I was recently given the opportunity to try out Birkengold (Xylit) - a healthier alternative to common industrial white sugar. Of course I read up on Birkengold beforehand and I must say I was rather impressed by the many beneficial effects it brings along. Xylit is extracted of the nutrient-rich fibers of birchbark, but can also be found in a wide variety of vegetables and fruit.
Birkengold is ideal for baking, but can also be used to sweeten drinks, ice-cream, desserts.. and contrary to artificial sweeteners or stevia it doesn't have a weird aftertaste to it, which I consider a huge plus.
- ideal for diabetics (glycemic index of 8, in comparision glucose has a GI of 100)
- 40 % less calories than sugar
- prevents tooth decay
- promotes teeth remineralisation via increased calcium storage
For the obligatory taste tasting I decided on a homemade chocolate chip cookies recipe. The recipe is originally from my host mom in California and I remember her making without a doubt the best chocolate chip cookies I ever tasted. These chocolate chip cookies are incredibly soft and chewy, the gooey chocolate practically melts on your tongue and they are an all-time favorite, eaten plain or dipped in a glass of cold milk ♥
My taste testers turned out to be 6 independent males, ages ranging from 24 to 40.
Each of them tried 2+ of said chocolate chip cookies and they all loved them.
"Can I get another one?"
After the guys announced their verdict, I revealed that those cookies were actually much healthier than their sugary variant. They were baffled and greedy for more.
I mean you can never really have just one single chocolate chip cookie, right?
looks like sugar but it's Birkengold ♥
unsweetened dark chocolate chips have lots of antioxidants...
Chocolate Chip Cookie Recipe
2 1/2 cup flour
1 teaspoon baking soda
1 cup brown sugar packed tightly into cup
1/2 cup white sugar (I used Birkengold)
1 cup butter, softened (I used alpro margarine)
2 teaspoons pure vanilla extract
2 cups chocolate chips
1. Get oven warm and heat it to 300 ° F
2. In a medium bowl, combine flour and baking soda. Set aside.
3. In a large bowl with an electric mixer (I used a hand whisker) blend sugars and butter at medium speed. It will make a grainy paste. Add eggs and vanilla and mix just until blended. Do not overmix.
4. Add flour mixture and chocolate chips and blend until fully combined. Do not overmix.
5. Drop by rounded spoonflus onto an ungreased cookie sheet. Bake 18-22 minutes or until golden brown.