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Why Do We Use Coconut Sugar

There is a growing number of the types of sugar we see in the supermarkets. Organic, natural, refined, unrefined and it can be overwhelming.

For our vegan cakes, cookies and brownies, we mainly use unrefined sugars like coconut nectar, organic sugar, and mainly coconut sugar. Although organic cane sugar is widely available now as a baking supply, coconut sugar has always been our first choice. It comes from the sap of the coconut palm tree. Once the sap is removed, it is heated to remove the water which produces granulated sugar that is brown.

Why coconut sugar? Regular sugar is processed with bone char from animals in order to produce its white color and fine consistency. However, coconut sugar is an unprocessed product that comes straight from the coconut tree, which makes the perfect sweetener to be consumed for those who are living a vegan lifestyle.

Regular table sugar has a glycemic index (GI) of 65, while coconut sugar has a GI of 35. This is much closer to the GI of the sugar that’s naturally found in fruits, which is around 25. It also has more antioxidants, vitamins, and minerals than regular sugar.

We also just love the taste of coconut sugar in our treats! It is similar to brown sugar but with a hint of caramel. When used in baking, it adds a nice depth of flavor to the baked goods.

At the end of the day though, sugar is still sugar, but picking between refined white sugar and coconut sugar, always try to choose coconut sugar. Of course, make sure to have them in moderation.

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