We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case! Carolyn Hartz has shared one of her sugar-free dessert recipes here.
Makes 18
INGREDIENTS
Butter or oil, to grease
200g almond meal
50g arrowroot
30g flaxseed meal
30g chia seeds
1 tsp bicarb soda
½ teaspoon salt
60ml coconut oil, melted
30g Perfect Sweet® xylitol
2 X-large eggs
250g ripe mashed bananas (approx 2 large bananas)
1 tsp pure vanilla extract
125ml coconut milk
Powdered xylitol for dusting
METHOD
Preheat oven to 150˚C/130˚C fan-forced. Brush an 18cm x 28cm slice tray with butter or oil to grease. Line with baking paper.
Mix the almond meal, arrowroot, flaxseed meal, chia seeds, bicarb soda and salt in a large bowl.
Use an electric beater to beat the coconut oil and xylitol in a separate bowl. Add the eggs and beat well on high speed. Add the mashed banana, vanilla and coconut milk and beat together on medium speed until combined.
Add to the almond mixture and whisk on medium speed to form a batter.
Pour the batter into the lined slice tray and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
Cool and cut into 18 slices.
Before serving dust with ground Perfect Sweet® xylitol
ABOUT Carolyn Hartz
This October, Carolyn Hartz of SweetLife will launch her long-awaited baking book: Sugar Free Baking - a collection of 60 healthy sugar free and gluten free recipes which prove that giving up sugar does not mean giving up the sweet treats in life. Unlike other ‘sugar free’ baking books, none of the recipes featured in Sugar Free Baking use any hidden or everyday sugars and each of them use 100% natural ingredients, meaning that Carolyn’s recipes can be enjoyed guilt-free.
Sugar Free Baking is priced at $29.95 and stockists will be listed on www.sweetlife.com.au as of October 2015.
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