22 Jun Sugar-Free Recipes from Our New No-Sugar Cookbooks
More and more people are waking up to the health hazards of processed sugar – and embracing the sweet benefits of sugar-free eating! We’ve just added a range of no-sugar guides to our ever-growing literature selection. These include the two best-sellers by sugar-free guru Sarah Wilson, and local sugar addition specialist Karen Thompson. These are so much more than just cookbooks; they are comprehensive guides to beating your sugar cravings, coping with relapses and learning how to live without the sweet stuff. But of course, that needn’t mean going without the occasional indulgent treat. To give you a sneaky peek at what’s inside, we’ve chosen a few short, sweet and simple sugar-free recipes from our brand-new books. Enjoy!
Our No-Sugar Recipe & Lifestyle Books
Nutty Flapjacks from Sugar-Free
- 1tsp grass-fed butter or coconut oil
- 3 free range eggs
- 50g almond flour
- 50g walnut, macadamia or pecan flour
- ¼tsp bicarbonate of soda
- 1Tbsp unsweetened almond milk
- Scraped seeds of 1 vanilla pod
- Combine the flour, bicarb & vanilla in a mixing bowl.
- Whisk the eggs together.
- Gradually add the egg into the dry ingredients, mixing until you have a smooth batter.
- Heat the butter or oil in a small frying pan until melted.
- Ladle a dollop of batter into the frying pan; cook on one side until bubbles appear, then flip & cook on the other side. Repeat with each flapjack.
- Serve warm with butter & fresh berries.
Chewy Quinoa Macaroons from I Quit Sugar
- 3-4 free range egg whites
- 80ml rice malt syrup
- 150g shredded coconut
- 135g cooked quinoa
- Pinch of salt
- Whisk the egg whites with the syrup.
- Stir in the coconut, quinoa & salt; place the mixture in the fridge for 1 hour.
- Preheat oven to 170°C & line a baking sheet with baking paper.
- Scoop spoonfuls of quinoa mixture onto the prepared tray. Mould into small domes using your fingertips.
- Bake for 15min until golden-brown; cool, serve & enjoy.
Iced Coffee & Chocolate Shake from Sugar-Free
Makes 1 glass
- 120ml organic filter coffee, cooled
- ¼ cup cream
- 1Tbsp raw cacao
- 2tsp melted coconut oil
- 2Tbsp natural almond butter
- ½ cup ice
- Blend all ingredients together in a high-speed food processor.
- Serve & enjoy immediately.
Salted “Caramel” Haloumi & Apple from I Quit Sugar
Makes 2 servings
- 6 slices haloumi cheese, cut into 5mm slices
- 1 small green apple, cored & cut into 5mm wedges
- Pinch of Himalayan salt
- ¼tsp cinnamon
- Handful of walnuts, lightly toasted
- Place the haloumi & apple slices in a hot non-stick frying pan.
- Jiggle the pan so that the fat from the haloumi coats the apple.
- Cook on both sides until the apple & haloumi are a caramel colour.
- Toss with salt & cinnamon; serve with walnuts & enjoy.
Check out our own delectable selection of natural and organic sugar-free sweets and treats for more inspiration on sugar-free living.