While I was really excited when one of my friends from work asked me to make her daughter’s birthday cake, it’s safe to say I was also slightly apprehensive since I haven’t really made anything that requires any major decorative finesse in a while. And since it was also for her 18th birthday, I felt I really did need to pull out the stops.
While they may not necessarily appear to be the most typical bake for a celebration, to me, my cranberry, pistachio and whiskey biscotti mark a mile stone and, more importantly, the end of my attempts of baking with no sugar.
In the last Sunday before my Tough Mudder, I thought I would break my no sugar streak in utter style by choosing something that is basically full of the stuff. To be honest, I think this is probably quite a good representation of my training levels in general; I started out with good intentions but, in the end, I’m not actually sure how much further along the lines of being fit I really am! But think of it this way, this is at least the penultimate time you’ll have to hear about it; there is always a silver lining!
Although I have to admit it is a little late (I 100% blame numerical reasoning tests and my decreasing ability to count), I am continuing, a week late, with the health kick trend in preparation for my tough mudder (which is now only a few weeks away) with my offering of vegan peanut and date breakfast muffins. Again it is debatable whether they can really be deemed healthy as the no refined sugar trend has been firmly kicked to the curb, but I thought they would provide an interesting breakfast alternative without packing in too many calories.
It is with regret that I inform you that, in this weeks post, I may have cheated just a little bit. I have recently been trying to stick to a ‘no refined sugar ‘ kind of health kick in the upcoming weeks to the tough mudder I have signed up for (there it is), but I couldn’t resist giving these bad boys a go.
As a continuation of my ‘less refined sugar health kick’, this week I have some ‘healthy’ orange, date and walnut biscuits to offer you. And yes, I did mainly use this recipe as a way of using up the massive pot of Stevia I now have in my larder after making my rhubarb, spelt and pecan crumble for my last post.
And so the healthy baking continues with this weeks offering of a rhubarb, spelt and pecan crumble. As with my previous posts for a matcha, raspberry and honey cake, or my protein loaf from last week, I’m not going to bore you with the reasons behind the health kick as, let’s face it, it’s not really that exciting! But what I will say is that there was definitely a hint of smugness during my Summer shopping trip yesterday as I managed to squeeze myself into a slightly smaller size. This was quickly wiped from my expression when I was smacked with a phone bill to repair my phone, but all that aside I can cross my fingers that these posts are actually working!