When I tell people that we have completely eliminated sugar at our house I get a variety of responses – from “Good for you!” to shock and amazement “How did you do that?” I even have some people who swear they can’t live without their sugar fix, which I think is cute actually.
We originally made this choice due to Matthew’s needs but I feel that it has benefited us all. In fact, through my sugar free journey I have slowly been able to ‘convert’ some of my other family members. Not that I am on a mission to convert anyone, it is all personal choice and it is not for me or anyone else to get preachy and tell people what to do. But I do like talking about it and sharing what I have learned with others, and if it benefits them, then I am happy to have helped.
My family became interested in what I was doing as they were watching the changes I was making and how I was doing it. They became curious, so some of them decided to try it themselves, choosing to do so for different reasons. My mother has done quite a bit without sugar, now making bread, cookies, cakes, etc. She is also very accommodating when we come to visit and makes sure that she has food and meals for us that meet the no sugar requirement. Bless her!
I also have influenced my aunt and one of my sisters, so much so that they are coming to me for recipes and tips. They are learning themselves too how to adjust a recipe that they already have to meet their needs.
My sister Cathy, currently of Vancouver, BC and part of the costume team for Once Upon a Time (I love that show!) came to me looking for a recipe for vanilla bean cake. I had come across this when working with Nina Manolson of Healthy Yummy Kids and Smokin’ Hot Mom. Cathy had tried a vanilla bean cake before without much success so was looking for a new recipe.
She tried the recipe I gave her as is but found that for her personal tastes it was a bit dry and needed a little something to spruce it up. So she adjusted and revised the recipe and now makes this moist delicious cake! Which I can vouch is true, as I got to have a piece this summer. She usually tops it with vanilla bean ice cream, but it is very good without.
It was so good that I asked her to send me her revised recipe to post on my blog and share with you folks. So here it is, enjoy! And it is a very healthy cake, dairy free, sugar free, gluten free and full of fibre, so go ahead have 2 pieces!
Vanilla Bean Cake
2 cups cooked white beans
3/4 tsp. liquid stevia
1 tsp. pure vanilla extract
1/3 c. honey
1/4 c. coconut oil, liquified
1/3 c. coconut flour, sifted
1/2 tsp. sea salt
1 tsp. baking soda
1.5 tsp. baking powder
1 fresh lemon
In a blender or food processor add white beans, rinsed and at room temperature (this is so they don’t cook the eggs or congeal the coconut oil), eggs, stevia, vanilla and honey. Puree well.
Transfer mixture from blender to a bowl. Add the zest of one lemon. Fold in by hand.
Squeeze all the juice of the lemon into a cup and add 1 pkg. (1 g) of stevia sweetner. Stir and set aside until after the cake is out of the oven.
Pour mixture into a spring form pan, or a well greased 9” cake pan. Sprinkle fresh or frozen blueberries on the top.
Bake at 325 F for 55 minutes. Check if it’s done by inserting a knife in the centre, if it comes out clean, it’s done. Otherwise bake for 5-10 additional minutes, checking often so it doesn’t over bake.
Once cake is removed from the oven, let stand for 10 minutes. Then, while still warm, pour lemon juice mixture over top of cake.
It is delicious warm and plain, or add a scoop of frozen dessert such as Organic Rice Dream Frozen Dessert.
Next week I will have my first guest blogger, Nina Manolson of Healthy Yummy Kids. She is a certified holistic health coach who believes and educates women and families how to live and eat well in a world that doesn’t. She has many tips and recipes on how to eat and live sugar free as well, so if you wish to continue your sugar free learning don’t miss her post next week!