Most recipes for cakes, pies, brownies and cookies call for large amounts of processed white sugar. Substituting raw sugar is a great way to increase nutritional value without sacrificing taste.
According to Sugar in the Raw, you may substitute raw sugar in recipes for an equal quantity of white sugar.
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While white sugar is highly processed and stripped of all nutritional value, raw sugar contains calcium, iron, potassium and magnesium. A tablespoon of raw sugar has 33 calories, while a tablespoon of white sugar has 45 calories.
Raw sugar is just as sweet as white sugar, with a hint of molasses flavor. The granules tend to be slightly larger than white-sugar granules.
If you are concerned with changing the taste and texture of your dish, start by replacing only a part of the sugar content of the recipe with raw sugar. For example, instead of one cup of white sugar, try 3/4 cup white sugar and 1/4 cup raw sugar.
According to GlobalGourmet.com, turbinado (a type of raw sugar) is "versatile and accommodating in all manner of cooking and baking."