I’m a maple syrup and honey kind of girl. So I need to be convinced when something “new” and trendy hits the market. I also need to be 100% sure that it is 100% natural in order for me to even consider it.
Since Xylitol comes from a wood fiber, I thought I would give it a chance!
Xylitol is… a natural sweetener found in fibrous vegetables and fruits, as well as in several hardwood trees. It’s extracted and purified into a crystalline form to create a substance that looks, bakes, and tastes like regular white sugar. But the similarities end there – xylitol has antimicrobial properties that don’t promote or feed dangerous bacteria and fungi. Plus, it is all natural!
Where it can be used:
Anywhere you use sugar. Replace it cup-for-cup in baking or sweetening.
- Alkalizing and anti-aging
- Slows a steady release of energy
- Inhibits yeast growth
- Increases absorption of B-vitamins and calcium
- Inhibits plaque and dental cavities by up to 80%, it also remineralizes tooth enamel, increases saliva production and protects saliva proteins, and reduces infections in the mouth and nasopharynx
- Natural insulin stabilizer, diabetic-friendly, and has a lower glycemic index than honey (and even lentils!)
- Diminishes sugar and carb cravings
- Prevents osteoporosis, middle ear infections, and maintains hormonal balance
This was news to me!
I had no idea I could use Xyla in anything and everything to replace sugar. I was told it has no after taste like stevia, so I had to put this to the test. I thought I would mix it in to one of my brownie recipes and see how it matched up. To be honest, I have to say that they turned out pretty good. I could definitely tell that they weren’t as sweet. And it’s not that they had an aftertaste, but more that I couldn’t taste the normal sweetness of what I usually use (namely maple syrup). It was definitely interesting pouring something WHITE into my recipe that looks just like sugar, but I can assure you that it’s not even close.
So will I continue to use it?
I think I will experiment with it in other recipes, but I am not ready to make any kind of switch over in my kitchen. I know it is extremely beneficial for those with diabetes and other blood sugar disorders and I would surely recommend it to such an individual. But for me and my regular crowd – I think I am going to stick with my tried, tested and true maple syrup, coconut nectar, coconut sugar and honey!
Chewy Chocolate Banana Brownies
What’s In It?
1 cup oat or spelt flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
¼ tsp salt
1 cup xylitol
1 mashed ripe banana
1/3 cup organic coconut oil
½ cup vanilla rice milk
1 ½ tsp vanilla extract
1/3 cup dark chocolate chips
How It’s Made
- Oil an 8×8 baking pan and set aside.
- Measure oat flour into a large bowl, add the cocoa, baking powder, salt and whisk together.
- In a separate bowl, mix together xylitol, banana and oil. Add the rice milk and vanilla extract and blend well.
- Add the wet ingredients to the dry, using a rubber spatula to mix the ingredients until just blended. Stir in the chips.
- Pour the batter into the pan and smooth the top.
- Bake for 35 minutes, or until tester in the center comes out clean. Let cool completely before cutting.
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