I have been playing with ingredient substitutions to make the kransekake suitable for people with special dietary needs. For example wheat /gluten free, vegan, and organic. For the sugar sensitive, I want to use a natural sweetener like sweet leaf (aka Stevia) rather than aspartame, or sorbitol. However, this requires additional costly research. Some people may have something to say about changing the traditional ingredients. I have to agree that making a Kransekake out of sugar cookie dough would be a bad thing, and totally NOT traditional. However, substituting wheat, eggs, or sugar for something cleaner and healthier just might be a good thing.Your feedback is welcomed on this topic. Tell me what you think, or if you have suggestions pertaining to clean and healthy ingredient substitutions.
Feast and be well!
Bottom line- If it doesn't taste good, forget it!
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