Join this fall’s Sukku Banam challenge and share your favorite ways to have Isha's energizing Sukku Banam!  Whether it's in the morning as a healthy coffee alternative, as a coconut latte or in cookies, cakes or energy balls, Sukku Banam has many health benefits.  It is the perfect treat to share with your family, friends, and loved ones going into the fall season as it is immune boosting, gives long-lasting energy, and helps to detoxify the body.  

Participate in the challenge by sharing a post with your favorite recipe, favorite time or place have Sukku Banam, or why you love Sukku and use the hashtags #sukkuchallenge #coffeealternative.  3 Fall Food Bundles including Sanjeevini Health Mix, Honey, and Sukku Banam will be given to winners for the post with the most engagement, best recipe, and one random winner on October 24th!  

Sukku Banam Coconut Latte Recipe

4 cups Coconut Milk

6 teaspoons Sukku Banam

4 teaspoons Maple Syrup

Directions:

Bring 4 cups coconut milk to a simmer and add 6 teaspoons of Sukku Banam  

Simmer for 10 minutes and add maple syrup to taste

Sukku Banam Sugar Cookie Recipe

3 tablespoons (37g) refined coconut oil, softened with a texture similar to softened butter

3 tablespoons (48g) almond butter

½ cup sugar

1 ½ flax eggs

1 ½ teaspoons vanilla extract

1 ⅔ cups (160g) almond flour

2 teaspoons sukku banam

¾ teaspoon baking soda

½ teaspoon sea salt

Directions:

In a large bowl, stir together the coconut oil, nut butter, and sugar until fully, about 1 minute. Beat in the flax egg, then stir in the vanilla extract. In a separate bowl, whisk together the blanched almond flour, sukku banam, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined. 

Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with – you can leave the dough in the fridge (covered) for up to 48 hours. When you’re ready to bake, preheat oven to 350°F. Mix together the sugar and sukku banam in a small bowl to roll the cookies in.Use a cookie scoop to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. 

Place the cookies 2 inches apart onto a parchment-lined cookie sheet. Bake for about 9 to 11 minutes in the preheated oven, depending on the size of your cookies, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.

 

Sukku Banam Energy Ball Recipe

½ cup plus 2 tablespoons shredded coconut, unsweetened

½ cup raw almonds

1 cup medjool dates, pits removed

1 tablespoon coconut oil

½ teaspoon vanilla extract

¼ cup almond butter

3 ¼ teaspoon Sukku Banam

¼ teaspoon fine grain sea salt

 

Directions:

Toast 2 tablespoons of shredded coconut until lightly browned. 

Pulse almonds and ½ cup shredded coconut in a food processor until completely ground (no chunks of almonds!). 

Add the remaining ingredients, except for the 2 tablespoons of toasted coconut, and blend in the food processor until all ingredients are combined into a dough-like consistency. 

Press chunks of the dough into a ball in your hands, then roll dough into balls with the palms of your hands. If you'd like, roll them in the toasted, shredded coconut.