Turbinado Sugar, Muscovado Sugar, Demarara Sugar, Sucanat (evaporated sugar cane juice)
These are all various forms of unrefined sugar from cane or beet (usually from cane). Some are more refined than others. Most refined is turbinado. Least refined is Sucanat. Use 1 cup of any of these to equal 1 c. of regular, refined white sugar.
Best to use raw honey. This is where the honey is heated only enough to remove it from the comb and strained just enough to remove the beeswax and the occasional bee that gets into it. Use 1/2 c. honey in a recipe to substitute for 1 c. white sugar, however, reduce the liquid in the recipe by 1/4 c.
Delicious in baked goods such as cookies and muffins. Use about 2/3 c. to replace the white sugar, however, again you must reduce liquid by approx. 1/4 c.
Brown Rice Syrup
This is very mild and high in complex carbohydrates. Traditionally made by adding a small amount of sprouted barley to cooked brown rice. The enzymes from the barley break down the starches in the rice. It is strained and cooked into a mildly sweet and golden colored syrup. Use 1 1/4 c. to replace one cup of sugar, and reduce the liquid by at least 1/4 c.
This is a thick and sticky liquid made from sprouted barley. It has a flavor much like molasses. the sprouted barley is dried, mixed with water, and then slow cooked to make the syrup. Use 1 1/4 c. to replace sugar and reduce the liquid in the recipe by 1/4 c.
Use only when baking foods that can handle the strong flavor. It has a good mineral content (calcium, iron, magnesium, and potassium). Use 1 c. of molasses to replace 1 c. of sugar and reduce the liquid by 1/4 c. in the recipe.
Frozen apple juice concentrate
I find this works best when you can substitute it directly for another liquid in a recipe. If, for example, your recipe calls for 1 c. honey, you could use 1 c. of the thawed apple juice concentrate. Also great to sweeten iced teas – just add a teaspoon or so and stir!