When I stopped eating refined sugars, my biggest problem was the social gatherings. I wish I had back then a killer recipe like this Coco Berry Bread to share around, it would have saved me some trouble.
To be honest I’ve never been too crazy into super sweet things, so it wasn’t the biggest issue to give up sugar. But faced with a social occasion, I could never say no to cake. The first few times after I’d proudly announced I was no longer eating sugar, I caved. I never caved on anything store bought or from a packet, but if someone had taken the time and effort to MAKE a cake. Golly I was going to try it. If I didn’t I would have been embarrassed feeling I was so rude to the ‘cake baker’. It would have been an insult.
While it took me a few practices to get over this fear of saying no. I learnt that a sneaky diversion never goes astray either. So visualise this…
It’s someones birthday at work and you are summoned to a morning tea to celebrate. As you approach the table you see – chocolate freckles, lamingtons and a giant sugar laden birthday cake. One giggly team member rounds everyone up to sing happy birthday (which always seems to be quite awkward and slightly rushed) and then the cake cutting begins. The decadent, gooey slices are passed around the circle and you manage to avoid a few plates. But then someone yells out “who hasn’t got one yet?” and then “Oh, Linda you don’t have a piece – here you go”. Before you can say no, a sugar laden plate is shoved in front of you. Everyone demolishes their piece. Some go for seconds and justify it because they dreamt about exercising last night. Others are onto their third piece and there’s always the one persons who sneakily (or not so sneakily) runs their finger around the bottom of the cake box picking up the odd bits that have dropped off. Its a sugar frenzy.
Learning from my errors, I’ve created a diversion. Instead of just participating in the celebration of the birthdays, sitting there empty handed and trying to explain why I would be so crazy to give up the good things in life – cake, lollies and chocolate. I make a healthy treat to share with the group too. This stops the ‘sugar people’ judging me and allows the curious ones to taste test and see if it stacks up. Now before you get all crazy on me saying that healthy stuff couldn’t possibly taste as nice. Well. I could tell you that it does (and really, it does).. but I’ll let you be the judge of that.
I’m so excited to share this recipe with you and I know a fair few of you are flirting with the idea of eating less sugar. But maybe don’t know how or what to make instead. So this is for you.
1. Make my Coco Berry Bread (recipe below)
2. Like the Lunch Lady Lou Facebook page
3. Post a photo of your Coco Berry Bread creation on Facebook and tag Lunch Lady Lou and use #Lunchladylou
4. The winner will receive a bag of delicious organic raw cacaco powder to experiment with. Hot choclate anyone?
the Lunch Lady Lou Coco Berry Bread that WILL change your perception of healthy ‘stuff’. For real.
Time… 40 minutes
Makes… 12 muffins or 1 loaf
Store… in an airtight container for 5 days
Ingredients – wet
- 1/4 cup milk of your choice
- 2 tablespoons of coconut cream
- 6 tablespoons olive oil or butter or coconut oil
- 6 tablespoons rice malt syrup – you can also use honey or maple syrup
- 1 teaspoon pure vanilla extract or vanilla powder
- 2 cups mixed berries – I use frozen
Ingredients – dry
- 1/2 cup shredded coconut
- 1 cup flour – I use spelt, use anything except for white
- 1 cup almond meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup chopped nuts + seeds – I use flaxseeds, sesame seeds and almonds
You could use hazelnuts, walnuts.
- 2 tablespoons of raw cacao powder or cacao nibs.
- Preheat oven to 180 degrees
- Line a loaf pan with baking paper or line muffin trays
- In a bowl combine dry ingredients
- Put the milk, oil, maple syrup, vanilla, and berries in a blender and blend until smooth
- Add wet mixture to dry and combine using as few strokes as possible.
- Fold in nuts and cacao if you’re choosing to use these.
- Pour into a loaf pan and smooth the top. Or individually spoon into muffin tray.
- Bake for approx 30 minutes for the loaf pan. Or 20 minutes for the muffin tray.
As always, ovens are a fickle thing adjust the time to suit accordingly.
It’s ready when you can insert a skewer into the centre and it is removed clean.
- Serve with extra coconut or your choice of butter
Now you’re armed with the knowledge to make this cake, leave a comment below and let me know how you go. What are your thoughts on refined sugars – good/bad/indifferent?