(Vegetarian, Vegan, Dairy-free, Egg-free, and Refined Sugar-free)

I no longer eat white sugar. Not because it's "evil" but because it's empty calories. White sugar is the bimbo of the food world, pretty and sparkly, but no substance underneath. And do you think I miss this sweetie? Not for a nano-second! For this soulful old-fashioned dessert, I've replaced the "white" foods with whole foods, trading white sugar for agave nectar and date sugar, and white flour for whole grain spelt flour. The result is food that tastes better while providing greater nourishment and a more even-keeled energy source. The science behind this is simple: date sugar is nutrient dense and high in fiber, while agave nectar is low on the glycemic index--which means it doesn't produce glucose as quickly as white cane sugar, and therefore doesn't cause the surges in blood sugar that lead to sugar crashes. This month, give up white sugar, and in return, you'll get off that roller coaster to gain a greater sense of calm.

The trick is to remember that baking, unlike cooking, is more of a science than an art. You can get away with all kinds of strange substitutions when you cook, but baking is far less forgiving. and