Recently I discovered a new a healthier option for refined sugar: the coconut blossom sugar. It is made from the nectar of coconut flowers, it is unrefined and goes through a simple process. After extracting the nectar, it is boiled and then granulated without chemical additions that could alter its composition. Unlike other sweeteners, it has less fructose. For example, agave syrup has 90%, corn syrup 55, while coconut sugar does not exceed 40-45%.
The glycemic index has been measured by several international organizations, the majority declaring that it has a low to medium (between 35 and 42) the refined sugar has GI between 60 and 70).
A teaspoon of this sugar has 18-20 cal
.
The glycemic index or glycemic index (GI) of a food defines its power to increase glucose, after consuming 100 g of carbohydrates from that food. This number has as a reference the extent to which the blood sugar increases after 100 g of glucose or white bread, this figure being the 100% threshold to which the other GIs refer. The same amount of carbohydrates, derived from different foods, increases blood sugar levels differently. The lower the GI of a food, the lower the blood sugar.
For every 100 g of coconut blossom sugar here is 100 g of carbohydrates of which 75 g is sugar. In terms of trace elements, 100 g contains 625 milligrams (mg) of potassium and 125 mg of sodium.
Compared to granulated sugar and high-fructose corn syrup, coconut sugar has higher levels of iron, zinc, and calcium, according to research from the Philippines government's Food and Nutrition Research Institute.
Also, coconut sugar contains trace amounts of phytonutrients and antioxidants such as polyphenols, flavonoids, and anthocyanidin.
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I wanted to clarify some facts about this kind of sweetener, but beware, it is still sugar, so moderation is the key.
These being said let’s go back to our recipe.
The pumpkin was sliced ​​and baked in the oven. He went through the blender knife, received cinnamon, cloves, nutmeg, and ginger. I added 2 tablespoons of coconut blossom sugar.
I made the dough from 2 tablespoons almond flour, 1 tablespoon chickpea flour, 2 tablespoons whole wheat flour and 1 teaspoon baking powder.
I added 2 tablespoons hydrated flax seeds and 2 tablespoons olive oil, a little vanilla extract and 1 tablespoon coconut blossom sugar.
Bake the pie for 25 minutes at a medium heat.
This amazing pie goes very well with a scoop of vanilla ice cream.
Spread fairy dust, not hate!