but the diastolic malt is a new one for me. We've been using other sweeteners, mainly maple sugar and honey.

This sounds like how you make bulgur wheat. I had no idea that it was sweet. Fascinating. Do you use it as a one-to-one replacement of sugar in baking? How else do you use it as a sugar substitute? Is there a website with info on this? I'd check myself, but I've gotta run.

Anhata
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