Our New Favorite Sweetener! Bring it ON

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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.

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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.

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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.

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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.

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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.

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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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For more info on weight loss and wellness for women over 50 visit Nourishing Gurus

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