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 “thegraciouspantry.com”, 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.