I rarely eat fast food, except sushi. I love good food, and I love healthy food, but it doesn’t make me less of an addict.
I’ve ascertained something in the last few weeks and that is that I’m addicted to sugar and wheat. There’s a very good reason why wheat and sugar are so addictive.
It’s because they’re yummy.
It’s because majority of the yummiest things contain one or both of them, so even when we think we’re not specifically eating sugar or wheat, you’ll probably find you are.
This makes cutting down, or giving up incredibly hard.
So, so boring.
After two weeks of no sugar and no wheat I have drawn some conclusions.
- Coconut flour biscuits sweetened with banana puree should never be referred to as biscuits. I couldn’t give them to children who eat anything, and neither would adults eat them, even in the name of politeness.
- Stevia tastes like crap. A little in a coffee is passable, but in yoghurt, biscuits or anything edible it leaves a wacky tang on the back of your tongue that lingers like a fart in an elevator.
My girlfriend suggested I stop trying to substitute and just get used to not having these treats in my life.
What kind of life is that?
Pass me a noose.
I’ve been like a mad scientist. I pretend I’m Heston Blumenthal on the trail of molecular gastronomy but my molecules are flour substitutes and my gastronomy is baking. Sure, there’s been some schtummers, but I have also made some delicious discoveries.
My sourdough recipe made with half gluten-free flour and half wholemeal spelt, rolled in sesame seeds before baking is a noble loaf. It could hold it’s doughy head high in Bourke Street Bakery and I bet the GF hipsters would be right into it.
Coconut flour is an awesome flavoured flour. Super low in carbs and high in protein and good fats. It’s exxy but you use only about a half as much of it. It is notoriously tricky to work with as it’s sucks moisture like a sponge. That said, I made a spicy salt and pepper crust out of it for fish, and coconut flour banana muffins?
Slightly odd texture but I had my fussy 5 year old neighbour here and she scoffed two of those little puppies straight from the oven.
She usually makes Kerry Vincent, Ice Queen of Cakes, look like a pussy. She’s turned her nose up at more of my creations than she’s actually eaten. Not a word of a lie.
My piece de resistance, however, was not a new recipe. I’ve made this cake a million times, never once thinking how good it was for me. Now I know it’s practically a health food.
I would usually put a Grand Marnier cream cheese icing on it, but that would have needed too much stevia and we know how I feel about that, so I made a thick, lucious, chocolate ganache out of sugar free chocolate. Yep, diabetic chocolate.
Diabetic chocolate is sweetened with a product called maltitol and while it’s not as bad as the cancer producing aspartame, it’s probably not actually better for you than sugar.
I was just experimenting with it to see if the integrity of the ganache would be maintained with this product… and boom. Just like the real deal.
Bear in mind it was for my Easter table so I did use a little sugar in the cake but much less than usual. I didn’t eat the bunnies on top. They’re full freight chocolate.
Forgive the lack of photos but I wasn’t planning on blogging it but after I put this image on Facebook, my wall went nuts for the recipe……
And what my peeps want, my peeps get.
What you will need :
For orange cake –
- 4 oranges
- 6 eggs
- 100g sugar plus 1/2 teaspoon of stevia (if you’re not watching your sugar intake, you can just use 200g sugar)
- 250g almond meal
- 1 teaspoon baking powder
For ganache –
- 100g sugar free chocolate, broken up
- 100ml cream
Boil your whole oranges in water for about 1 hour. Drain and cool. When they’re cool, chop off their ends and cut in half to disgard any visible pips.
Puree the fruit in a blender until it is a thick liquid.
Preheat oven to 18oC.
Beat your eggs and your sugar (and sweetener) until creamy, then add your orange puree, almond meal and baking powder.
Place into a greased and lined tin. Make sure it’s a big enough tin because it’s quite a large cake.
Pop into your oven for about an hour or until a skewer comes out clean.
Cool in the tin. Then transfer to a plate for serving.
Pop your cream on a moderate stove in a heavy based saucepan. Add your chocolate and stir until it is all melted. Leave to cool for 5-10 minutes before pouring on your cake.
I start with it in the middle and gently push it out to the edges so it can dribble down in a most enticing fashion.
Iboting with EssentiallyJess cos she’s da bomb….