Even though I’ve been avoiding sugar for months, I still often feel like something sweet (particularly with a cup of tea or at the end of a long day). Strangely the same goes for coffee despite that I no longer get the lows that come from caffeine withdrawal. I miss the ritual.
If you’re craving sugar or caffeine at certain points in the day, such as the 3pm slump, chances are you’re not fuelling your body properly early in the morning. A breakfast with a sufficient amount of protein is imperative to getting a good start and to avoiding those sweet snacks later in the day.
No matter how skilled you are at dodging sugar, sometimes it’s nice to treat yourself (healthily I may add). In the past, the sweetness of kiwi fruits and hummus have settled my need, but recently these favourites just aren’t cutting it. Why? We need to mix up what we eat. Too much of one thing can restrict your nutrient intake, build a food intolerance and eventually ruin your love of the food in question.
To help myself steer clear of the cookie jar, I turn to the sugar-free queen, Sarah Wilson and her recipe bible, I Quit Sugar for Life.
The below brownie recipe is delicious and will definitely kick your cravings to the curb. My only recommendation is to limit your portion intake. Don’t be fooled – just because they’re a healthier option and there is no added sugar or butter, it doesn’t mean they don’t pack a calorie punch.
Enjoy! They’re wickedly good.
Coconut Oil for greasing
1 large zucchini
1 cup nut butter (I use 100% natural peanut butter for a nice flavour twist, but a good almond butter would also work)
1 organic egg
1/2 tspn vanilla powder/essence
1/4 cup rice malt syrup
1 tspn ground cinnamon
1/4 tspn ground nutmeg
1 tspn gluten free bicarb soda
100g dark chocolate (at least 85% coca) roughly chopped
- Preheat oven to 180C and grease a square 23cm brownie tin
- Grate the zucchini in to a large mixing bowl
- Add the rest of the ingredients and combine. I recommend using a food processor
- Pour the mixture into the prepared brownie tin and bake for 35 minutes or until a skewer comes out clean
- Cool in the tin and then cut into square serves