I love sugar in my tea and coffee, but having 4-5 cups a day, with a teaspoon of sugar, you do the maths! I'm seriously thinking this is not good for my health and well being. So I started to look at other options, I came across coco sugar at a neighbour's house, and decided to give it a go.
So it's fine in tea/coffee, it resembles natural sugar in colour and texture, so I thought I would try baking with it, the result was great. Coco sugar is derived from the sap of the coconut palm tree, and has a lower GI (glycemic index) than sugar, so healthier for you. I would probably use it for denser cakes like banana, apple or carrot cake, and stick to the refined sugars for your sponges and light cakes. If you are watching your sugar intake give this a go. I adapted this from the Edmonds cook book as it had 1/2 cup of sugar, my other recipe I love using has 1 cup, so I used this
1 3/4 Cup Self raising flour
1/4 Tsp Baking soda
1/4 Tsp salt
1/2 Cup Sugar
1/4 Cup milk
75g Melted Butter
1 Cup mashed banana
Sift flour, baking soda and salt into a bowl. Mix in sugar, in another bowl beat eggs. Stir in milk, butter and banana.
Mix quickly into dry ingredients, stirring until everything is combined. Pour into a greased22cm loaf tin.
Bake at 180 c for 40-50 min, until a skewer comes out clean. Leave in the tin for 10 min before turning out.
Serve sliced, with butter (if you prefer)
Until next time