Tuesday 29 January 2013

2013: Death to Sugar (and "Sugar Free" Induced Farts, Hopefully)!

I survived Christmas. Just.

Actually, to be quite honest, I did cave a wee bit at Christmas time and had one mince pie, a couple pieces of homemade turkish delight, a slice of my own maple pumpkin pie and a piece of Buche de Noel

That said, I am back on the sugar-free wagon and after reading Dr. Lustig's new book, Fat Chance: The Bitter Truth About Sugar, I feel it's the right decision. My boyfriend had an even bigger binge at Christmas time and after feeling the effects of sugar, we've both agreed that sugar free is the way to go. 

I also received an interesting cook book from my boyfriend: Clean Food by Terry Walters. Most of her recipes are vegan, wheat-free and sugar free. It's an inspiring cookbook full of delicious (looking) recipes. However, in a lot of her desserts, she uses maple syrup (?!) Not what I would consider "clean" but I suppose it is a fraction bit better than sugar since it might contain minute minerals? Anyway, I was inspired by one of her recipes and made my own version of a sugar free fruit crisp (not a British "crumble" - which I always find to be too bland). 

Jennifer's Mixed Berry Crumble



*You could use any fruit in this, like apples and/or pears; I just happened to have a bag of frozen berries in my freezer so used that*

FILLING
500g bag of frozen berries 
1/2 cup dried raisins
1 teaspoon of vanilla


TOPPING
2 cups of rolled oats
1/2 cup of flour (you could use brown rice flour/ spelt flour etc. if you're avoiding wheat)
1/2 cup of unsweetened coconut flakes
3/4 cup of finely chopped dated (I blitzed them in my food processor) 
1 tablespoon of cinnamon
half a teaspoon of ginger
pinch of freshly grated nutmeg
1/2 cup virgin coconut oil, melted (you could also use butter)

Heat oven to gas mark 6 / 375f degrees/ 190c degrees. 

For filling, mix berries, raisins and vanilla together in a bowl. Spread mixture in 8x8 baking dish. 

To make the topping, add all ingredients APART FROM THE COCONUT OIL/ BUTTER/ WHATEVES, in a large food processor. If you don't have a food processor, buy one; they're a lifesaver. Blitz until all blended and add to a large bowl. Melt the coconut oil and to the bowl as well and stir just until blended. Spread topping evenly over the berries, cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes or until topping is golden brown. 

Remove from oven. Enjoy!