I’d been reading some articles about coconut sugar ~ also known as palm sugar ~ and got curious! From what I’ve read, coconut sugar:
- Is a low-glycemic food (35), which provides sweetness without the crash and burn of refined white or brown sugar.
- Carmelizes when baking, unlike stevia or agave, making it an excellent replacement for refined sugar in baked goods.
- Is often (or usually) sustainably harvested, making it an eco-friendly choice.
- Is high in amino acids, minerals, and B vitamins!
Check out the Wikipedia entry here 🙂
So, when my local organic market had coconut sugar on sale, I couldn’t resist and picked up a bag.
I was also eager to get rid of some extra carrots, so decided on one of my favorite old recipes: Carrot Breakfast Cookies!
There is nothing inherently “breakfast” about them, except that:
- They taste delicious in the morning!
- They’re filling ~ two or three with some almond butter is plenty for a small breakfast (for me).
- They’re very low in fat and cholesterol-free!
- They provide fiber and protein to keep you fueled-up for several hours.
- They’re extra-yummy when topped with raw almond butter.
- The coconut/palm sugar worked as I’d hoped and was a delicious replacement for refined sugar!
I made these with garbanzo (chickpea) flour, but you could try whole-wheat flour or any gluten-free flour. You can also make these with eggs instead of egg replacer, but I like the extra healthy boost from chia.
Chia Egg Replacer:
- For one egg equivalent, add 1 Tbsp. chia seeds to 3 Tbsp. water.
- Let sit for 15 minutes. Stir, then use as you would eggs in baking.
Carrot Breakfast Cookies (Vegan, Gluten-Free)
- 3/4 cup unsweetened applesauce
- 1/2 cup coconut/palm sugar
- 2 servings of chia egg replacer (see above)
- 2 cups grated carrots
- 1 cup garbanzo flour
- 1 1/2 cup steel cut oats (try Bob’s Red Mill Gluten-Free Steel Cut Oats)
- 1/4 cup flaxseed meal
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1 1/2 tsp. baking soda
- Preheat the oven to 375F.
- Make your chia egg replacer and let sit while you prepare the rest.
- Sift together all the dry ingredients in a medium-sized bowl.
- In a separate bowl, mix the applesauce and palm sugar.
- Add the chia egg replacer.
- Beat well for one minute.
- With a wooden spoon, mix in the carrots.
- Fold in the dry ingredients until fully incorporated.
- Place on a baking sheet lined with parchment paper.
- Spoon out in 1″ balls and flatten slightly or leave puffy (like I did) for more muffin-y cookies.
- Bake at 375F for 15 minutes. Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.
Have you ever cooked with coconut/palm sugar?
Do you have a favorite replacement for refined sugar?