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Dd is on a sugar free diet and finding it hard. I made some chocolate muffins the other day; she ate one then said they were hard and not sweet enough ( I used coconut sugar)

I used to use a lot of fructose but now realise the error of my ways, so I’m looking for more recipes that use different sweeteners - perhaps agave? (I personally think its ok; am aware there is a lot of controversy surrounding it). She likes honey but not necessarily in things and I’m feeling quite stuck with the whole thing which is most unlike me!

I think I’ve ‘lost’ her palate to the commercial taste :(

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LETS member 35

Oh…I was going to say honey and cinnamon cookies. I’ve struggled too with dd. Only ones I made which weren’t like cardboard were honey and cinnamon but dd couldn’t stand them. So you have my sympathies. Now it seems commercial rubbish doesn’t make her feel unwell but my healthy alternatives do!! *sigh *. Xxxx

Can I have the recipe anyway? Desperation may kick in!

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LETS member 35

It was on the spelt flour packet (doves farm).

Oven at 190/170 fan/375 F/gas 6.

175g wholegrain spelt flour
1/2 tsp baking powder
2tsp ground cinnamon
100g honey
100g Sun flower oil

Mix all ingredients together.
Place spoonfuls on oiled baking tray leaving space for expansion.
Bake for 8-12 minutes.

My mixture was too thick to use a spoon so I used my hands and flattened it on the tray.

I loved them but they are very cinnamon-y which I think is what put dd off. Xxxx

I made these raw brownies for ds’ first birthday (with hazlenuts and agave syrup instead) and they were really yummy.
I didn’t make the topping, I used something else, but you wouldn’t need any more than the base. Not overly sweet but really feel like a treat!
http://gourmandeinthekitchen.com/2012/raw-fudge-recipe/

I also made a banana cake and replaced the sugar with some dates - http://bakenshake.com/2013/03/banana-date-and-yoghurt-loaf/ but it wasn’t too sweet, so maybe add more dates than I included? Or a sneaky few chocolate chips…
xoxo

I make super-sweet raw fruit bars for grace - process together equal quantities of dates, raisins, fried apricots and flaked almonds. Press into a container, chill and cut into bars.

Also Akaekb gave me a recipe for a sugar free fruit cake which is amazing - tastes just like a commercial fruit/Christmas cake, and is really moist, but no sugar. I’ll dig it out for you when I’m out of bed! Are you on Pinterest? I have a board called “sugar and dairy free recipes” where I’ve collected up, well, sugar and dairy free recipes! I’m Angie Griffiss-Williams on there.

Angie

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I know you say no fructose, but would recipes that use fruit and no added sugar or sweeteners be any good? We often make flapjacks using simply butter, oats and mashed banana or grated apple, maybe with spices added. The apple ones can be crumbly, but they are VERY delicious, and an excellent way of using up the zillions of apples that Riverford keep substituting for other fruits lately!

Squee

Mammy to
Cerys (July 2010)
Violet (November 2013)
GP LETS 113

YES! ‘real’ fruit is great - any recipes that contain those would be most appreciated.
Do you know quantites for your lovely sounding flapjacks or is it a chuck it in and see recipe??!!

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LETS member 35

Ha ha! Indeed it is a chuck it in and see “recipe”! I do not follow recipes very well, but here is roughly what I do:
Melt 250g butter in a pan.
Gradually add oats until the mix is thick and oaty enough.
Whilst still on the hob, add grated apple (about six or seven, maybe)
Stir them all in until well mixed
Turn off the heat, shove it all into a greased oven tray, bake at about 180 degrees Celsius until nearly hard (maybe about half an hour)
After it has cooled, put the tray in the fridge for an hour, and don’t tell Cat it’s there.  smile

Apples can be replaced with mashed ripe bananas, raspberries, kiwis or anything else you like.


Ooh, speaking of raspberries, that reminds me of my raspberry seed cake:
Gets lots of mixed seeds, a bit of vegetable oil, about five toddler handfuls of plain flour, a couple of generously sized blods of chocolte spread (we always use dark) and a load of crushed frozen berries, mix is all up in a bowl, stick it in a greased tin and bake for about 20 mins at 180ish. DEEEEE-licious!

Edited to add that the chocolate spread can easily be replced with other sticky things, such as honey.

Squee

Mammy to
Cerys (July 2010)
Violet (November 2013)
GP LETS 113

we made this for my dd’s first birthday and all the adults loved it. Its actually the only carrot cake i’ve ever liked.

First Birthday Cake (Carrot Cake)
(Makes 1 double-layer 9-inch square cake; adapted from “What to Expect”)

2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you may use slightly less)
1 1/2 cups raisins
Vegetable Spray/Shortening
2 cups whole-wheat flour
1/2 cup vegetable oil
2 whole eggs
4 egg whites
1 tablespoon vanilla extract
3/4 cup unsweetened applesauce
1/2 cup wheat germ
2 Tbsp low sodium baking powder
1 Tbsp ground cinnamon

Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.

1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.
2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.
3. Add the raisins and process until finely chopped. Let mixture cool.
4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.
5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired


Apple Spice Cake
As with any “non traditional” cake, the batter for this cake will not seem “right” so don’t panic!
1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1-3/4 cup flour
1 tsp ginger

Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes, or until it tests done.

**The batter may be a bit dry and you may need to add more applesauce or a bit of water. Try adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**

I have added a bit of pure cocoa (2 tablespoons) to make a chocolate flavor.


Applesauce Spice Cake 2
3 eggs
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 1/4 cup frozen apple juice concentrate, thawed
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
dash of nutmeg
1/2 cup chopped dates
1 1/2 cups ground almonds (optional)
2 Macintosh apples - peeled, cored and finely chopped

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square baking pan.

Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate then mix in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples. Fold together until well mixed.
Pour the batter into the prepared pan and bake at 350 degrees F about 40 minutes or until the cake tests clean with a knife or toothpick. Cool completely before frosting

Sugar-Free Cream Cheese Frosting Submitted by Kristi - Frosts one 2-layer cake
½ cup apple juice concentrate
1 pound light cream cheese
2 tsp vanilla extract
½ cup finely chopped raisins
1 ½ tsp unflavored gelatin

1. Set aside 2 tablespoons of the juice concentrate.
2. Process the remaining juice concentrate, the cream cheese, vanilla, and raisins in a blender or food processor until smooth. Transfer to a mixing bowl.
3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling and stir to dissolve gelatin.
4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just until the frosting begins to set, about 30-60 minutes. Frost the cake

Wandermob
SAHM to Tillie 21/09/2007 and Ivy 31/08/2009.

The aim of education should be to teach us rather how to think, than what to think - rather to improve our minds, so as to enable us to think for ourselves, than to load the memory with thoughts of other men.  ~Bill Beattie

How about date syrup if you don’t want to use dates, or stevia?

I completely forgot about my no added sugar apple (or other fruit) crumble:

Simmer a pan of water with load of fruit (6 apples, a handful of mixed dried fruit and a generous helping of cinnamon)
When soft, drain some of the water (keep in a cup for husband)
Put into an oven dish and cover in crumble mix (approximately 100g butter and however much plain flour Cerys wants to put in, with a few drops of vanilla extract)
Bake until the crumble is golden brown. I would say about 180 degrees, but our oven is severely busted and unreliable, so with a decent oven, you can probably figure out something more precise.

Squee

Mammy to
Cerys (July 2010)
Violet (November 2013)
GP LETS 113

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