet inside and salt and sour are the predominant flavours. At room temperature, they're moist, pleasantly sweet and bursting with blueberry flavour. Most tasters didn't realize they were bran muffins. I'll definitely make these again.

    • stef on April 16, 2018

      These are good. Instead of butter I used vegetable oil. Will be repeated often

    • anya_sf on August 08, 2018

      Substituting lowfat milk for whole and plain lowfat yogurt for creme fraiche worked fine. I made smaller muffins, which baked in 25 minutes. The muffins were still moist and fresh tasting the next morning after baking. I liked these better than most blueberry bran muffins since there was no molasses to overpower the fresh blueberry flavor. Would make again.

  • Vanilla-pecan coffee cake

    • Zosia on April 23, 2015

      No one who tasted this cake liked it, but the reasons given were varied: it was too dry (strangely so despite large quantities of butter and creme fraiche); the vanilla cake portion had a metallic taste (baking powder?); the pecan streusel was too salty and the flavour of cloves was overwhelming. Everyone did agree that it was sweet enough. My baking time was 15 minutes longer than the recipe states (internal temp of 203F).

  • Truffle chocolate cream pie

    • Zosia on June 20, 2016

      The flavour was outstanding with the truffle layer the best part of the pie: firm yet easily sliced, melting into the silkiest, most luxurious chocolate ever in the mouth. I had issues with the other 2 components. My crust didn't shrink at all so the 1 cm overhang you're directed to leave (that could have been used to make a pretty decorative border) had to be trimmed off after baking; though thoroughly baked before the filling went in, the bottom was soft at serving time. The instructions say to serve the pie immediately after topping with the chocolate whipped cream "mousse" but also say the pie can be stored for 4 days in the fridge. The latter is clearly not the case since the topping deflated over time and was almost sauce-like after only 4 hours..

  • Unbelievable banana ice cream

    • Zosia on June 19, 2015

      My poor old cusinart blender had to work hard with this one and though it wasn't quite smooth and it did need to go into the freezer for a few hours before it was ice cream consistency, it was fantastic! The flavour is completely dependent on the bananas and I used very ripe ones (more black-skinned than yellow) so it tasted great. The consistency was a pleasant surprise; it was really creamy and melted like regular ice cream leaving no banana film or residue.

  • Carrot-pineapple cake with cream cheese frosting

    • Carpecookie on April 09, 2016

      The cake itself is moist and flavorful. I would make it again. I prefer a classic cream cheese frosting to this one. I wasn't a fan of this frosting, but my taste-testers happily gobbled it up.

  • Yellow birthday cake with fluffy chocolate ganache frosting

    • joanhuguet on November 11, 2016

      This was really bad, and most of it ended up in the garbage. The cake was dry and crumbly, with a spongy crumb and a faintly metallic taste, in spite of an enormous amount of butter. The frosting was harsh tasting and too dark, in spite of my using a high-quality chocolate.

  • Cherry almond granola

    • Laura.Chicago on November 12, 2016

      Delicious! I've made this granola several times with great results. I've substituted dates and cranberry raisins for the cherries. I used pepitas instead of millet. The almond flour adds depth of flavor, don't substitute all purpose flour. This recipe is a keeper.

  • Cinnamon sugar monkey bread

    • anya_sf on August 05, 2018

      The perfect level of sweetness to enjoy as a breakfast treat. I used half the butter and cream in the sauce and thought it was just right. Absolutely delicious.

  • Simple chocolate mousse

    • anya_sf on August 01, 2018

      This recipe was very easy to make and I liked that it could be made mostly ahead. I found the texture to be richer and denser than regular chocolate mousse - different but still good. There is a lot of cream relative to chocolate, so the flavor was like bittersweet milk chocolate. I served the mousse with diced poached pears on top, which complemented the mousse nicely.

  • Deep-dark-chocolate pudding cakes

    • anya_sf on August 04, 2018

      I had trouble telling when they were done, so they ended up slightly overbaked - no longer molten in the center, although still moist. The cakes were a bit too bitter for our taste. They would have been great with vanilla ice cream or, of course, simply a bit of sugar in the batter.

  • Raspberry honey frozen yogurt

    • anya_sf on August 13, 2018

      So simple and so good! I used frozen, thawed raspberries. The raspberry and honey flavors really stand out, and the frozen yogurt is plenty sweet. I will definitely make this again.

  • Cranberry-cornmeal-maple bread

    • anya_sf on October 04, 2017

      I used part white whole wheat flour to make it even healthier. The bread doesn't contain that much cornmeal (and I thought the weight vs volume measurement was off a bit - I used weight), but the texture ends up a lot like corn bread. It was very mildly sweet, which was perfect for breakfast. The flavors of the cornmeal, maple, and cranberries were very complementary.

  • Sticky toffee pudding with maple sauce

    • anya_sf on August 05, 2018

      I had not seen the correction about the quantity of dates, so I'm not sure if I used the right amount - I used 12 large dates. Anyway, the cake baked up fine. I wasn't sure when to pour the sauce on top - after cooling or immediately upon removal from the oven - so I waited about 5 minutes before pouring it on top. The texture of the cake was fine, but we did miss some of the sweetness. I think it would help to poke holes in the cake before adding the sauce. We only used half the sauce - it was rich, rather than sweet, and the maple flavor wasn't strong enough for me. The cake was quite good with vanilla ice cream. Still, I'm not sure I'd make it again.

  • Pineapple-coconut-banana sorbet

    • anya_sf on August 09, 2018

      Super quick and easy to make. I added 1.5 Tbsp spiced rum, which I couldn't really taste, but think lends a smoother texture. It tasted like frozen smoothie, although sweeter. It needed several hours in the freezer to harden. Would make again, perhaps with no banana or only one banana, so the pineapple and coconut flavors stand out more.

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Reviews about this book

  • Leite's Culinaria

    Website reviews best cookbooks of September, 2015.

    Full review
  • Washington Post by T. Susan Chang

    ...recipes that won me over with their taste and understated efficacy; a little less sweetener allowed other flavors to emerge and blossom.

    Full review
  • ISBN 10 1452139601
  • ISBN 13 9781452139609
  • Published Apr 07 2015
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Chronicle Books LLC
  • Imprint Chronicle Books LLC

Publishers Text

Trust Joanne Chang—author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: Minus the sugar equals plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to use minimal refined sugar. More than 35 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.

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