If you have a good recipe using our coconut palm sugar, submit it and we may just post it!  And if we do... you'll be swimming in coconut nectar!

Recipes from our chef friends

Sweet Tree coconut palm sugar can be used as a healthy direct replacement for cane sugar and other sugars in a 1:1 ratio.  Try SweetTree in all your sweetening applications to understand and taste why coconut palm sugar is Nature’s Perfect Sweetener^TM.

The following recipes created are by celebrity chef/baker and author Mani Niall.

Mani is the rock-star of the baking world. Not only is he a master baker, he also is a beekeeper!  We love this.  He wrote a book on honey titled, Covered In Honey, that is a must have for anyone who appreciates the golden nectar.  He has also written two other books that are critically acclaimed and a must have for any serious foody.

Sweet! Sweet & Natural Baking

       

He is currently the master baker at Just Desserts, a renowned dessert company in San Francisco.  Bottom line, he’s the man!

Almond-Coconut Palm Sugar Biscotti

Crunchy almonds, cinnamon and orange complement the roasty aroma of palm sugar quite nicely in these crisp, dunkable cookies.

Makes about 32 biscotti

What you need:

• 1 1/2 cups (6 ounces) slivered almonds
• 1 1/4 cups coconut palm sugar
• 2 cups unbleached all-purpose flour, preferably organic
• 1 1/2 teaspoons baking powder
• ½ teaspoon cinnamon
• 3 large eggs, beaten
• zest and juice of one large orange

Ready, set, go….

1. Position racks in the center and upper third of the oven and preheat to 350°F. Spread the almonds on a baking sheet. Bake, stirring occasionally, until lightly browned, about 12 minutes. Cool completely.

2. Combine 1/2 cup of toasted almonds with 1/2 cup of coconut palm sugar in a food processor fitted with the metal chopping blade. Pulse until the almonds are very finely chopped, but not a powder. Transfer to the bowl of a standing heavy-duty mixer, and add the remaining 1/2 cup of sugar. Whisk together the flour, baking powder, and cinnamon and add to the bowl. Affix the paddle attachment, and mix at low speed to combine. Add the eggs, orange zest and juice and mix just until the mixture forms a stiff dough. Mix in the remaining 1/2 cup of almonds.

3. Line a baking sheet with parchment paper or a silicone baking mat. Transfer to a lightly floured work surface. Divide the dough in half. Shape each half into a log about 9 inches long and 2 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until the logs are golden and set, but still somewhat soft to the touch, 20 to 25 minutes. Remove from the oven, but leave the oven on. Transfer the baking sheet to a wire cake rack. Cool the logs on the baking sheet for 10 minutes.

4. Transfer the logs to a cutting board. Using a serrated knife and a light touch, cut the logs on a slight diagonal into 1/2-inch-thick slices. Line two baking sheets with parchment paper or silicone baking mats. Arrange the slices, 1/2 inch apart and cut sides down, on the baking sheets. Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the biscotti are golden and crisp, about 18 minutes. Cool completely on the baking sheet. (The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.)

Coconut Palm Sugar Syrup

Capture the caramelized, butterscotch flavor of coconut palm sugar for a simple treat next time you make pancakes or waffles.  This also works as a sweetening boost to your favorite cocktail!

• 1 ½ cups palm sugar
• ½ cup water.

1. To make the syrup, bring the coconut palm  sugar and water to a boil in a medium-size saucepan over medium heat, stirring to dissolve the sugar. Stop stirring and reduce the heat to low.  Simmer for 3 minutes.  Keep warm if to be used immediately.  Or, let it cool and keep refrigerated to use later on.

