— Rena Takhtalian

Every single ingredient change makes a difference. So for the most part, the answer, the, the fast answer is no, you can't. So this is, this is actually pinon seal, which is like jery and what what jery is, is it's the whole cane. So cane sugar contains before it is separated out. Molasses, JY contains the whole molasses and most of the time you find it in block form like this and it gets graded. Not always, it has more moisture than cane sugar. So you're going to have to adjust your recipe. It also has a much stronger flavor than granulated sugar. And by granulated sugar, I am imagine that what Raina means is organic or cane sugar, cane sugar. Um, we don't use any white sugar, which is cane sugar, granulated sugar, any supermarket sugar in the course we use. You can see I have a lot of sugars behind me. So this would be granulated sugar. This one is organic fair trade, vegan and regenerative. And it's not pure white because a bit of the molasses inherent in the cane is still in that sugar, but you don't really taste it. Um, so this is going to be more like using a brown sugar, more like using a brown sugar. And again, I think you're going to have to play with the reducing the liquid a little bit. In terms of allulose, allulose is one of the sugar alcohols and I don't use them. I have done events on them. I don't believe my opinion that they are healthful. It's not only my opinion, there's been a lot written about them. They have an aftertaste, they, for some people there is a stomach upset, but all those sugar alcohols like allulose are far stronger than granulated sugar. Um, so you're going to have to reduce them sometimes I've seen it says one to one, you're definitely going to have to work with the liquid and the baking time. They tend to bake differently.