Do you use any "alternative" sweeteners when baking?
My go-to healthier sweetener is agave, for sure! It has a lower glycemic index, which eliminates the "sugar rush." As it becomes more popular, I've found it everywhere from Target to Trader Joes to even Marshalls and TJ Maxx!!
If you are interested in using agave in your baking, I found this really helpful conversion chart from madhavasweeteners.com:
Agave Nectar is sweeter than sugar, so you can use less!
Substitute 2/3 cup agave nectar per 1 cup sugar.
Compensate for the moisture in the agave nectar by reducing other liquids added by 1 FL OZ per 2/3 cup agave used. Or, estimate the moisture to be approx. 20% of the agave used. If the recipe calls for no liquid, add 3-5 Tbs. (22.5 – 37.5g) of flour for each ¾ cup (180 mL) of liquid sweetener.
To avoid overbrowning, oven temperature should be reduced by 25 deg. F and baking time increased by 6% to compensate.
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