|Maple Pecan Scones|
So my friends, I have reached a decision and it was a remarkably easy decision at which to arrive. I wanted to share that decision with you, because transparency in blogging, particularly in sponsored blogging, is important to me. You, the reader, should always know where I stand, and whether my posting is at all influenced by payment or by receiving free product. I try to make that clear with disclosure statements, as is required, but I want to be very upfront about it anyway.
So, my decision is thus: henceforward, I will be using Swerve as my only erythritol-based sweetener. Let me be clear that Swerve does not pay me to do so, although they do send me plenty of free product. And although the free product is lovely, this decision is based on more than the freebies. This decision is based primarily in the fact that I think it is the best erythritol-based sweetener on the market. It measures more like sugar, which is incredibly helpful in recipes where concentrated quantities are required, and it still has little to no effect on my blood glucose levels. It also does not appear to have the same “mouth-cooling” sensation compared to other brands on the market. These are important factors in making me want to be a strong promoter of this product.
|Walnut Dacquoise with Coffee Buttercream|
I was also delighted to discover that Swerve does its best to bring the consumer as natural a product as possible, including being non-GMO. Because I am lazy, or perhaps because they can say it better than I can, I have included some of the literature about their processes in making Swerve below.
However, because I know that not all of us have access to the same ingredients everywhere, I will continue writing my recipes such that you can use your own preferred erythritol sweetener, even as I am making it clear that I am using Swerve. There may be some slight differences in results (sweetness and texture) if you choose another sweetener, but as bakers and cooks, we often make our own substitutions based on available ingredients in our local area. My preference is clear to me, and I want to be honest with my readers and make it clear to you as well, but it will not change the quality of my recipes. And as always, I am happy to answer any questions you might have about the ingredients and products I use.
|Pumpkin Praline Parfaits|
Natural Status of Swerve