The first day of school will be here in a flash.
Truth be told, I’m not ready for the first day of school quite yet. And, I’m pretty certain Emma isn’t either. How about you? Are you and the kids ready to call it quits on summer vacation already?
Since the first few days of school will be rather bittersweet, I’m hoping to ease the bitterness with a few treats including these ever popular spelt crust pizza buns and this banana bread.
I never met a person who doesn’t enjoy a good banana bread. Even friends who aren’t usually dessert people are easily swayed at the appearance of banana bread. It certainly explains why there are so many variations out there. In our family, we have our favourites. We often enjoy this banana bread and this Whole Wheat and Spelt Banana Coconut Crumble Cake. The version below isn’t quite like the others though. It is vegan (or can be prepared dairy-free) and uses coconut sugar as its sweetener.
Coconut sugar is not considered to be a refined sugar. It requires no additives or bleaching agents to make it. In fact, it seems to follow a similar process to the making of maple syrup — the coconut sap is heated to evaporate its water content. According to Time Magazine, coconut sugar doesn’t cause blood sugar to spike as quickly due to its low glycemic index value. There are also small amounts of a number of vitamins and minerals including vitamins B1, B2, B3 and B6, potassium, magnesium, zinc and iron. I find it’s not as sweet as granulated sugar and tend to use a little more to sweeten recipes. Either way, it’s a delicious and flavourful alternative to using white sugar — but it’s still sugar so we’ll still enjoy our banana bread in moderation.
A sweet treat with a little extra nutrition to ease ourselves back to school. Sounds pretty good to me. And whether we’re ready or not, the end of summer is near and school is here!
Note: I received a free package of Grace Coconut Sugar to sample. This post is not sponsored by Grace Foods and all opinions and the writings above are my own.