We all know that refined, white sugar is one of the biggest contributing factors to certain types of diabetes, some cancers, obesity, and other illnesses. We have become so accustomed, however, to eating sugar in our diets that it has taken hold in just about every prepared food product you can buy. Coconut sugar, however, is a natural, unrefined sweetener which can be substituted directly for white, granulated sugar in almost any of your favorite recipes. This yummy, natural sweetener is however lower on the glycemic index scale, and offers trace minerals not found in refined (white) sugar. Here are some recipes with all-natural coconut sugar that are not only delicious, but healthier than their white sugar counterparts!
TIP: Use only organic coconut sugar in your diet to stay healthy and vibrant!
This simple, 4-ingredient peanut butter cookie is easy to make and will quickly become a staple in your house. They come together quickly and can be finished in less than 30 minutes, start to finish!
Preheat oven to 350. Add the peanut butter to the bowl of a stand mixer, and mix on medium speed for about 20 seconds to loosen up the texture. Add the coconut sugar and baking powder and beat on medium speed until the mixture is light and fluffy (about 30-60 seconds). In a separate bowl, lightly beat the egg, then add into the peanut butter mixture. Mix on low speed until egg is fully incorporated. Drop by rounded tablespoons onto an ungreased cookie sheet. Lightly press down with the bottom of a glass dipped in coconut sugar to about 1/2" thickness. Bake on center rack of oven for 8-10 minutes or until edges are lightly browned. Remove from oven and allow to cool on baking sheet 3 minutes. Remove to wire racks to finish cooling.
Nothing screams summer like ripe, fresh berries. They are even better when they can be added to a mouth-watering dessert. This recipe is a perfect fit for satisfying a sweet tooth without a lot of added sugar. Use ripe, fresh strawberries for the best results. Select the largest, darkest berries possible for a naturally sweet pie that tastes as good as it looks!
Directions: Add six ounces of berries to a food processor. Process until smooth, about 30-40 seconds, scraping down sides of food processor bowl as needed. In a medium saucepan, whisk together coconut sugar, Sure-Jell, cornstarch, and salt. Add pureed strawberries and cook over medium-high heat, stirring constantly. Bring to a boil, and boil for two minutes, scraping down the sides and bottom of saucepan constantly to prevent the mixture from scorching. Transfer mixture to a large bowl, add lemon juice, and allow to cool to room temperature. Add remaining whole berries to the puree mixture, and lightly fold to coat all the berries with puree mixture. Mound the mixture into pre-baked pie shell, rearranging berries as necessary to fill holes and make the overall appearance more attractive. Refrigerate at least two hours until well-chilled.
For the whipped cream, add cream and coconut sugar to a chilled mixing bowl. With chilled beaters, begin beating the cream and sugar on low speed until bubbles form (about 30 seconds). Turn the speed up to medium, and continue to beat until the beaters begin to leave a trail in the cream mixture: approximately 30-45 seconds more. Turn speed up to high, and continue to beat until cream has doubled in volume and soft peaks have formed-approximately 30-60 seconds longer. Cut pie into wedges and serve with whipped cream.
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Decadent meets healthy with this berry dessert that is almost completely guilt-free. Fairly quick to assemble, and even quicker to devour, this strawberry dessert is another one that will have everybody asking for the recipe.
Place the ricotta cheese, honey, and vanilla in the bowl of a food processor. Process on high for about 60 seconds, or until mixture is completely smooth. Transfer to a small container and refrigerate until well-chilled-about two hours.
In a small saucepan over medium heat, combine coconut sugar and balsamic vinegar. Bring to a boil and simmer for two minutes or until slightly thickened, stirring occasionally. Cool to room temperature. In a medium bowl, toss the strawberries with the balsamic syrup to coat evenly. Divide the mixture among 4 small serving dishes and top with ricotta cream. If desired, top with a garnish of fresh basil or fresh mint.
Note: non-organic strawberries will work here too, but who wants to ingest chemicals??
You don't have to sacrifice flavor for health. By substituting coconut sugar for white granulated sugar, you can not only cut a lot of calories out of some of your favorite recipes, but you can also eliminate some of the health risks associated with granulated sugar while adding some of the healthy benefits associated with coconut sugar. Coconut sugar can be substituted at a 1:1 ratio for refined white sugar, making it extremely easy to make the switch in some of your favorite recipes.
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