coconut sugar

Grain-free white chocolate macadamia nut cookies made with almond flour

Paleo White Chocolate Macadamia Nut Cookies

coconut oil, softened not melted

tsp pure vanilla extract

almond flour

Tbsp tapioca flour

tsp baking powder

tsp sea salt

macadamia nuts, chopped

coconut butter, butter

tsp pure maple syrup,

sea salt

extract,

Melt the cacao butter in a double boiler,...

Melt the cacao butter in a double boiler, add in the pure maple syrup and sea salt and set aside until ready to use. Heat it for a few seconds in the microwave if it begins to solidify.

Add the softened coconut oil (or ghee) and...

Add the softened coconut oil (or ghee) and coconut sugar to a stand mixer fitted with a paddle attachment. Beat oil and sugar until creamy. Note: Be sure your coconut oil or ghee is softened, but not melted!

Scrape the sides of the mixing bowl with...

Scrape the sides of the mixing bowl with a rubber spatula, then add the egg and pure vanilla extract and beat until combined.

Add the remaining ingredients (almond flour, tapioca flour,...

Add the remaining ingredients (almond flour, tapioca flour, baking powder, and sea salt). Beat until a thick dough forms. Add the macadamia nuts and beat until well-combined into the dough. Refrigerate dough at least 1 hour.

After the dough has chilled, preheat the oven...

After the dough has chilled, preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.

Drop spoonfuls of cookie dough onto the baking...

Drop spoonfuls of cookie dough onto the baking sheet and bake on the center rack of the oven 8 to 12 minutes, until the edges are golden-brown and cookies have reached desired done-ness. For chewier cookies, bake 8 to 10 minutes and for crispier cookies, 10 to 12 minutes.

While the cookies are baking, prepare the white...

While the cookies are baking, prepare the white chocolate drizzle (instructions above).

Remove the cookies from the oven and allow...

Remove the cookies from the oven and allow them to cool 15 minutes before drizzling with with paleo white chocolate mixture.

This delicious 2 ingredients vegan style condensed milk is made from coconut milk and coconut sugar

2 Ingredient Vegan Condensed Milk

organic coconut milk (optional or additive free full fat coconut milk)

coconut

Start off by pouring the coconut milk into a saucepan and bring to a boil. Be sure to keep a watchful eye so the milk doesn't burn or bubble over.

Once boiled, reduce the heat to low and pour in the coconut palm sugar - whisk thoroughly.

Leave saucepan to simmer for 40-45 minutes - through out this time, stir the mixture periodically.

Around 20 minutes into the simmering the texture of the milk with begin to thicken slightly with a dark hue of brown (see picture above).

Once desired texture is reached, set aside until cool before leaving it to completely chill in the refrigerator. The mixture will thicken more with time and ready to use however you can use immediately

Lasts for roughly one week

Chocolate cake made with no eggs, butter, or milk!

Gluten-Free Chocolate Water Cake

gluten-free all-purpose flour

raw cacao powder, optional

Tbsp baking powder

water

avocado oil

Tbsp pure vanilla extract

Preheat the oven to 360 degrees F and...

Preheat the oven to 360 degrees F and line an 8-inch or 9-inch springform pan or cake pan with parchment paper.

Add the flour, sugar, cocoa powder and baking...

Add the flour, sugar, cocoa powder and baking powder to a mixing bowl and stir well using a whisk until any clumps are out.

In a separate bowl or measuring cup, combine...

In a separate bowl or measuring cup, combine the water, oil and vanilla extract.

Pour the liquid into the bowl with the...

Pour the liquid into the bowl with the dry ingredients and stir everything together until combined. The batter will be very thick - this is normal!

Transfer the batter to the prepared cake pan...

Transfer the batter to the prepared cake pan and smooth into an even layer.

Bake on the center rack of the preheated...

Bake on the center rack of the preheated oven 30 to 35 minutes, until the cake has risen substantially and has a nice firm crust on top.

Allow cake to cool at least 20 minutes...

Allow cake to cool at least 20 minutes before releasing it from the mold. Sprinkle with powdered sugar, leave plain, or frost it with frosting of choice.

Learn how to make homemade powdered sugar easily with coconut sugar for a lower-glycemic, versatile addition to healthy dessert and icing or frosting recipes!

Homemade Powdered Sugar (from coconut sugar)

tapioca flour (or arrowroot powder)

Place coconut sugar and tapioca or arrowroot into high-powered blender.

Place the lid on tightly.

Start at low speed and increase gradually to high speed.

Blend 1 to 2 minutes at high speed.

When done, powdered coconut sugar will be completely powdered and light brown.

Wait about 10 minutes before removing the lid to allow the sugar particles to settle.

Store in a sealed container at room temperature until ready to use.

These gluten-free cookies are rich and buttery thanks to the peanut butter, with just the right amount of chocolate.

