Coconut Sugar. The most nutritious with the lowest glycemic index of any natural sugar and a deep caramel colour which is perfect for recipes with chocolate, caramel and nuts.
So why don't I use it very often?
Well, simply because it's still sugar! That simple.
A sugar that actually holds almost the same amount of fructose (around 38% - 48.5%) as white refined sugar - that fattening bit of sugar which overloads our livers turning into visceral fat - you know that ugly fat that surrounds our internal organs.
So even though it's unrefined and nutritious and just about every "sugar free" cookbook is using it, I like to keep my use of the stuff to the bare minimum. Enjoy my time baking with it and eating it and then
One of my recent "toe dipping" experiments were these chocolate cookies. A nice little surprise actually as they were loved by non-refined sugar eating friends and chocolate/sugar loving family members alike.
Perhaps coconut sugar is the "transitional" sugar. Allowing sugar lovers to take baby steps towards a "sugar-free" life. Hmmmm....just a thought....
A very satisfying recipe to whip up and eat as it's rich with a deep chocolate/caramel fudge texture studded with a crunch of pistachios and brown rice flakes.
The dough will freeze well for up to 3 months in well wrapped glad-wrap. However cooked cookies will last up to 3 days in an air-tight container.