I don't do
much sugar substitution, so I can't give you an experience - based answer.
Not exact matches
-LSB-...] coconut oil for the butter (which is pretty
much our go - to
substitution), and then I came across this recipe from The Prairie Homestead, which not only uses coconut oil but also substitutes honey for
sugar.
I live in England and we don't use pumpkins very
much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty
much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other
substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown
sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.
I did some
substitutions: — mix of fresh orange, banana, pear, mandarin in place of the drained pineapple — raisins and dried apricots instead of
sugar, cup for cup — food - processed them with the fresh fruit — flax egg instead of egg — my flour was a mix of coconut flour, potato flour and tapioca starch Thanks so
much for this recipe!