A sticky bun that’s less sweet and a whole lot more enjoyable to eat.

I love the idea of sticky buns. But the execution? Not so much.

That’s because the standard avalanche of goopy glaze is more than even my sweet tooth can bear.

So I beamed when I received a review copy of “Baking With Less Sugar” (Chronicle Books) by one of my favorite pastry chefs, Joanne Chang of Flour Bakery + Cafe and Myers + Chang in Massachusetts.

In this day and age, where we’re all trying to eat better, this timely cookbook is all about making sweets — but with only natural sweeteners and little white sugar. Yes, the perfect way to enjoy dessert without your body paying such a high price later.

The book includes more than 60 recipes, both new ones and reformulated ones from Chang’s bakery, that make use of maple syrup, honey, molasses, dates, juice concentrates, coconut, and bananas and other fresh fruit.

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