These blueberry crumble bars with a granola vibe are naturally sweet

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These blueberry crumble bars with a granola vibe are naturally sweet


Creating less sweet pastry recipes has become a vocation for me. I love biting into a soft muffin, slice of banana bread or biscuit with my afternoon tea, but I find most store-bought options and standard recipes too sweet. Sometimes I use a popular recipe and simply reduce the amount of sugar needed, but the substitution isn’t always that simple. Often the formula has to be completely reworked to get a truly desirable, less sweet baked good and, from what I can tell, there aren’t many reputable sources that do this. (Two people who have tackled low-sugar baking exceptionally well are Brian Levy, author of “Good and Sweet” and Jennifer Tyler Lee, author of “Half the Sugar, All the Love.”) I’m happy to step in to help fulfill this task. I need it, especially since it means I can taste lots of sweet treats (but not too sweet).

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