Gluten-free peanut butter chocolate chip cookies

(1 1/2 cups) almond meal

(1/2 cup) coconut flour

(1/4 cup) gluten-free cornflour

(3/4 cup) coconut sugar

bicarbonate of soda

natural peanut butter (no sugar

(1⁄3 cup) melted coconut oil

egg,

vanilla extract

dark chocolate (85% cocoa), finely chopped

Gluten-free chocolate cookies for those with a gluten sensitivity. Made with browned butter and coconut&nbsp;sugar to naturally enhance the dough flavor.

Gluten-Free Chocolate Chip Cookies

gluten-free flour

baking soda

unsalted butter (divided)

salt

chocolate chips

Whisk flour and baking soda together in medium bowl then set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is golden brown and has a nutty aroma, 1 to 3 minutes.

Remove skillet from heat and using a heatproof spatula, transfer browned butter to a large bowl or bowl of a stand mixer.

Stir remaining 4 tablespoons butter into hot the butter until completely melted.

Add sugars, salt, and vanilla to bowl with butter. Whisk until fully incorporated and fluffy.

Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds on medium speed. Repeat the process of resting and whisking 2 more times until mixture is thick, smooth and shiny.

Using a rubber spatula, stir in flour mixture until just combined. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

Allow dough to chill for 15 to 30 minutes covered in the refrigerator so the dough can be easier to roll.

Divide dough into 15 portions and roll into a ball, each about 3 tablespoons. Allow portioned dough to chill covered and refrigerated for 1 hour or longer on a sheet tray.

Adjust oven rack to middle position and heat oven to 375°F. Line 2 large (18- by 12- inch) baking sheets with parchment paper.

Arrange cookies 2-inches apart on prepared baking sheets, 8 dough balls per sheet. Add a few additional chips on top before baking for a prettier surface.

Bake cookies 1 tray at a time in the middle of the oven until golden-brown and still puffy, and edges have begun to set, but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking.

Allow cookies to cool for 10 minutes on the baking sheet, then transfer cookies to a wire rack. Cool cookies completely before serving.

Could this be the best brownie recipe ever? Matt Moran brings new Cherry Ripe inspired ingredients together on the quest for the best brownie.

Gluten-free coconut and cherry brownie slice

unsalted butter, chopped

CADBURY Baking Dark Chocolate, chopped

eggs, lightly beaten

(70 grams) coconut sugar

(165 grams) coconut flour

(50 grams) Dutch cocoa powder

(180 grams) desiccated coconut

pure (thin) cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

Try this luscious dessert of pear and nutty almonds, baked to crumbly perfection and served with a generous dollop of double-thick cream. Winter never tasted so good.

Pear and coconut crumble with double-thick cream

beurre bosc pears

lemon, halved

pitted dates, chopped

(75 grams) coconut sugar

unsalted butter, melted, cooled slightly

(50 grams) self-raising flour

(100 grams) almond meal

(70 grams) slivered almonds

cinnamon

double-thick cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Here's how to make a dry brine turkey along with a flavorful orange-rosemary herb butter for good measure! It's so much easier than using an immersion brine -- no need to fill your stock pot and then hunt for a place to put it in your fridge.

Dry Brine Turkey with Orange-Rosemary Herb Butter

12-14 pound Diestel Pasture-Raised Turkey

Tablespoons Kosher salt

Tablespoons coconut sugar (optional)

Tablespoon black pepper

(2 sticks) of softened salted butter (grass-fed, if possible)

naval oranges

lemon

rosemary,

thyme,

shallot, peeled and chopped finely

garlic,

onion,

celery,

carrots,

rosemary

chicken

Tablespoons tapioca or arrowroot starch

butter

Sea salt, if needed

Remove the neck and giblets from the turkey....

Remove the neck and giblets from the turkey. Wipe any moisture from the turkey with a paper towel. Place the turkey on a rimmed baking sheet or something for it to sit on while brining in the fridge.

In a small bowl, combine the Kosher salt,...

In a small bowl, combine the Kosher salt, coconut sugar, and black pepper. Rub the mixture all over the skin of the bird. Wrap the bird in plastic wrap and chill for at least 3 days. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining. This will make the skin crisp up nicely.

Make the herb butter by placing the soft...

Make the herb butter by placing the soft butter in a bowl. Add the zest from both oranges and the lemon to the butter. Add the rest of the herb butter ingredients. Reserve the zested oranges and lemon for later use in the recipe. (You may want to cover them in plastic wrap, too, if it'll be more than a day before you cook the turkey.)

Mix the herb butter well, then transfer it...

Mix the herb butter well, then transfer it to one side of a large piece of parchment paper. Fold the edge of the paper over the butter, an using your hands, form it into a log shape, rolling it up in the parchment and twisting the ends to seal. Chill until ready to use.

About an hour before you plan on roasting...

