Substituting Sugar in the Recipes

I’m on mission to convert the “white” ingredients in recipes to  “clean”, healthy ingredients. My pet peeve of late is sugar.
This wonderful tip comes from “”,  I tried it and it works great in baking,  banana breads, zucchini breads and pumpkin bread( maple syrup is so good in pumpkin bread)

If you have a kitchen scale – weigh the amount of sugar called for in a recipe, and then use the same weight of any natural liquid sweetener.


For Coconut Sugar and Maple Sugar a 1:1 ratio can be used in recipes calling for white sugar.

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