On to round two, Sweeteners I DO Recommend, why, and [probably most importantly] how to use them! :) I have come to learn that cooking and baking in an unconventional way is a bit of an art form! With that said, it also becomes easier the more you do it. Practice makes perfect! I barely think about how to substitute anymore these days. It has become second nature, so hang in there, you’ll get it, too!
Sweeteners I DO Recommend, Why, and HOW to Use ‘Em:
Replace each cup of sugar in your recipe with 1 cup of apple fiber, as well as 1 1/2 teaspoons of Stevia Liquid. This will replace both the sweetness and the volume. An additional benefit to using this method is that you can reduce the oil content in your baking, as the apple fiber will create a more moist finished product.
The main benefits of raw honey are its natural taste andlower glycemic index compared to sugar. You will digest the honey slower and won’t experience that typical sugar high and crash. Honey also contains small amounts of vitamins and minerals, making it a more nutritious choice compared to sugar, which has no nutritional benefits. But yes, honey is still sugar, so don’t gorge yourself on honey just because it isn’t white sugar. It can still compromise your immune system, and if you are fighting an illness or on the Advanced Plan, I do not recommend it.