Growing up, my mom had a tall, seventies-yellow, tupper-ware container that was always the first thing your eye would scan when opening our spice cabinet. It was always filled with a mixture of white cane sugar and cinnamon. One of my dad’s favorites, and of course ours, too, as kids, was that classic white bread toast, brushed with butter and sprinkled with cinnamon sugar. All-american goodness. Alas. All-American allergies and quarterly sinus infections and widespread inflammation.
I will admit here and now, under no uncertain terms, that CANE SUGAR was our most difficult allergy to navigate away from – at first.
We had initially, on our special diet, started filling in some of the foods we were used to eating with store-bought gluten-free, dairy-free, egg-free versions. All up and down the HEALTHFOOD GROCER isles, there were boxes and boxes and boxes of cookies, crackers, breads…. all of which valiantly had replaced the High Fructose Corn Syrup with “real sugar”. Well, a valiant step, yes, but still quite inflammatory. And still, NOT a solution for one who is allergic to cane sugar.
We love our sugar substitutes! Ooey, gooey and oh-so natural honey. The mapley goondess of real, organic, maple syrup. And we LOVE cooking and sprinkling all varities of foods with crystallized coconut nectar (coconut sugar).
Our upgraded “Cinnamon Sugar” that we keep in the pantry:
No Sugar Cinnamon Sugar
1/2 cup organic coconut sugar crystals
1/4 cup organic cinnamon
Simply blend together in a blender, spicemill, etc. Store in an airtight container.