About an hour before you plan on roasting the turkey, remove it from the fridge. Wipe some of the excess brine from the skin with a paper towel. Do not rinse.

Use your fingers to loosen the skin from...

Use your fingers to loosen the skin from the meat around the breast area. You may need to use the end of a mixing spoon to detach the skin around the top of the breast if it's hard to reach with your fingers. Be careful not to pull too hard and tear the skin too badly. Do the same with the leg and thigh areas, making a small incision between the leg and the thigh to access both areas.

Insert the herb butter under the skin in...

Insert the herb butter under the skin in the breast, leg, and thigh areas.

Pull out the reserved oranges and lemon. Slice...

Pull out the reserved oranges and lemon. Slice them in half and put two halves along with two lemon halves and a couple of herb sprigs in the cavity of the chicken.  Put one orange half (reserve the last orange half for the gravy) in the bottom of the roasting pan. Add the onion, celery, carrots, herbs, and 2 cups of water. Place the roasting rack on top.

Tuck the wings behind the body and tie...

Tuck the wings behind the body and tie the legs together. Place the turkey, BREAST-SIDE DOWN (yes, upside down) on the roasting rack.

Preheat the oven to 425 degrees F and...

Preheat the oven to 425 degrees F and let the turkey sit at room temperature until the oven heats up. Roast on the bottom rack for 1 hour.

Reduce the oven temperature to 325 degrees. Flip...

Reduce the oven temperature to 325 degrees. Flip the turkey over using heavy tongs and an oven mitt, so it is breast-side up. Baste, and continue to roast, basting every 20-30 minutes, until the internal temperature of the thickest part of the breast is 155-160 degrees. My 12.5 pound turkey was finished in about 2 hours and 15 minutes.

Remove the turkey from the oven and let...

Remove the turkey from the oven and let it sit for at least 30 minutes before slicing so the juices don't run out all over.

To make the gravy, use a slotted spoon...

To make the gravy, use a slotted spoon to fish out the vegetables and the orange half. Place the roasting pan (if it is stove-top safe) over medium heat. Whisk 2 cups of the broth with the tapioca starch and pour it into the gravy, whisking constantly. Cook until the gravy is bubbly and thickened slightly. Add the butter or ghee and stir until smooth. Taste, and add salt, if needed. Strain and keep warm until ready to serve.

Gluten-free oatmeal cookie in a mug with chocolate chips - made with only a few basic ingredients. Vegan!

Oatmeal Cookie in a Mug

Tbsp coconut sugar

tsp baking soda

Tbsp quick oats

Tbsp coconut oil, melted

Add all ingredients in the order in which...

Add all ingredients in the order in which they appear to a microwave-safe mug or measuring cup.  Stir in the chocolate chips (if adding).

Microwave on high 40 to 60 seconds, until...

Microwave on high 40 to 60 seconds, until cookie has set up.

Deliciously moist and fluffy apple cinnamon bread made gluten-free and sweetened with coconut sugar

Gluten Free Apple Cinnamon Bread

coconut sugar*

granny smith apple, peeled, cored, and finely chopped

olive oil

unsalted butter, softened

coconut sugar**

eggs

Bob’s Red Mill's Gluten Free 1-to1 Baking Flour

baking powder

½ cup full-fat greek yogurt

Preheat your oven to 350 degrees F. Lightly...

Preheat your oven to 350 degrees F. Lightly oil a 9" x 5" loaf pan.

In a small mixing bowl, add the ingredients...

In a small mixing bowl, add the ingredients for the apple cinnamon mixture, stir well, and set aside.

Top 26 coconut sugar recipes from across the web

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Top 26 coconut sugar recipes from across the web

The most viewed coconut sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paleo White Chocolate Macadamia Nut...

2 Ingredient Vegan Condensed Milk

Gluten-Free Chocolate Water Cake

Homemade Powdered Sugar (from cocon...

Gluten-free peanut butter chocolate...

Gluten-Free Chocolate Chip Cookies

Gluten-free coconut and cherry brow...

Pear and coconut crumble with doubl...

Pear and coconut crumble with doubl...

Dry Brine Turkey with Orange-Rosema...

Oatmeal Cookie in a Mug

Gluten Free Apple Cinnamon Bread

Flourless Oatmeal Banana Bread

Sticky Ginger Tempeh with Coconut R...

Res kanyah

Healthy chocolate banana bread

How to Make Pumpkin Butter

How to Make Millet Porridge (Vegan)

Cinnamon Swirl Banana Bread (Vegan)

How to Make Vegan Cinnamon Rolls

The Best 10-Minute Vegan Chocolate ...

Classic Vegan Gingerbread Cookies R...

Perfect Steel Cut Oatmeal with Cara...

Gluten-Free Blueberry Sourdough Muf...

plant-based crème brûlée

Almond Flour Brownies | Super Fudgy

The most viewed coconut sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine