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RawGuru Coconut Palm Sugar Organic -- 16 oz


RawGuru Coconut Palm Sugar Organic
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RawGuru Coconut Palm Sugar Organic -- 16 oz

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RawGuru Coconut Palm Sugar Organic Description

  • Organic Bali Coconut Sugar
  • A Great Alternative to the Over Processed Sweeteners
  • High in Potassium, Magnesium, Zinc and Iron

This comes from the coconut palm. The nectar is dried into a granulated brown sugar. This product is not raw but has a high level of integrity behind its production. It is a great alternative to the over processed sweeteners in traditional markets. Can be used in combination with other sweeteners.

Coconut palm sugar is made from the nectar produced from the coconut tree (coco nucifera - not the same palm tree that produces Palm Oil).  Once collected, it is boiled and processed into a granule.  It’s a very simple process and a very simple and pure product.  Coconut palm Sugars produce slow release energy, which sustains the human body through your daily activities without regular sugar “highs”, and “lows”.

Coconut palm Sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2).  Coconut palm sugars are rated as a GI 35.   By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.

The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9%) each.  Minor variations will occur, due to differences in primary processing, raw material source, tree age and variety of coconut.

Coconut palm sugar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.  It’s also very rich in other minerals and enzymes which aid in the slow absorption into the bloodstream.

 

*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: 3 g (1 Tsp.)
Servings per Container: 180
Amount Per Serving% Daily Value
Calories10
Calories from Fat0
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g
Cholesterol0 mg0%
Sodium5 mg0%
Total Carbohydrate3 g1%
  Dietary Fiber0 g0%
  Sugar3 g
Protein0 g
Vitamin A0%
Calcium0%
Vitamin C0%
Iron0%
Other Ingredients: 100% organic coconut sugar.
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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Double Chocolate Candy Cane Cookies

What does one do with leftover candy canes? Heaven forbid you toss them out with the waning holiday spirit. Keep the magic going and make these chocolatey cookies. This wholesome vegan recipe uses better-for-you ingredients such as applesauce, cocoa powder, maple syrup and nondairy milk. Settle in with a mug of your favorite hot beverage and bask in the peppermint-y afterglow of the season. It really is a wonderful life. Chocolate Peppermint Cookies with Candy Canes on Plate | Vitacost.com/blog

Double Chocolate Candy Cane Cookies

  • ½ cup coconut oil (melted)
  • ½ cup + 2 Tbsp. unsweetened applesauce
  • ¼ cup pure maple syrup
  • 2 Tbsp. unsweetened soy milk (or preferred nondairy milk)
  • 1-¼ tsp. peppermint extract
  • 1 tsp. pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 cup unsweetened cocoa powder
  • ¾ cup coconut sugar
  • 2 tsp. arrowroot powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • ½ cup vegan semi-sweet chocolate chips
  • 3 candy canes (crushed)
  1. Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper or reusable silicone baking mat.
  2. In large mixing bowl, whisk together coconut oil, applesauce, maple syrup, soy milk, peppermint extract and vanilla extract until combined.
  3. To wet ingredients, add flour, cocoa powder, sugar, arrowroot powder, baking soda and salt. Mix with wooden spoon or rubber spatula until thoroughly combined; gently fold in chocolate chips until well distributed. Tightly cover bowl and refrigerate for one hour.
  4. Using cookie scoop or measuring spoons, scoop two-tablespoon portions of chilled dough onto prepared baking sheet, spaced about 1-1 ½ inches apart. Sprinkle pinch of crushed candy canes on top of each cookie and press down gently to help candy stick.
  5. Bake 13 minutes or until candy canes are slightly melted and edges are firm.
  6. Let cool for at least 10 minutes before serving.

Get the ingredients and bake a batch!

 

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