Sucanat, which stands for Sugar Cane Natural, is made by simply crushing the sugar cane, extracting the juice, and heating it in a large vat. Once the juice is reduced to a rich, dark syrup, it is hand-paddled. Hand paddling cools and dries the syrup, creating the dry porous granules we call Sucanat. And that is it, nothing added and nothing taken out!
Sucanat is a great substitute to regular sugar. It has less calories and sucralose, and contains minerals and electrolytes. When used in baking, you can cut the sweetner amount by 1/3.
Sold in 1lb and 5lb bags.
SOUR CREAM BANANA AND WALNUT BREAD
¼ cup Minerva Amish butter
¼ cup coconut oil
1 cup sucanat
2 large Happy Hen eggs, beaten
1 ½ cups whole-wheat flour
1 teaspoon baking soda
¼ teaspoon Real salt
1 cup bananas; ripe and mashed
½ cup light sour cream
1 teaspoon vanilla extract
½ cup walnuts or pecans, chopped
1. Preheat oven to 350℉ degrees. Coat a regular loaf pan with cooking spray or grease with butter.
2. Cream butter, coconut oil and sucanat in a large bowl, pour in eggs, mix well.
3. Stir in flour, soda, and salt. Stir in bananas, sour cream, and vanilla until well mixed.
4. Bake for 55 to 60 minutes or until brown at edges, inserting a wooden stick in the center comes out clean.
5. Let cool on a wire rack for 15 minutes. Remove from the pan and cool on a wire rack.
Recipe adapted from www.recipeland.com