Last year, I discovered I had a sensitivity to sugar, so I am always on the lookout for new alternative sweeteners. I recently tried yacon syrup, which is made from the root of the yacon plant. (By amazing coincidence, Kathryn posted about yacon yesterday.) Yacon is native to Peru and related to the sunflower and dahlia. Syrup made from its root is glucose-free and has fructooligosaccharide (FOS), a type of sugar that cannot be absorbed by the body. More importantly, how does it taste?
Yacon syrup is dark and rich, a cross between molasses and caramel. While it isn't a perfect substitute for those sweeteners, it has its own deep flavor that is delicious drizzled over winter squash, oatmeal, and yogurt. I'll be trying it in gingerbread soon. Have you used yacon syrup?
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Comments (9)
Jinx, you owe me a coke!
curious, how did you discover you are sensitive to sugar?
I've never heard of yacon syrup! I'll have to be on the lookout. Pardon my being vulgar, but have you experienced any problems with being gassy after using it? It probably isn't such a big deal in small doses, but in larger quantities, like you might need in gingerbread, you'd use more than just a drizzle.
Fascinating. I am out right allergic to sugar cane and sugar cane products so look for natural alternatives where ever I can. This looks awesome... sort of like a cross between buckwheat honey and brown rice syrup. I'm gonna try it.
It should be good in the gingerbread. Last Christmas I used it to make gingersnap cookies in place of the molasses. The cookies turned out great - just the right amount of chewiness and not overly sweet. Good luck!
So how does this shake out for diabetics?
"fructooligosaccharide (FOS), a type of sugar that cannot be absorbed by the body"
So if it can't be absorbed by the body, does that make this healthier or less healthy? Does the sweetener just pass right through?
Yay! I am so glad to see a little mention for myu favorite small local chocolate company. They make their own chocolate from the beans, and use some other really cool native Peruvian ingredients in addition to the Yacon syrup. They sell at Farmers Markets around here and through the internet at www.guannichocolates.com. (they also make a phenomenal hot chocolate.)
I haven't actually tried it yet, but it sounds like the Yacon syrup could be used as a sub for not only molasses, but agave nectar. Maybe I'll pick up a jar next time I see them at the market!
I'm so sorry about these late replies!
greyrussian, as an experiment, I cut sugar from my diet after a host of skin problems (acne, rosacea, allergies) and not only did they clear up completely, but I felt a million times better overall. I've since tried re-introducing sugar and each time experienced a return of poor skin and health. Although it's kind of sad, I feel so much better off sugar that it isn't too difficult.
OneWallKitchen, I haven't experienced that, but now you have me worried! I promise to report back if I notice any "issues" after consuming a larger quantity.
DahliaCactus, the syrup is non-glycemic and I've read that yacon is great for people with diabetes, but I'd recommend consulting with one's doctor.
munckee, it leaves the body undigested and does not increase blood sugar levels. Apparently it also promotes good bacteria in the digestive system.