sugar replacement: possibly the best solution
You know I recommend only sparing use of any concentrated sweeteners. A while ago, I posted a recipe featuring COCONUT SUGAR. I’d been given a sample of it, and I was enjoying substituting it for Sucanat (my previous “standby” for baked goods). I didn’t realize how hard to find it was until y’all wrote me a bunch of emails saying, “WHERE DO WE GET IT?”
So I had to spend some time tracking an affordable, organic, reputable source of it.
Fact is, coconut palm sugar is a great find. If you have been here long, you know refined sugars have no place in your kitchen or your baking. (White flour and refined salt are in my kitchen for making play-dough at least. What is sugar good for? NOTHIN’!)
In the past, I’ve recommended Sucanat. On a scale of 1 to 10, if 1 is high-fructose corn syrup (the very worst) and 10 is dates (a whole food), Sucanat is about a 4. It is unrefined, dried cane juice.
Read here why I feel coconut palm sugar is a big step up from that.
In that “sugar replacement” report I wrote, check out the charts showing amino acid profile, micronutrient comparisons to other sweeteners, and the glycemic index rating.
Now we have it in our store so you can obtain it easily.
It’s vastly higher in micronutrients.
It’s far more sustainable.
It is a low-glycemic-index food, which is rare in sweeteners.
Substitute it 1:1 in any recipe calling for sugar. Bakes well, tastes wonderful, no aftertaste. In a couple of weeks here on the blog, I’ll teach you six ways to make ANY baking recipe much more nutritious.