When replacing liquid sweeteners with other liquid sweeteners the main consideration is sweetness A secondary

consideration is the flavor; brown rice syrup and barley malt syrup have a slightly bitter flavor; if large quantities

are used they can give a dessert too much of a bitter edge; it is often best to balance these slightly bitter syrups

with other "nonbitter" sweeteners such as maple syrup agave nectar sucanat or concentrated fruit juice

When making variations to recipes it is common to change the proportions of maple syrup and brown rice syrup/

barley malt syrup (especially in cookie recipes where texture is greatly effected by the type of sweetener used) As

mentioned above brown rice syrup and barley malt syrup are half as sweet as maple syrup Therefore if you want

to replace some of the maple syrup called for in a recipes (eg a cookie recipe) with brown rice syrup and you

want to keep the recipe with the same level of sweetness you should make some modification to add additional

sweetness When replacing small quantities of maple syrup with brown rice syrup (eg tablespoons of maple

syrup) it is generally fine to go ahead and simply use twice as much brown rice syrup to get to the same

sweetness When replacing larger quantities of maple syrup (eg replacing / cup of maple syrup) it is best not

to use twice as much brown rice syrup to get the same level of sweetness Rather it is best to use a slightly larger

quantity of brown rice syrup and then supplement that with a dry sweetener (eg sucanat) This way the

proportion of liquid ingredients to dry ingredients will not be significantly effected For instance if there was a

cookie recipe that called for cup of maple syrup and you wanted to replace half of that with brown rice syrup

you could use / cup maple syrup / cup brown rice syrup and tablespoons sucanat This substitution does

increase the total amount used but does not significantly change the proportion of dry to wet ingredients nor

does it significantly change the sweetness

OILS

The most common oil used in these desserts is refined walnut oil because it is not a heavy oil and has very little

flavor allowing the flavor of the dessert to shine through See the "Glossary of Ingredients" for more information

about refined walnut oil Canola oil can be used in place of refined walnut oil in any of the recipes in this

cookbook Sunflower oil can also be used as a replacement but it can be a bit heavier than walnut oil (especially

unrefined sunflower oil) In general refined oils tend to be lighter and with less flavor in baked goods and can go

to higher temperatures without breaking down or burning Unrefined oils (some manufactures produce unrefined

sunflower oil unrefined safflower oil and unrefined soy oil for example) can be more healthful but can

sometimes make cakes and some other baked goods heavier (denser) and with a stronger flavor of the oil

Depending on what you are trying to achieve as far as texture and flavor they can sometimes be a good choice

For example in some cookies and brownies a heavier oil with more flavor can be a good thing When choosing an

unrefined oil make sure it can go up to at least degrees F ( degrees C) as some unrefined oils should only be

used at lower cooking temperatures Even if the baking temperature for a baked good is around degrees F (

degrees C) it is still alright to use oils that should only be heated to degrees F ( degrees C) because the

internal temperature of the baked good probably will not go over that temperature

In addition sometimes I call for unrefined coconut oil nonhydrogenated vegetable shortening or non

hydrogenated vegetable oil spread You can read more about these different types of fats in the "Glossary of

Ingredients"

Additionally you may like to experiment with other oils such as unrefined hazelnut unrefined almond or

unrefined walnut if these fit with the flavor of the dessert you are making

GARNISHES

I like to garnish desserts with various colorful food to enhance the presentation For example fresh fruit (either

whole sliced or pureed as a sauce) add a very nice color contrast to some desserts (particularly ice creams/

sorbets) I also like toasted nuts for texture diversity (again especially with ice creams/sorbets) I often glaze these

nuts with maple syrup (and sometimes a bit of oil and/or some liqueur) so they have a shiny look instead of a dull

look (see "Glossary of Cooking Terms" for more information on toasting/glazing nuts or see the " Frangelico

Glazed Toasted Hazelnuts" recipe as an example) Other possible garnishes are shaved chocolate pieces citrus zest

in long thin strands edible flours dried fruits candied ginger and toasted shredded coconut

For specific garnishing ideas for cakes see "Cake Notes" later in this book

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality