You will be sorry you asked Sis The "cracker and cheese" business is morphing big time in my world.
For the moment, sweet tooth is honored with following sugar replacements:
fresh fruits of course, pinapple being the sweetest, soaked pitted dates and paste made thereof, same with raisins and other dehydrated fruits. Dehydration being surely more relevant here in cold north than in your types of places, where things grow all year round.
Thus 'sauce anglaise', a dairy and eggy semiliquid custard, is delightfully replaced in such way: a nut or blend of nuts (soaked and rinced when using harder nuts like brazil or almonds) mixed with soaked dates and their juice, a pinch of sea salt, few drops of vanilla and a dash of nutmeg, all creamed together with amount of water relative to what thickness you want the sauce. Delicious with fresh fruits and other non-baked deserts. Same formula with cinnamon, or added with cocoa yields 'chocolate mousse' particularly well matched with ripe and juicy pears.
Palette of nuts and seeds is for endless creativity here, main focus and bulk remaining fresh fruits, cold soup and salad enhancing fresh veggies and herbs.
Even dried herbs for tea is any longer shrecked with boiling water. Nor is anything "chilled".
(I still "sin" occasionally, ex. adding some raw honey or a few drops of maple syrup)
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