Groovy Food Organic Coconut Sugar

Used as a traditional sweetener in South East Asia for thousands of years. Our sustainably harvested organic coconut sugar is extracted from the flower buds of the coconut tree. 100% natural, unrefined and unbleached, this versatile coconut sugar adds a rich buttery caramel flavour and is great for baking, cooking and stirring in drinks.

Organic, 100% Natural, Source of calcium, Buttery caramel flavour, Use like regular sugar, Vegan friendly, Kosher - KLBD

We're always happy to hear from our customers, for tips and recipes please visit: www.groovyfood.co.uk

Bag

Storage:
Once opened, store in an air tight container, in a cool dry place. Do not refrigerate.

Origin:
Packed in the UK

Additional Information:
EU Organic - GB-BIO-05, Non-EU Agriculture
Soil Association Organic - Non-UK Agriculture

Organic Coconut Sugar...and that's it!

Suitable for Vegans; Organic; Kosher

The Groovy Food Co

The Groovy Food Company Ltd.,
EX3 0PW.

JRN Distribution Ltd,
Limerick House,
Limerick Lane,
Newbridge,
Co. Kildare.

United Kingdom

Guarantee
We hope you love our Groovy product. Because this ingredient is organic slight variations in appearance and flavour may occur. Should you be in anyway dissatisfied with this product, please return it to us for a full refund. The customer is always right, right? Your statutory rights won't be affected.
The Groovy Food Company Ltd.,
EX3 0PW.

JRN Distribution Ltd,
Limerick House,
Limerick Lane,
Newbridge,
Co. Kildare.

Upside-Down Sticky Apple Cake
Serves 12-14 - Prep 25 mins - Cook 1hr

Ingredients
275g The Groovy Food Company Organic Coconut Sugar
175g The Groovy Food Company Organic Virgin coconut oil, firm at room temp
700g dessert apples, 3 sliced horizontally and 2 coarsely grated
Zest 1 lemon and juice 1/2 (half)
250g plain flour
2 tsp baking powder
2 heaped tsp ground cinnamon
50g ground almonds
2 tsp vanilla extract
3 large eggs
3 tbsp milk
Ice cream or créme fraiche, to serve

Method
Heat oven to 180°c. Grease 23cm loose-bottomed cake tin and line.
Whisk 100g coconut sugar and 2 1/2 tbsp of water in small frying pan. Heat gently, stir until the sugar dissolves and caramel starts to bubble.
Remove from heat and stir in 25g coconut oil. Return to heat and let it bubble for 15 secs then pour into prepared tin.
Toss the sliced apples with lemon juice. Arrange in concentric circles on top of the caramel in the tin.
Melt 150g coconut oil and cool. Mix 175g coconut sugar, the flour, baking powder, cinnamon, ground almonds, lemon zest and 1/2 tsp salt. Add the vanilla, eggs and milk to the cooled oil and whisk together. Pour the wet ingredients into flour mixture and combine. Fold in the grated apple and pour into tin.
Bake for 1hr or until a skewer inserted comes out clean.
Cool in the tin for 10 minutes, before turning out onto a wire rack.
Leave to cool then serve with ice cream or créme fraiche.