The following recipe is created by Chef and Lifestyle expert, Pace Webb

 Learn more about her at  http://tasteofpace.blogspot.com - or - www.thegreengirls.tv

Vegan Coconut Cream Pie

Ingredients:

Filling

• 1 1/2 lbs. extra-firm silken tofu
• 1 cup coconut palm sugar
• 3/4 cup unsweetened coconut milk (shake can vigorously before opening)
• 3 tablespoons potato starch or arrowroot
• 1/3 cup canola oil
• 1 1/4 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3/4 cup unsweetened shredded coconut

Crust:

• 1 1/3 cups oat flour
• 3/4 cup barley flour
• 1/4 teaspoon salt
• 1/4 cup water
• 6 tablespoons canola oil
• 3 tablespoons maple syrup

Ready, Set, GO!.....

1. Preheat the oven to 350. 
2. For the crust, whisk oat flour, barley flour, and salt in a large bowl. 
3. In a separate smaller bowl, whisk water, oil, and maple syrup and then add liquid mixture to dry mixture and combine until a moist dough is formed. 
4. Flatten into a small disc press into a 9? pie pan. Bake for about 20 minutes.
5. For the filling, blend tofu, palm sugar, coconut milk, oil, potato starch, vanilla extract, salt, and 1/2 cup of shredded coconut mixture in a food processor until creamy. 
6. Pour coconut mixture into the baked pie crust. 
7. Bake for 25 minutes, then sprinkle remaining shredded coconut evenly onto pie and continue to bake for 15 more minutes. 
8. Cool pie and chill for about 4 hours before serving.

The following recipe is created by celebrity chef/baker Akasha Richmond.

 Akasha Richmond, health chef to the stars and chef/owner of restaurant Akasha, has become an icon for revolutionizing the way people think about eating.  Using simple, sustainable ingredients Akasha has spent over 20 years creating delicious and beneficial meals for every day.To taste her cuisine, visit her restaurant in Culver City, California or visit her restaurant online at http://akasharestaurant.com/

Snickerdoodles

Makes about 4 dozen cookies.

What you need:

• 2-1/4 cups unbleached flour
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp Big Tree Farms fine sea salt
• 1 cup unsalted butter
• 1 cup SweetTree Coconut Palm Sugar
• 1 egg - OR - 1/4 cup vanilla or plain soymilk
• 1 tsp of vanilla extract
• Cinnamon coconut sugar for rolling

Ready, set, go.....

1. Position two racks close to the center of the oven and preheat the oven to 350ºF.  
2. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.
4. With an electric mixer, cream together the butter, egg, vanilla and coconut sugar until light and fluffy.  OR, if not using the egg, slowly add in the soymilk.
5. Add the flour mixture to the creamed butter with a rubber spatula adn mix lightly until the flour is blended and the dough hold together.  Roll the dough into walnut sized balls and then roll the balls into the cinnamon coconut sugar mix.
6. Place the balls onto the prepared baking sheets two inches apart.  Bake in the preheated oven for 8-10 minutes.
7. Remove the cookies, let cool on wire racks and go to town!!!!

Chai Spiced Cookies

What you need:

• 1-2/3 cups unbleached flour
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground anise seed (optional)
• 1/8 tsp ground Big Tree Farms long tail black pepper
• 1/4 tsp Big Tree Farms fine sea salt
• 1 tsp baking soda
• 1 cup unsalted butter
• 1/2 cup SweetTree Coconut Palm Sugar
• 1 large egg
• cinnamon sugar for rolling

Ready, set, go….

1. Position two racks close to the center of the oven and preheat the oven to 350ºF.  Line two baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, cinnamon, cloves, ginger, cardamom, anise seed, pepper, salt and baking soda.
3. With an electric mixer, cream together the butter, sugar and coconut sugar until creamy.  Add the egg and beat well.
4. Add teh dry mixture to the creamed mixture with a rubber spatula adn mix lightly until the flour is blended and dough holds together.
5. Wrap dough in plastic and chill for 1 hour in the refrigerator.
6. Form dough into walnut sized balls and roll in cinnamon sugar.
7. Place on prepared baking sheets and bake for 8-10 minutes
8. Cool on baking sheets for 3-4 minutes and then transfer to wire racks to cool completely (but of course have a couple while they are still hot and gooey).
9. eat them!