Want Added Sugar Alternatives?

DATE SUGAR <> BLACK STRAP MOLASSES

These alternatives to added sugar are extremely nutritious. Apart from making a dish sweet, they also load it with required nutrients. Natural sources of sweetness are also rich in antioxidants which help in building our immunity and also keeping our body young. Such sugar from natural sources doesn’t increase the blood sugar level in our body.

Sugar is sugar! Cane sugar. Raw sugar. White sugar. Brown sugar. Refined sugar. Corn syrup. Sucrose. Palm sugar. These are some commonly known names of sugar added to food to sweeten it. Chances are we often intake variety of candies, energy drinks, baked good, sauces, packaged goods, sweetened dairy on a daily basis. All of this totals to excess of sugar in our body.

Read the previous post on What is the problem with sugar?

  • Date sugar is made by drying and powdering the dates. It is an easier sweetener to add to baked goods like cakes and cookies, and also to porridge and oat meals. Apart from making the dish sweet, it is a powerhouse of antioxidants, iron and fibre.
  • Black strap molasses is made after the third boiling of sugar cane juice. The majority of sugar (sucrose) from the original juice has crystallized and been removed. It is considered a dietary supplement. 1 tablespoon can give up to 20% of daily recommenced intake of several vitamins and minerals. The taste of this is strong but can blend well with other ingredients in smoothies, shakes, cakes and cookies.

Almond Oat Dates Cookie Recipe:

⅓ cup Almond flour/meal (Churn almonds with skin in a mixer to make almond meal or churn soaked and dried almonds without skin to make almond flour)

½ cup Oats (Quaker)

4 Dates pureed Or crushed by hand without water (take more if you need it more sweet)

3tbsp Coconut oil

2 tbsp Cocoa powder

hint of vanilla extract (optional)

Pinch salt

Mix everything by hand into a firm dough. Divide into small balls. Take a baking paper and pat out balls into a thin cookie by your fingers (wet finger tips slightly to keep the dough from sticking to your fingers). Keep it thin for crispy cookies. Preheat oven 5 minutes at 180 Celsius. Place on baking tray (middle rack) and bake for 18-20 minutes. Don’t let them burn but cookies should go brown. Once done, take out the rack and let it cool.

For the chocolate ganache- mix 5 tbsp cocoa powder with 2 tbsp honey or maple syrup and ½ cup melted coconut oil (pinch salt and vanilla extract optional). Heat coconut oil to melt. Remove from heat and add cocoa. Mix well. Add honey or maple syrup and mix well. Refrigerate an hour to thicken. Done! You can mix this with any nut butter of your choice too (peanut etc). You can also mix ripe avocado purée in this ganache (it adds loads of nutrition without spoiling the taste). Spread it on top of your cookie.

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