Every week since the start of the year, I’ve been telling myself that ‘this’ is the week I make better choices… the week I put those trainers on and go for a run, the week I eat less of the all the bad stuff and pay more attention to the good stuff. Only by about Tuesday I’ve failed on every level and am already reaching for the wine. But this week, well this week is IT!
And, whilst I know I can’t survive without a yummy treat (or several) I do want to reduce the amount of refined sugar in my diet. Which means that certain sugar-free recipes are the perfect way to curb that sugar craving but without the crash that usually comes with it.
One of my favourite sugar-free recipes comes c/o Davina McCall from her ‘5 weeks to sugar-free’ book. This tea loaf is so simple to make and has no sugar or butter in the actual recipe (although I do add butter to my
slices slice when I’m actually eating it!). Anything that accompanies a proper cup of tea, and doesn’t involve you reaching for the biscuit tin, is good in my book!
350g dried fruit (I make sure there’s a mixture of raisins, dates, sultanas and cranberries)
200ml freshly brewed tea
50ml maple syrup (honey is also good)
250g wholemeal spelt flour (can’t beat Doves Farm)!
2tsp baking powder
1 tsp mixed space
2 free-range eggs
Boil the kettle and brew 200ml of tea. Pour over the dried fruit and maple syrup (or honey) let it sit for a few few hours (or overnight if you have the patience).
Preheat the oven to 180 degrees and line a loaf tin with greaseproof paper.
Sieve the flour into a bowl and stir in the baking powder and mixed spice. Add the fruit and any of the liquid, along with the eggs. Mix it all up.
Bake in the oven for around an hour. Take out and leave to cool for around ten minutes.
Serve with butter and a cuppa!
(tea loaf is best when it’s still warm from the oven)!