RECIPES USING COCONUT SUGAR RECIPES

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GLUTEN-FREE MUFFINS WITH COCONUT SUGAR RECIPE | ALLRECIPES



Gluten-Free Muffins with Coconut Sugar Recipe | Allrecipes image

A recipe that's gluten-free and wholesome, but doesn't taste like it! I use lactose-free milk to make it as well.

Provided by Meg Laskey

Categories     Bread    Quick Bread Recipes    Muffin Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 muffins

Number Of Ingredients 12

1 tablespoon oil, or as needed
4 bananas
4 eggs
2 cups gluten-free rolled oats
1?½ cups coconut sugar
1?½ cups milk
¼ cup coconut flour
1 teaspoon salt
½ teaspoon vanilla extract
1 cup raisins
1 tablespoon ground cinnamon
2 teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rub 12 muffin cups with oil.
  • Combine bananas, eggs, oats, coconut sugar, milk, coconut flour, salt, and vanilla extract in a blender; blend until smooth. Stir in raisins, cinnamon, and baking powder. Divide batter evenly among the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

Nutrition Facts : Calories 294.7 calories, CarbohydrateContent 60.1 g, CholesterolContent 64.4 mg, FatContent 4.8 g, FiberContent 4.3 g, ProteinContent 6.2 g, SaturatedFatContent 1.5 g, SodiumContent 321.4 mg, SugarContent 41.4 g

COCONUT-SUGAR HUMMINGBIRD CAKE RECIPE | MARTHA STEWART



Coconut-Sugar Hummingbird Cake Recipe | Martha Stewart image

This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no coconut flavor, it does bring a caramelized, almost savory complexity to baked goods. It's perfect in a cake that's plenty sweet (as well as moist), thanks to the fresh banana and pineapple. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 2 hours

Prep Time 40 minutes

Yield Makes one 8-inch cake

Number Of Ingredients 19

16 ounces cream cheese
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup safflower oil, plus more for pans
3 cups unbleached all-purpose flour
2 cups coconut sugar, such as Bob's Red Mill
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3 large eggs, room temperature
1 3/4 cups mashed ripe bananas (from about 5 medium)
2 teaspoons pure vanilla extract
1 cup chopped fresh pineapple
1 cup pecans, finely chopped
1 cup unsweetened shredded coconut
1/2 cup large unsweetened coconut flakes

Steps:

  • Cream-Cheese Frosting:Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
  • Cake:Preheat oven to 350 degrees. Brush three 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. In a bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt.
  • In another bowl, whisk together eggs, oil, bananas, and vanilla. Stir banana mixture into flour mixture just until combined (do not overmix). Fold in pineapple, pecans, and shredded coconut. (Batter will be thick.) Divide batter evenly among prepared pans; smooth tops with a spatula.
  • Bake, rotating pans halfway through, until a tester inserted in centers comes out clean, 20to 25 minutes. Transfer pans to wire racks and let cool 20 minutes; reduce oven to 325 degrees. Invert cakes onto racks; let cool completely. Meanwhile, spread coconut flakes out in a single layer on a baking sheet and toast in oven, stirring once, until golden, about 5 minutes.
  • Place one cake on a cake plate, flat-side down. Spread about 3/4 cup frosting evenly across top. Place a second cake, flat-side up, on top of first layer. Spread with another 3/4 cup frosting. Place remaining cake, flat-side up, on top; spread remaining frosting evenly across top and sides of cake. Garnish with toasted coconut flakes. Refrigerate, uncovered, 30 minutes before serving. Cake can be stored, covered, in refrigerator up to 2 days; bring to room temperature before serving.

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