I did not realize how difficult it would be to go sugar-free. Even though I’m still incorporating fruits into my diet, all I really want is a freakin’ chocolate bar! At least these take the edge off a bit…
I’ve been making good use of fruit to sweeten recipes though! Below are some examples:
- Date Puree: I put 1/2 cup of dates in 1/4 cup of water in a saucepan over high heat, and once it comes to a boil, I remove the pan and allow the dates to sit for 15-30 minutes. I then just mash them with a fork (you could also puree the mix in the food processor, but I’m just too lazy). This can be used in recipes that call for other liquid sweeteners, such as maple syrup, in smoothies, on top of oatmeal, etc. You can also use dried apricots, figs, prunes, or raisins if you dislike dates or if you just want a variety.
- Apple Honey: This delicious recipe that I posted back in October is a perfect alternative for sweetening! It’s also vegan and paleo-friendly. I have been letting it reduce a bit less time and it comes out more syrupy, which is perfect for topping pancakes and making granola (sugar-free granola recipe to come!).
- Baby Food: You would not BELIEVE how convenient these jars are. They have various fruit purees (Pear-Raspberry and Prunes are two of my faves) ranging from apples to bananas to apple-blueberry that are perfect for adding to recipes to give them moisture and sweetness….I also like to freeze them and eat them like sorbets!
- Stevia: An obvious choice, but far down on my list, as I seem to be sensitive to large amounts of it! I recently purchased it in its natural (green, yes GREEN) form. The color is a bit off-putting, but I’m hoping to tolerate it better!
Today’s recipe is one of my favorite breakfasts, as of late. Due to our sugar reduction, overnight oats are not topping the list, as I usually add a tablespoon or two of honey to the mix….and using all stevia is just NOT good, so these babies are frequenting our bellies…
Packed full of fresh grated apple and whole grain flour, these make a filling (and tasty) breakfast, and they don’t weigh you down like some pancakes…..
….their doughy yet fluffy texture reminded me of fat-boy apple dumplings…so they are aptly named.
- 1 c. gluten-free or whole wheat flour (if you use whole wheat, subtract 1 tablespoon from the 1 cup)
- 1 t. baking powder
- ¼ t. salt
- 1 t. cinnamon
- ¼ c. applesauce (baby food works!)
- ½ c. milk (I use almond, but any kind will work)
- 1 egg, lightly beaten (flax, psyllium, and chia eggs work too!)
- 1 T. oil or melted butter (I’ve used walnut, olive, coconut, and almond with good results)
- 1 T. plain yogurt (I use greek, but any type will work)
- ½ t. vanilla
- 10 drops stevia or 1/16 t. powdered stevia extract
- ½ c. fresh apple, grated (I like a sweeter variety)
- butter or oil, for frying
- Mix the dry ingredients (flour, baking powder, salt, cinnamon, powdered stevia (if using)).
- Mix the wet ingredients in a separate bowl (applesauce, milk, egg, oil, yogurt, vanilla, liquid stevia (if using)).
- Mix everything together until combined.
- Stir in the grated apple.
- Melt a couple of tablespoons of butter or coconut oil in a non-stick skillet.
- Dollop a few tablespoons for each cake.
- Fry for about 3-4 minutes each side.
- Cool and serve!
If you need a good gluten-free flour mix, this one works very well in this recipe, and it contains NO starches or gums!
They are delicious topped withsome freshly grated nutmeg and my Apple Honey as an alternative to maple syrup. As I stated above, just don’t reduce the juice as long, and you end up with a syrup instead of a honey! Deeee-licioso!
What’s your favorite sugar-free breakfast?