I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.
I don’t know about you but I try and limit the amount of sugar I give to my kids. Granted, they still have their fair share, but whenever I can come up with a substitute for sugar, I like to research it and try it out. I was excited to learn about an all natural sugar substitute, Monk Fruit In The Raw. Monk Fruit In The Raw is made from monk fruit, which is native to South East Asia, and it tastes a lot like sugar. Unlike other sugar substitutes, Monk Fruit In The Raw doesn’t contain any added table sugar, sugar alcohols, or molasses. It does contain sugar, but it’s all natural sugar and comes from the monk fruit itself. Best part of all, it’s zero calories. And, it can be used in any recipe that calls for sugar.
Here is an idea of a delicious recipe you can use Monk Fruit In The Raw in:
You can find this recipe on the In The Raw website here.
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 large egg, cold
- 1/3 cup canola oil, chilled
- 1/2 cup sugar
- 1/2 cup Monk Fruit In The Raw® Bakers Bag
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup quick-cooking oats
- 3/4 cup dried cranberries
- 3/4 cup raisins
- 3/4 cup sliced almonds
- 1. Place racks in the upper and lower third of the oven. Preheat the oven to 350° F. Line 2 baking sheets with baking parchment.
- 2 In a bowl, combine the flour, baking soda, cinnamon, allspice, and salt. In larger bowl, whisk the egg. While whisking, gradually add the oil, beating until the mixture resembles loose mayonnaise. Whisk in the sugar and Monk Fruit In The Raw® Bakers Bag. Add half the dry ingredients and use a flexible spatula to combine them. Mix in the applesauce and vanilla, then the remaining dry ingredients. Fold in the oats, cranberries, raisins, and almonds, mixing to distribute them evenly.
- 3. Drop the batter in heaping tablespoons onto the prepared baking sheets, spacing the mounds 2 inches apart. Using your fingers, shape each mound into a 1 1/2-inch round, rinsing your fingers with water when they get sticky.
- 4. Bake the cookies for 8 minutes, than switch the position of the pans in the oven and rotate the pans 180 degrees. Bake for 8-9 minutes, until the cookies are cinnamon brown. Let the cookies sit on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely. Stored in an airtight container, these cookies will keep for 1 week.
Sounds tasty but a lot of sugars im afraid.