I am fully aware of the dangers of too much sugar!
I often bake with Xylitol which is a sugar made from the bark of a tree. If you are using 1 cup of ordinary sugar in a cake, you can simply replace it with one cup of Xylitol. Recently I made some super moist chocolate cake with Xylitol and used even less than the 1:1 ratio. I noticed the difference straight away, yes it was less sweet, had the
I find using Xylitol so liberating as I can still enjoy a delicious cup of coffee and a piece of cake sitting on the patio enjoying a break from the kitchen. Other ingredients to sweeten our treats are maple syrup,