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Coconut Sugar Recipes from Our Foodie Fans

<!– /* Font Definitions */ @font-face {font-family:”Times New Roman”; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:DINOT; panose-1:0 2 11 5 4 2 1 1 2 1; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:””; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Times New Roman”;} table.MsoNormalTable {mso-style-parent:””; font-size:10.0pt; font-family:”Times New Roman”;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} — Here are the top recipes from our Sweetener Upgrade Recipe Contest. These foodie fans sent us their best recipes using our favorite nutrient-rich, low-glycemic sweetener, Coconut Palm Sugar. Please help us vote by leaving a comment telling us which recipe is your favorite! We’ve also pinned these to our “Purely Coconut Sugar” Board on Pinterest, repin the recipes that you like the most to better their chances at winning!

Pear & Vanilla Bean Muffins
From Dr. Crystal L. Schmidt
Doctor of Chiropractic
2/3 cup old fashioned oats
1 tsp baking powder
1/2 tsp sea salt
1 can great northern beans, rinsed and drained
2/3 cup + 1Tbs coconut palm sugar, divided
1 vanilla bean, split and scraped
½ cups water
2 large eggs
2 Tbs coconut oil
1 vanilla bean, split and scraped
2 ripe pears, any variety
3 Tbs finely chopped almonds
1. Preheat oven to 350 degrees. Grease 12 muffin tins and set aside. In a food processor or blender, grind the oats until coarse flour is formed and then transfer it to a medium-sized bowl and stir in the salt and baking powder; set aside.
2. In the same blender or food processor bowl, combine beans, 2/3 cup coconut palm sugar, vanilla bean scrapings, ½ cup water and process until smooth. Add in the eggs and coconut oil and process until combined. Finally, add in the oat flour mixture and pulse until just combined.
3. Cut each pear in half lengthwise, remove the seeds (I use a melon baller) and then cut each half into three equal lengthwise pieces (I cut one half inch off the bottom of the pears because they were really long!). Pour 2 heaping tablespoons of batter into each muffin cup and gently nestle in one slice of pear; the pear slice should be touching the bottom of the muffin tin and leaning against the side of it.
4. In a small bowl mix together 1 Tbs coconut palm sugar and finely chopped almonds and sprinkle this mixture onto each muffin where the batter meets the pear. Bake for 40-45 minutes, or until firm.

Double Chocolate Muffins
From Julie Nobles
¾ cup crushed Post Bran Flakes Cereal
1 ½ cups buttermilk
¼ cup coconut oil
1 egg
¾ cup organic coconut palm sugar
1 cup whole wheat pastry flour
½ cup unsweetened baking cocoa
1 tsp baking soda
1 tsp vanilla
½ cup chocolate chips
Heat oven to 375 degrees.  Place paper baking cups in each of 12 regular-size muffin cups.  Place cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin.  Measure ¾ cup of cereal.
In medium bowl, stir crushed cereal and buttermilk; let stand 5 minutes.  Stir in oil and egg.  Stir in remaining ingredients except chocolate chips.  Stir in chocolate chips.  Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pan.  Serve warm. 
Yield:  12 muffins
Raw Apple Nut Raisin Cookies
By Erin Harner
These healthy cookies are a delicious raw, gluten free, and dairy free treat. They are like a mini granola bar and make a great energy-boosting snack on the trail. A dehydrator is really helpful to make these cookies but not required.
Prep time: 10 minutes
Dehydrating time: ~8 hours
Yield: ~36 1.5 cookies
1/2 cup water
1/2 cup coconut palm sugar OR 8 dates, pitted and soaked 20 minutes
1 1/2 cups raw almonds OR 1 1/2 cups almond meal
2 apples, peeled and cored
2 tsp ground cinnamon
1/4 tsp sea salt
1 cup raisins
1 cup walnuts, chopped
1. In a high-powered blender (ie. VitaMix) or food processor, chop the almonds to almond meal.
2. Add the water, coconut palm sugar, apples, cinnamon, and sea salt and process until smooth.
3. Pour in a large bowl and stir in the raisins and chopped walnuts.
4. Make tablespoon size balls of batter and drop onto dehydrator sheets. Then, flatten with the bottom of a cup dipped in water.
5. Dehydrate at 115 degrees F for 4 hours. Remove the trays and flip the cookies directly onto the dehydrator trays so the wet side is up. Dehydrate another 4 hours or until cookies are dry, soft, and chewy.
Enjoy! Store these cookies in the fridge to keep them fresh.
Note: If you don’t have a dehydrator, you can put the cookies on cookie sheets and put them in the oven at the lowest possible setting (usually “warm”) for 2 hours. Flip the cookies and continue dehydrating for another 2 hours or until the cookies are dry. Check them fairly frequently as you don’t want them to actually cook, just dehydrate.
Individual Avocado Brownies with Walnut Butter “Icing”
Carolyn Brown, MS RD
Makes 24 Brownies
1/2 c sprouted mung beans
1/2 avocado
1/4 c coconut sugar
3 organic omega 3 eggs
1 tsp. baking powder
1 tbsp. vanilla extract
1/4 c unsweetened cocoa powder
1/4 c semisweet chocolate chips
2 tbsp. organic virgin coconut oil
Pinch Himalayan sea salt
Icing: make DIY walnut butter (simply throw 1 c walnuts in food processor for 10 min or so), or use Artisana’s Walnut Butter for “icing”
1. Preheat oven to 350. Grease mini muffin tins with oil.
2. Bring 1.5 cups of water to a boil. Boil mung beans for 4 minutes and then remove from heat. Let sit for 5-10 minutes. Drain any remaining water.
3. Place beans, avocado, coconut sugar, cocoa powder, baking powder, oil, eggs and sea salt and in a food processor and blend until smooth.
4. Add chocolate chips and pulse until broken into tiny small chocolate bits.
5. Pour evenly into mini muffin tins and bake for 10-14 min.
6. Let cool, then “ice” (lightly) with walnut butter.
Vegan Pumpkin Muffins

From Jenny Sansouci on her blog: Healthy Crush 

Ingredients (makes 12 muffins)

* 2 cups spelt flour

* 1 cup coconut palm sugar
* 1 1/2 tsp baking soda
* 1 tsp salt
* 1 tbsp pumpkin pie spice
* 1 can organic pumpkin (15 oz)
* 1/4 cup almond milk
* 1/3 cup maple syrup
* 1/3 cup coconut oil
* 1 tbsp vanilla
* OPTIONAL ingredient: chocolate chips — I used grain-sweetened dark chocolate chips from Sunspire 
– Pre-heat oven to 350. Grease muffin tins w/ a little coconut oil or use paper liners
– Combine all dry ingredients in a bowl — flour, sugar, baking soda, salt and pumpkin pie spices. 
– Combine all wet ingredients in a separate bowl – pumpkin, almond milk, maple syrup, coconut oil and vanilla. 
– Add dry mixture to wet mixture and mix well. Pour into muffin tins. 
– If using chocolate chips, top your muffins with a few chocolate chips. I made 6 chocolate chip muffins & 6 plain. 
Bake 30 mins.
One Comment Post a comment
  1. My favorite is the Pear & Vanilla Bean Muffins!

    April 5, 2012

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