---------- Recipe via Meal-Master (tm) v8.02
  Categories: Info/tips, Vegetarian
       Yield: 1 servings
 ---------------------------ALTERNATIVE SWEETENERS---------------------------
            -(Rice culture sweetener)
            Maple Syrup
            Maple sugar
            Brown date sugar
            Date spread
            Fruit sugar (unrefined)
            Fruit butter
            Fruit juice
            Fruit concentrate
            Fruit juice concentrate
            Honeyleaf (setvia)
            Natural raw Sugar (SUCANAT)tm
            Barley malt powder & syrup
            Natural Granular sugar
            (FRUITSOURCE tm)
            Natural Liquid sweetener
            (FRUITSOURCE tm)
            Rice syrup
     The amount of sweetener called for in a recipe may be altered to suit
   your own taste. if you like less sweetener, add less. A recipe can be made
   sweetener by reducing the amount of flour by about 1/4-1/2 cup and adding
   the same amount of granulated or powdered sweetener. Maple syrup or other
   sweetener may be substituted for honey in most recipes from other books.
     Fruit concentrates may be used in place of honey or maple syrup, in about
   equal proportions.
     Regular fruit juice may be used as a sole sweetening agent in some
   recipes, with small variations in flavour. For example, if a recipe calls
   for 2 cups maple syrup and 1 1/2 cups nut milk, use 3 1/2 cups of a thick
   variety of peach or pear juice (other fruit juices are not sweet or as
   light coloured.) There will be a slight change in flavour. If a recipe
   using only fruit juice is not sweet enough, substitute 1/2 cup or so of one
   of the recipe’s dry ingredients (like flour) with the same amount of
   natural powdered or granulated sweetener.
     When a recipe calls for a liquid sweetener, it is best to use maple
   syrup, fruit concentrate or natural liquid sweetener for the best flavour.
   if any other liquid sweeteners are used, the amount of sweetening must be
   increased. Some sweeteners, like molasses or sorghum, can greatly change
   the flavour of the recipe and must be experimented with.”
   SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne Maclellan