Our New Favorite Sweetener! Bring it ON
We. Are. In. Love. Ok, so maybe it’s more like a big ol’ crush. And no, we are not talking about an actual PERSON. What we ARE talking about is our new favorite sweetener, LAKANTO.
Truth is, we are not above wanting to add a little sweetness to our chia pudding, overnight oats, or homemade chocolate pudding. And that’s why we do include small amounts of natural sweeteners like pure maple syrup, raw honey, and/or coconut sugar in our recipes, which are perfectly fine to have in moderation.
Let’s start with the fact that Lakanto is the closest thing to taste, texture, and baking quality as regular table sugar, with none of the downsides.
Lakanto is: – Easy to use and tastes great in all kinds of baked goods (1:1 sub for sugar) – Looks, smells and tastes like sugar – Safe for everyone, including kids, diabetics, and those with compromised immune systems.
So what the heck is this stuff and where did it come from? Lakanto is the trade name for a relatively new sweetener made with just two natural ingredients: non-GMO erythritol and the sweet extract of the luo han guo (monk) fruit.
The Chinese have been using Monk fruit as a sweetener and natural remedy for years. When dried, it has a sweet toffee or caramel-like flavor, and is used in teas to ease fever, coughing and phlegm, and even digestive troubles.
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