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I’m wanting to make some nutty and seed cake and biscuits and would like to know which is the best sugar substitute to use.
Hi, WAngela. It depends how the sweetener is used in the recipe – is the structure dependent on it, or is it just for sweetness. If it is the first, try coconut nectar, raw honey, yacon syrup, of xylitol and if it is just for sweetness, try monk fruit or lo han guo powder (2 grams for every teaspoon of sugar). Stevia can also be used like monk fruit, but often has a stronger aftertaste.
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