Fluffy Pumpkin and Chia Muffins

IMG_1119Baking without sugar is something that take a little experimenting with to get right.

If you have Sarah’s ‘I Quit Sugar’ book, you may have already tried her Fluffy Pumpkin and Chia Muffins.   I made them this afternoon, while the weather was deciding what it was going to do.  It was the best decision I could have made because these were delicious.

The muffins are quite dense, even though they’re referred to as ‘fluffy’.  The eggs add a fluffy-touch, but these things could still break windows if thrown hard enough (but nothing like Lucy Liu’s Chinese Fighting Muffins)

IMG_1120The best thing about these babies is that they’re made from real ingredients.  I have absolutely no issue putting any one of the ingredients into my body.  Even the sweetener is natural (stevia), and not manufactured in a test tube.

While I can’t replicate the recipe here, you can find a copy of Sarah’s recipe over here.

If you’re interested in giving them a go, please do.  You’ll be glad that you did (even if it’s so that you know you don’t like them).

These beauties are quick to make, tasty, portable for a breakfast on the run, and I’ve been assured that they freeze well.  I’m certainly looking forward to munching on these over the next few days!

Yum, yum!


Granola Worth Quitting Sugar For

20140103-225355.jpgIn my quest to quit sugar, I’m trying a lot of new recipes. Mostly from Sarah Wilson’s “I Quit Sugar” book, but also from the Internet… And the dark, dusty corners of my own imagination.

This granola is from Sarah’s cookbook, but also published on her blog here.

I’ve dabbled with the recipe a bit  over the half-dozen times I’ve made it – mostly out of necessity, because my supermarket doesn’t stock half the recommended ingredients. That, and I really love oats.

Because you only add the ingredients you like (and leave out the bits you don’t), you’re almost guaranteed to love it.

And – ignoring my oats – the recipe’s pretty much Paleo. 20140103-225413.jpgThis granola is so easy to make – it seems like it’s impossible to stuff it up. Honestly. I set fire to the baking paper which lined my tray and everything still turned out tasty and delicious. Not burnt at all!

Bonus: the cinnamon makes the whole house smell good enough to eat.

With thick, natural yogurt, this granola is gorgeous. So crunchy. So filling. So good.  I prefer it a little sweeter most mornings and opt for eating it with full-fat milk instead.  Both are good and completely change the profile of the meal!

It’s portable, so you can easily eat it at work (like I did with my store brought cereals previously). Breakfast has been the hardest meal to adjust with (No boxed cereals! No toast! No fruit!) so having something so sugary-muesli/cereal-like, and filling, has been a great help.

Plus: keeping it in a nice glass container makes it feel extra special! Adds to the morning ritual of breakfast and a coffee to get the day off to a good start.

20140103-225718.jpgDo you have a granola / muesli recipe you swear by? Or have you found a company that makes it just the way you like it so you stick with store-bought?

Pumpkin Donut, Anyone?

What would Sunday be without baking?
(Rhetorical question; everyone knows the answer’s ‘nothing‘)

So I made Paleo Pumpkin Donuts with this recipe, sans the cream.
But definitely with chocolate.

I also didn’t have a donut maker or pan, so I made them as teeny, mini muffins. Of deliciousness. Which were dipped in chocolate.
I made two dozen. There are maybe 18 left to take into work (if I’m lucky).

Totally worth it.

So, so yummy.

Paleo Brownie for Friends

20130914-224821.jpgMmmmmmmmm brownie. Glorious, fudgy brownie.
So moist. So tasty. So easy to make.

Tomorrow I’m off to a friend’s place for high tea and sweet things. We were asked to bring a plate and since I’m in the midst of a (potentially) life changing experiment, I figured I’d keep it Paleo. (A great decision, if I do say so myself)

Using another PaleOMG recipe, I made a batch of these bad boys.
Having tried a piece after dinner tonight, I’m smitten.

Will definitely be making these again.

Quick’n Easy Filo Cups

These beauties are super quick and require no talent whatsoever. The two key criteria I look for in all my meals. Nutritional value and taste feature further down the list, but this recipe rocks those too.

These beauties are all-round winners.
And only 80 calories a pop (per the ingredients I used).

What do I need?
– Muffin tray
– Cooking spray
– Filo pasty
– Couple of eggs
– Handful of grated cheese
– A slice of your chosen meat for each cup (i.e. I used 12 slices of salami for 12 filo cups)
– a tomato, sliced thinly

What do I do with them?

– lightly spray your muffin tray with the cooking spray to prevent the pastry from sticking.

– slice filo pastry into squares quite a bit bigger than the cups in your muffin tray. This will be folded over once the cups are filled. Place the pastry into the cups, pressing down, but not right into curve of cup.

– place a slice of chosen meat in each cup. Salami was good, it meant I didn’t need to add any additional flavouring, but I encourage you to experiment!

– crack eggs into a bowl and mix in cheese. Spread this mix evenly across all cups. Be careful not to overfill – the cups should be about half-full with the egg/cheese added.

– layer a thin slice of tomato on top of cup. The thicker the tomato, the more likely you are to burn yourself when eating. Choose thickness to suit daredevil status.

– gently fold over pastry on top of tomato. Don’t press too hard or you’ll lose your egg.

– bake until lightly golden. Serve with salad for extra crunch. Bonus points if you invite me to dinner and share your version!