This protein-rich and easily-digested syrup is similar in taste and texture to molasses, but is not as sweet as sugar or honey. Considered to be one of the healthiest sweeteners among natural foodies, it's made by soaking and sprouting barley to make malt, which is cooked down to a sweetener. It has a lower glycemic index than maple syrup and brown rice syrup, but has a healthy taste that is best paired with grains (and not your coffee).

Form: Syrup
Uses: Drizzle on cereal, pancakes, popcorns, and even roasted winter squash. Use in baking recipes for spice cakes, muffins, and whole grain and dark breads. When baking, you'll need to use 1 1/3 cups syrup to 1 cup sugar, but reduce the amount of liquids in the recipe.
Glycemic Index: 42