Almond milk has skyrocketed in popularity over recent decades and is among the most popular types of milk. If you have a container of it at home, you should know when to expect it to go bad! When sealed, almond milk won’t go bad for several months. Once opened, try to use almond milk within 7-10 days for optimal taste and freshness! There are several types of almond milk, which impacts when it goes bad. We’ll explain [...]
Apple Cider Vinegar Coleslaw Recipe
Enjoy this delicious apple cider vinegar coleslaw made with shredded red cabbage, carrots, apple cider vinegar, honey, olive oil and garlic! This tasty coleslaw is dairy free and paleo friendly. If you love coleslaw and need a dairy-free alternate, look no further. This vinegar coleslaw recipe is so tasty and is the perfect side dish, served with pork sandwiches, or with fried chicken. This coleslaw can be made a days in [...]
Erythritol vs Honey: Which is Better?
Honey and erythritol are two popular sweeteners with distinct characteristics. Honey, a sweet and viscous substance created by various bees, especially honey bees, is a nourishing source for bee colonies. On the other hand, erythritol is a sugar alcohol found in meso or D- and L-erythrose forms and is a reduced form of erythrulose. Erythritol is synthesized from corn using enzymes. These alternative sweeteners offer [...]
Barley Malt Syrup vs Sugar: Which is Better?
Sugar and barley malt syrup are two commonly used sweeteners in the food industry. Sugar, also known as sucrose, is a collective term for various sweet-tasting, soluble carbohydrates found in many food products. Derived from sugar cane or sugar beet, sucrose is a combination of glucose and fructose. On the other hand, barley malt syrup is an unrefined sweetener extracted from sprouted, malted barley. With approximately 65 [...]
Corn Syrup Solids vs Sugar: Which is Better?
Sweeteners play a prominent role in the food world, with sugar and corn syrup solids being two options. Sugar, a generic name encompassing a variety of sweet-tasting, soluble carbohydrates, is derived from sources like sugar cane or sugar beet. It consists of glucose and fructose, offering a familiar taste in households worldwide. On the other hand, corn syrup solids are manufactured by dehydrating liquid corn syrup, resulting [...]
The Best Way to Store Chestnut Flour
Chestnuts roasting on an open fire…to be made into flour? Yep, that’s a possibility, and not a bad one, either! The best way to store chestnut flour is in the refrigerator or freezer in a tightly sealed container. If you store chestnut flour at room temperature once it’s opened, it won’t last as long (within around two months of opening). What are the benefits of using chestnut flour, and what are the best ways to store [...]
