Lakanto Monkfruit Sweetener Golden Description
Great for Cooking and Baking: Raw cane sugar substitute that's perfect for cookies, coffee, desserts, and other sweet, sugar-free treats. Tastes, bakes, and cooks like sugar. Great sugar alternative. Made with only monk fruit sweetener and erythritol.
Matches the Sweetness of Sugar: A healthy cup-for-cup alternative to ordinary raw cane sugar. Monk fruit contains zero calories and is about 250 times sweeter than sugar.
Lifestyle Friendly: Works with ketogenic, candida, paleo, vegan, low-sugar, non-GMO, and all-natural diets. Monk fruit sweetener may help with weight loss. Monkfruit contains natural sugars, mainly fructose and glucose. Add this perfect sweetness to help enhance your overall health and fitness. Modern-day superfood.
Sweet with No Guilt, Zero Glycemic Response: Contains zero net carbs, zero calories, and is zero-glycemic. Monk fruit sweetener is safe for most people and can help manage blood sugar levels. Great for everyone of all ages.
Lakanto's Mission Statement: At Lakanto, our mission is to Bring Chi to Life by inspiring people to reach their highest potential in health and wellness by creating products that are innovative, delicious, natural, and nutritious. Try some of our tasty products today!
Directions
The Perfect 1:1 Sugar Replacement
1 Cup Lakanto Sweetener = 1 Cup Sugar
Free Of
GMOs, sugar
*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: 2 tsp. (8 g)
Servings per Container: About 57
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 8 g | 3% |
|
| Sugar Alcohol | 8 g | |
|
| Protein | 0 g | |
|
Other Ingredients: Non-GMO erythritol and monk fruit extract
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Sheet Pan Peach Pie (Gluten-Free)
This stunning dessert will be your new go-to when juicy peaches are in season. The prep for a sheet pan pie – or slab pie, as some call it – is the same as a traditional round pie only in sheet pan size, making it ideal for serving a crowd. This fresh peach pie offers better-for-you ingredients and is unfussy enough to make for any occasion. It doesn’t have to look perfect, and that’s what makes it perfect! The recipe mixes brown sugar, cinnamon and nutmeg right into the dough, so the gluten-free crust is just as desirable as the caramelized fruit filling. You’ll be counting down the minutes until it emerges in all its bubbly, golden-brown glory.
Sheet Pan Peach Pie (Gluten-Free)
Filling
- 8-10 medium or large peaches (peeled and sliced into ¼-in. thick slices)
- Juice of 1 lemon
- ½ cup light brown sugar
- 1 tsp. Redmond Real Salt Ancient Fine Sea Salt
- 1 Tbsp. + 2 Tsp. cornstarch (or arrowroot starch)
- 1 cup water
- 2 tsp. Simply Organic Madagascar Vanilla
Optional: 1 tsp. Organic Valley Ghee
Crust
- 2-½ cups King Arthur Baking Company Gluten-Free Flour
- 1 Tbsp. light brown sugar
- 1 Tbsp. Bragg Organic Apple Cider Vinegar
- 1 tsp. sea salt
- 1 tsp. Simply Organic Cinnamon Powder
- 1 tsp. Private Selection Nutmeg Ground
- 2 sticks cold butter (grated or cubed)
- 12 Tbsp. ice-cold water
Optional: Egg wash or ghee (for brushing crust)
Notes: Unbleached all-purpose flour may be used instead of gluten-free flour; however, recipe will not be gluten-free. Golden monkfruit sweetener may be used instead of light brown sugar.
Filling
- In bowl, toss peach wedges with lemon juice and set aside.
- In large saucepan over medium heat, whisk together sugar, water, cornstarch, salt and vanilla. Bring to boil, whisking, 2-3 minutes until thickens. Add peaches and simmer until tender, about 5-7 minutes. If desired, stir in ghee for flavor. Set aside to cool.
Crust
- In bowl, combine flour, sugar, salt, cinnamon, nutmeg, butter, vinegar and water. Mix by hand until dough forms pea-sized pieces. (Note: Do not over mix. Use food processor instead of hand mixing, if desired.)
- Divide dough into two equal parts; shape into balls. Wrap each ball with plastic wrap and chill 30 minutes.
- Preheat oven to 425 degrees F. Grease 8x11-inch sheet pan.
- On flat surface covered with plastic wrap, place one ball of dough. Cover with second sheet of wrap and roll to ?-inch thickness. (Note: plastic wrap helps avoid crumbling.) Place dough carefully in sheet pan, pierce with fork. Pre-bake 20 minutes, or until golden, to prevent sogginess. Let cool. Spoon in filling.
- Lower oven temperature to 375 degrees F.
- Roll out second dough ball to ?-inch thickness and lay over top. (For decorative crust, cut out lines or circles.) If desired, brush with egg wash or ghee.
- Bake pie 45 minutes to one hour, until golden brown.
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