It seems increasingly difficult to find sugar-free, whole grain pastries anywhere. There was a sugar-free craze a few years ago, when so many people were trying low carb diets. You could find sugar-free cookies, candy, cakes and pastries in regular supermarkets. Several different areas of the store would feature sugar-free treats.

Of course, then as now, you should check to see which sugar substitutes are used. When you eliminate the undesirable sweeteners, the available universe of worthwhile goodies shrinks even smaller.

Until the next sugar-free trend emerges, the best way to get sugarless treats is to make them yourself.

Chef Deb’s Sweet Raisin Buns

2 cups white whole wheat flour
1 tsp salt
1/2 cup butter or margarine, softened
1/3 cup bulk sugar substitute (xylitol, erythritol, etc)
1 Tbs baking powder
1/8 tsp cinnamon
2 eggs, beaten
1/4 cup milk
1/2 cup raisins

Topping:
Butter or margarine, softened
Cinnamon-"sugar" (use sugar sub)

In a bowl, mix white whole wheat flour, salt, sugar, baking powder, and cinnamon.
Add butter or margarine, and work in with fingers.
In another bowl, mix milk and eggs.
Add to flour mixture, and blend by hand.
Add raisins.
Form mixture into 12 rolls.
Place in greased baking pans, 2" apart.
Flatten slightly.
Bake at 350 F for 15 minutes, or until a
toothpick inserted in roll comes out clean.
Remove from oven.
Let cool completely.
Spread tops lightly with butter or margarine.
Sprinkle with cinnamon-"sugar".
Serve.

Makes 12 rolls.