After a year of living sugar-free it’s easy for me to be sugar-free – I no longer crave it and when I want something sweet for the sake of afternoon coffee ritual, I have one of my trusted sugar-free sweet treats.
It’s much harder for me to be completely gluten and dairy free though. So far I actually haven’t been. There have been Ryvitas and a couple of ham&cheese toasties and milk in my porridge when I’ve been out of goat’s milk.
I find that during the day I am really good, I prep my breakfasts and lunches and when I come home and have made regular dinner for everyone else (I cook dinner the night before because the kids want to eat before I get home) I just quickly cook up some sweet potatoes or have an omlet. But then once the kids are in bed I’m hit with the munchies and out come the Ryvitas or pretzels or even an occasional tortilla with jam and peanut butter (both sugar-free).
In the winter it’s just difficult to sit down in the evening with a cup of tea and a carrot stick!
I have baked sugar-free banana bread and cupcakes before but even when they’re sweetened with stevia, they taste and feel too much like cake and since my brain cannot do moderation when it comes to cake I end up eating way more than I should. So I searched for a non sweet gluten-free, dairy free bread and found a version on The Paleo Larder. I’ve made it a couple of times now and have to say it’s really simple, really quick and really tasty.
1/2 cup coconut flour
1 1/4 cups almond flour
1/4 cup ground chia seeds or flax seeds
1/4 teaspoon sea salt
5 tablespoons coconut oil
1 tablespoon apple cider vinegar
1/2 teaspoon baking soda
A dash of water if required to loosen
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into any tin and pat lightly to flatten.
4. Bake at 180°C for x minutes – depends what kind of tin you’re using 🙂 My half-recipe today only required 15 min in the oven as it was so thin.
When I first saw the recipe I thought “Let’s see which ingredients I’m going to have to go out and buy from the health food shop?” Turns out though that I had everything in the cupboard already! I’m now officially a health freak 🙂 (the only thing I deviated from was using whole chia seeds instead of ground ones)
My suggestion is to play around with the recipe to find the combination that suits you and your oven. I made half a batch today just because the first batch came a bit too crumbly – I added more coconut oil (original recipe calls for 3 tablespoons) and a tablespoon of water. I also found that with a fan forced oven 180°C is enough for temperature.
I’ve had the bread with St.Dalfour’s sugar free strawberry jam, it’s sweetened with grape juice so of course has loads of fructose but it doesn’t seem to mess with my brain or my blood sugar levels like plain old sugar does. I’ve also had it with butter and goat’s cheese. Next time I’m making double recipe in a bread tin and test its toastability.