Sunday Giveaway: Wholesome Sweeteners Organic Palm Sugar (And a Gluten-Free Brownie Recipe!)

Go ahead and go nutty, coconutty, for this giveaway!

Go ahead and go nutty, coconutty, for this giveaway!

This giveaway is part of New Year New Rear Week, FBG’s annual tradition of starting your New Year off with a fit bang. Get all the special posts and giveaways here!

We’ve got a lovely bunch of coconuts! Okay, so not exactly. But we do have a lovely bunch of Wholesome Sweeteners Organic Coconut Palm Sugar to give away for a dang sweet end to our New Year New Rear Week of special content.

In fact, we’re giving out a basket of this Organic Coconut Palm Sugar, which is about the best sugar around. Besides being fair trade and organic, it’s totally non-GMO verified, gluten-free, kosher—and did we mention delicious? This stuff is great for all of your sweet needs and is a rich, unrefined brown sugar with a deep caramel flavor. For example, it’s simply fabulous in the below gluten-free brownie recipe!

Salty and sweet...our favorite combination!

Salty and sweet…our favorite combination!

Gluten-Free Sweet and Salty Brownies Recipe

Ingredients
1¼ c good-quality semisweet chocolate chips
1 c softened unsalted butter
4 large eggs
1 c Wholesome Sweeteners Organic Coconut Palm Sugar
6 tbsp unsweetened cocoa powder
2 tbsp cornstarch
½ tsp kosher or fine sea salt
1 tbsp instant espresso powder
2 tsp pure vanilla extract
1½ c salted, dry roasted peanuts, chopped

Directions
1. Preheat the oven to 375° F. Line a 9-inch-by-12-inch baking dish with parchment paper.

2. Put the chocolate chips and butter in the bowl of a food processor and pulse a few times to roughly combine. Add the eggs, coconut sugar, cocoa powder, cornstarch, salt, espresso powder and vanilla and blitz until combined; batter is supposed to be lumpy. Spread the mixture into the prepared baking dish. Sprinkle the chopped nuts over the top and gently press into the batter.

3. Bake for 20 minutes or until the batter is set and feels slightly firm to the touch. The outer edges will be a little drier than the inside. Cut into squares and enjoy!

Who’s ready to win some Organic Coconut Palm Sugar and make these brownies for you and everyone you know? Leave us a comment with what goodies you’ll make if you win (bonus points if you grab some inspiration from here!) and what your favorite post is thus far on Fit Bottomed Eats, and we’ll select a lucky U.S. reader to win in about a week. The lucky duck will be notified via email and in the comments.

Now sing it with us now, “Big ones, small ones, some as big as your head!” —Jenn



Comments

  1. laura says

    I am loving coco palm sugar. I would make these awesome looking brownies and have it in my tea.

  2. Robyn says

    I cannot wait to try baking and cooking with this palm sugar!!

    I would make Lemon Cookies (inspired by Jenn’s post on FBE’s What I Ate for a Day), Chicken Green Curry, Panang Curry, and Coconut Chocolate Chip Ice Cream!

    My favorite post thus far on FBE was definitely “Behind the Scenes at Farm to Market Bread.”

  3. Samantha says

    I would most definitely try brownie recipe from above with alterations to make it vegan!

    My favorite post on FBE thus far is Drink It Up, Yum: Apple and Pear Smoothie Recipe. I can’t wait to get some pears to try this recipe.

  4. Ivori says

    If I win I will make Drink It Up, Yum: Apple and Pear Smoothie, A Tasty Whole-Wheat Pancakes Recipe: A Healthier Breakfast Staple, and I will definitely make the Gluten-Free Sweet and Salty Brownies.
    My favorite post thus far on Fit Bottom Eats is Behind the Scenes at Farm to Market Bread. I loved all the pictures Jenn took and thought, “OMGEEE ! Are they going for the Guinness Book Of World Records for largest pile of dough ?!”
    =D

  5. Becca Z says

    I had not read this blog posting, but now I am raging to make Alyssa’s Quinoa Coconut Macaroons when I get my sweetener!

  6. cassie says

    ooohh i’d make some peanut butter protein cookies. my fave blog post so far is the “i dont have time to exercise workout” . i’m going to implement it at work while i’m on my breaks

  7. Stephanie says

    I’d love to make banana bread and chocolate chip cookies. My 2 year old daughter loves to cook and I was just telling my husband this morning how I’d love to try this sugar out.

