Too much has happened to go into detail about the last few months. Let's just say that it's been another long stormy, cold winter in The Yurt. The wind has been particularly vicious, and has caused me to think long and hard about my garden plans. It's back to basics really, with a line of wind-breaking shrubs to go in before I do anything further.
In the kitchen, things have taken a slight detour. A few weeks back, Michelle and I decided to follow Sarah Wilson's 8 week 'I Quit Sugar' program. If for no other reason, but to regain some health and vitality! I won't go through all of the reasons why sugar is 'evil' and why you should consider undertaking the program. I will however direct you to the website and you can draw your own conclusion... Whether it's the reduction in sugar intake, or just the psychology behind it, I am feeling clearer and more focused. Our home life has become calmer and we're all feeling... GOOD! The I Quit Sugar book itself has a bunch of great recipes to sample, and help keep you on track. One of my personal favourites has been the sugar free Nutella! I could eat this by the spoonful! Some of the other recipes I have tweaked, and others I have just 'made up' as I've gone along. Some of my concoctions have made it onto Instagram, and as per request, I will attempt to put up as many recipes as I can.
To start with, my sugar-free Pumpkin Pancakes! This is entirely a 'YurtGirl' original, and tried and tested successfully. Feel free to make a double batch, and freeze them (glad wrap in between so they don't stick!) for late night cravings, after school snacks and general nomm-ing.
(I highly recommend serving with the almond butter... although after my discovery of the sugar free Nutella, this condiment may have a serious contender!)
Pumpkin Pancakes
1 cup self-raising flour
1/2 tsp baking powder
1/2 tsp each cinnamon & allspice
1/4 tsp nutmeg
1/3 cup stevia (or sugar)
1 egg
3/4 cup milk
150g pumpkin - peeled and chopped
butter for frying
Steam pumpkin (stove top or microwave) and mash well. Place aside to cool.
Sift flour, spices and baking powder together into a bowl. Add stevia/sugar and mix. In a smaller bowl lightly whisk together egg and milk.
Make a well in the dry ingredients, and add milky-eggy mixture. Stir carefully until combined - do not over-mix.
Add mashed pumpkin and combine gently - again, do not over-mix!
Melt butter in frying pan over medium heat and add 1/4 cupfuls of mixture. Cook until bubbles appear in batter. Flip over, and cook other side until golden brown.
Serve warm with a good dollop of roasted almond butter, coconut butter or just normal butter (with maple syrup if you wish!).
Makes about 6 large - but you could also do pikelet sized!
To start with, my sugar-free Pumpkin Pancakes! This is entirely a 'YurtGirl' original, and tried and tested successfully. Feel free to make a double batch, and freeze them (glad wrap in between so they don't stick!) for late night cravings, after school snacks and general nomm-ing.
(I highly recommend serving with the almond butter... although after my discovery of the sugar free Nutella, this condiment may have a serious contender!)
Pumpkin Pancakes
1 cup self-raising flour
1/2 tsp baking powder
1/2 tsp each cinnamon & allspice
1/4 tsp nutmeg
1/3 cup stevia (or sugar)
1 egg
3/4 cup milk
150g pumpkin - peeled and chopped
butter for frying
Steam pumpkin (stove top or microwave) and mash well. Place aside to cool.
Sift flour, spices and baking powder together into a bowl. Add stevia/sugar and mix. In a smaller bowl lightly whisk together egg and milk.
Make a well in the dry ingredients, and add milky-eggy mixture. Stir carefully until combined - do not over-mix.
Add mashed pumpkin and combine gently - again, do not over-mix!
Melt butter in frying pan over medium heat and add 1/4 cupfuls of mixture. Cook until bubbles appear in batter. Flip over, and cook other side until golden brown.
Serve warm with a good dollop of roasted almond butter, coconut butter or just normal butter (with maple syrup if you wish!).
Makes about 6 large - but you could also do pikelet sized!
Nice to see you back, Anita! I bet these would be really good with maple syrup! Yum!
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