How can I give up sugar in the New Year without feeling deprived?
A lot of you might be thinking of your New Year’s resolutions and for some of you, that might be giving up sugar…
When sugar is used now and then, for instance, in the slice of cake your sweet grandma served you on your birthday, you’re probably not going to wreak havoc on your health. So then why is everyone harping on sugar so much? Well it seems most of us are not using sugar in moderation. The average American is actually consuming over 150 pounds of sugar each year! Compare that to the not so mere 47 pounds consumed in the 1900s.
Thanks to this massive consumption, it’s no wonder over half of Americans are expected to be obese by 2030. This diabolically sweet ingredient is largely to blame for a lot of America’s health issues including obesity, diabetes, heart disease and many common cancers… that sweet substance isn’t sounding so sweet, is it?
While going cold-turkey works for some people, others of us are baby-steppers and need to start small. Let’s begin by taking the advice of the World Health Organizationand limiting our daily sugar intake to less than 6 teaspoons of added sugar per day (24 grams).
To help you in your pursuit of better health, I’ve whipped up a deliciously healthy dessert to share with you without the addition of sugar, agave, maple syrup, cane sugar, honey, fructose (or any other cleverly disguised name for sugar…). Satisfy your sweet tooth with these naturally sweetened Pink Peppermint Blondies.
Pink Peppermint Blondies
2 large ripe plantains
2/3 cup cashew butter
Two tablespoons coconut butter
2 tablespoons applesauce
2 tablespoons coconut oil, liquid
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of pink himalayan salt
*substitute applesauce with maple syrup, or add a pinch of stevia for extra sweetness
Pink Peppermint Frosting Ingredients
1/2 cup whole cashews, soaked, rinsed, and drained
1/4 cup coconut butter
1/2 cup roasted beets
1 ripe banana
2-4 tablespoons coconut milk (depending on preferred consistency)
1/2 teaspoon stevia, liquid
1 – 2 teaspoon peppermint essential oil
Preheat the oven to 350°F and line a 8×8″ baking pan with parchment paper.
Using a blender, puree the plantains, coconut butter, oil and applesauce. Add baking soda, powder and salt and blend to combine. Grab a mixing bowl and put in your cashew butter. Stir the contents of the blender into the mixing bowl and mix well.
Pour batter into the prepared baking pan and bake 25-30 minutes. (25 minutes will give you a more dense blondie; 30 minutes makes for a lighter and fluffier blondie).
While the blondies are baking, place your frosting ingredients in a food processor. Blend until smooth!
After the blondies have finished baking, allow them to cool for 15-20 minutes before frosting. Be careful frosting these blondies, the top can be a bit delicate! I sprinkled my blondies with toasted coconut shreds, but they’re good without, too. Whatever you do, enjoy because these no-sugar-added blondies are delicious!!
Store in the fridge for up to a week (if they last that long), or in the freezer, ready for your next event. Serve at room temperature.
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Amount Per Serving (16 servings)
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 13g
Dietary Fiber 1g
Vitamin A 273IU
Vitamin C 4mg
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