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Bob's Red Mill Organic Coconut Sugar -- 13 oz


Bob's Red Mill Organic Coconut Sugar
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Bob's Red Mill Organic Coconut Sugar -- 13 oz

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Bob's Red Mill Organic Coconut Sugar Description

  • Simply Sweet
  • USDA Organic
  • Sourced Non-GMO Pledge
  • Kosher
  • You Can See Our Quality®

Bob's Red Mill Coconut Sugar is made from the nectar of coconut palm trees. It is a wholesome alternative sweetener that can be used in many recipes as a one-to-one replacement for white sugar or brown sugar. The mellow caramel flavor is perfect in cookies, cakes and quick breads. For a delicious breakfast, top your oatmeal with a spoonful of coconut sugar.

 

Dear Friends,

As a boy, I loved helping my grandmother make her famous cinnamon rolls. She told me her secret was simple: always use the very best ingredients. As I grew up, I took her words to heart. I am proud to say my grandmother would approve of the superior coconut sugar you'll find in the package. It is nothing less than the very best!

 

Happy baking,

Bob Moore

 

 

 


Directions

Store in a cool, dry place. Keeps best sealed for freshness.
Free Of
GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Tsp. (3 g)
Servings per Container: About 123
Amount Per Serving% Daily Value
Calories10
Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate3 g1%
   Dietary Fiber0 g0%
   Total Sugars3 g
     Includes 3g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium32 mg0%
Other Ingredients: Organic coconut sugar.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Chocolate-Banana Scones

We’ve all heard the saying: it’s what’s inside that counts. With this recipe, it really applies! Not only are these scones made with nutty buckwheat and whole wheat pastry flours, a unique homemade banana jam is spread between dough layers before baking. The result is soft, flavorful scones that make a delightful nibble for breakfast, tea time or dessert. Vegan banana scones with chocolate drizzle and hazelnuts and green tea towel | Vitacost.com/blog

Vegan Chocolate-Banana Scones

Scones

  • 1-¼ cups Bob’s Red Mill Organic Whole Wheat Pastry Flour
  • 1-¼ cups Bob’s Red Mill Organic Buckwheat Flour
  • ½ cup Bob's Red Mill Coconut Sugar
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • 8 Tbsp. dairy-free butter (cold and cut into chunks)
  • 1-¼ cups full-fat coconut milk

Banana Jam

  • ½ cup Bob’s Red Mill Organic Coconut Sugar
  • 2 Tbsp. dairy-free butter
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
  • 1 cup sliced ripe bananas

Glaze

  • ½ cup powdered sugar
  • 1 Tbsp. cocoa powder
  • ¼ tsp. kosher salt
  • 1 tsp. water

Toppings

  • Hazelnuts (chopped/toasted)
  • Flaked salt
  1. Preheat oven to 350 degrees F.
  2. In saucepan over medium heat, cook bananas, sugar and butter for 10 minutes, stirring occasionally. Remove from heat; stir in vanilla and salt. Let cool. (Note: Bananas will break down, but some smaller chunks will remain.)
  3. In bowl, whisk flours with sugar, baking powder and salt. Add butter, tossing to coat. Use pastry cutter or hands to incorporate until mixture resembles coarse cornmeal.
  4. Stir in coconut milk until mixture just comes together. (Note: Do not overwork dough.)
  5. On well-floured surface, divide into two equal pieces and roll into 1/2-inch thick rectangles. Spread banana jam over one piece of dough and cover with remaining piece. Cut into triangles and arrange on parchment-lined baking sheet.
  6. Bake 35-40 minutes, until firm and slightly golden.
  7. For glaze: In small bowl, whisk together powdered sugar, cocoa powder, salt and water. Drizzle over cooled scones and top with flaked salt and hazelnuts.

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