I am an avid baker and I am having trouble justifying purchasing maple sugar b/c of the high price tag for every single time I bake...but i want to give up/phase out sugar. Does anyone know a better alternative to sugar? I use agave and brown rice syrup but when a recipe calls for a "dry" sweetener/sugar I am unsure how syrup will change the consistency. Does anyone have advice? Should I use Sugar in the Raw? Isn't this unprocessed and "healthier" than white sugar? Any tips would be great! Thanks!
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