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Using Nature's sugars!

Maple syrup, honey, and coconut flour

I have begun using honey, maple syrup, and coconut sugar as alternatives to the other sugars on the market. I prefer this, and I have no problem using them even with weight management. 

I know some people can't, this is my preference. These natural sweeteners can offer unique flavors and potential health benefits compared to refined sugars. Here’s a brief overview of each:

  1. Honey: A natural sweetener with antibacterial properties and antioxidants. It's sweeter than sugar, so you might use less of it in recipes. However, it's best not to heat honey above 105°F to preserve its beneficial properties.

  2. Maple Syrup: This syrup is rich in minerals like manganese and zinc. It has a distinct flavor that can enhance baked goods. When substituting maple syrup for sugar, use approximately 3/4 cup of maple syrup for every cup of sugar, which reduces the liquid in the recipe slightly.

  3. Coconut Sugar: Made from the sap of coconut palm trees, it has a lower glycemic index than regular sugar and retains some nutrients. It can be used as a one-to-one substitute for granulated sugar.

If you're looking for specific conversion charts or tips on how to use these sweeteners in baking, here are some helpful resources:

These resources can help you make the most of your new sweetening preferences! Remember to ALWAYS check with your doctor or nutritionist if you need help with what works for you, depending on your sugar intake. This is just my personal preference.

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