Why bake with Xyla?

This was my very question. With the growth of alternative sweeteners that have no impact on blood sugar levels, I wanted to know what made xylitol stand out from the rest.

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!

Some background:

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.

The benefits:

- 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

1. Oil an 8×8 baking pan and set aside.
2. Measure oat flour into a large bowl, add the cocoa, baking powder, salt and whisk together.
3. In a separate bowl, mix together xylitol, banana and oil. Add the rice milk and vanilla extract and blend well.
4. Add the wet ingredients to the dry, using a rubber spatula to mix the ingredients until just blended. Stir in the chips.
5. Pour the batter into the pan and smooth the top.
6. Bake for 35 minutes, or until tester in the center comes out clean. Let cool completely before cutting.