We often bake with fruit or dried fruit (especially dates) to sweeten the mix instead of sugar.
Dates are lower glycemic than refined sugars. They have more nutrients and the fibre helps prevent such a drastic blood sugar spike. We sprinkle oats and flaxseed on top before baking for some crunch and extra goodness. Serving with natural yogurt is also a great way to add some protein.
I love introducing retreat guests to lower sugar desserts and snacks - the teens are often particularly surprised by how much they enjoy them!
Here's our go-to refined-sugar-free banana cake recipe - we're rarely without one in our house! You can make this your own e.g. with raisins or cinnamon, or replace some of the flour with cocoa powder.
Ingredients:
* 360g self raising flour
* 2sp bicarbonate of soda
* 10 medjool dates, pitted
* 6 ripe bananas
* 2 eggs
* 150g coconut oil (or other fat), melted
* 2tsp vanilla extract
* Oats and flaxseed to top.
Method:
1. Pre-heat oven to 180 degrees (fan-assisted)
2. Blitz dates, bananas and oil
3. Whisk in eggs and vanilla extract
4. Fold in flour and bicarbonate of soda
5. Spoon into muffin tray, sprinkle with oats and flaxseed and bake for 20 minutes or until skewer comes out clean.