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That recipe is merely chocolate-topped, so you will find better, probably using cocoa powder. However that may still not go far enough. I have tried to make chocolate chip flapjack by using dark chocolate chips and stirring into the melted mixture before baking. I did this after the adding the oats and after a bit of cooling, with as little stirring as ...


1

That is actually correct - depending on the fruit you may be looking at different sugar component ratios (fructose/glucose), but ultimately, fruit is sweet because it contains sugar. If you looking at dried fruit, the loss of water means a lot of concentrated sugar remains - and if you remember how sugar is made, it’s to be expected.


1

It should be fine. There is no reason it won't grow at lower sugar content, though there is a possibility that it has slightly slower growth under lower sugar levels, due to optimization of the metabolism for the more bio-available sugars. All the information that has been is saying is that if you have a relatively high sugar content in your bread, then use ...


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