I have used coconut sugar and powdered stevia combined in place of regular brown sugar and reduced the overall amount to 3/4 cup with good results. You can use it for toppings, too. I think coconut sugar (made by evaporating the sap) results in a crumb in between the full sugar and low sugar version. I use all whole wheat or whole wheat pastry flour and some Greek yogurt as Amy does. I am trying to transition from baking items with some healthy ingredients to truly all healthy ingredients, which means no refined sugar or flour for me, though many recipes on the internet just don't cut it for me. I have been helped by KAF recipes. They are a good base for experimenting, because the chemistry is sound.

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