I'm looking for options to use as sweeteners in my baking.
I'm a protein type but my husband is a carb type and I tend to try and bake some healthier desserts as he seems to be able to handle them well and it stops him eating sugary treats. (I rarely manage to eat them without bad affects)
I've started using Rapadura as this is what Sally Falon recommends in her book "nourishing traditions" and I substitute arrowroot instead of flour.
What is your opinion on this?
I've heard conflicting reports on agave syrup as it seems to have a very high fructose level which can cause problems....
Any thoughts??