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Thanks maba, so a wet sweetener replacement like honey. But don't use stevia to sub, right? Do you know what maple flakes are? I've never seen it before. Is this something I could find at Whole Foods?
Gigi, I haven't tried any of her recipes yet, so don't know for sure. lil_earthmomma can help, she bakes with maple syrup and honey. I guess stevia can be used too but the liquid-solid ratio conversion must be taken into account. I didn't know what maple flakes looked like until yesterday when I saw them in the baking aisle of my co-op. It looked like dehydrated maple syrup, am not entirely sure though. I would imagine that it's available at WF.
I've done a lot of modifications on elana's pantry recipes, and have found that adding in mashed pumpkin or sweet potato in place of some of the liquid sweetner, then using some stevia as well (w/ maybe 1/4 of the liquid sweetner--I use honey) has worked for me...It's kind of a trial and error process though.
We're doing truffles this year along with two standard recipes. I have to admit to thinking of coconut macaroons, too, and also - if I can find the recipe - these yummy Martha Stewart cinnamon almond cookies that can be cut into shapes. When I find the recipe, I'll post it. I know it's a little high on the sugar, but that can be cut down or replaced.
@ lil EM, I second the blog link! Definitely want to see your baking!
I second the truffles idea. Truffles are a fabulous alternative if you're a chocolate lover....basically just dark chocolate, heavy cream and butter...and that's it. You don't really need any extra sweetener either.
Couple of months ago I came across a cookie recipe that uses coconut flower. It was in Women's World. It just plain shocked me. I was ready to cut it out and put it on a wall. Gluten free cookies in a main-stream magazine. Now we're talking.