Then
I used coconut blossom sugar instead of white sugar.
Not exact matches
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon
coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I
used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the
blossoms 1 small zucchini — finely shredded (optional)
For the
blossom cookies we
used a peanut butter that had a hint of
coconut and it was so good!
I
used 2 cups of
coconut blossom sugar to make it more healthy & less sweet!
Cookbook author and blogger Shauna Sever helps you introduce healthy touches into treats
using natural, unrefined, readily available alternative sweeteners — from
coconut sugar, agave nectar, orange
blossom honey, and pure maple syrup to smoky turbinado, brown - buttery panela, and jaggery.
In other versions of these strawberry orange
blossom tartlets I've
used coconut whipped cream and regular whipped cream and all had great results!
The brand of
coconut sugar I buy
uses low temperature processing that simply involves evaporation of the sap from the
coconut blossoms into crystals.
The ideal
coconut sugar has been made
using low temperature processing that involves evaporation of the sap from the
coconut blossoms into crystals.