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I’ve been traveling all over the country doing TV shows about Paleo Desserts. Here’s a video of me on FOX news in Houston, making Paleolithic chocolate mousse live on the air!
One other thing to add to the message I just sent; I also have a bag of brown “baking” sugar and am wondering how I can incorporate that into some of your recipes? Thank you so much again! Kim
Hi Kim, Same solution for the brown Baking JLS. Just follow my recipe and then adjust to your taste. Let me know how it comes out.
Jane, I was so lucky to find a copy of your Paleo Desserts after it was not being published anymore. I LOVE the recipes and since the tabletop Just Like Sugar is out of production I was wondering how I convert the “baking” Just Like Sugar for the recipes in your book? Just wrote the other day and am very anxious for the tabletop Just Like Sugar to be back in manufacturing again!!!!!!! Thanks for all your inspiration and educating. Kim
Hi Kim, Can you buy JLS baking? WOW! That’s amazing! This product is used by weight. It was designed for the baking industry where all ingredients are weighed. It is LESS sweet than the tabletop version, but I forget what the ratio is. That means, there’s more bulk to it, and you’ll have to use a little more to get the same “sweetness” intended in my recipe. However if you use a much greater quantity of the JLSBaking, it will increase the bulk fiber and may change the texture of your baked goods.
I suggest the best solution might be to follow my recipe and use THAT exact amount of JLSBaking. Then just taste the batter and decide if you need more sweetness. Many of my recipes won’t need any additional sweetener. If you adjust slightly to your taste, and don’t add TOO much, you’ll get a nice sweetness, and the texture will be OK too. Good luck!