I have found my answer to sugar.
Stevia.
Currently I have it in 2 different forms: its natural green powdered form, (thought it was white when I ordered it, but found it was green when it was delivered), and its liquid form, my favorite. I use it anywhere I would normally use sugar. Since I’m not eating any sugar right now, it has made the not eating of sugar very doable.
I eat a cup of Lactobacillus Reuteri “yogurt”, really just a fermented dairy with that specific bacteria fermented in it, every day, and it’s incredibly sour. Just adding a dropper full of the liquid Stevia to it, makes it nice and sweet, easy to eat.
Then, there’s the sauerkraut I make. It, too, is incredibly sour, but tastes like a guilty pleasure with a dropper full of Stevia. In fact, I no longer need to make coleslaw as I get those flavors from the aforementioned sauerkraut with the sweetener.
As I’ve been making the chocolate chip cookie bars, using almond flour, and Stevia, I’m using the green powdered form of the Stevia there, not the liquid. I have about a half kilo of it in powdered form to use up, and, as it’s green, it changes whatever I use it in, a very odd color. In the bars, they become a strange grey/green color, somewhat off putting, but delicious.
I also use it, with Erythritol, and Monk fruit, when I make chocolate fat bombs to make them edible. Cacao powder is incredibly bitter, and sour, so the combination of the 3 sugar alternatives makes my life so much easier. In fact, when I have my dish of yogurt, after dinner, I add about 2 T. dried cranberries, the 2 droppers full of liquid Stevia, a tablespoon each of chopped almonds, cashews, and pepitas, and a chopped up fat bomb. Mix it all up, and Bob’s your uncle. Lovely. I look forward to eating a bowl every evening. I may start making it for brunch soon.
Just thought I’d let you know some of the good things to do with Stevia, in case you’re not familiar with it. I grew it for several summers back in Iowa. Loved it.
Until next time, stay happy, and healthy in the Lord.