On occasion I have the need for powdered sugar, and when I do I usually don’t need more than a cup. Yesterday was such an occasion. Instead of running to the store I did some mad science with my Blendtec blender and some of the sugars I had in the pantry. The result? Powdery, soft, unrefined confectioners sugars.
Later in the day I used the coconut powdered sugar to make these egg-free, gluten-free Magic Peanut Butter Middle cookies and they turned out beautifully. I think one of the reasons they did was because I “powdered” the sugar first. Alternative sugars like coconut, date and even Sucanat can be pretty chunky and hard to dissolve completely in liquid. By powdering these sugars, they become finer and lighter and less apt to “weigh down” a baked good. But then, I am no a trained pastry chef … I just go by observation. If you do not have a high-powered blender, a coffee grinder does the job nicely.
How to Make Powdered Sugar
1 cup unrefined SUGAR of choice; coconut (my favorite), date, sucanat or evaporated cane juice
1-2 tablespoons ARROWROOT STARCH or tapioca starch or cornstarch
Blend on high in a high-powered blender until powdery and light. A coffee grinder works just as well, you just may have to work in batches.