Having a strong family history of Cardiovascular Disease and Diabetes, I pay great attention to the glycemic index of foods I eat…
Besides the yummy taste, one of the other reasons I say thank you, next to Agave and other sweeteners, is that Coconut Nectar has a lower glycemic index.
By using Coconut Nectar instead of Agave and other Sweeteners, it also means that other high glycemic sugars will be replaced and you will feel fuller longer.
When you choose a sweetener that contains short and medium-chain fatty acids, it becomes a great compliment for heart-healthy diets, so it can help you maintain or lose weight when combined with other heart healthy foods that help reduce cholesterol.
Agave nectar primarily contains high fructose which is processed by your liver and will turn to fat when consumed in high amounts… Ugh, thank you, next!
Coconut Nectar also easily beats out brown sugar, and has twice as much Iron, four times more Magnesium and ten times more Zinc than brown sugar… Wow, bye bye brown sugar, hello Coconut Sugar!
Coconut Nectar is primarily Sucrose and has approximately 10% Fructose, so it is processed by your intestine, which is easier on your liver and overall health.
These are two of my favorite brands:
I thought I would end up with Maple Sugar, but it wasn’t a match! I have been using Coconut Nectar for about 6 years now… it has easily replaced all my sweeteners on a 1:1 ratio without negatively impacting the taste of any recipes. Woohoo!
My heart, my thighs and my family all love Coconut Nectar, if you are diabetic or someone who has to watch your cholesterol levels, I encourage you to research this heart healthy sweetener!
You can find Coconut Nectar in most regular grocery stores and all health food stores!
Yes, these are pricey sweeteners, but that is not all I see… taking care of your health at the front end of your life, saves you tons of money at the back end, and for that I say, thank you, next to unhealthy sweeteners!
COCONUT NECTAR PANCAKES
1/4 Cup of Coconut flour
1 Cup of gluten free all purpose flour
1 Tablespoon ground flax seed
1 Tablespoon of Coconut Sugar
2 teaspoons Baking powder
2 Egg replacement
¼ teaspoon Sea salt
2 Tablespoons Coconut Agave Nectar
1 teaspoon Vanilla
1 1/2 Cups Coconut Milk (maybe 2)
1 Tablespoon of melted Coconut Oil
1/8 teaspoon xanthan gum (optional)
In a medium size mixing bowl, sift together flour, flax meal, baking powder, sugar, sea salt, xanthan gum.
In a separate bowl, combine Coconut Oil, Coconut Nectar, Vanilla, Egg relacer and Coconut milk.
Slowly mix in half of the liquid into dry bowl, stirring continuously, add the rest… ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same, adjust as needed).
Mix until you get the lumps out of the batter. You don’t want it to be too thick or too runny.
Usually about 1 cup + 2Tbsp (as needed)
On a greased (Coconut oil), heated griddle over medium heat, begin to cook pancakes approx a ¼ cup of the batter for each one. (Medium)
*Cook 3 minutes until they start to bubble around the edges, then flip. Cook for another 3 minutes.
Remove from pan and serve with Coconut Nectar on top, garnish with fresh fruit!
Wishing you health & wellness,
Dr. D. Purcell