This year I decided with some friends to follow the lent. Have never ever done it before but somehow it felt like the right thing to do. It’s a time for reflection, to awaken your sense, slow down, clean the body and mind, etc. in order to recharge and become stronger and wiser 😉
My attention landed on ditching the sugar and continue without coffee and alcohol (which I gave up earlier, under project called “to get my energy back” :o).
I did not eat much of the refined sugar anyway but I have a sweet tooth, love chocolate and I LOOOVE baking while using natural sweeteners like dates, bananas, honey, etc. I think the last drop in my head to ditch the sugar was after listening to an interview with J.J. Virgin, Certified Nutrition Specialist who has done great detective work on sugars in different foods and how it impact our life, our mood, weight, you name it. So I have decided to concentrate on savory dishes and also replace fruits with veggies (its not that I miss out the vitamins, minerals, fiber or a tasty food – only the sweet taste ;o) . Though I found myself missing my morning or afternoon snack to have with my tea.
So what do I do, I experiment! :o)
Coconut and cinnamon are tastes what can give me a hint of sweetness so I did choose one of the recipes I have made before and decided to experiment. It worked, my lovely collages were again my Guiney pigs and they enjoyed it.
I have also got myself a magic machine called Thermomix which made the baking so much easier but I will guide you through the proses if you don’t have it (yet ;o)
1/2 zucchini, (shredded finely and squeezed out for non Thermomix bake)
1 carrot (shredded finely for non Thermomix bake)
4 happy chicken eggs
100 g of coconut butter also called creamed coconut (if you don’t find it use coconut cream but add about ½ dl /25 g of coconut flour and if you have also some dedicated coconut, to help it to stick together*. Or go to the original recipe and smash in a banana ;o)
1 tbsp. coconut oil, plus extra if needed for greasing the pan
1 dl / 55 g coconut flour
3/4 tsp. baking soda
1/2 tsp. salt
2 – 3 tsp. cinnamon
½ tsp. nutmeg
1 tsp. apple cider vinegar
1 dl walnuts / 45 g (Optional but highly suggested)
1 dl coconut flakes (Optional but highly suggested)
Preheat the oven to 175 degrees and grease you loaf pan if needed
For the Thermomix user:
Cut the zucchini and carrot put them into your Thermomix bowl and chop:
Time: 5 sec / Speed: 5
Scrape down the veggies from the walls and add walnuts:
Time: 3 sec / Speed: 4
Add all the rest. To makes sure you don’t have any lumps in the flour use the seal, and mix:
Time: 10 sec / Speed in reverse: 3
Put the batter into the form and bake in the oven for 45 – 50 min or until a toothpick inserted into the centre comes out clean.
For non Thermomix baker
Mix the eggs in a large bowl, add the oil, coconut butter, dry ingredients, shredded carrot and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.
Crumble in the nuts, add the coconut flakes and give it a finl stir.
Put the batter into the form and bake in the oven for 45-50 min or until a toothpick inserted into the centre comes out clean.
* I did one patch with the coconut cream to test but without extra coconut flour + I was also too quick to get it out of the form … and it kind of fell apart :o) If you are brave enough to experiment be also ready to fail here and there! ;o)