what about coconut sugar?

Here is an excellent cookie recipe from Vana Hari, who investigates the health implications of ingredients.

It features coconut sugar, a mild and wonderful alternative sweetener. It is a perfect 1 to 1 substitute for any recipe that calls for cane or beet sugar. Unrefined and unbleached, coconut sugar maintains its beneficial vitamins and minerals. It is rich in amino acids, offering more potassium, magnesium and iron than processed sugar. It is also low on the glycemic index and won’t cause the same kind of blood sugar spike and crash that refined sugar does.

Get creative!

Substitute raisins for almonds and dried apricots, fruit-sweetened raspberry jam, or orange zest and walnuts.

COconut sugar coOKIES

• 1/4 cup coconut oil, melted

• 1/4 cup coconut sugar

• 2 tablespoons ground flaxseed meal

• 1 teaspoon vanilla

• 1 1/2 cups almond flour

• 1 /2 cups rolled oats

• pinch sea salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cardamom

• 1/4½cup raisins, soaked in 1/2 cup boiling water for 5 mins.

• soaking water from raisins

Preheat oven to 350 degrees.

Place the coconut oil, sugar in a bowl and stir until well combined

Add flaxseed, vanilla extract and stir for another minute until smooth.

Add rest of ingredients and stir.

Place dough mixture in fridge or freezer for 10 mins.

Using an ice-cream scooper, scoop out dough and press each cookie on silpat or parchment paper lined baking pan

Bake for 15 minutes or until golden brown

Cool at least 7 mins and enjoy!