I have had a lot of people tell me recently that they are going to give up eating sugar. Each person seems to have a different reason for doing it, too, which is interesting. One person was recently diagnosed with diabetes, someone else wants her child to be sugar-free so she wants to be a good example, and another person has already lost weight giving up sugar so he will continue to be sugar-free because of the benefits.
Here are some recipes that I hope will help in making the transition for those of you just getting started:
Brown Rice Cookies
1 cup brown rice flour
2 tablespoons butter (use coconut oil for dairy-free)
¼ cup maple syrup
½ teaspoon salt
1 teaspoon vanilla
1 egg, beaten
1 cup nuts
1 cup raisins
Mix all ingredients together thoroughly and then chill overnight. Next day, roll into one inch balls and arrange on greased baking sheet then press flat with bottom of glass. Bake at 350 for 10 minutes, or until golden brown.
Light & Crunchy Oatmeal Cookies
3 cups quick oats
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup coconut oil or butter (use coconut oil for dairy-free)
¾ cup honey
¼ cup maple syrup
1 cup warm water
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ½ cup unsweetened coconut
- Preheat oven to 350. Mix oats, flour, baking powder and salt in a medium bowl. In a smaller bowl, whisk together butter, honey, syrup, water, vanilla and almond extract until well combined.
- Combine wet ingredients into dry until well blended, then fold in coconuts and any additional ingredients that would be yummy! (nuts, raisins, etc.) Drop by spoonfuls onto greased baking sheet, leaving about an inch between cookies. Flatten with a floured fork.
- Bake for 15-20 minutes. Cool on rack and enjoy!
Sugar-Free Whipped Cream
Whip desired amount of cream. Add honey, syrup, cinnamon and vanilla extract to suit your taste. The cream will become creamier after adding the sweetener, so I usually whip it up a little stiff to begin. You can even add softened cream cheese as a yummy frosting alternative.