The holiday season is a dreaded sugar fest for anyone I know that is trying to get their health back on track and eat for healing. Unfortunately sugar is more than ‘naughty’ extra calories that you have to ‘burn’ off. Sugar places extreme stress on your liver, as well as your hormones and also suppresses your immune system, causes premature ageing and feeds cancer cells as well as bad gut bacteria. I know!

On the other side of this decision you make for your health, living without sugar doesn’t have to be a punishment and you don’t have to feel like you’re missing out. I promise.

I’ve taken ‘no sugar’ to the limits here with these little buttery goodies. Even the dried cranberries were sourced sugar free and organic (they are totally sweet enough for my palette!), and I’ve only used vanilla protein (already pre-sweetened with stevia) as the sweetener. The idea is you can have one and you won’t even feel like more because the healthy fats in the butter will make you feel full. Whereas sugar drives more sugar cravings, which is why it’s so hard to manage!

Get off sugar, feel better.

Ingredients

  • 1 cup butter
  • ¾ cup green banana flour
  • ¾ cup bob’s paleo flour (mixture of almond flour, coconut flour, arrowroot flour)
  • 1 scoop vanilla protein powder (or 5 tsp)
  • 2 eggs
  • zest of 1 orange
  • 1 tsp finely grated fresh ginger
  • ½ tsp ginger juice (grate then squeeze for extra punch)
  • ½ tsp ginger powder
  • 1 tsp vanilla extract
  • ¼ cup unsweetened dried cranberries
  • ½ tsp baking soda
  • Dash of salt

 

Method

  1. Soften butter with a fork. It works best if room temperature, however if you don’t have time just grate your cold butter over a cheese grater and it will help. Such a good trick I picked up from watching Masterchef!
  2. Mix in eggs, zest, vanilla and your 3 gingers plus salt.
  3. Add flour, protein powder and baking soda slowly, stirring until completely mixed through.
  4. Last fold in your dried cranberries.
  5. Roll into a round log inside some parchment paper. You can either roll the dough out to cut shapes or just slice off rounds and place directly on tray.
  6. Bake at 325 for about 12 minutes. These have a lot of butter (my 14-year-old niece – who also likes to eat butter straight – calls them butter sponge cookies) and some of the oil might seep out. The idea with these is to have mostly butter, which gives you a sweet satisfying flavour without the sugar, with just enough yummy low carb ingredients to hold it together!

I experimented a bit with different amounts of dry flour to butter and found this balance to work best. The less flour, and the less cooking time, the more buttery and soft the texture.

Happy sugar free baking! Thanks for stopping by and I hope to see you in 2018 as I offer a series of Mind Body Reset programs for you to learn more about your amazing body and the power of what you eat to heal.

xo Sita

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