PHOTO: Joseph De Leo/Chronicle Books; Lemon Ricotta Cupcakes with Fluffy Lemon Frosting from Baking with Less Sugar by Joanne Chang.
Laura Brehaut/Postmedia News
Originally published on April 15, 2015; National Post
We eat too much sugar. This we know from recent World Health Organization guidelines recommending that adults and children worldwide reduce daily intake. While sugar is a mainstay of traditional baking, looking at alternative natural sweeteners (fruit, maple syrup and honey*) is one way to reduce or eliminate refined sugar in the sweets we make ourselves.
The Windsor Star: April 22, 2015; page C1 / Front
Edmonton Journal: April 22, 2015; page E6
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