Sauces, Dips & Dressings
I can't get through the holidays without caramel sauce. I make a very large jar on Christmas Eve, which is empty within three days. Apples, pears, biscuits and my sweet potato are dipped. Pancakes, waffles and French toast are decorated with it, but the absolute number one is date ice cream with this caramel sauce. The combination of cold with warm has always been something with me that you can wake me up for. Unlike most recipes I make, I do use some sugar for this sauce. Something I normally don't really need because the products I use are already well flavored. This caramel sauce, on the other hand, cannot exist without this delicious coconut blossom sugar. Coconut blossom sugar has a low Glycemic Index (GI) (I have written an explanation about this before, wondering how this works, then read back in this blog), so that it can be seen as a "healthy" alternative to regular brown or granulated sugar. Keep in mind that the sugar remains, so don't think you have found the alternative now;)!
Coconut blossom sugar
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