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Archive for Sucanat with Honey

Natural Sweeteners Comparison

Monday, April 19th, 2010
Natural Sweetener Calories/tsp. Comments
Agave Nectar 20/tsp. Versatile; 75% sweeter than sugar; digests slowly Read More→

Flax Oatmeal Cookies

Thursday, February 25th, 2010

This is my family’s favorite cookie recipe.  We love coconut in our baked goods and the ground flax seeds provide extra fiber.  This are so yummy and won’t last long.

Makes about 5 dozen cookies.

Ingredients:

1 cup virgin cold-pressed coconut oil or organic butter
1 cup sucanat with honey
1 cup sucanat with molasses
2 eggs
1 tsp. vanilla
2-1/2 cups freshly milled soft white flour
1 cup rolled oats
1/2 cup ground flax seed
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. Celtic sea salt
1-1/2 cups unsweetened shredded dried coconut
1-1/2 cups carob (or chocolate chips) (optional)
1-1/2 cups chopped almonds may be used in place of the coconut or chips

Preparation:

Cream butter, sucanat with honey, and sucanat with molasses making a grainy paste.  Add eggs and vanilla and beat well.

Mix dry ingredients and stir into creamed mixture.  Add coconut and carob chips and/or almonds if including.

Form into 1” balls and place on ungreased cookie sheet 2” apart.  A cookie scoop works great at marking perfectly round cookies.

Bake at 350º for 10 minutes.

Cranberry Nut Pumpkin Bread

Thursday, February 25th, 2010

This is a great fall quick bread to make utilizing both pumpkin and cranberries.

Makes 2 loaves.

Ingredients:

3/4 cup virgin cold-pressed coconut oil or organic butter
2-1/2 cups sucanat w/honey
4 eggs
16 oz. can pumpkin
2/3 cup water
3-1/2 cups pastry flour (If grinding use approx. 2-2/3 cups soft-white wheat berries)
2 tsp. baking soda
1-1/2-1 tsp. Celtic sea salt
1-1/2 tsp. baking powder
1 to 1-1/2 tsp. cinnamon
1 tsp. ground cloves
2/3 cup chopped nuts (I use walnuts)
1/2 cup fresh or dried organic cranberries, chopped

Preparation:

In large bowl cream together oil/butter, sucanat and 2 eggs. Add remaining eggs, one at a time, beating thoroughly.

Next, stir in pumpkin and water.

In separate bowl combine all remaining ingredients (except nuts and cranberries) and mix well.

Add to pumpkin mixture, a little at a time, and stir until batter is thoroughly blended.

Fold in the nuts and cranberries. Spoon batter into 2 greased and floured loaf pans.

Bake at 350º for 1 hour and 10 minutes or until toothpick inserted in center, comes out clean.

Cool about 15 minutes before removing from loaf pans.

(Recipe from Bread Beckers Holiday Recipes 2007 with modifications.)