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.
Not exact matches
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!
Amy's
note: I used
about 1 cup of powdered
sugar with several tablespoons of melted
coconut oil, a tablespoon of vanilla extract and enough water to get the right consistency, plus 10 drops Wild Orange EO.
Dough: • 3 1/4 cup gluten - free flour blend (see
note) * • 1 1/2 cup oat flour • 1/4 cup ground psyllium husk • 3 Tablespoons
coconut sugar • 2 1/4 tsp (1/4 oz packet) instant yeast • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 2 cups warm water,
about 110 degrees F • 2 Tablespoons melted
coconut oil • 2 large eggs Filling: • Vegetable oil spray • 1/2 cup
coconut sugar • 1 1/2 Tablespoons ground cinnamon Glaze: • Dark maple syrup, as needed
• 1 cup pecan halves = 99 grams • 1/2 cup shredded unsweetened
coconut = 40 grams • 1 cup soft Medjool dates, pitted (
about 10 dates) = 80 grams (this is based on one date weighing 8 grams and as you know there are different sizes of dates) • 1 tablespoon
coconut oil = 15 grams • 1/2 teaspoon sea salt = 3 grams • 1/2 teaspoon vanilla extract = 2 grams • 1/2 cup arrowroot, or tapioca starch = 66 grams • Extra arrowroot for dusting, or
coconut sugar (see
note below)