PRODUCT: Sucanat

Hello. My name is Lori, and I am a sugar addict…


Yep. It’s true. I crave sugary treats intensely. I’m not talking candy bars or chemical junk, but good quality baked goods. I fantasize about them. Hunt them down. Devour them.

But guess what?

The less sugar you eat, the less you crave. Seriously. Sugar is like a drug, and like any drug, it’s tough to kick the habit.

When I started my purification quest in January, decreasing sugar intake hit high on the list, since processed sugar causes inflammation, and inflammation leads to migraines. I knew I couldn’t go cold turkey, though, so I found some more natural things to satisfy the sweet cravings, like Raw Balls, Apple Goodness Bake, and fruit, and you know what? Over the last month, my afternoon out-of-control sugar hankerings have gone away.

BUT… I really like to bake, especially pies. I like making them so much, in fact, that in the not-so-distant-future we’re going to add a pie shop to the Motor Palace.  So I’ve been experimenting a lot with pie lately, like reducing sugar to make them healthier, and perfecting my Dust Bowl Crust.


My next step? Finding an alternate sweetener. Something about Stevia, though, makes me nervous. It very well may be the healthiest sweetener in the world, but I simply don’t feel comfortable with it for some completely unknown, illogical reason. Maybe if I actually tried it, that might change my mind, but… anyway. I’ve used agave to sweeten (like in the raw balls) but wasn’t crazy about it in the baking realm.


And then I read about Sucanat (which really is a bad name because it sounds so chemically)… but it’s not. Sucanat is an acronym for SUgar CANe NATural, and is a minimally processed sugar.


From the Wholesome Sweetness website (the brand I bought): “Wholesome Sweeteners Fair Trade Organic Sucanat® (which stands for SugarCane Natural), is a whole cane sugar. It’s made by simply crushing freshly cut sugar cane, extracting the juice and heating it in a large vat. Once the juice is reduced to a rich, dark syrup, it is hand-paddled. Hand paddling cools and dries the syrup, creating the dry porous granules we call Sucanat. Nothing is added and nothing is taken out!”

Sounds great, right? No chemical processing to get to the sugar. Oh! And it’s also an excellent source of iron, calcium, vitamin B6, potassium and chromium, which helps balance blood sugar. Exactly the kind of thing I’m looking for.


So I baked an apple strawberry pie with less than 1/2 cup of Sucanat, and it was fantastic. When you try just a granular of it, it has a molasses-y taste, but I didn’t taste it in the pie. (Not that I would have minded… I like molasses.)


I’m very excited about this find. Granted, it’s still sugar, and I want to continue to decrease the amount I ingest, but starting with a better sugar, makes me feel better about using it.

Oh! And how funny is this. I woke up this morning thinking of a chocolate chile pie in my Dustbowl crust


Yes. I dream about pie. Anyway, so I googled it looking for a recipe, and ran across this great website: Cravings Gone Clean, an entire blog dedicated to making sweet treats healthier! How cool is that?? She has tons of great suggestions for getting crap out of goodies.

Well… time to stop dreaming of treats.

Until next time when I explore the adventures of homemade yogurt… (yes, I know I said that last post, but I haven’t been successful in my mother culture growing yet… stay tuned…)

Later gators!


Mmmmm….. pie…..

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