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Conscious Baking

Refined white sugar has been linked to myriad health issues including cancer, obesity and premature aging, among others. As a lover of baked goods and sweet treats, I set out to teach children how to enjoy baking and the cozy reminders of childhood (chocolate chip cookies?) without overloading on white sugar.

My latest challenge has been to replace cane sugar with healthier sweeteners for a children's cooking class. Here are my favorites, in order...

Caramel-y rich, sticky, and actually, less sweet!
Can be substituted for any other liquid sweetener in equal measure.

Stevia in the Raw (cup for cup).

Normally, Stevia is such a powerfully concentrated sugar replacement, you'd only use a fraction of the sugar equivalent, which can be confusing in recipes. Stevia in the Raw is measured cup for cup in place of white sugar. Pretty great.

Erythritol is a plant based sweetener that can be used as a sugar substitute in most sugar-free recipes. Erythritol is present in foods such as pears, melons, grapes and mushrooms. Erythritol is 100% pure and derived from corn.