….because once again, I just said no to refined sugar. I’m so accustomed to it that now it’s simply routine. But this morning, when I popped into my favorite place for coffee, the point was driven home. Is their any doubt that Dunkin’ Donuts’ coffee rocks? I’m absolutely in love with their Turbo Shots (their version of espresso ) But as a Recovering American, I’ve gotta say no to the donuts, bagels, and sandwiches made with towering pillows of brioche. The gluten and the sugar just don’t work for me anymore. And it’s springtime, which means Dunkin’ helpfully upped the temptation ante by offering trays of pastel-pink frosted donuts which I must admit…had me in a momentary trance.
But here’s what does work for me nowadays: baking healthy treats at home and bringing ’em on the road. That way I can have my espresso and crumpets and eat ’em too. WITHOUT chipping away at my health, going up a size, or bouncing my bloodsugar into the stratosphere.
Case in point: my newest favorite snack: Almond-Coconut Cake. So simple. So healthy. So perfect with coffee or tea.
Here’s what it takes:
Blend the following until smooth in a food processor
A can of garbanzos, drained
2 Tbs. coconut oil
1/2 cup slivered almonds
1/2 cup shredded unsweetened coconut
1/2 tsp. Stevia or 1/2 cup coconut palm sugar
1 tsp. vanilla
Almond milk as needed during mixing so batter doesn’t look like wet cement
For post-baking: 2 Tbs. coconut oil and a handful of slivered almonds
Bake at 350 in a round cake pan for 30 minutes. When it’s done and still warm, slather with 2 Tbs. coconut oil (it’ll melt into the cake) and sprinkle some slivered almonds for a gorgeously healthy topping.
It’s nothing short of Clean Magic! Hope you enjoy.
PS – Have I mentioned how profoundly grateful I am for electricity? It’s days like this when I truly am on bended knee for all it does for me!