I often post naturally sweetened recipes and am excited to come out with my first
book about coconut sugar based desserts.
There are numerous, reputable sources that insist that the negative
press about coconut sugar has completely missed the mark.
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
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.
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?).
I'm
curious about coconut sugar, and how it differs from other sweetners in terms of carbohydrate content and overall insulin impact... any thoughts?
The first question you might have
about coconut sugar is «does it taste like coconut?»
Now, can you tell
me about coconut sugar?
Jack — Wow, what an incredible wealth of information you have
about coconut sugar!
I'm talking
about you coconut sugar, honey, maple syrup, agave syrup, brown sugar, Sucanat, etc. etc..