There's been a lot of talk
about coconut sugar lately.
The first question you might have
about coconut sugar is «does it taste like coconut?»
I don't see anything in the directions
about the coconut sugar.
I often post naturally sweetened recipes and am excited to come out with my first book
about coconut sugar based desserts.
1 Pound Fresh Blueberries 1 Cup Whole Milk 4 Pastured Eggs 2 Tablespoons Melted Butter 1/4 Cup Coconut Sugar (you can read
about coconut sugar here) 1/4 Cup Organic AP Flour 1 Teaspoon Room Temperature Butter
My question is
about the coconut sugar.
Today we will be talking
about coconut sugar!
And that's also great info
about coconut sugar, as it can be kind of spendy.
One thing to note
about coconut sugar is that it has a lower melting point so in a crumble it can burn a little around the edges at regular oven temperatures.
We also have a post
about coconut sugar vs. palm sugar that has more information.
As I am on the candida diet also, I spoke to my doctor
about coconut sugar.
But I'm really glad you've brought this issue to light — hopefully, if anyone reading this IS concerned
about coconut sugar being «truly raw,» they can now know to take such claims with a grain of salt (or sugar?).
Jack — Wow, what an incredible wealth of information you have
about coconut sugar!
However, my intuition was correct
about the coconut sugar: it did not hold up well as a binder.
Thanks for leaving this note to let me and others know how making them went — really glad to hear
about the coconut sugar substitution too!
I'm curious
about coconut sugar, and how it differs from other sweetners in terms of carbohydrate content and overall insulin impact... any thoughts?
I heard
about coconut sugar while watching a recent webinar on reducing sugar intake in your diet.
If you're wondering
about the coconut sugar in the sauce, this is one of the more wholesome sugars out there and helps to balance out the saltiness of the tamari.
There are numerous, reputable sources that insist that the negative press
about coconut sugar has completely missed the mark.
I'm talking
about you coconut sugar, honey, maple syrup, agave syrup, brown sugar, Sucanat, etc. etc..
Can you share your thoughts
about coconut sugar?
Not exact matches
for the tomato sauce (makes
about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano
about 1 lb diced plum tomatoes 1/2 teaspoon
coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
about 5 clementines — divided 2/3 cup
coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon
coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or
coconut milk 2 tablespoons
coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from
about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
I used honey instead of agave, and
coconut palm
sugar for half of the dates (I only had
about 7 dates on hand) and sweetened a bit more with 8 stevia drops.
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice
about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Then add the
coconut sugar and stir continuously for
about a minute to combine.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (
about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to
about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Place
about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining
coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with
coconut oil or butter to keep
sugar from sticking), then close the iron and cook according to your iron's directions.
I added
about 1/3 cup plain yogurt, used closer to 1/2 cup
coconut oil,
about 1 cup unpacked brown
sugar, and just a little drizzle of maple syrup.
I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup
coconut flour, added 1/4 cup of chocolate chips and sprinkled
about 1 tsp of brown
sugar on top before putting it in the oven.
Pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol
sugar or
coconut sugar (both low - glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for
about 2 minutes.
Form the
coconut /
sugar / butter mixture into small balls (
about a tablespoon, but it doesn't really matter since these are no - bake!)
For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol
sugar or
coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for
about 2 minutes.
pure vanilla extract 1 cup mashed ripe banana (
about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded
coconut + extra for topping (If you use sweetened
coconut you could reduce the
sugar further)
I stockpile over-ripe, frozen bananas in my freezer (I think that's a form of enabling) just so that I can bake banana bread whenever the mood strikes me, as it did the moment I read
about this
sugar - topped
coconut version.
For the double batch I modified it slightly by using
about 3/4 cup raw honey (I have my own beehives) instead of
coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking powder and soda by 1 / 2tsp (helps when baking with honey).
I dint lime recipe posts that just talk
about the recipe I like the random stuff then oh by the way I have this delicious recipe to try... which by the way this looks delicious and I'm probably the only one bit what is
coconut palm
sugar?
In food processor, pulse animal crackers,
coconut, and
sugar to fine crumbs; then continue to process until powdery,
about 5 additional seconds.
Heat over low, stirring constantly, until the
coconut sugar is melted and no longer grainy,
about 2 - 3 minutes.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (
about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown
sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
In a stand mixer (or using a hand mixer), cream together the
coconut oil and
sugar until it is light and fluffy, scraping down the sides as needed,
about 3 minutes.
To read more
about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted
Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp
sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
-LSB-...] popped plain popcorn (
about 1/2 cup unpopped) 1/2 cup (1 stick) butter (buy grass - fed butter here, how to make butter here) 1/2 cup
coconut sugar (buy
coconut or palm
sugar here) 1/2 teaspoon good vanilla (buy extracts -LSB-...]
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from
about 16 apricots) 6 tablespoons white granulated
sugar or cane
sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips
about 1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
Do you have any thoughts on how I would go
about using an unrefined sweetener (honey,
coconut sugar, etc.) in place of the stevia?
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious Vanilla
Coconut Milk 3/4 cup of granulated
sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract
about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
next morning wash and pit plums and heat in a saucepan together with the
coconut sugar, vanilla seeds, scraped vanilla bean, cinnamon and a bit water (
about 200 ml).
3/4 cup heavy cream or
coconut milk 1/2 cup light brown
sugar, firmly packed 1/2 cup unsalted butter or dairy - free margarine 1 (3 1/2 - ounce) can flaked
coconut,
about 1 1/3 cups