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I quit sugar over 6 months ago. I think of all the healthy habits I have adapted over the past few years quitting sugar has made the biggest impact on my life.
I suffered with poly cystic ovaries for 4 years. This caused my skin to break out, I was bloated and my energy levels were low. I have now learned of the link between sugar and insulin resistance related to polycystic ovaries. Quitting sugar has enhanced my quality of life immensely.
However, giving up the sweet stuff is not easy. When you commit to quitting sugar you certainly realise how prevalent it is in society. Finding a snack that is not laden with sugar was my biggest challenge.
Now when I say I quit sugar I mean I quit ALL sugar including fruit and my ultimate love dark chocolate! The sugar that is detrimental to our health is fructose. Weather it be in a chocolate bar or a banana it has the same metabolic pathway that is toxic to the liver and impacts the blood sugar levels. This pumpkin bread is a great source of healthy fats, protein and complex carbohydrates. I have sweetened it with the pumpkin itself and rice malt syrup, which is fructose free.
Makes 1 loaf
1 Cup of mashed cooked/roasted pumpkin
3 free range / organic eggs
3 tablespoons rice malt syrup
1 teaspoon vanilla
1/4 cup cold pressed olive oil
1 teaspoon ground cinnamon
1/2 tsp baking soda (bicarb soda) juice of 1/2 a lemon
2 cups almond meal
1/4 cup ground flaxseed (linseed)
Preheat your oven to 160 C.
Combine smashed pumpkin, ricemalt syrup, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( mix together in small bowl then add, the lemon activates the bicarb).
You can do this by hand in a large bowl or with a good blender such as a Vitamix.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin
Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12. keeps in the fridge covered for up to 1 week. (I also cut into portions and freeze, this is a handy snack to take to work or uni)
Serving Suggestions:
Ricotta, Almond Butter or a spread of good quality butter.
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