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|Price:||$27.81 ($0.29 / Ounce) & FREE Shipping on orders over $35. Details|
|Coconut Lime Bars:|
1 cup flour
1/2 cup butter at room temperature
1/4 cup Blonde Coconut Sugar
1 tablespoon cornstarch
Preheat oven to 350 Fahrenheit
Combine first four ingredients and spread on bottom of greased 8x8 baking dish. Bake for 10-12 minutes.
While crust is baking, whisk all filling ingredients together until thick and lump free. Once crust is baked, remove from oven, pour in filling, sprinkle with coconut, and return to oven. Bake for 20-25 minutes or until just set. Cool completely before cutting into bars.
A Nutritious Alternative to Refined Sugars
At 15 calories per one-teaspoon serving, Coconut Sugar has equivalent calories to both refined white sugar (16 calories per one-teaspoon serving) and beet sugar (16 calories per one-teaspoon serving), and significantly fewer calories than high fructose corn syrup (53 calories per one-teaspoon serving). But unlike most other sugars, Coconut Sugar offers a rich nutritional content that includes magnesium, potassium, zinc, iron, B vitamins, and amino acids (including glutamine). Coconut Sugar is also naturally free from allergens including gluten, is vegan, GMO-free, and Kosher certified.
A Sustainable Choice
Madhava Organic Blonde Coconut Sugar is sourced from sustainable organic producers in Indonesia. It is an organic, unrefined sweetener that is derived from the nectar of coconut palm tree blossoms, or buds. The nectar is boiled to evaporate the water and the remaining concentrated nectar is crystallized into sugar. Coconut palms produce an average of 50 to 75 percent more sugar per acre than sugar cane and use one-fifth of the natural resources. Coconut Palm trees can produce nectar and fruit for decades, making it a sustainably harvested crop that does not contribute to deforestation. Coconut palms are not genetically modified like the majority of conventional domestic sugar beets are.
About Madhava Natural Sweeteners
Madhava is privately owned and operated company, dedicated to providing natural and healthy alternatives to highly processed, refined sugars, and artificial sweeteners. Founded in 1972 in Boulder, Colorado, Madhava's name derives from the Sanskrit word meaning "Born of Honey" or "Born of Light". Madhava sources its honeys, agave, and coconut products from sustainable, organic sources and small, family-owned beekeepers. Dedicated to providing the highest quality natural sweeteners available, Madhava is one of the first companies to make Coconut Sugar widely available in the U.S.
|Try Madhava Organic Blonde Coconut Sugar in These and Other Recipes:|
|Roll Out Shape Cookies:|
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter (room temperature)
1 cup Blonde Coconut Sugar
1 tablespoon milk
1 teaspoon vanilla
Beat butter and sugar together until light and fluffy with a hand mixer. Add in egg, vanilla, and milk and beat until combined. Sift together flour, salt, and baking powder. On low, slowly add in the flour mixture until just combined. Divide the dough in half and wrap each half in parchment paper and refrigerate for 2 hours.
Preheat oven to 375 Fahrenheit.
Sprinkle work surface with a dusting of powdered sugar. Roll out cookies to 1/4-inch thick and cut into desired shapes. Place cookies 1-inch apart on a parchment lined baking sheet and bake for 7-9 minutes. Allow cookies cool for 2-3 minutes on cookie sheet before removing to wire rack to cool completely. Serve as is or ice. Store in an airtight container for up to a week.
Flavor: Coconut Sugar | Size: 16 Ounce (Pack of 6)
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This stuff is great. It is so much better than traditional refined sugar. You can taste so much more that I never knew was missing. Read morePublished 5 days ago by A Blaire
We only use coconut sugar and this was a wonderful purchase. I bought in bulk and will continue to do so.Published 9 days ago by Denice Ann Carrillo
Been using this for a while. Coconut sugar adds a deeper flavor and a caramel-like note to foods. I use this in any food that requires sugar. Read morePublished 17 days ago by Edith Gaylord