How Can We Use Raw Sugar in Baking? 

How Can We Use Raw Sugar in Baking? 

Raw sugar is an attractive alternative to processed white sugar. It’s golden-brown colour and the crunchiness of the coarse granules make it an appealing ingredient in every baker’s cabinet. Also known as Turbinado, raw sugar has many benefits that include a higher count of antioxidants and vitamins, a higher molasses content, and several immunity boosting properties.

While it is coarser than regular sugar, raw sugar can be used in baking in many ways. Whether as a topping or an ingredient, raw sugar will provide improved health benefits along with sensational flavours for your palate. Typically, raw sugar can be substituted for white sugar, in most baking recipes, by following a 1:1 ratio. The use of raw sugar in baking works best when it is used in denser foods like muffins. The coarser granules and the molasses flavours of raw sugar make it an ideal ingredient and flavour enhancer for denser dishes like cookies. Compared with white sugar, raw sugar holds more moisture and thus, it enriches the consistency of the batter for breads. For topping cookies or other baked treats, raw sugar is perfect, because the coarseness of its grains adds an extra crunch and flavour to the food. 

Continue reading for a wholesome, vegan friendly, and healthy recipe of Apple Cookies. Packed with the goodness of spices, it will make you feel like you are eating Apple Pies on the go! 

 Ingredients: 

  • 100 grams Whole wheat flour
  • 40 grams Chestnut flour
  • 100 grams Potato starch (can be substituted with 100 grams of Oat flour)
  • 100 grams Walnuts (finely ground) 
  • 100 millilitres Soy milk
  • 100 grams Raw sugar
  • 60 millilitres Sunflower oil
  • 1/2 teaspoon Baking powder 
  • 3 Apples (small and sour variety)
  • Ground cinnamon
  • Ground ginger
  • 1 Clove
  • Water as required
  • 3 tablespoon raw sugar (for the apples)

 Method: 

1. Mix the three types of flours, while adding in the baking powder, finely ground walnuts, and raw sugar.

2. Gradually add the soy milk and sunflower oil, stirring continuously. The resulting mixture should be sticky.

3. Knead the mixture into a dough; shape the dough into a ball, cover it with a plastic wrap, and place it in the refrigerator for one hour.

4. While the dough is set to cool, peel the apples and chop them into small pieces.

5. Add the apples to a pan on the stove, along with the three tablespoons of raw sugar, a pinch of ground cinnamon, a pinch of ground ginger, and a clove. Cook on medium flame for 10 minutes. If required, add some water.

6. Take the apples off the flame and allow them to cool completely.

7. Take the dough out of the refrigerator, remove the plastic wrap. Place it between two sheets of wax paper and roll it using a rolling pin.

8. Once flattened, use cookie cutters or a drinking glass to cut out disks. For 12 servings of the cookies, cut out 24 disks.

9.Take one tablespoon each of the cooked apples, placing them in the centre of half the cut-out disks. Cover these disks with the remaining disks, pressing the edges down gently with a fork to ensure that the filling stays intact.

10. Place the cookies on a baking tray lined with wax paper. Brush the top of the disks with soy milk and sprinkle some raw sugar to add some texture and flavour to the cookies.

11. Bake the cookies at 180 degrees celsius, for 20 minutes, or until they are golden-brown.

12. Once golden-brown and cooked, take the cookies out of the oven, cool them on a wire rack, and they are ready to be served!

Made with sugarcane, raw sugar at Conscious Food is unrefined, locally and sustainably sourced, and absolutely unadulterated. Every teaspoon of this raw sugar is sure to give you the best experience as you indulge in your favourite sweet delights.
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