This holiday season I’m delighted to share with you Coconut Palm Sugar, a wonderful sweetener that I discovered on my honeymoon in Thailand. Granulated Palm Sugar has a very similar look and taste to Brown Sugar, but a much lower glycemic index (35 GI versus brown sugar’s 64), thus making Palm Sugar the perfect substitute for baking, sweetening my oatmeal, and other Brown Sugar like uses. Additionally, Palm Sugar is naturally rich in potassium, magnesium, zinc, and iron, and is a natural source of vitamins B1, B2, B3, B6 and C (more info here). The caramel like sugar comes from evaporating palm flower nectar before it blossoms into a coconut. Whoo la la, who knew?!
As always, I recommend organic Palm Sugar, like this one by Sweet Tree. I bought this bag at Whole Foods and used it promptly to make my Gluten Free Peanut Butter Chocolate Chip cookies (recipe here)!
For more information- Google it! Sorry, that’s an obvious statement, but really, there’re a lot of sites that wax poetic about this lovely sweetener. Enjoy!