Transform Your Baking With These Delicious Substitute For Coconut Sugar Recipes

Transform Your Baking With These Delicious Substitute For Coconut Sugar Recipes

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Coconut Whipped Cream Weelicious
Coconut Whipped Cream Weelicious from weelicious.com

Introduction

Are you looking for a substitute for coconut sugar in your baking? Maybe you’re allergic to coconut or just want to try something new? Whatever the reason, we’ve got you covered with two delicious recipes that use substitutes for coconut sugar. Not only are these recipes tasty, but they’re also healthy alternatives that won’t spike your blood sugar levels like traditional sugar. So let’s get baking!

Recipe 1: Maple Syrup and Honey Cookies

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/4 cup honey
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
  3. In a separate bowl, whisk together the melted coconut oil, maple syrup, honey, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet.
  6. Bake for 10-12 minutes or until golden brown.
  7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Nutritional Information

  • Serving Size: 1 cookie
  • Calories: 105
  • Total Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 10mg
  • Sodium: 105mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 1g
  • Sugars: 7g
  • Protein: 2g

Cooking Time

10-12 minutes

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Whisk
  • Cookie scoop or spoon
  • Wire rack

Serving Suggestions

Enjoy these cookies with a glass of almond milk or a cup of herbal tea for a delicious and healthy snack.

Variations

Try adding some chopped nuts or dried fruit to the dough for extra texture and flavor.

Substitutions

If you don’t have almond flour, you can use another nut flour like hazelnut or cashew. If you’re vegan, you can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).

Storage

Store these cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Tips

Make sure to use melted coconut oil so that it mixes well with the other wet ingredients. If your dough is too dry, add a tablespoon of almond milk at a time until it reaches the right consistency.

Frequently Asked Questions

  • Can I use another type of sweetener instead of maple syrup and honey? Yes, you can use agave nectar or brown rice syrup if you prefer.
  • Can I freeze these cookies? Yes, you can freeze them for up to 3 months. Just make sure to store them in an airtight container or freezer bag.

Recipe 2: Date Sweetened Chocolate Brownies

Ingredients

  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup pitted dates, soaked in hot water for 10 minutes
  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla extract
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Instructions

  1. Preheat your oven to 350°F (180°C) and line a 9×9 inch baking pan with parchment paper.
  2. In a large bowl, mix together the almond flour, cocoa powder, baking soda, and salt.
  3. In a food processor or blender, puree the soaked dates until smooth.
  4. In a separate bowl, whisk together the melted coconut oil, eggs, vanilla extract, and pureed dates.
  5. Pour the wet ingredients into the dry ingredients and mix until well combined.
  6. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the brownies to cool in the pan for 10 minutes before removing them and transferring them to a wire rack to cool completely.

Nutritional Information

  • Serving Size: 1 brownie
  • Calories: 160
  • Total Fat: 13g
  • Saturated Fat: 8g
  • Cholesterol: 31mg
  • Sodium: 93mg
  • Total Carbohydrates: 11g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 4g

Cooking Time

25-30 minutes

Equipment

  • 9×9 inch baking pan
  • Parchment paper
  • Large bowl
  • Food processor or blender
  • Whisk
  • Spatula
  • Wire rack

Serving Suggestions

These brownies are delicious on their own or topped with a dollop of coconut whipped cream and some fresh berries.

Variations

Add some chopped nuts or cacao nibs to the batter for extra texture and crunch.

Substitutions

If you don’t have almond flour, you can use another nut flour like hazelnut or cashew. If you’re vegan, you can substitute the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).

Storage

Store these brownies in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.

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Tips

Make sure to soak the dates in hot water for at least 10 minutes to soften them before pureeing them. If your batter is too thick, add a tablespoon of almond milk at a time until it reaches the right consistency.

Frequently Asked Questions

  • Can I use another type of sweetener instead of dates? Yes, you can use maple syrup or honey if you prefer.
  • Can I freeze these brownies? Yes, you can freeze them for up to 3 months. Just make sure to store them in an airtight container or freezer bag.

Personal Thoughts

These two recipes are perfect for anyone looking for a substitute for coconut sugar. Both the maple syrup and honey cookies and the date sweetened chocolate brownies are delicious and healthy alternatives that won’t spike your blood sugar levels. I love how easy they are to make and how versatile they can be with the addition of nuts or dried fruit. I highly recommend giving them a try for yourself and seeing just how good healthy baking can taste!

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