  8. Deb E. says

    Yes the gluten free brownies look good to try with the palm sugar. I would sub for the eggs though. I liked the post about celery root puree by Linda LaRue. I like learning about foods I haven’t tried before.

  9. Ally says

    I’d like to try to make some sort of Almond Joy-inspired cookie with it! And I’m intrigued by the kale chips!

  10. Mackenzie says

    I love the apple and pear smoothie recipe! I make green smoothies almost every day, and I’m always looking for new ideas.

    That gingerbread on the cookies post looks like a great idea…

  11. Shannon says

    I would make the Snowy Lemon Cookies from the Holiday Cookies, Cookies, and More Cookies post. Ironically, that post is also my favorite one on Fit Bottomed Eats! Thanks :)

  12. Andrea L says

    I’d love to try the brownie recipe in this post!

    I also love the whole-wheat pancake recipe on fit bottomed eats!

  13. Christina S says

    Yum I cant wait I AM GLUTEN FREE so This would be create to make my own natural pie filling and crust!!! I will also be making gluten free bacon brownies!!!

  14. Aneesa says

    The Snowy Lemon Cookies look divine! Would love to try this organic coconut palm sugar with them as well as in carrot cake!

  15. Aneesa says

    My favorite post was Behind the Scenes at Farm to Market Bread! Would love to see more posts like this highlighting small, local businesses making real food!

  16. Susan O'Neill says

    Definetely the brownies and the little cheesecakes. I have a recipe using their coconut flour for brownies and it would be nice to use coconut sugar as well.

  17. fermin says

    I would really love to make a carrot cake,brownies, and lemon cookies with this coconut sugar.

  18. Renee Musarra says

    I would love to try these brownies and I would love to try this coconut palm sugar!

  19. Loida says

    My son will be coming over for a visit this month and brownies are his all time favorite dessert. If given a chance to win, I would like to try this Gluten-Free Brownie recipe you have posted.

  20. Carol Yemola says

    Those Sweet and Salty Brownies look delicious and they would be the first thing that I would try. What goes better together than sweet, salty, and chocolate! YUMMY!!!

  21. Penny says

    Wow! These brownies sound delish! I can’t wait to try them and winning would make them even sweeter!

  22. joymb says

    brownies sound good. so do the lemon cookies.

    the vegetarian post was interesting. I didn’t know about the different types of vegetarianisms.

  23. Vivian says

    Yum. Time make cookies!

    I liked the the post “Foodie Finds: Cooking With Apple Cider, a New Way to Eat Brussels Sprouts & More!”
    Lots of good information!

  24. Hanner says

    The Smoothest Sports Bra You Can Buy Under $50 is my fave so far! Sheesh, sports bras are challenging items. Tips are always appeciated!

    Your cookie & smoked brisket day reminded me that I want to make this:

    Scharffen Berger Cacao Nib Rub

    2 tablespoons Scharffen Berger Cacao Nibs
    2 teaspoons dried red pepper flakes
    1 teaspoon ground cumin
    1/2 teaspoon ground dry mustard
    1/2 teaspoon chili powder
    1/2 teaspoon allspice
    2 tablespoons brown sugar, packed (use coconut sugar!!)
    2 tablespoons Kosher salt
    1 2.5 lb. tri tip roast, fat cap left on

    To make the rub, combine nibs through salt
    in a food processor, spice grinder or mortar and pestle. Grind until nibs break into particles about the size of coarse cornmeal. Use immediately, or store in a tightly covered jar for up to one month.
    Rinse roast and pat dry with paper towels. Generously cover the meat with the rub and wrap in foil or plastic wrap. Marinate overnight
    in refrigerator.
    Remove roast from refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking with coals to either side. Place meat on grill, fat side up. The internal grill temperature should be between 275 and 300 degrees F. Grill meat for 40 minutes. Check the temperature with an instant read thermometer. For medium rare meat, remove from grill when the thermometer reads 125 degrees F. Let roast sit, loosely covered with foil, for several minutes before slicing. Serves 6.
    Scharffen Berger Cacao Nib Rub offers slightly nutty and earthy flavors, with chocolate overtones, adding unexpected sophistication to your favorite grilled items. The flavors of cacao make this the perfect romantic dish to serve to that special someone in your life. Not only is this rub great for tri tip; it can be used on skirt and flank steak as well.

     

  25. Brittany says

    I would love to try the recipe you posted. I just found your site and look forward to looking around looks like a lot of good information. Thanks

  26. Rachel says

    Thank you so much for the recipe! I was looking for something refined sugar-free and gluten-free and I now know what I’ll make later this afternoon. YUM!

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