How lucky am I? A couple of days back, Justin from Cheap Super Foods Australia, contacted me, asking me to try some wonderful up and coming raw, organic ingredients from their huge range. As if I could turn down a huge opportunity like that! I know many bloggers, especially Vegan, focusing on all these new foods, so I knew I had plenty of inspiration to start making recipes.
But what are superfoods? Why is using them considered ‘super’ but using caster sugar, isn’t? We are not being ingredient-ist here, but the term ‘superfoods’ means that particular ingredient has been classified as “Food with high nutrient and phytochemical content that may confer health benefits. It has few negative properties if any, considering it is highly unprocessed (natural), does not contain contaminants, saturated fats, artificial ingredients or food additives.” – Wikipedia
When I say ‘phytochemicals’, I mean naturally occurring beneficial chemical compounds in plants, such as antioxidants, vitamins, minerals and polyphenol. I used this think anything ‘organic’ equated in some way, to marijuana and hippie food, tasting like dirt despite any ‘benefits.’ Since I started food blogging, I have learnt a heck of a lot about all of it, and am glad to learn that is not the case!
The wonderful folks from Cheap Super Foods sent me three different 250g samples:
- Cacao Powder
- Coconut Sugar
- Chia Seeds
Let’s begin making raw, organic, totally delicious desserts shall we?
I see it basically as being heathy sugar undercover as brown sugar. Because, seriously, the look super similar. Who would know right? Sneak a little bit in there, a little bit here and BAM. Healthified the nation
Ok, so maybe it is not that similar. While brown sugar is dense and can clump in your fingers, this sugar is light and sprinkly, almost like brown fairy dust.
Hot damn, though it smells like heaven. That scent is uber rich, and mingles coconut with a heady sense of the earth. I am not kidding, I spent 5 minutes just smelling the inside of my packet before I used the sugar.
And then when the cookies were baking in the oven, I think my legs went to jelly, our kitchen smelt so good
Anyhow, what makes coconut sugar different to any other sweetener? It is all-nat-ur-ral of course!
As much as it pains me to say this, caster-white-brown-dark-brown-stevia – you are all processed OR artificial sugars! When we talk organic, when we talk Superfoods, we talk non-processed substances, of which coconut sugar is a prime example
Interchangeable really with palm sugar, it is basically harvested by cutting the sap of flower buds from the coconut palm, as because of coconut palm’s abundance in the South-Eastern Asian regions, they are officially the largest producers of this product, having used it for centuries as a sweetener. How cool is that!?
Ok, so maybe it is all natural and organic, hooray, what next? Seriously sugar is sugar non?
NON! You will not believe me but you should when I saw this sugar has an extremely Low GI! Only 35 according to my source – do you need me to tell you how high the GI is of other sugars? No, didn’t think so, I think you can guess – This low GI feature is because coconut sugar contains inulin, a fibre slowing down glucose absorption!
Furthermore, it is one of the most sustainable sugars (as said on the packet) and is actually, NUTRITIOUS! Like vegetables and stuff….
Ok… I exaggerate, not nutritious to that extent but it does contain antioxidants and heavy dose of minerals such as calcium and potassium – so if you consume this, you do admittedly get the same calories as normal sugar, BUT they are not empty and devoid of any positives (besides taste of course!)
Have I convinced you to try coconut sugar yet? No, yes, maybe?
Well, if I haven’t, perhaps these cookies may do the trick. They are the softest, chewiest, most perfect white chocolate and
macadamia cashew (force of habit, my apologies!) coconut cookies in the history of forever. I am just saying
They are heaven, addiction sitting in my palm (PUN!) and smell… smell like coconut bliss! And do not be alarmed by the specks in the cookies, that is the coconut sugar bringing its unique touch
White Chocolate Cashew Coconut Cookies – dat alliteration…
Adapted from: Exclusively Food
- 130g butter, softened
- 2 tsp vanilla essence
- 1/2 cup coconut sugar - use more caster sugar and adjust coconut sugar amount depending on preference
- 1/4 cup caster sugar
- 1 large egg
- 60g self raising flour (SRF)
- 140g plain flour
- 1/4 cup desiccated coconut
- 1 cup white chocolate, chips or roughly chopped block (I like the chunks!)
