Posted 12/27/2010 10:22:38 AM
how can this be healthier when you are using almost 2X as much sugar as original recipe+ maple syrup (more sugar & calories)? it still calls for white flour. I bought some UNBLEACHED flour the other day, by Gold Medal. Anxious to start using it. Using a sugar substitute such as Splenda is not healthier (or safer), just less calories. what is the purpose of using both types of flour?