Not exact matches
Once upon a time, many health proponents (including Dr. Oz) claimed that you should swap your
sugar for agave since it has a low - glycemic index and doesn't lead to the kind of impromptu spikes in blood
sugar (a.k.a. glucose) linked with
plain old
white sugar.
Brown
sugar isn't any healthier than
white sugar but it does give the pancakes a little something more than
plain old sweetness.
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.
Filtered water (
NOT tap water — you'll kill your kefir grains; make sure the water is filtered for chlorine and fluoride) Organic
sugar (1/4 cup)-- I use
plain white organic cane
sugar but you can use other forms of
sugar such as Sucanat or palm
sugar Optional: Molasses (1 tsp)-- You can omit this if you are using the egg shell Piece of an egg shell (half of the egg shell will do)
• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon
white sugar (used Sucanat) • 2 cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1 teaspoon salt • 1/4 cup ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons
plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups of flour) DIRECTIONS 1.
Finally, it's also true that brown rice doesn't raise blood
sugar as much as
white rice does, but since no one eats a plate of
plain rice by itself, that doesn't make any difference in the real world.
Last but
not least, unrefined
sugar (which is about 50 % less processed than
plain white sugar).