When I was first told that I had to breakup with sugar I decided that one last rendezvous with the stuff was in order. Thinking it was the end of all sweetness in my life, I ate an entire box of rainbow paddle pops and a dozen donuts in one sitting, almost sniveling (amongst serious sugar highs) as I finished the feast.
Today despite that I avoid fructose, the want for sweetness is still loud and clear. Except now I simply look for ways to indulge that add to my health, rather than take away from it.
My current favourite way to get that sweet fix?
Go to your pantry and throw out that awful ‘milk’ chocolate or that crappy banana bread that resembles cardboard, and get excited about healthy baking (ah-yeah, you can bake awesome deliciousness without butter, white flour and sugar! Who would have guessed!?).
I’m talking about moist nut based cakes that ooze flavour and chocolate that’s so rich but luxurious you only need one piece to satisfy all your cravings. I’m talking about embracing your inner Martha Stewart but with a healthy twist (maybe it’s more our inner Gwyneth Paltrows in this case?). Regardless, healthy baking is a damn fine way to treat yo’self.
These past few Sundays I’ve found myself baking like mad, testing out my culinary skills and knowledge of flavour (tip: cinnamon and vanilla go with everything!). Let’s just say Aaron has been one lucky man with a series of new cakes to road test.
Last week I made berry and vanilla muffins that ticked all the boxes. I added the word lunchbox to the title as they make for the perfect little workplace treat. Add some raw honey and well, you’ll soon be craving a cold rainy afternoon and a peppermint tea as well.
The best part? They’re organic, gluten-free, sugar-free, diary free, and scrumptious. You can also mix up the flavour and throw in any dessert-like sweetener you have lying around. I had a small banana that had seen its time in the fruit bowl and it made a nice little addition to these babies (and as it’s spread across 12 muffins, it only added a tiny pinch of fructose per serve). Enjoy!
- 150g almond meal
- 150g hazelnut meal
- 2 teaspoons gluten-free baking powder
- 1/2 cup melted coconut oil
- 4 medium sized eggs
- A splash of vanilla essence
- 1/2 cup of rice malt syrup
- A handful of shredded coconut
- A cup of berries (frozen or fresh)
- 1 small, slightly brown and mushy banana
- A decent pinch of pink salt
- Preheat the oven to 180 degrees
- Line a cup cake tray with baking paper patty pans
- Mix all the ingredients in a bowl
- Spoon the mixture in to the patty pans
- Cook for 35 minutes or until a knife inserted in the middle comes out clean