— Ann Smith

You just want to fit them to what you can have. So, you know for you an agar gel, which is something that we learn to make and essential vegan desserts. It's fabulous now, you can't Without doing a lot of subbing and really don't have to reinvent them wheel anymore. There are very good recipes out there. So you're not going to substitute by standard sugar. I believe. I'm sure that what Anne means is white sugar white cane sugar which has been bleached. And we don't use that at all in essential vegan desserts. We do use cane sugar we use unbleached. Vegan sugar which is light. Light tan or light blonde because it retains some of the Molasses inherent in the cane, but if you don't want to use cane sugar you're not going to substitute with maple syrup a lot of my recipes use both a granulated sweetener not white sugar and a sweeter like maple syrup, which is hygroscopic. So it really adds a lot of you know, your cakes Don't stale it's wonderful. I don't use honey and desserts. I don't use monk fruit. But I do use coconut sugar so you can definitely use coconut sugar and that is a one to one substitution now many coconut sugars are coarse I grind mine. I kind of powder them in my blender and then store them very airtight. with Food grade silica packets and the container well, let me show you. like this and it's marked coconut sugar with the date that I ground it.