I just found this great video on making Birch Syrup, which is a bit like Maple Syrup but is also a natural source for Xylobrit Xylitol which is much healthier than sugar.
Xylitol is found naturally in many plants, it is just as sweet but has nearly half the calories as normal sugar (40% less) with a low GI of 7. This means it is good for diabetics and hypoglycemics. And becasue Xylobrit Xylitol is made from birch rather than corn it can be used as a safe alternative for people with candida. Plus it actually lessens tooth decay and fights bacteria!
We all know that sugar is bad for you, so it makes sense to use Xylitol for baking your cakes, biscuits, crumbles and muffins*.
Chocolate muffins – dairy-free with no added sugar
2 eggs
1 1/2 cups xylitol
3/4 cup sifted cocoa
1/2 cup oil
1 cup apple juice
1 3/4 cup wholewheat spelt flour
1/2 teaspoon vanilla essence
1 teaspoon baking powder
1 1/2 teaspoon baking soda
pinch of salt
1 cup boiling water
1. Beat eggs (with a whisk) for 10 minutes, add xylitol and reduce whisking speed. Add cocoa and mix well.
2. Add oil to the mix, then apple juice and dry ingredients including salt.
3. Add boiling water to the mixture.
4. Line muffins tins with muffin cups. Fill each cup to ¾ full. Bake for 20 – 25 minutes at 180 C. Cool on rack.
*Xylitol inhibits yeast so cannot be used in dough that requires yeast.