- 3/4 cup cashews or macadamias if you are a traditionalist, chopped roughly
- Preheat oven to 150 degrees C (fan forced) or 170 degrees C (regular). Line two baking trays with baking paper
- Beat butter and both sugars together until pale and creamy in a large bowl (3 minutes). Scrape down the sides
- Add in egg and vanilla and continue to beat until combined (1 minute)
- Sift in the self-raising flour, plain flour and then separately, add the dessicated coconut into the butter mixture
- Use a wooden spoon to mix ingredients until just combined and traces of flour remain
- Add in white chocolate chunks and nut pieces
- Stir till combined
- Roll teaspoons of dough and place 5cm apart on the trays (they have some serious spread which is fantastic) – if it is hot, place a little water or grease on your hands and then roll OR use a 25ml cookie scoop
- Press the dough down with a fork and slightly flatten
- Bake for 14-18 minutes, or until golden – they should still be soft in the centre and firm up on cooling – if you are using a non-fan forced oven, turn trays around half way through baking time
- Cool for 5 minutes on tray before transferring to a wire rack to cool completely - I ate one before this could happen…
- BAKE THEM FOR 15 MINUTES – THEY WILL BE THE SOFTEST MOST BEAUTIFUL COOKIES EVER
Would I recommend buying this product? Most definitely. I love the flavour of it in these cookies, and I bet in many other recipes as well, coconut sugar would be a hit! And if it tastes good and does the job, the nutrients and low GI come in free
Before I say my goodbyes on this post and all, I am WAY overdue (months and months, seriously… oops) in recognising people who have been kind enough to recognise me with awards!
I may not be passing them on (Frankly, there is not one blogger out there that I know who does not deserve all of them), but I would like to finally take the time to say thank you to the bloggers who were kind enough to think of me
- A Pug In The Kitchen awarded me with the Sisterhood of the World Bloggers Award! How cool is that, thank you!
This blog has incredible recipes, savoury to sweet, but my current favourite is her newest post, Peanut Butter Chocolate Kiss Cookies – goodbye Hershey’s Kisses forever
- Tandy from Lavender and Lime sweetly awarded me with the Liebster Award :D – Thank you my friend! Tandy has travelled everyone, has been to every food and wine festival, or so it appears to me, so many interesting reads! I thoroughly enjoyed this one on the Eat For Earth Initiative!
- Bec from Daisy And The Fox gave me the Super Sweet Blogging Award! Was that not super sweet of her?
She is also a teen, high school senior blogger like me and is one of the best bakers I virtually know – I mean, check out her Chai Hot Cross Buns – Easter should be celebrated any time!
- Cathie wants to Help With Your Life through her blog, which she does with lots of sound advice, I mean look at this article on how to Balance Thinking and Action! She is very wise and very sweet, since she awarded me with 2 awards - The Sisterhood of the World Blog Award AND Blog of the Year 2012 (I told you I was late!) – Thank you very much my friend!
- Ruby from The Ruby Red Apron is an INCREDIBLE chef – I LOVE visiting her blog so much!! How can I not when she has a recipe for something like Peanut Butter Glazed Doughnuts – Yummmm….
Ruby was sweet enough to present me with the Liebster Award, thank youuu!
- Fae’s Twist & Tango – that is a brilliant name for a blog right? The content lives up to the brilliant name without a doubt, with creations like this this Nasi Goreng :D - I learn so much about different cultures’ foods!
Fae gave me a real swashbuckling award, the Pirate’s Administration Award (Do not judge, I could not help that adjective ;)) – how cool is that!? Thank you so much! And then, she also awarded me with the Sisterhood of the World Blog Award! Awwww…
- Mochi is cool. Period. With a nickname like that, how could this blog not ooze awesomeness right? Mochi was kind enough to award me with the Kreativ Blogger Award and I got all gushy! Seriously
I am just going to put this recipe out there because it was too dreamy not to – check out this Vegan (I could not believe it either!) Creamy Chocolate Gelato & Banana Ice Cream!
- Mrs DeYarmond, teenage French baker with some of the most gorgeous photography ever and a chocolate obsession to boot – is it any wonder we are blogging friends? Her blog, Weight And Measures, is written in fluent French, and I love translating it – studying while having fun! She awarded me with the Liebster Award, so thank you very much!
Have a taste of her blog through this recipe for Faux Neapolitans (though they are real enough for me!)
- Colette from Just For Foodies is one of the sweetest bloggers I know, and she awarded me with the Liebster Award – Thank you my friend!
She also knows her way around the kitchen better than most, I mean look at this gorgeous Kahlua Stuffed Cocoa Bundt Cake!
- One of the most inspiring writers in our blogosphere is Viveka, who writes about life, love and food on My Guilty Pleasures – it is always wonderful and she has great taste in music! I was honoured to be awarded the Wonderful Team Member Readership Award from me!
To see more from her, start from this wonderful pineapple with mint sugar recipe!
- One of the best bakers in our baking blog world, ironically called The Misfit Baker, awarded the Super Sweet Blogging Award! Yay, thank you!
I don’t know where to start with which recipe to share but I have always loved her Hot Chocolate Cookies!
- Last but not least, Jasline from The Foodie Baker travels all around the world and shares her awesome journey! She is a sweetheart who gave me the Liebster Award, thank you my friend!
Check out her latest adventure to Taiwan!
Thank you all so much! In case I missed someone, please let me know!
Cheap Super Foods Australia boasts of the best organic quality in their products and this is definitely evident in the good packaging and delicious flavour. Not only do they have a wide range of ingredients to try such as acai powder (what even…) and goji berries, but check out theirSuperfoods Blog, to get fabulous ideas on how to implement them in day to day recipes!
*Disclaimer: I may have received these products courtesy of the company but my opinion of each ingredient was all my own