I am not a follower of a paleo diet, caveman blueprint, fasting, abs, bikini kill (no wait that’s a band)…I don’t do diets or count calories. I eat real food. I avoid processed rubbish and try to get the most out of the food that I eat.
‘Hold on one cotton picking second’ I hear you cry… ‘we’ve seen your sugar-free, gluten-free, dairy-free and vegan-friendly posts on Instagram!’
I follow a low fructose diet as it helps with my energy levels and stops big dips in enthusiasm after a sugar hit. I also bake and cook gluten-free as its easier on my digestive system and helps with horrid bloating. I am vegetarian, but I often enjoy vegan recipes as it avoids animal products such as milk which I have also found to be harsh on my digestion.
In blogs to come I will talk about my experiences on my diet further. I am no expert but can offer little nuggets of healthy habits which have made a big difference to me. Lets start the ball rolling with some baking… good for you bakes!
Here are my healthy flourless, gluten-free, vegan friendly and low-fructose doughmuff. They are packed with good protein from the almonds and cashews and are virtually fructose free, certainly refined-sugar free. My husband who is my willing guinea pig declared they were doughmuffs as they were nothing like a doughnut but more like a muffin.
3/4 cup coconut flour
1 cup almond flour
1/2 tsp gf baking powder
1 tsp cinnamon
1/2 cup nut milk or rice milk
3 tbsp nut butter (I used cashew for its milder taste)
1/4 cup rice malt syrup
3 tbsp flax seed mixed with 6 tbsp water
Mix the flax seed and water and leave to thicken whilst you get all other ingredients ready. Mix all dry ingredients together. Mix the wet and add the flax eggs. Add the wet to the dry and mix quickly. The coconut flour absorbs moisture fast so you want everything well combined. Grease some molds with coco oil and watch the coconut flour puff up as you do!
Bake for 30 mins at 180c 350f